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    Home » Vegan Baking Recipes » Breads

    Seed - Nut - Whole Grain Bread with spelt or wheat(vegan, wfpb)

    Published: Nov 7, 2019 · Modified: Feb 17, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    This tasty seed-nut-whole grain bread baked with spelt (opt. whole wheat) is not just made completely without milk and whey, this vegan everyday bread is also great prepared an evening before.

    So you can enjoy fresh homemade bread the next day. It is not just full of fiber but also thanks to the seeds and nuts, full of minerals.

    This sandwich bread is perfect for a whole food plant based diet.

    Whole Grain Bread with Seeds and Nuts on a Wooden Board

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Bread always played a big role in my childhood. Mostly, it was the go-to dinner / snack and we often made a sandwich for school, work or day trips.

    I am still a huge bread lover. When we do not know what we should eat, I will serve some bread. And to be honest, who doesn’t love a yummy sandwich?

    As you probably already noticed, I love to bake from scratch. Whether pretzels, baguettes or other doughs.

    And of course I love to bake my own bread. And the smell of fresh baked bread is one of the best smells ever, isn’t it?

    Since we live in the US, we prefer to eat an Artisan bread (German-style bread), not just those soft toast-bread breads.

    At least in the area where we live, we rely on home-baked bread.

    And therefore, it is great to have a quick and easy recipe for a Seed-Nut-Whole-Grain-Bread on hand, which you can prepare in no time. 

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    Ingredients

    You do not need many ingredients to bake such bread and if you have a well-stocked pantry, you may even have most of it at home.

    You can find the exact quantities in the recipe card below.

    spelt or wheat

    oat flour

    seeds, nuts

    Himalayan salt or Sea Salt

    water

    resh yeast or active dry yeast

    apple cider vinegar

    maple syrup

    older rye sour dough from the fridge (not activated) (opt)

    Instruction

    First, mix the water with the yeast and maple syrup. Now, grind the oat flakes.

    For this I just use my high speed blender.

    Now add the spelt flour or wheat flour with oat flour and add the water and yeast mixture and let it knead for about 3 minutes with the dough hook of a food processor.

    Remove the mixing bowl and cover the bowl with a damp dishcloth.

    Now take the seeds and nuts and roast them briefly. Pour over a little water. Seeds do absorb a relatively large amount of water.

    Let it stand for about 30 minutes, let the dough rise in this time.

    Now pour off the excess water and add the seeds and nuts to the dough with the salt and knead it for about 7 minutes.

    Put the bread dough in a bread baking pan and cover it. Preheat the oven to 400F (200C). The dough should have risen well by now.

    This can take a while. Sprinkle the bread with some seeds and oatmeal. Put the bread dough into the oven and bake for about 50 minutes.

    Remove the bread from the pan. Remember the pan is hot!  Bake the bread again for about 10-20 min without the pan.

    Whole Grain Bread with Seeds and Nuts on a Wooden Board

    ] Vegan black Bean Burger with Veggies and a burger sauce without mayo

    What if you do not have all the seeds or nuts on hand?

    Then just use other seeds or nuts.

    I often just take what I have in my pantry. You can also use hazelnuts, walnuts, pecan nuts and others.

    You can totally omit the nuts and just use some more seeds of your choice.

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    Storage

    We always put it in a bread storage box.

    Please note that a pure whole grain bread will dry faster than a bread with white flour.

    I like to freeze some of the bread and take it out when we eat it.

    You can then bake the bread for a couple minutes and it tastes like freshly baked bread.

    Tips

    Do not add salt until you have kneaded the dough with yeast. The salt can prevent the yeast from merging with the grain

    Let the dough knead for at least 10 minutes, so the gluten is formed and the dough is beautifully elastic.

    Remember to soak the seeds and nuts in some water beforehand, otherwise the bread may become too dry.

    Whole Grain Bread with Seeds and Nuts on a Wooden Board

    Do I need a bread baking pan for this bread? 

    The bread dough is quite "liquid" and sticky and this dough is best for a bread pan.

    If you do not have any, you can try to shape a loaf..

    And then bake in a pot. To do this, take an oven-safe pot like a Dutch oven or cast-iron. Preheat the pot in the oven for around 30-45 minutes before using

    Put the bread in the pot and put a lid on it. Now you can bake the bread for about 50 minutes in the pot.

    More vegan Bread Recipes:

    Brioche

    Hot Dog Buns

    Dinner Buns

    Baguette

    Flatbread

    More vegan Breakfast Recipes: 

    Omelette with Pumpkin 

    Homemade Cereal Mix (Muesli)

    Oatmeal with Baked Apples 

    Baguette

    Do not forget to Pin on Pinterest 

    Vegan black Bean Burger with Veggies and a burger sauce without mayo

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content
    Whole Grain Bread with Seeds and Nuts on a Wooden Board

    Seed - Nut - Whole Grain Bread with spelt or wheat(vegan, wfpb)

    Yield: 1 Loaf
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes

    This tasty seed-nut-whole grain bread baked with spelt (opt. whole wheat) is not just made completely without milk and whey, this vegan everyday bread is also great prepared an evening before. So you can enjoy fresh homemade bread the next day. It is not just full of fiber but also thanks to the seeds and nuts, full of minerals.

    Vegan | Vegetarian | lactose-free | dairy-free | Whole grain | healthy | wheat-free | refined sugar-free | whole food plant-based (wfpb)

    Ingredients

    • 5 cups (650 g) wholegrain flour (spelt or wheat) *
    • 1 cup + 1 tablespoon (100 g) oat flour
    • 8 oz or 1.5 cups (225 g) of seeds, nuts, etc. ** + to sprinkle the loaf
    • 2-3 teaspoon of Himalayan salt or Sea Salt
    • 2 ¾ cups (650 g) of water
    • 21g fresh yeast or 2 ¼ teaspoon (7 g) active dry yeast
    • 2 tablespoon apple cider vinegar
    • 1 teaspoon maple syrup
    • ~4 tablespoon (60 g) older rye sour dough from the fridge (not activated) (opt)

    Instructions

    First, mix the water with the yeast and maple syrup. Now, grind the oat flakes. For this I just use my high speed blender. Now add the spelt flour or wheat flour with oat flour and add the water and yeast mixture and let it knead for about 3 minutes with the dough hook of a food processor. Remove the mixing bowl and cover the bowl with a damp dishcloth.

    Now take the seeds and nuts and roast them briefly. Pour over a little water. Seeds do absorb a relatively large amount of water.

    Let it stand for about 30 minutes, let the dough rise in this time.

    Now pour off the excess water and add the seeds and nuts to the dough with the salt and knead it for about 7 minutes.

    Put the bread dough in a bread baking pan and cover it. Preheat the oven to 400F (200C). The dough should have risen well by now. This can take a while. Sprinkle the bread with some seeds and oatmeal. Put the bread dough into the oven and bake for about 50 minutes. Remove the bread from the pan. Remember the pan is hot!  Bake the bread again for about 10-20 min without the pan.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • KitchenAid Stand Mixer 
      KitchenAid Stand Mixer 
    Nutrition Information
    Yield 15 Serving Size 1
    Amount Per Serving Calories 110Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgCarbohydrates 44gNet Carbohydrates 0gFiber 2gSugar 1gSugar Alcohols 0gProtein 7g

    The nutrition is calculated automatically and should be used as an estimate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: German / Category: Breads
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    « Best Vegan Burger Sauce Recipe without Mayo (oil free)
    Vegan Whole Wheat or Spelt Waffles (wfpb) »

    Reader Interactions

    Comments

    1. Margaret Roberts says

      April 10, 2020 at 1:06 pm

      When do you add the vinegar?

      Reply
      • Jasmin says

        April 10, 2020 at 6:48 pm

        Hi Margaret, I add it with the seeds

        Reply
    2. Hugo says

      March 29, 2020 at 2:08 pm

      How much maple syrup?

      Reply
      • Jasmin says

        March 29, 2020 at 2:29 pm

        Hi Hugo, you will need 1 tsp maple syrup. Wish you a great sunday.

        Reply
        • Hugo says

          May 11, 2020 at 10:34 am

          Thanks Jasmin. This is now my go-to bread recipe!

          Reply
          • Jasmin says

            May 11, 2020 at 10:40 am

            Hugo, thank you for your feedback. And I am really that you love this whole grain bread with seeds and nuts. 🙂

            Reply
    3. Debbie says

      February 22, 2020 at 6:02 am

      I think this is a website I have been looking for for a while. Sounds great.

      Reply
      • Jasmin says

        February 22, 2020 at 10:56 am

        Debbie, thank you so much. Happy you like my recipes 🙂

        Reply

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    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

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