This juicy bread is filled with wholesome, nutritious, and flavorful ingredients like rye, whole wheat flour, oats, wheat bran, and various seeds like sunflower, sesame, and flax seeds. If you want to eat bread that is as flavorful as it is healthy, this is the recipe for you!
1tablespoonground flaxseeds mixed with 4 tablespoons waterflax “egg”
1tablespoonvegan honey or maple syrup
1tablespoonfresh lemon juice
1packet(2 ¼ teaspoons) dry active yeast
100grams(rounded 3/4 cups) all-purpose flour
400grams(3 1/2 cups) whole wheat flour
70grams(1/2 cup) dark rye flour
60grams(3/4 cup) rolled oats plus extra for topping
20grams1/4 cup wheat bran
20grams(1/4 cup) flax seeds plus extra for topping
20grams(1/4 cup) sunflower seeds
20grams1/4 cup sesame seeds
40grams(about 3 tbsps) vegan unsalted butter, room temperature
1tablespoonkosher salt
Instructions
Day 1:
In the evening, add the barley and whole wheat berries in a large bowl or bowl of a stand mixer, cover with water and let soak overnight.
Day 2:
Whisk together the water, flax egg, honey or maple syrup and lemon juice in a small bowl.
Drain the rye and wheat berries, and add all the dry ingredients into the bowl along with the wet ingredients. Fit the stand mixer with the dough bhook and knead on low speed for about 10-15 minutes (or if by hand, 15-20 minutes) until the dough is smooth and releases from the sides of the bowl.
Cover the dough with a towel or bowl cover and let rest until double in size, about 2 hours.
Grease two 9x5x3 inch loaf pans or a baking sheet and set aside.
Divide the dough in half, and shape each half into a loaf. Sprinkle some oats on your work surface and dip one side of the load in the oats. Cover the other side with flax seeds. Place the breads into the prepared loaf pans or baking sheet, cover and let rise again until double in size, about 45 minutes.
Preheat the oven to 420°F (210°C).
Bake the breads in the middle of the oven for about 30-35 minutes until golden on top and a hollow sound gives off when knocking on the bottom of the bread with your knuckle.
Remove from oven and place on a cooling rack. After 10 minutes, remove the bread from the loaf pans/baking sheet and let cool on rack completely before slicing.
Notes
The breads will freeze well. If you do decide to freeze the loaves, I suggest doing so as soon as they've cooled down completely to keep them as 'fresh' as possible.