Crunchy Nut Whole Wheat Bread with Sunflower Seeds
A hearty whole wheat bread enriched with toasted sunflower seeds and walnuts, creating a satisfying crunch in every bite. The combination of oat bran and ground flaxseed adds extra nutrition and texture, while a touch of brown sugar provides subtle sweetness. This protein-rich bread is perfect for breakfast toast, sandwiches, or as a side to soups and salads. The unique addition of soy sauce to some of the sunflower seeds creates an unexpected umami depth that sets this loaf apart from ordinary whole grain breads.
Ingredients
- ¾ cup sunflower seeds
- ½ cup walnuts, chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry yeast
- 3 cups warm water
- 6 cups whole wheat pastry flour
- 3 tablespoons brown sugar
- 2 tablespoons oil, divided
- 2 ½ teaspoons kosher salt
- ¼ cup oat bran
- ¼ cup ground flaxseed
- 1 tablespoon dough enhancer(optional)
- 1 large egg
- 1 tablespoon cold water
Instructions
- 1
Toast sunflower seeds in toaster oven until fragrant, then set aside quarter cup and coat remaining seeds with soy sauce
- 2
Toast walnuts separately and process half cup sunflower seeds and walnuts in food processor until ground
- 3
Dissolve yeast in warm water, then add flour, sugar, one tablespoon oil, salt, and ground nuts and beat until smooth
- 4
Stir in oat bran, ground flaxseed, and optional dough enhancer until firm dough forms, then knead for five minutes until smooth and elastic
- 5
Place dough in oiled bowl, cover and let rise in warm place until doubled for about one hour
- 6
Punch down dough, knead briefly, then divide in half
- 7
Line two loaf pans with parchment paper and sprinkle reserved sunflower seeds on bottom and sides
- 8
Shape dough into loaves, place in pans, and press remaining seeds on top with wet hands
- 9
Cover and let rise until doubled for about 45 minutes
- 10
Preheat oven to 375 degrees Fahrenheit 15 minutes before rising finishes
- 11
Brush loaves with beaten egg mixed with cold water and bake for 45 minutes until golden brown
- 12
Cool on wire rack
Tips
Don't overprocess the nuts in the food processor or you'll end up with nut butter instead of the desired coarse texture
Spray the parchment paper before sprinkling seeds to help them adhere better to the pan sides
Use wet hands when pressing sunflower seeds on top of loaves to prevent sticking
Good to Know
Store wrapped bread at room temperature for up to 3 days or freeze for up to 3 months
Dough can be prepared through first rise, then refrigerated overnight and shaped the next day
Slice when completely cool for best texture, toast lightly to enhance nutty flavors
Common Mistakes
Don't add extra flour during kneading to avoid dense bread
Avoid overprocessing nuts to prevent nut butter formation
Substitutions
FAQ
Can I make this without the dough enhancer?
Yes, the dough enhancer is optional and the bread will still turn out well without it, though it may be slightly less tender.
How long does this bread keep?
Store wrapped at room temperature for up to 3 days or freeze slices for up to 3 months for best quality.
Can I substitute different nuts or seeds?
Yes, try pumpkin seeds, pecans, or almonds in place of sunflower seeds and walnuts using the same quantities.