This bread recipe was found on a German food blog called 1x umrühren bitte, I was looking for a whole wheat bread recipe where I could use this assortment of seeds I bought (see pic below).
It is really nice and firm, the addition of seeds was a great idea and it actually reminded me of German bread, the honey isn't noticeable as you would expect if the recipe is called "Honey Whole Wheat Bread" but it was tasty anyways.
Assortment of seeds, you could use nuts as well or leave it plain.
Dough before and after rising.
To make the seeds even more noticeable I mixed them with oats and sprinkled them both ontop of the bread and on the botton of the baking pan so they would stick to the base.
Honey Whole Wheat Bread:
340 ml warm water
3 tbsp honey
15 gr fresh yeast
250 gr flour
250 gr whole-wheat flour
55 gr old-fashioned oats
2 tbsp coarse salt
¼ (or more) assortment of seeds
to sprinkle on top and bottom:
For the recipe in cups go here.
Combine water, yeast and honey. Set aside for 5 mins. In a large bowl, whisk both flours together with the yeast mixture. Add salt, oats and seeds. Knead for about 3-4 minutes with dough hook (10-15 by hand), until achieving a smooth and elastic dough.
Put the dough in an oiled bowl, cover with plastic wrap. Let rise in warm place until doubled. (1-1.5 hours)
Preheat oven to 200C.
Turn the dough out and shape into a log. Sprinkle the bottom of the pan with half of the oat and seeds mixture, then place it into the prepared loaf pan and sprinkle the rest of the mixture on top of the log, lightly press. Cover with plastic wrap, let rise in warm place for another 30-45 minutes. Use a razor blade, slash the loaf down the center. Bake in the preheated oven for about 50-60 minutes or until baked through. Cool before serving.