Whole Wheat Seeded Loaves


Years back, when I used to be able to walk home from work (the glory days), I would often stop at the Whole Foods near our apartment for whatever random ingredient I had forgotten to purchase that weekend. No matter what I went in for, I had a really hard time leaving without their seeduction loaf or rolls. So good. When I came across this recipe, it instantly reminded me of that bread, which I haven’t had in a number of years. Though different and not a “copycat” recipe, this bread is equally hearty, wholesome, and delicious.

The recipe makes two smaller pointed or round loaves. We killed the first loaf for dinner (and uh, pre-dinner snacking) and then my husband went out after the kids went to bed, leaving me all alone with loaf number two. :-\ FOR THE RECORD,  I didn’t eat it (all) and the next day I wrapped it in foil and reheated it in the oven for a bit and it was every bit as good as day #1,

Now, this is not 100% whole wheat. I will be the first to tell you that I often get annoyed at the moniker “whole wheat” when only about 60% of the flour used is whole wheat. But, the nice thing about that is that you don’t have to do a lot of prep as far as a starter and fermentation and all that jazz (there is a lot of rise time, but not overnight). You do soak the seeds overnight, just to make them softer, so there is a little prep the night before, but it takes all of 30 seconds. The baking stage is a little strange and involves quickly throwing some water into a hot oven, which is always fun.

I loved this bread. Loved it. I was so happy it turned out, especially after a couple brad-flops as of late. It’s delicious on its own, slathered with butter, or dipped into soup or stew (which is how we ate most of it). Now that I have like 46 lbs. of flax seeds, because our grocery store only sells them in gigantic containers, I can make this bread a million times over. And that’s fine by  my family and me.


Whole Wheat Seeded Loaves

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