100% Whole Wheat Nut & Seed Bread
Prep time: 3 hours
Cook time: 45 mins
Total time: 3 hours 45 mins
  • 1⅓ cups lukewarm water
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp molasses
  • 1 tbsp orange juice
  • 4 cups King Arthur 100% White Whole Wheat flour
  • ¼ cup unsalted sunflower seeds, chopped
  • ¼ cup walnuts, chopped
  • 2 tbsp rolled oats
  • 1½ teaspoons salt
  • 2½ teaspoons dry Rapid Rise yeast
  • 1 egg white
  • Sunflower seeds
  • Rolled oats
  1. Add yeast, water, salt, olive oil, honey and molasses to standalone mixer with bread hook attachment (or large mixing bowl), and let stand for 10 minutes (yeast should be poofy after 10 minutes).
  2. Chop walnuts and sunflower seeds to a grainy texture in a food processor, and add to yeast mixture.
  3. Add oats and 1 cup of flour and mix dough on low speed until blended (or with a fork).
  4. Add remaining flour and then orange juice and knead in mixer for 10 minutes, or until dough cleans the sides.
  5. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth (either in a standalone mixer or by hand).
  6. Place dough in a greased bowl and cover with a damp towel.
  7. Allow the dough to rise for about 2 hours, or until it's puffy and nearly doubled.
  8. Gently deflate the dough, shape it into a log, and place it in a lightly greased 9" x 5" bread pan. Cover the pan and allow it to rise for about 45 minutes. You may want to use TWO bread loaf pans, because it gets very large!
  9. Brush with egg white and sprinkle sunflower seeds and rolled oats on top, as desired.
  10. Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.
Makes 1 large loaf, or 2 medium sized loaves
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/100-whole-wheat-nut-seed-bread/