Double Batch of Seeded Whole Wheat Bread

This is another variety loaf of bread. Seeded, high protein, and perfect for sandwiches, toast or simple bread and butter to go along with soup or a salad. Like all our bread recipes, it starts the day before...

Did you know this, about your ABM?

I can not tell you how happy I was to realize that for dough only, you can mix, knead and proof a two loaf sized batch of dough in your ABM! The first time I tried this I had concerns that the volume would be too much for the machine (it is not!) or that the dough would not be soft or stay fresh once bakes (it does!) or that we would tire of it before it is gone (and we don't!). 

And just like any other recipe for a double batch of dough, it is perfect for baking as is, or make one plain and one flavored. Pretty much any of the variety single loaves in our series can be doubled to bake two loaves of bread...and I can tell you from years of baking experience, freezing one loaf works great and is a perfect solution for smaller families. 

Adding more flavor to the finished dough is very easy. 

To do so, flatten the dough out on a prepared surface, sprinkle the surface of the flattened dough with any desired flavor scattering evenly over the dough. Fold into thirds, crosswise. Flatten again and fold into thirds, repeat twice more. Shape into a loaf and place into a prepared bread pan for the final rise. Use any flavor you enjoy, such as raisins or other dried fruit, chopped nuts, chocolate chips, diced hard cheese. You can also butter the surface of the flattened dough and sprinkle with herbs and a touch of garlic salt. 

Truthfully the only limits are your own preferred flavors! Baking time for the flavored loaf should be the same.

This recipe is part of a series of single loaf recipes for variety bread baking: 

For those that love baking and are interested in single loaves of bread, to add variety to your meal plans. We offer this list of our other favorites! Each offers whole-wheat goodness and delicious flavor. 

Whole Wheat Raisin Walnut Bread. 

Whole Wheat Honey and Wheat Germ Bread. 

Savory Cheese and Onion Bread.  

A Single Loaf of Whole Wheat Bread.  

Whole Wheat Carrot Chia Bread.

Ingredients needed for this recipe:

• whole wheat flour
• apple cider vinegar
• oil
• honey
• instant yeast
• flax seeds
• or
• Pumpkin seeds
• hemp hearts
• chia seeds
• oatmeal
• gluten flour
• salt

You will also need the following:

• medium mixing bowl
• measuring spoons
• measuring cups
• automatic bread machine
• loaf pans

Now we are ready to begin!

Seeded Whole Wheat Bread

Double Batch of Seeded Whole Wheat Bread
by the seat of my pants!
350-degree oven for baking

2 c water
2 t apple cider vinegar
7 - 8 c whole wheat flour

Combine in a large bowl, cover and let rest overnight.

The following day, place in the ABM pan in the following order:

1/4 c water
1/4 c oil
1/4 c honey
4 t instant yeast
soaked whole wheat flour
2/3 c oatmeal (not instant)
2 T chia seeds
2 T golden flax seeds 

or 

1/4 c pumpkin seeds
1/4 c hemp hearts (high in protein and essential fatty acids)
1/2 c gluten flour
2 t salt

additional flour, or oat bran for shaping into loaves 

Use the dough cycle to process. 

When finished, remove from ABM pan onto a prepared surface. 

Deflate completely, divide in half, add any flavor elements at this point, shape into loaves. 

Place into prepared pans and let rise until doubled in bulk (approximately 45 minutes)

Bake 35-40 minutes or until done in your oven. For those that temp their bread, the internal temperature should read at least 190 degrees. 

Let rest in the pans five minutes or so, turn out onto wire racks to cool completely.

Storage options for Double Batch of Seeded Whole Wheat Bread. Once cooled, store in a freezer storage bag at room temperature until gone. I do recommend storing in the refrigerator after four days to prevent mold growth. You may freeze this recipe for longer storage times. 

UPDATE:  For your convenience, a "copy and paste" version of Double Batch of Seeded Whole Wheat Bread has been included below. 

You may also enjoy: 

Whole Wheat Cottage Cheese Yeast Buns. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Double Batch of Seeded Whole Wheat Bread
by the seat of my pants!
350-degree oven for baking

2 c water
2 t apple cider vinegar
7 - 8 c whole wheat flour

Combine in a large bowl, cover and let rest overnight.

The following day, place in the ABM pan in the following order:

1/4 c water
1/4 c oil
1/4 c honey
4 t instant yeast
soaked whole wheat flour
2/3 c oatmeal (not instant)
2 T chia seeds
2 T golden flax seeds 

or 

1/4 c pumpkin seeds
1/4 c hemp hearts (high in protein and essential fatty acids)
1/2 c gluten flour
2 t salt

additional flour, or oat bran for shaping into loaves

Use the dough cycle to process. 

When finished, remove from ABM pan onto a prepared surface. 

Deflate completely, divide in half, add any flavor elements at this point, shape into loaves. 

Place into prepared pans and let rise until doubled in bulk (approximately 45 minutes)

Bake 35-40 minutes or until done in your oven. For those that temp their bread, the internal temperature should read at least 190 degrees. 

Let rest in the pans five minutes or so, turn out onto wire racks to cool completely.

Storage options for Double Batch of Seeded Whole Wheat Bread. Once cooled, store in a freezer storage bag at room temperature until gone. I do recommend storing in the refrigerator after four days to prevent mold growth. You may freeze this recipe for longer storage times. 

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