Nelson Seed Bread
recipe

A wholesome and hearty bread packed with seeds and whole grains. Perfect for sandwiches or toasted with butter.
Preparation Time: 1 hour + rising time
Serving Size: 12 slices
Ingredients:
- 5 dl warm water (not hot)
- 5 g dry yeast or 70 g sourdough starter
- 1 tablespoon dark sugar or ½ dl honey
- 500 g spelt flour or whole grain flour
- 50 g rolled oats
- 25 g sunflower seeds (about 2 tablespoons)
- 25 g pumpkin seeds (about 2 tablespoons)
- 25 g flaxseeds (about 3 tablespoons)
- 2 teaspoons coarse salt
- 4 tablespoons seeds for topping (same seeds as in the dough)
Instructions:
1. In a mixing bowl, combine all the ingredients and mix until the dough is smooth.
2. Divide the dough into two English cake pans lined with parchment paper.
3. Allow the loaves to rise for about an hour or until the surface has sufficiently risen.
4. Bake the loaves at 180 °C (350 °F) for about 45 minutes.
5. Remove the loaves from the pans and bake them for an additional 5 minutes in the oven.
6. Let the loaves cool completely before slicing.
7. Serve and enjoy! The bread is best the next day, and you can freeze any extras.
Nutritional Information (per slice, based on 12 slices):
- Calories: 150
- Protein: 5g
- Carbohydrates: 25g
- Fat: 4g
- Fiber: 3g
- Sugar: 1g
- Sodium: 150mg

Reviews: 3.7 (277 reviews) ★★★★★ share