Zesty, wholesome, and utterly satisfying—these 31 nutty whole grain breads prove that indulgence doesn’t have to come with guilt. Perfect for cozy mornings or hearty sandwiches, each recipe brings a delightful crunch and rich flavor to your table. Ready to transform your baking routine? Let’s dive into these irresistible loaves that promise both nourishment and pure deliciousness.
Ancient Grains Sourdough Loaf
Zesty and wholesome, this ancient grains sourdough loaf is the perfect weekend baking project. You’ll love the nutty flavor and chewy texture that comes from mixing different grains with your sourdough starter. It’s easier than you think to make a bakery-quality loaf at home!
Serving: 1 loaf | Pre Time: 12 hours | Cooking Time: 45 minutes
Ingredients
– 1 cup of bubbly sourdough starter (fed and active)
– 1 ½ cups of warm water (around 85°F)
– 3 ½ cups of bread flour
– ½ cup of mixed ancient grains (like spelt, farro, or quinoa flakes)
– 2 teaspoons of fine sea salt
– A splash of olive oil for greasing
– A couple of tablespoons of rice flour for dusting
Instructions
1. In a large bowl, combine the sourdough starter and warm water, stirring until the starter is fully dissolved.
2. Add the bread flour, mixed ancient grains, and sea salt to the bowl, mixing with a wooden spoon until a shaggy dough forms.
3. Cover the bowl with a damp kitchen towel and let it rest at room temperature for 30 minutes to allow the flour to hydrate.
4. After resting, perform a series of stretch-and-folds: wet your hands, grab one edge of the dough, stretch it upward, and fold it over the center. Repeat this process around the bowl 4-5 times, covering and resting the dough for 30 minutes between each set. Do this 4 times total over 2 hours.
5. Tip: Stretch-and-folds help develop gluten without kneading, making the dough easier to handle and giving it a better rise.
6. After the final stretch-and-fold, cover the bowl tightly and let the dough bulk ferment at room temperature for 8-10 hours, or until it has doubled in size and looks bubbly.
7. Lightly flour a work surface with rice flour and gently turn the dough out onto it. Shape it into a round loaf by folding the edges toward the center and tightening the surface.
8. Place the shaped dough seam-side up into a well-floured proofing basket or a bowl lined with a tea towel dusted with rice flour.
9. Cover the basket with plastic wrap and refrigerate it for 2-4 hours to slow-proof, which enhances the sourdough flavor and makes the dough easier to score.
10. Tip: Refrigerating the dough before baking helps it hold its shape and creates a crispier crust.
11. Preheat your oven to 475°F with a Dutch oven or heavy lidded pot inside for at least 30 minutes to get it piping hot.
12. Carefully remove the hot pot from the oven, take the dough from the refrigerator, and invert it onto a piece of parchment paper.
13. Score the top of the dough with a sharp knife or razor blade in a pattern of your choice, about ¼-inch deep, to allow steam to escape during baking.
14. Tip: Scoring prevents the loaf from bursting randomly and gives it a beautiful, artisanal look.
15. Lift the dough by the parchment paper and place it into the preheated pot, then cover with the lid.
16. Bake covered at 475°F for 30 minutes to trap steam and create a crispy crust.
17. Remove the lid, reduce the oven temperature to 450°F, and bake uncovered for another 15 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
18. Transfer the loaf to a wire rack and let it cool completely for at least 2 hours before slicing to avoid a gummy texture.
Gorgeously rustic, this loaf has a crackly crust and a tender, airy crumb speckled with ancient grains. The sourdough tang pairs perfectly with creamy butter or avocado toast, and it makes amazing sandwiches that won’t get soggy. Try toasting a slice and topping it with honey for a sweet-savory treat!
Maple Pecan Spelt Bread
Just imagine the cozy aroma of maple and toasted pecans filling your kitchen. This maple pecan spelt bread is a wholesome, slightly sweet treat that’s perfect for breakfast or an afternoon snack. You’ll love its hearty texture and warm flavors.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups of spelt flour
– 1/2 cup of maple syrup
– 1/2 cup of chopped pecans
– 1 cup of warm water (around 110°F)
– 1 packet of active dry yeast
– 1/4 cup of melted butter
– 1 teaspoon of salt
– A splash of milk for brushing
Instructions
1. In a small bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the spelt flour and salt.
3. Pour the yeast mixture, maple syrup, and melted butter into the flour, stirring until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: If it feels too sticky, add a little more flour, but go easy to keep it tender.
5. Fold in the chopped pecans until evenly distributed throughout the dough.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough and shape it into a loaf, placing it in a greased 9×5-inch loaf pan.
8. Cover the pan and let the dough rise again for 30 minutes. Tip: For a better rise, preheat your oven to 200°F, turn it off, and let the dough proof inside with the door slightly ajar.
9. Preheat your oven to 350°F.
10. Brush the top of the loaf lightly with milk for a golden crust.
11. Bake for 45-50 minutes, until the bread is deep golden brown and sounds hollow when tapped. Tip: To prevent over-browning, loosely tent the loaf with foil after 30 minutes if needed.
12. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Moist and dense with a subtle sweetness, this bread has a delightful crunch from the pecans. Serve it warm with a smear of butter or toasted for breakfast—it’s also fantastic cubed and baked into a savory bread pudding.
Quinoa Flax Loaf
Baking a healthy loaf doesn’t have to be complicated. This quinoa flax loaf is a simple, protein-packed alternative to bread that’s perfect for slicing and toasting. You’ll love how easy it is to pull together.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups of cooked quinoa, cooled
– 1 cup of ground flaxseed
– 4 large eggs
– A quarter cup of olive oil
– A couple of tablespoons of maple syrup
– A teaspoon of baking soda
– A good pinch of salt
– A splash of water, if needed
Instructions
1. Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
2. In a large mixing bowl, combine the 2 cups of cooked quinoa and 1 cup of ground flaxseed.
3. Crack in the 4 large eggs and add the quarter cup of olive oil, mixing until well combined.
4. Stir in the couple of tablespoons of maple syrup, teaspoon of baking soda, and good pinch of salt. Tip: If the batter seems too dry, add a splash of water to help it come together.
5. Pour the batter into your greased loaf pan and smooth the top with a spatula.
6. Bake in the preheated oven for 55 to 60 minutes. Tip: Start checking at 55 minutes—it’s done when a toothpick inserted into the center comes out clean and the top is golden brown.
7. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Tip: This resting time helps it set, so don’t skip it!
8. Carefully turn the loaf out onto a wire rack to cool completely before slicing.
Out of the oven, this loaf has a moist, dense crumb with a subtly nutty flavor from the flax. It’s fantastic toasted with avocado or used for hearty sandwiches. Try it warm with a drizzle of honey for a cozy snack.
Pumpkin Seed Buckwheat Bread
Zesty fall flavors meet wholesome grains in this pumpkin seed buckwheat bread. You’ll love how the nutty pumpkin seeds and earthy buckwheat come together in a loaf that’s perfect for cozy mornings or hearty sandwiches. It’s surprisingly simple to make, even if you’re new to baking.
Serving: 8 slices | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of buckwheat flour
– 1 cup of all-purpose flour
– 1/2 cup of pumpkin seeds
– 1/4 cup of honey
– 1/4 cup of olive oil
– 1 cup of warm water (around 110°F)
– 1 packet of active dry yeast
– 1 teaspoon of salt
– A splash of milk for brushing
Instructions
1. In a small bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until it gets frothy—this means the yeast is active and ready to go.
2. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, and salt until well combined.
3. Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon until a sticky dough forms. Tip: If the dough feels too dry, add a tablespoon more water; if too wet, sprinkle in a bit more flour.
4. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. This helps develop the gluten for a better rise.
5. Fold in the pumpkin seeds gently, distributing them evenly throughout the dough.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour, or until it doubles in size.
7. Preheat your oven to 375°F. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
8. Brush the top of the loaf lightly with milk for a golden crust. Tip: This step adds a nice shine and helps the seeds toast up nicely.
9. Bake at 375°F for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: Use a thermometer to check—it should read 190°F internally for perfect doneness.
10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Lovely and rustic, this bread has a hearty texture with a slight crunch from the pumpkin seeds and a warm, nutty flavor. It’s fantastic toasted with a smear of butter or used as a base for avocado toast. Enjoy it fresh or store it wrapped for up to three days—it makes your kitchen smell amazing!
Cranberry Walnut Einkorn Loaf
Remember those cozy mornings when you just want something warm and wholesome? This cranberry walnut einkorn loaf is your answer—it’s hearty, slightly sweet, and packed with texture. You’ll love how simple it is to pull together, and your kitchen will smell amazing.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups of einkorn flour
– 1 cup of dried cranberries
– 3/4 cup of chopped walnuts
– 1/2 cup of honey
– 1/4 cup of melted butter
– 2 large eggs
– 1 cup of buttermilk
– 1 teaspoon of baking soda
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the einkorn flour, baking soda, and salt until well combined.
3. In another bowl, beat the eggs lightly, then stir in the honey, melted butter, and buttermilk until smooth.
4. Tip: Fold the wet ingredients into the dry ones gently to avoid overmixing, which keeps the loaf tender.
5. Add the dried cranberries and chopped walnuts to the batter, stirring just until evenly distributed.
6. Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
7. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Tip: Check the loaf at 45 minutes—if it’s browning too fast, loosely tent it with aluminum foil to prevent burning.
9. Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
10. Tip: For easier slicing, allow the loaf to cool completely, which helps the texture set without crumbling.
Crunchy walnuts and tart cranberries give this loaf a delightful chew, while the einkorn adds a nutty depth that’s perfect with a smear of butter. Try toasting a slice for breakfast or pairing it with a sharp cheese for an afternoon snack—it’s versatile enough for any time of day.
Hemp and Millet Sandwich Bread
Hemp and millet sandwich bread might sound fancy, but it’s just a cozy, nutty loaf you can whip up at home. It’s packed with wholesome ingredients and has a texture that’s perfect for your favorite sandwiches or toast. Honestly, once you try it, you might not go back to regular bread.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of all-purpose flour
– 1/2 cup of millet flour
– 1/4 cup of hemp seeds
– 1 tablespoon of honey
– 1 teaspoon of salt
– 1 packet (about 2 1/4 teaspoons) of active dry yeast
– 1 cup of warm water (around 110°F)
– 2 tablespoons of olive oil
– A splash of milk for brushing (optional)
Instructions
1. In a small bowl, combine the warm water, honey, and yeast. Let it sit for about 5 minutes until it gets frothy—this means the yeast is active and ready to go.
2. In a large mixing bowl, whisk together the all-purpose flour, millet flour, hemp seeds, and salt.
3. Pour the yeast mixture and olive oil into the dry ingredients. Stir everything with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. Tip: If the dough feels too sticky, add a little more flour, but go slow to avoid making it dry.
5. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
6. Punch down the dough to release any air bubbles. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan with the towel again and let the dough rise for another 30 minutes. Preheat your oven to 375°F during this time.
8. If using, brush the top of the loaf lightly with milk for a golden crust. Bake it in the preheated oven for 40-45 minutes, or until the top is deep golden brown and it sounds hollow when tapped. Tip: Check at 35 minutes to prevent over-browning—if it’s getting too dark, loosely tent it with foil.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Tip: Resist cutting into it while hot, as it can get gummy inside.
You’ll love the slightly crunchy texture from the hemp seeds and the subtle, earthy flavor of the millet. It’s fantastic toasted with avocado or used for a hearty peanut butter and jelly sandwich—get creative and enjoy every slice!
Sunflower Sesame Rye Bread
Maybe you’ve been craving a hearty, nutty loaf that feels both rustic and a little fancy—this sunflower sesame rye bread is just the thing. It’s got a chewy crumb, a toasty crust, and those seeds add a lovely crunch that makes every slice special. Perfect for sandwiches, toast, or just tearing off a hunk with some butter.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups of rye flour
– 1 cup of all-purpose flour
– 1 tablespoon of active dry yeast
– 1 ½ cups of warm water (around 110°F)
– 2 tablespoons of honey
– 1 tablespoon of olive oil
– 1 teaspoon of salt
– ½ cup of raw sunflower seeds
– ¼ cup of sesame seeds
– A splash of water for brushing
Instructions
1. In a large bowl, whisk together the rye flour, all-purpose flour, and salt.
2. In a small bowl, combine the warm water, honey, and yeast—let it sit for 5 minutes until frothy.
3. Tip: If the yeast doesn’t bubble, it might be inactive; start over with fresh yeast for best results.
4. Pour the yeast mixture and olive oil into the flour bowl, and stir until a shaggy dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
6. Tip: If the dough feels too sticky, add a sprinkle of all-purpose flour as you knead.
7. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
8. Punch down the dough, then knead in the sunflower seeds and sesame seeds until evenly distributed.
9. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
10. Cover the loaf loosely with the towel and let it rise again for 30 minutes.
11. Preheat your oven to 375°F.
12. Brush the top of the loaf lightly with water, then sprinkle on extra seeds if you like.
13. Tip: Scoring the top with a sharp knife before baking helps it expand evenly and prevents cracking.
14. Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
15. Let the bread cool completely on a wire rack for at least 1 hour before slicing.
Please note that this bread has a dense, moist crumb from the rye and a satisfying crunch from all those seeds. Pair it with sharp cheddar for a snack, or toast it up and slather with avocado for a hearty breakfast—it’s versatile enough to shine any time of day.
Oat and Honey Multigrain Bread
Kneading this Oat and Honey Multigrain Bread is a cozy kitchen ritual you’ll love. It’s hearty, wholesome, and fills your home with the best smell. You’ll get a tender loaf with a hint of sweetness that’s perfect for toast or sandwiches.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup of rolled oats
– 1 1/2 cups of warm water (around 110°F)
– 1/4 cup of honey
– 2 tbsp of olive oil
– 1 tsp of salt
– 1 packet of active dry yeast (about 2 1/4 tsp)
– 3 cups of multigrain flour, plus a little extra for dusting
Instructions
1. In a large bowl, combine the warm water, honey, and yeast, stirring gently until the yeast dissolves. Let it sit for 5 minutes until it gets foamy—this means your yeast is active and ready to go.
2. Add the olive oil, salt, and rolled oats to the yeast mixture, stirring everything together until well mixed.
3. Gradually add the multigrain flour, about 1 cup at a time, stirring with a wooden spoon until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon more flour, but don’t overdo it to keep the bread tender.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. You’ll know it’s ready when it springs back slowly when poked.
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
6. Punch down the dough to release any air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover it again and let it rise for another 30 minutes until it puffs up nicely.
7. Preheat your oven to 375°F. Bake the bread for 30-35 minutes, or until the top is golden brown and it sounds hollow when tapped on the bottom. Tip: For a softer crust, brush the top with a little olive oil halfway through baking.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Tip: Resist cutting into it right away—letting it cool ensures the crumb sets properly and doesn’t get gummy.
Warm from the oven, this bread has a chewy texture from the oats and a subtle sweetness from the honey that pairs beautifully with butter or jam. Try toasting a slice and topping it with avocado for a hearty breakfast, or use it for a robust sandwich that won’t fall apart.
Chia Seed Kamut Bread
Zesty and wholesome, this chia seed Kamut bread is a game-changer for your morning toast or sandwich routine. You’ll love its nutty flavor and satisfying chew—plus, it’s packed with ancient grains and seeds for a nutritious boost. Let’s get baking!
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of Kamut flour
– 1 cup of warm water (around 110°F)
– 2 tablespoons of chia seeds
– 1 packet of active dry yeast (about 2¼ teaspoons)
– 1 tablespoon of honey
– 1 teaspoon of salt
– A splash of olive oil (for greasing)
Instructions
1. In a large bowl, combine the warm water, honey, and active dry yeast, then let it sit for 5 minutes until it becomes frothy—this ensures your yeast is active and ready to go.
2. Stir in the Kamut flour, chia seeds, and salt until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until it feels smooth and elastic; if it sticks, add a bit more flour, but go easy to keep it tender.
4. Place the dough in a bowl greased with a splash of olive oil, cover it with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
6. Cover the pan again and let the dough rise for another 30 minutes until it puffs up nicely.
7. Preheat your oven to 375°F while the dough rises—this ensures even baking from the start.
8. Bake the bread for 40-45 minutes until the top is golden brown and it sounds hollow when tapped on the bottom.
9. Remove the bread from the pan and let it cool completely on a wire rack before slicing to prevent it from getting gummy.
Nourishing and hearty, this bread has a delightful crunch from the chia seeds and a slightly sweet, earthy flavor from the Kamut. Try toasting a slice and topping it with avocado or almond butter for a tasty twist—it’s perfect for breakfast or a wholesome snack any day.
Barley and Almond Breakfast Loaf
Finally, a breakfast loaf that actually keeps you full until lunch! This barley and almond version is packed with whole grains and nutty flavor, and it’s surprisingly simple to make. You’ll love how it toasts up with a little butter or jam.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup of cooked pearl barley (cooled)
– 1 cup of almond flour
– 1/2 cup of all-purpose flour
– 1/4 cup of maple syrup
– 2 large eggs
– 1/3 cup of milk
– 1/4 cup of melted butter
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– A big pinch of salt
– A handful of sliced almonds for the top
Instructions
1. Preheat your oven to 350°F and grease a standard 9×5-inch loaf pan.
2. In a large bowl, whisk together the cooked barley, almond flour, all-purpose flour, baking powder, baking soda, and salt until well combined. Tip: Make sure your barley is completely cool to prevent the batter from getting gummy.
3. In a separate medium bowl, beat the eggs lightly with a fork.
4. Add the maple syrup, milk, and melted butter to the beaten eggs and whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no dry flour remains. Tip: Don’t overmix—a few lumps are fine for a tender loaf.
6. Scrape the batter into your prepared loaf pan and spread it evenly with the spatula.
7. Sprinkle the handful of sliced almonds evenly over the top of the batter.
8. Bake in the preheated oven for 50-55 minutes. Tip: Check for doneness by inserting a toothpick into the center—it should come out clean, and the top will be golden brown.
9. Let the loaf cool in the pan on a wire rack for 15 minutes.
10. Carefully turn the loaf out of the pan onto the rack and let it cool completely before slicing, about 1 hour.
This loaf has a wonderfully moist, dense crumb from the barley and a subtle sweetness from the maple. The toasted almonds on top add a perfect crunch. Try it sliced and lightly toasted, then topped with ricotta and a drizzle of honey for a real treat.
Amaranth Apple Cinnamon Bread
Ugh, is there anything better than the smell of warm spices and apples filling your kitchen? This amaranth apple cinnamon bread is the cozy, wholesome treat you didn’t know you needed—perfect for a weekend bake or a sweet snack with your coffee. It’s packed with nutty amaranth flour, tender apples, and plenty of cinnamon for that classic fall flavor any time of year.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups of amaranth flour
– 1 cup of all-purpose flour
– 1 teaspoon of baking soda
– 2 teaspoons of cinnamon
– ½ teaspoon of salt
– 2 large eggs
– ¾ cup of brown sugar
– ½ cup of melted butter
– 1 teaspoon of vanilla extract
– ½ cup of milk
– 2 medium apples, peeled and chopped into small pieces
– A splash of oil or extra butter for greasing the pan
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with a little oil or butter to prevent sticking.
2. In a large bowl, whisk together the amaranth flour, all-purpose flour, baking soda, cinnamon, and salt until well combined.
3. In a separate bowl, beat the eggs with the brown sugar until smooth and slightly fluffy, about 2 minutes.
4. Stir in the melted butter, vanilla extract, and milk into the egg mixture until everything is fully incorporated.
5. Tip: Fold the wet ingredients into the dry ingredients gently with a spatula—overmixing can make the bread dense, so stop as soon as no flour streaks remain.
6. Gently fold in the chopped apples until they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
8. Bake in the preheated oven for 50 to 55 minutes. Tip: Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs, not wet batter.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Tip: Slicing it while warm can cause it to crumble, so patience here gives you neat slices.
10. Slice and serve once cooled. So, this bread has a moist, tender crumb with little bursts of apple in every bite, and the amaranth adds a subtle nuttiness that pairs perfectly with the cinnamon. Try toasting a slice and slathering it with butter or honey for an extra cozy treat—it’s delicious warm or at room temperature!
Teff and Golden Raisin Bread
Sometimes you just need a cozy, wholesome bread that feels like a hug from the inside. This teff and golden raisin loaf is exactly that—a slightly sweet, nutty bread that’s perfect for your morning toast or an afternoon snack with a smear of butter.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups of all-purpose flour
– ½ cup of teff flour
– 1 teaspoon of active dry yeast
– 1 tablespoon of honey
– 1 cup of warm water (around 110°F)
– ½ cup of golden raisins
– 1 teaspoon of salt
– A splash of olive oil for greasing
Instructions
1. In a large bowl, combine the warm water, honey, and yeast. Let it sit for about 5 minutes until it gets frothy.
2. Tip: If the yeast doesn’t bubble, your water might be too hot or cold—aim for that 110°F sweet spot.
3. Stir in the all-purpose flour, teff flour, and salt until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
5. Tip: If the dough feels too sticky, add a little more flour, but go easy—too much can make the bread dense.
6. Gently fold in the golden raisins until they’re evenly distributed throughout the dough.
7. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
8. Punch down the dough to release any air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
9. Cover the pan and let the dough rise again for 30 minutes.
10. Preheat your oven to 375°F while the dough is rising.
11. Bake the bread for 40-45 minutes, or until the top is golden brown and it sounds hollow when tapped.
12. Tip: For a softer crust, brush the top with a little butter right after it comes out of the oven.
13. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
The bread has a tender, slightly dense crumb with a subtle earthy flavor from the teff, balanced by the sweet pops of golden raisins. It’s fantastic toasted with a bit of jam or used for a hearty sandwich with some sharp cheddar.
Conclusion
Anytime you crave wholesome comfort, these 31 nutty whole-grain breads are your perfect, guilt-free answer. We hope you find a new favorite to bake and share. Try a recipe, leave a comment telling us which one you loved, and pin this roundup to your Pinterest boards to save for your next baking day. Happy baking!
