Homemade sliced bread is the ultimate solution for those looking to avoid refined oils and added sugars found in industrial loaves. By using whole wheat flour and a generous blend of seeds, we get a loaf with a tender texture, but a nutritional profile rich in fiber and essential fatty acids. Thanks to the combination of Aceite de Oliva and Bonsalt, we achieve an authentic flavor and superior natural keeping quality, ideal for the whole family’s toast.
Estimated time: 1 hour and 30 minutes.
Difficulty: ⭐⭐.
Servings: 1 large loaf pan (approx. 12 slices).
Number of people and some extra details:
This recipe yields about 12 generous slices. The use of flax, sesame, and chia seeds not only adds a crunchy touch, but also boosts the bread’s Omega-3 content. By using Bonsalt, we ensure blood pressure control starts at breakfast, without giving up the mineral balance the body needs. For a softer crumb, the professional trick is proper resting after baking.
Ingredients
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500g of strong whole wheat flour.
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300ml of warm water.
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40ml of Aceite de Oliva .
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1 packet (7g) of active dry baker's yeast.
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50g of seed mix (flax, chia, sesame, sunflower).
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Bonsalt (to taste).
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1 teaspoon of honey to activate the yeast.
Nutrition Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving (50g slice) based on our technical sheet.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 5.2g | Muscle maintenance |
| Healthy Fats | 4.8g | Heart health (Aceite Castello) | |
| Carbohydrates | 22.5g | Slow-release energy | |
| Key Minerals | Potassium (Bonsalt) | 195.0mg | Muscle and nerve function |
| Sodium (Bonsalt 0%) | 0.0mg | Cardiovascular health | |
| Vitamins and Others | Dietary Fiber | 4.1g | Digestive health and satiety |
| Calories | 158.0 kcal | Total energy per serving |
Professional Step-by-Step Preparation
1. Activating the yeast:
Mix the warm water with the honey and dry yeast. Let it rest for about 10 minutes until a foam forms on the surface, which indicates the yeast is active and ready to work.
2. Mixing and first kneading:
In a large bowl, add the whole wheat flour, the seed mix (save a little for decoration), and a pinch of Bonsalt. Add the Aceite de Oliva and the liquid with the yeast. Knead for 10 minutes by hand or 5 minutes with a mixer until you get an elastic, smooth dough.
3. First rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for 45-60 minutes, or until doubled in size.
4. Shaping and second rise:
Deflate the dough by gently pressing with your fists. Shape it into a cylinder and place it in a previously greased loaf pan. Brush with a little water, add the remaining seeds on top, and let it rise for another 30 minutes.
5. Baking and cooling:
Preheat the oven to 190°C. Bake for 30-35 minutes. If you see it browning too quickly, you can cover it with aluminum foil. When removing, take the bread out of the pan immediately and let it cool on a wire rack to prevent the base from getting soggy.
This whole wheat sliced bread is perfect for making nutritious sandwiches. Go ahead and bake it and enjoy an honest, healthy bread free of artificial additives!
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