Whole Grain Loaf with Flaxseed and Sunflower Seeds

How to Make a Whole Grain Loaf with Flaxseed and Sunflower Seeds

If you’re a fan of that hearty whole‑grain taste, here’s a straightforward way to boost it with golden flax and sunflower seeds. The recipe draws inspiration from NoePan, a beloved Galician bakery known for using organic flours and a natural sourdough starter. Below you’ll find step‑by‑step guidance, timing cues, temperature tips, and practical tricks to help your loaf rise beautifully and stay fresh for weeks.

Ingredients

• 500 g organic whole‑wheat flour (or a mix of organic flour and spelt)
• 300 ml water (70 °C)
• 10 g sea salt
• 5 g active dry yeast or 10 g active sourdough starter
• 15 g flaxseeds, ground
• 20 g sunflower seeds (toasted for extra flavor)
• 1 tbsp olive oil (optional, for a softer crumb)

Equipment Needed

• Kitchen scale (recommended for precision)
• Mixing bowl or stand mixer
• Kitchen towel or plastic wrap
• Baking tray or Dutch oven (25 × 12 cm)
• Parchment paper

Preparation Steps

1. Mix the dough. Combine the ground flaxseeds with the warm water and let it sit for about five minutes until it looks a bit frothy. Stir in the flour, salt, and yeast or starter until you have a shaggy mass. Knead for 8–10 minutes, using a wooden spoon or low‑speed mixer, until the dough is smooth, elastic, and passes the windowpane test.
2. First fermentation (bulk fermentation). Cover the bowl with plastic wrap or a damp towel and rest it at room temperature (20‑22 °C) for 1–2 hours, or until the dough roughly doubles in size. If you’re using a sourdough starter, you’ll notice a gentle tang developing—that’s a good sign.
3. Shape the loaf. After the bulk ferment, gently deflate the dough and perform a stretch‑fold three times, holding each fold for about 30 seconds. This builds gluten strength. Transfer the dough to a lightly floured bowl, cover, and let it rest for a final proof of 30‑45 minutes. It should feel a bit puffier and spring back when you press it gently.
4. Preheat and bake. Preheat the oven to 230 °C (446 °F). If you have a Dutch oven, put it inside to heat up. Place the shaped dough on parchment paper, then into the hot Dutch oven (or a baking tray). Bake covered for 20 minutes, then remove the lid and bake another 20‑25 minutes until the crust is deep golden‑brown and the internal temperature hits 96‑98 °C (205‑208 °F). A resonant tap on the bottom signals it’s ready.
5. Cool completely. Transfer the loaf to a wire rack and let it rest for at least an hour before slicing. This rest lets the crumb set and the flavors develop.

Nutritional Benefits

What’s inside each slice? Whole‑grain flour delivers about six grams of fiber per slice, supporting digestion and steady blood sugar. Ground flax adds omega‑3 fatty acids and lignans, which act as antioxidants. Sunflower seeds bring vitamin E and extra fiber. A typical 40‑gram slice clocks in at roughly 80 kcal, 3 g protein, and 1.5 g fat—making it a balanced choice for breakfast or a snack.

Storage and Serving

Let the loaf cool fully, then wrap it in a clean kitchen towel or stash it in a bread box. At room temperature the crust stays crisp for 2‑3 days; you can also freeze slices for up to three months. When you need a slice, just unwrap it and toast for 2‑3 minutes—this revives the crust and brings out the nutty seed flavors.

Variations and Pairings

Feel free to experiment. Swapping half the whole‑wheat flour for rye gives a denser texture. A spoonful of chia seeds or a handful of rosemary adds new dimensions. Pair the loaf with a slice of Manchego cheese, a drizzle of local Galician olive oil, or simply enjoy it with coffee for an authentic touch.

FAQ

All in all, baking a whole grain loaf with flax and sunflower seeds blends art and science. Follow the steps, respect the fermentation times, and use the subtle tips inspired by NoePan’s Galician heritage, and you’ll end up with a loaf that balances flavor, nutrition, and texture. Give it a try, tweak it to suit your taste, and share the results with friends and family. Happy baking