A dense, nourishing wholemeal yeast bread packed with seeds, nuts, and dried fruit, ideal for slicing, freezing, and everyday meals.

Yield: 2 loaves | Prep: 30 min | Total: ~2 hr 30 min plus resting

Ingredients

Batter

• 7 dl (3 cups) water
• 25 g (0.9 oz) fresh yeast or 10 g (3½ tsp) dry yeast
• 10 dl (4¼ cups) wholemeal flour (spelt, graham, or a mixture)
• 3 tbsp honey
• 2 tsp salt

Filling

• 2 dl (¾ cup) pumpkin seeds
• 2 dl (¾ cup) sunflower seeds
• 2 dl (¾ cup) hazelnuts, almonds, or walnuts
• 1 dl (⅖ cup) raisins
• 1 dl (⅖ cup) goji berries or dried figs, chopped
• 4 tsp fiber husk

Instructions

1. Combine the flour and salt in a large bowl (about 3 liters / 3.2 quarts).
2. Heat the water with the yeast and honey to 38 °C (100 °F), stirring until dissolved.
3. Pour the yeast mixture into the bowl and mix by hand or with a whisk until a smooth batter forms. The consistency should resemble waffle batter.
4. Cover the bowl with a cloth and place it in a warm spot for 30–60 minutes, until the batter has doubled in size and risen close to the rim.
5. Preheat the oven to 175 °C (350 °F) using the fan-forced convection setting.
6. Stir the batter to release trapped air. Add the seeds, nuts, dried fruit, and fiber husk, mixing thoroughly with a wooden spoon. The batter will become sticky.
7. Line two loaf pans with baking paper and divide the batter evenly between them.
8. Bake for about 45 minutes, until a knife inserted into the center comes out without wet dough.
9. Remove the loaves from the oven and pans and allow them to cool. Cover with cloths and let rest for 1 day before slicing.

Tips & Variations

• For a savory version, omit the dried fruit.
• The bread freezes well and can be toasted or reheated in a toaster or oven before serving.
• Vary the nuts, seeds, and dried fruit based on availability or preference.
• Slice before freezing for easy single-portion use.