Black bread with flaxseed and sunflower seeds

When I crave homemade bread with a denser taste and seeds, I always return to this old recipe, slightly adapted from my grandmother Elena. I sometimes make it on an ordinary day, especially when I have time to knead leisurely. I like to use flaxseeds and sunflower seeds, and from the dough, I also make some small rolls, which are great warm right out of the oven.

Quick Info

Total time: approx. 2 hours
Preparation: 30-40 minutes (including kneading)
Proofing: 30 minutes
Baking: 35-40 minutes
Servings: 2 loaves and a few small rolls
Difficulty: medium (requires patience in kneading)
Recipe type: homemade black bread, suitable for any meal

Ingredients

1 kg whole wheat flour
500 ml lukewarm water
30 g fresh yeast
1/2 teaspoon sugar
1 teaspoon (heaped) salt
1 small yogurt (approx. 150 g, at room temperature)
50 ml oil
50 g flaxseeds
150 g sunflower seeds
granulated salt for sprinkling
oil for greasing the trays and rolls

Preparation Method

1. Preheat the oven to 50°C to warm it up for proofing later.

2. In a large bowl, combine the yeast, salt, sugar, flaxseeds, sunflower seeds, and yogurt at room temperature. Mix everything together.

3. Add the flour, then start pouring in the lukewarm water gradually, mixing until all the flour is incorporated and the dough starts to form.

4. As you knead, add a little oil gradually, about 50 ml total. Continue kneading until the dough no longer sticks to your hands. For me, this takes about 30 minutes. Don’t rush this step, as the texture of the bread depends greatly on how well you knead.

5. Prepare two loaf pans: grease them with oil. Divide the dough into three parts.

6. Place two parts of the dough in the prepared pans. Shape the remaining part into small rolls and place them in a third greased tray.

7. Brush the surface of the loaves and rolls with oil, then sprinkle with flaxseeds and coarse salt to taste.

8. Place all the trays in the preheated oven (at 50°C) and let them proof there for 30 minutes.

9. Once the proofing time is up, raise the oven temperature to 180-200°C (depending on your oven) and bake the bread until it is nicely browned, between 35 and 40 minutes.

10. You can eat the rolls immediately after taking them out of the oven. Let the bread cool well before slicing – I prefer to keep it until the next day for a clean slice.

Why I make this recipe often

I love that it results in a hearty bread with a crispy crust and dense, seed-filled interior. It lasts well for several days and works for breakfast, sandwiches, or alongside cooked meals. The rolls are a quick option for a warm snack.

Tips and Variations

Tips

If the water or yogurt is too cold, the proofing will be slow. Take them out of the fridge ahead of time.
When kneading, add oil gradually, not all at once. This way, the dough becomes elastic without sticking.
If you don’t have loaf pans, use any not-too-wide tray to keep the bread taller.

Substitutions

You can use dry yeast (approx. 10 g) instead of fresh yeast, but mix it directly with the flour.
Yogurt can be replaced with kefir or buttermilk, also at room temperature.
If you don’t have flaxseeds or sunflower seeds, you can use just one type, but the flavor won’t be as rich.

Variations

You can also add pumpkin seeds, but no more than 50-70 g, to avoid overcrowding the dough.
If you want the bread even denser, replace part of the whole wheat flour with whole rye flour.

Serving Ideas

Slices of bread go well with butter, salty cheese, vegetable spread, or any spreadable.
Warm rolls are good on their own or with a little butter on top.
The bread is also suitable as a base for bruschetta or tartines.

Frequently Asked Questions

Can I use only white flour?
Not for this recipe. Whole wheat flour is essential for the final texture and flavor.

Can I just sprinkle the seeds on top?
No. For this recipe, some of the seeds need to be mixed into the dough for flavor and structure.

What do I do if I don’t have yogurt?
You can use kefir or buttermilk, but don’t skip this ingredient.

Can I make the dough in a bread machine?
I haven’t tested it, but manual kneading is recommended here, as it is quite a dense dough.

What can I brush the bread with instead of oil?
Oil is ideal, but if you don’t have it, you can use a little milk to help with browning, although it won’t give the same crust.

Nutritional Values

Estimated for a slice of bread (approx. 50 g): 120-130 kcal, 5 g protein, 22-23 g carbohydrates, 2-3 g fat (due to the seeds and oil). Black bread with seeds has a higher fiber content compared to white bread. Values may vary depending on the size of the slices and the exact amount of seeds used.

Storage and Reheating

The bread keeps well wrapped in a clean towel or in a paper bag at room temperature for up to 3-4 days. If it’s very warm, after 2 days you can keep it in the fridge, but it will harden a bit. For reheating, you can put the slices in the oven or toaster for a few minutes. The rolls are best consumed immediately, as they don’t last as well as the larger bread.

 Ingredients: 1 kg wholemeal flour 500 ml warm water 1 small yogurt (150 g) 30 g yeast 1/2 teaspoon sugar 1 teaspoon (heaped) salt about 50 ml oil flax seeds (50 g) sunflower seeds (150 g) coarse salt

 Tags:  black bread