Hazelnut Honey Wheat Bread


Whole wheat flour, honey, nuts and seeds generally find their way into our hearty breads.  All those seeds remind me of the Good Seed bread of Dave’s Killer Bread, which is a great choice if you can’t make your own, and/or don’t have a good local bakery down the street.  Dave’s story is worth reading by the way, which you can do while your dough is rising. Portlander’s have some pretty sweet perks in exchange for our grey skies–like having the Dave’s Killer Bread bakery right across the street from Bob’s Red Mill, the home of our wheat berries, oats and seeds. A trip to Bob’s that inevitably includes lunch in their small-town-feel cafe, and a visit across the street with one of my Killer Bread-eating daughters makes for a satisfying outing.

Usually I make bread when I’m grinding wheat berries into flour anyway, because bread made with warmly ground flour rises so well and is so irresistible.  Which is not necessarily a good thing.

I add flax and sunflower seeds because I keep a stash of them on hand.  Experiment with your own seed and nut choices, like poppy, sesame and Amaranth seeds and walnuts or pecans.



Proof 2 scant Tbsp. yeast in 1/2 c. warm water in a large bowl.
In a separate bowl combine 1 3/4 warm water, 1 scant Tbsp. salt, 1/2 c. honey and 1/4 c. oil or softened butter.

Once the yeast is bubbly add the liquids and 2 cups of whole wheat flour and (optional) 2 Tbsp. gluten, which helps 100% whole wheat breads rise better. Mix/blend with a wooden spoon or mixer.

Blend well adding another 4-5 c. flour, 1/2 cup flour at a time until you have a sticky dough that holds together.
Add approximately 1/3 c. flax seeds, 1/2 c. sunflower seeds, and 1/2 c. chopped roasted hazelnuts.
Turn out on a well floured surface and knead in more flour as needed until you have a stiff dough. Knead approximately 8-10 minutes.
Place in greased bowl and cover with a hot damp dishcloth and then cover that with a tea-towel.
Let rise until double (approx. 1 1/2 hours).

Punch down dough, divide in half, cover and let rest about 10 minutes while you grease 2 loaf pans and sprinkle corn meal on the bottom of the pans.
Hand pat each half into a rectangle and then roll up into a log. Pinch the bottom seam shut, fold the ends under and place in the loaf pan. Cover with a tea towel and let rise until double (approx. 45 minutes).

bread2Preheat the oven to 375 and bake for  about 45 minutes, covering with foil for the last 20 minutes.  Cool slightly in the pan before removing to cool on racks.  The bread will slice easier if you let it cool at least 30 minutes, although we seldom manage to wait that long.

Best served warm with real butter…



  • what do you use to mill your grains? we don’t have a mill but have considered buying the grain mill attachment for our kitchenaid mixer. i’ve read that a coffee grinder can work for small quantities but i’d hate to waste good grains trying if that’s a no go. this bread sounds great!

    • Hi Carrie, I use a Kitchen Mill, intended for home users. I’ve seen the grain mill attachments for Kitchenaid mixers, and generally think using one machine to multipurpose is a good idea. You might want to read some reviews about it to be sure people are satisfied with it. The mill I have was recommended by an employee at Bob’s Red Mill, and I’ve been very happy with it. Good luck figuring something out!

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