Heavily Seeded Cinnamon Raisin Bread

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My favorite local bakery, Backhaus, makes one of the most delicious loaves of bread - a heavily seeded rye bread. I've been on a mission to make the seeded bread at home and combine it with my love of cinnamon raisin ezekiel bread - this recipe is just that and it's delicious. Well toasted with a smear of salted butter and it just may be better than the bakery.

Prep Time15

Cook Time1

Resting Time3

Course: Bakery, Breakfast, brunch, Snack

Keyword: seed bread

Servings: slices

Calories: 274kcal

Author: Christina Shoup

Ingredients

Dry Ingredients

½ cup raisins
2¼ cup old fashioned rolled oats
1 cup sunflower seeds
¾ cup sliced almonds
½ cup sprouted pumpkin seeds I like Go Raw brand
¾ cup whole flax seeds
¼ cup hemp seeds
¼ cup chia seeds
2 tsp cinnamon
⅓ cup psyllium seed husks I like Organic India brand
2 tsp kosher salt

Wet Ingredients

3 tbsp maple syrup
¼ cup melted coconut oil
2 ½ cups warm water
2 tsp vanilla extract

Instructions

Lightly grease a loaf pan - a long narrow tea loaf or pullman pan works best (about 12 inch pan)
In a small bowl, add raisins and cover with hot water. Set aside.
In a large bowl, add the rest of the dry ingredients and mix well.
In a medium bowl or large measuring cup, add the wet ingredients plus 2 tbsp of the raisin soaking liquid. Whisk until combined.
Drain the rest of the liquid from the raisins and add to the dry ingredients. Add the wet mixture to the dry and combine using a stiff spatula. Let sit a few minutes and mix again allowing the dry ingredients to fully absorb the liquid. Repeat if necessary.
When the mixture is fully hydrated with no visible extra liquid showing, add to the prepared pan, making sure to get it into the corners and smooth the top so it's flat. Cover and refrigerate for a few hours before turning on your oven to bake.
When ready to bake, preheat your oven to 400°. Uncover the loaf and bake it for 50-60 minutes. It's finished when the loaf is golden on top and firm to the touch. Transfer to a baking rack and let cool for at least an hour before turning it onto a baking rack to finish cooling completely.
To store: slice the loaf into thin slices and keep in the refrigerator for about a week or in the freezer for about a month.
To serve: Toast well - two rounds in your toaster oven is best. The nuts and seeds get nice and golden and perfect with salted butter, chia raspberry jam or any nut butter. Enjoy!

Notes

Feel free to use salted or unsalted seeds, raw or roasted nuts - I generally have raw and unsalted on hand but all work beautifully in this recipe

Nutrition