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Pane ai cereali is the Italian approach to wholesome seed bread - a hearty, slightly dense loaf made from a blend of bread flour and whole wheat flour, studded with sunflower seeds, sesame seeds, pumpkin seeds, flaxseeds, and rolled oats that toast inside the crust and release a deep, nutty aroma as the loaf bakes. A touch of honey in the dough adds a subtle sweetness that balances the earthy character of the seeds and whole grain flour. Each slice is full of flavour and texture, making it equally satisfying spread simply with butter and jam at breakfast or served alongside soup or cheese at lunch. This is bread that tastes genuinely nourishing and keeps well for several days without losing its character.
Prep
20 min
Cook
40 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
235 kcal
For 4 serving(s)
Per serving
In a large bowl, combine the bread flour, whole wheat flour, instant yeast, and salt. Mix well.
Add the honey and the warm water gradually, mixing until a rough dough forms. Knead for 8-10 minutes until smooth and elastic.
Flatten the dough and scatter the sunflower seeds, sesame seeds, pumpkin seeds, flaxseeds, and rolled oats over the surface. Fold and knead for 3-4 more minutes until the seeds are evenly incorporated.
Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for 1-1.5 hours until doubled in size.
Preheat the oven to 200°C (390°F). Punch down the dough, shape it into a loaf or round, and place on a lightly floured baking tray. Optionally sprinkle extra seeds on top. Cover and rest for 20 minutes.
Bake for 35-40 minutes until the crust is deep golden and the loaf sounds hollow when tapped on the bottom. Cool completely on a wire rack before slicing.
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