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Whole Wheat Maple Cherry Seed Bread

  • Author: Annie
  • Prep Time: 75
  • Cook Time: 35
  • Total Time: 105
  • Yield: 1 1x


Studded with tart-sweet cherries and seeds, this bread is the perfect complement to a grilled PB & J. Bonus: this loaf also makes fantastic toast.


  • 1 cup non-dairy milk, warmed
  • 1/4 cup warm water
  • 3 Tbsp. pure maple syrup
  • 1 1/2 tsp. (one packet) regular yeast
  • 2 1/2 cups whole wheat flour
  • 1/2 cup+ bread flour
  • 1/2 tsp. salt
  • 1/2 cup dried tart cherries, chopped
  • 1/4 cup pepita
  • 1/4 cup sunflower seeds


  1. Lightly spray a large bowl with cooking oil. Set aside.
  2. In the bowl of a stand mixer, add the warm milk, water, maple syrup and yeast. Stir gently and then let sit for about 5 minutes.
  3. In a medium-sized bowl, whisk together the flours and salt. With the stand mixer on low, pour the flour mixture into the bowl and using the hook attachment, knead for about 10 minutes. If the dough sticks to your fingers, add more flour – but just enough to make the dough tacky, not dry. Add the cherries, pepitas, and sunflower seeds, and knead until incorporated into the dough.
  4. Place the dough in the oiled bowl, cover with a towel or plastic wrap and let rise for an hour or so. Preheat the oven to 350F and lightly oil an 8″ x 4″ loaf pan. When the dough has risen, place it on a floured surface and roll into a pudgy log. Place into the prepared pan. Bake the loaf for 30-35 minutes or until a deep brown on top. About 5 minutes before the end of the baking time, I remove the loaf from the pan and place it directly on the oven rack so that the bottom can brown and crisp.
  5. Let loaf cool completely on a rack before slicing and serving.


  • Serving Size: 16
  • Calories: 105
  • Sugar: 3
  • Sodium: 87
  • Fat: 2
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 20
  • Protein: 3
  • Cholesterol: 0