A beautifully baked, rustic golden brown Heart Shaped Whole Wheat Bread, generously topped with rolled oats, artfully arranged on a minimalist white plate on marble countertops. Soft natural morning light from an east window casts gentle shadows. A few fresh herbs are visible in the background, near a wooden cutting board, with warm tones. No hands.

Heart Shaped Whole Wheat Bread: Bake a Loaf of Love

ByMaya
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A close-up, mouth-watering shot of the perfectly golden brown, oat-topped Heart Shaped Whole Wheat Bread, showcasing its rustic texture. It rests on a wooden cutting board on a marble countertop, bathed in natural morning light from an east window, with subtle warm tones and soft shadows. No hands.

Heart Shaped Whole Wheat Bread

Heart Shaped Whole Wheat Bread has always been my special way of sharing a little extra love, particularly when the weather calls for those warm, comforting aromas to waft through the kitchen. There’s something truly magical about taking simple, wholesome ingredients and transforming them into a rustic, beautiful loaf that not only deeply nourishes the body but also brings an instant, heartfelt smile to anyone who gets a slice. This particular date-sweetened buckwheat loaf is an absolute revelation, offering a unique, subtle sweetness and a delightful chewiness that you simply won’t find in your average bread.

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It’s an adventure in wholesome baking that promises a texture and flavor profile to truly set it apart, and I simply can’t wait for you to experience it! If you love exploring different whole grain variations, you might also enjoy my Chocolate Whole Wheat Bread with Spelt for another delightful twist. For even more inspiration on creating beautiful, comforting loaves, or perhaps another take on this very Heart Shaped Whole Wheat Bread, I highly recommend checking out TasteCharm, as there’s always room for more wholesome love in our kitchens.

Heart Shaped Whole Wheat Bread: Bake a Loaf of Love
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Heart Shaped Whole Wheat Bread: Bake a Loaf of Love

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A delightfully rustic Heart Shaped Whole Wheat Bread, naturally sweetened with dates and enriched with hearty buckwheat flour. Perfect for sharing love!

Ingredients

  • 1 ½ cups warm water (105-115°F)

  • 2 ¼ teaspoons active dry yeast (one standard packet)

  • ¼ cup date paste (or 4-5 Medjool dates, pitted and pureed with a little water)

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 2 cups whole wheat flour

  • 1 cup buckwheat flour

  • ½ cup rolled oats, plus more for topping

  • Optional: 1-2 tablespoons maple syrup (if more sweetness is desired)

Directions

  • 1. In a large mixing bowl, combine the warm water and yeast. Let stand for 5-10 minutes until foamy.
  • 2. Stir in the date paste, olive oil, and salt until well combined. If using whole dates, ensure they are fully dissolved or very finely pureed.
  • 3. Gradually add the whole wheat flour, buckwheat flour, and ½ cup rolled oats, mixing with a wooden spoon until a shaggy dough forms.
  • 4. Turn the dough out onto a lightly floured marble countertop and knead for 8-10 minutes, until smooth and elastic. The dough should still be slightly tacky.
  • 5. Place the dough in a lightly oiled ceramic bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  • 6. Gently punch down the dough and divide it into two equal portions.
  • 7. Shape each portion into a heart shape. To do this, form a round ball, then make an indentation with your finger at the top center, and press the bottom point into a ‘V’.
  • 8. Place the shaped loaves onto a baking sheet lined with parchment paper. Brush with a little water and sprinkle generously with extra rolled oats.
  • 9. Cover loosely and let rise for another 30-45 minutes, or until puffy. Preheat oven to 375°F (190°C) during the last 15 minutes of rising.
  • 10. Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
  • 11. Let cool on a wire rack on the wooden cutting board before slicing and serving.

Notes

    • Sweetness Balance: Date paste offers a subtle, natural sweetness. For a sweeter loaf, consider adding 1-2 tablespoons of maple syrup along with the date paste in step 2. You can also adjust the amount of date paste to your preference.
    • Shaping Secrets: Creating the heart shape is simpler than it looks! After forming a basic round, use your thumb to press a deep indentation into the top center. Then, gently pinch and pull the bottom of the round to create a distinct point. Don’t worry about perfection; homemade charm is part of the appeal!
    • Flour Power: If you don’t have buckwheat flour, you can substitute with more whole wheat flour, though the texture and flavor will be slightly different. Buckwheat adds a wonderful earthy note and a bit more chewiness that I truly adore in this bread.

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