The Easiest Whole Grain Seeded Bread

I’ve made this a few times. A couple of tips for best results:
1) Make sure your sunflower seeds are shell-less. I know this sounds obvious, but I accidentally put shell-on ones in once…
2) Use a kitchen thermometer to check when its done. Take the loaf out, flip it over, and stick the thermometer in the bottom middle (so you don’t have an unsightly hole on top). Keep baking until the thermometer reads 190 F. This eliminates the problem of doughy bread.

Easy delicious bread. I’m not a bread maker so I cut the first loaf too early. Fortunately, I made two! Let it rest 5 minutes then completely cool. Hearty and tasty! I will make this regularly.

The recipe is simple with relatively few ingredients and I would say it is easy, but the time to make is more like 6 1/2 hours, not the 4 1/4 listed if you allow the full recommended time for the first rise. Even the Bake time is different in the recipe than at the top. I think my loaf would have been better if I hadn’t had to rush it. All my guys loved it.

This is my go to whole wheat seeded bread! I’ve tried many others but I keep coming back to this one.

This is the only bread recipe I use, but when I made it as instructed it was really dough-y in the center. Maybe my oven’s weak, but definitely I needed to bake it at least at 430˚ to get it done in around 35′.

be careful when pouring the boiling water into the metal pan. Almost burned myself with the steam.

I’ve started using a dutch oven instead of the metal pan thing. Will update how it goes, but it seems best to preheat the dutch oven with the oven to 450˚, then add the bread, bake 25′ covered, and 10′ uncovered.

Oh also, if you don’t want to fuss with rise times all afternoon, here’s how to make the bread overnight: the night before, prepare the dough 1/2 tsp instant yeast. Then let it rise overnight, or for all of the next day, on the counter. This also helped the bread taste less yeast-y.

I have been searching for a whole wheat bread recipe that I could make into a baguette that is not too dense and found this recipe. I ended up making a few substitutions in the recipe. It called for flaxseed meal which I did not have and used almond flour instead per substitution on Google. I used honey from my bees and pepitas seeds instead of sunflower seeds. After the second 2 hour proofing in the fridge I kneaded in the rolled oats and pepita seeds, then formed the dough into 2 baguettes. I let it it double in size and baked according to the recipe baking only 20 minutes at 425 F. The baguette came out soft texture, slightly chewy crust, has a great flavor, and love the taste of the pepitas. Next time I will get flaxseed meal but keep everything else the same. This recipe checked all my boxes and pleased with the results. Thank you!

I I followed instructions to the t, except used regular (Bob’s Red Mill) yeast and baked for 32 minutes and it turned out great. This is a very thick and very heavy bread. The crust is thick and hard. I only give 4 rating for personal preference, as I prefer a lighter bread. But very easy bread recipe and delicious!

The whole process went smoothly! I might of let it rise just a smidge longer but other than that it turned out beautiful. The only complaint is it’s a bit bland? Should I add more salt / honey for my own taste? Would that help?

Delicious!! I made this using AP and Bread Flour in place of the Whole Wheat Pastry flour. It came out perfectly chewy with a crunchy exterior. I also added and additional tablespoon each of poppy seeds and hemp heart seeds mixed into the dough. I used a longer sized loaf pan and it came out to like a half sized high bread (which is what I wanted) for smaller sandwiches and slices. I also refrigerated it overnight instead of just for 2 hrs. I let it come to room temp and then sit for another 30 mins (due to being busy with something else) before I folded in the seeds and let it rise in the pan.

This is a forgiving and tasty recipe! I’m looking forward to trying other recipes from this site!

this is a really good recipe & bread, soft inside, crunchy outside, good flavor, simple instructions.
for my 304 g whole wheat, I’ve been using combo of barley, buckwheat, & w.w. still comes out nicely.
b/c I’ve got a marine/ rv propane oven, can’t add boiling water under burners (it splashes up& douses flame! BAD). instead i found if i fill my cat iron pan w water & preheat w/ oven, it does the crusty outside, soft inside trick! so excited about this! (many tasty, but failed bread experiments in this oven before)… thanks for the fabulous, easily adaptable recipe! even my (says he’s not picky, HAH!) husband likes it.

Me and my husband tried making this last friday before our day of rest. We found that the bread it was very hard to knead because of how dry it was and it turned out really dense and kinda falling apart. Not really sure what we did wrong:c

Making this AGAIN! The only tweak I do is to sprinkle the oats/seeds on top (after brushing with simple syrup or vegan butter). This bread turns out perfectly every time! Haven’t tried skipping the 2nd fridge rise so not sure how much that effects the outcome.

I’ve been making this consistently throughout this fall. A great weekday bread for breakfast, go together with soup or a hearty fall salad, open face sandwiches – made a double batch and shared a loaf with my daughter who is expecting and her partner. Let just say, I feel good about eating this tasty bread and sharing it!

I have made this bread… it is excellent! I used less salt than the quantity indicated but I think I may add some more next time. Thank you for the tip about adding a bowl of water.. the process is long but the result is very good!! I have a brick oven and tried many recipes.. but this one is really good.

I just wanted to say that this recipe was awesome! It was my first time making bread today and I had no issues at all, though I substituted more oats in place of the sunflower seeds. It wasn’t the prettiest loaf out there, but the interior looked just like the pics here and the loaf had a great texture overall. Looking forward to trying slices with all sorts of things!

I made this with about 3 cups white whole wheat flour and a 1/4 cup of high gluten flour On the counter top rising in a loaf pan and the oven pre heating I am very happy with the outcome so far… it should be a great loaf

I really hate the taste of store-bought bread, so I said okay well if it isn’t done right, I’ll just do it myself. Now I bake this bread every single week. The only thing I don’t add is a sweetener because I like my bread on the slightly more bitter side, but it’s just the best bread I’ve ever eaten! On top of that, I like knowing what exactly it is I’m eating. The recipe is made with whole foods, which is better than anything store-bought.

Obsessed with the taste of this bread. My whole family loves it especially my two toddlers. And on top of that it’s SO easy (a dream if you are a mom). I followed the recipe to a T and let it take the full time recommended for rising in and out of the fridge and it came out spectacular each time!

I had been rummaging around trying to find a recipe to match a favorite commercial loaf: 7-Grain Bread by the Ideal Bakery, Chicago (I can only buy it when visiting). The product is so much better than you would expect.

Anyhow I was browsing the internet cooking sites and not finding recipes that matched up well until I found yours. My first loaf was great! Used “Bob’s” Muesli, added craisins, nuts, and 2T flaxseed meal. Just finished my fourth loaf only upping the add-in amounts on each.

Such a simple recipe and technique. The finished loaves surpass the one I was trying to match. I did change the process of kneading in the add-ins to get better distribution. Thanks.

Love this! I used King Arthur Unbleached Bread Flour, roughly 3 cups total; baked for 26 minutes. Fluffy crusty deliciousness!

this is my favourite whole wheat bread recipe. the crust is robust (ha), while the inside remains soft and fluffy. excellent for toast; the crust gets extra crunchy ! i had been having trouble with getting dry scraps at the bottom of the bowl but today i mitigated that with a tiny bit of extra water, maybe a tsp or so. the dough rose beautifully and produced a gorgeous loaf. this is a recipe i will always come back to.