The Easiest Whole Grain Seeded Bread

This bread rocks! It is so delicious and moist! I love it! I used a combination of King Arthur whole wheat white and bread flower since that it was I had on hand. Will make this a staple in our house!

I’ve been using this recipe to make bread for my family for many months now. The recipe makes perfect slicing bread and everyone loves it!!

I made this bread today. It’s delicious. I will make it again. I used 1T each of sunflower seeds, sesame seeds and sunflower seeds as well as 1T oatmeal. Yummy

This bread was so easy and so delicious! It stays fresh for a few days in the bread box and freezes really well. I will be making this regularly. Thank you for this wonderful recipe!

First & most, thank you for your easy to do recipe. My husband & I love it. I don’t even have words to explain my happiness. It’s easy, tasty and time saving for me because I have two children under 4. Thank you again and guess what I am making another one now.

This is a wonderful bread. I’ve made it exactly as written several times and it turns out every time. I’m in high altitude, for what it’s worth. I’ve found the long rise times are completely worth it. I just love this recipe!!

I love this recipe! It turns out well all the time. Thankyou for sharing it!

Great recipe -easy and so hearty!! Just froze some slices so I don’t eat it all at once!

I made this the other week and now I’m on my third batch! I’ve been using 2 1/2 tsp of active dry yeast and each batch has come out beautifully. Thank you for this recipe! Will definitely be making this more often.

I found your recipe a few years ago and it never fails to please! I’ve given it as gifts and the recipients always ask for the recipe. Sometimes I use different flour ratios and am currently using pumpkin seeds. I LOVE this recipe! And can we talk about how good the house smells when it’s baking?!!

I made this and am not ashamed to say ky sister and I ate the whole thing in about 2 days. Only had pumpkin seeds and whole wheat bread flour . The bread came out perfect with the flour substitute however all my sees ended up in one spot at the end. Not sure but I must have not kneaded it right? Trouble shooting tips for that appreciated. Will definitely make again

Easy to make but definitely took all day with rising times so make ahead

I clocked it yesterday, and it can’t me easier and tastier. My little son loves it, he says “pan” “pan” all the time, as spanish word.
Thanks for your amazing job, I always trust on your recipes.

I am a first time bread baker and this turned out great. I can hardly believe that I made this delicious bread myself with so little effort.

Easy and the recipe measurements are right on perfect. Not dry or super sticky to knead and shape. Smells amazing when it’s baking, too!

I have made this bread a handful of times and absolutely love it. It is perfect for avocado or nut butter toast. I’ve had most success using my kitchen aid stand mixer using the dough hook for +/- 3 minutes. I let it rise 2 hours at room temp and 1 hour in the fridge. I knead in the oats and sunflower seeds by hand and allow 1 hour for the final rise. I bake it for 30 minutes. The bread needs to cool completely or it can be doughy in the middle. Letting the bread cool is probably the most difficult step because it smells so delicious!

I’ve been using this recipe for a few years and love it so much! Like others, I had trouble kneading in the oats and seeds so now I just mix them in before the first rise and it still turns out beautifully. I never have pastry flour on hand, but regular WW flour works great. I also double the oats and sunflower seeds and add pumpkin seeds to make it a little heartier. Thanks for the recipe!

I’ve been trying, throughout the entire pandemic shutdown, to find the perfect bread recipe. And now, 13 months and some epic fails later, I finally find it. Not only is delicious and the loaf shape I’ve been after–it’s also incredibly easy! And it’s the favorite of my husband, who’s the big bread consumer in the family! My only variation is to sub some spelt flour for the whole wheat. Thanks so much for this recipe!

Delicious! After second rise I shaped into a tight ball and put on parchment for last rise. I pre-heated my cast iron Dutch oven (with cover) at 425°. After slicing top of bread and spraying it with warm water, I put bread (still on parchment) in Dutch oven and covered. After 30 minutes I took off cover and baked for 10-15 minutes more – until 190°. Perfect! Has anyone tried assembling bread at night and just leaving in fridge to rise until morning to bake?

This bread is delicious! I’m fairly new to making bread and it went well – I used active dry yeast and my kitchenaid stand mixer. As other reviewers have suggested, I worked the oats and seeds in small batches right before the refrigerator step. My husband, two year old son, and I just obliterated half of the loaf with Earth Balance and jelly as soon as it was safe to cut it! This is definitely going into the weekly rotation.

Hi, I used active, dry yeast and bread turned out super tasty. Even my husband, who doesn’t like the phrase ” Whole grain ” liked it.

Made it in a bread machine on the quick setting and it turned out great! The only thing I changed was adding sunflower seeds; I didn’t have any so I added a tablespoon each of chia, hemp and sesame seeds. Crusty outside and soft inside. Thanks for sharing!

I don’t have much experienced making bread, but this was easy and delicious. I’ve made it a few times and no longer use the seeds or oats. Everyone, including my kids, love this bread. Thanks for sharing your recipe!

I’ve made this countless times. I love this recipe. I tweaked it a bit to make it include more whole wheat flour than white flour.
All the ingredients and measurements are the same, except I add 2 tsp of salt for more flavor, and my flour is 3 cups of whole wheat flour, and 1/4 cup white wheat flour. I also don’t add the oats and seeds. I let it rise on the counter for 4 hours. I bake it at 425 degrees F for 35 min and it comes out of the oven smelling amazing, golden brown, with a decadent crust and soft in the middle. Perfect for toasts in the morning or sandwiches.
Thank you so much for the recipe!

This is my go-to basic bread recipe! I love it and my husband loves it even more :)
Recently I haven’t been able to find any flaxseeds, so I’ve been subbing chia and it still turns out great.

I really enjoyed making this! Easy, but complicated enough for me to get the joy our of the homemade bread process. I had a hard time kneading in the oats/sunflower seed and would have liked more guidance on that – they tended to stay in one place or poke through and I definitely had to knead more than 20 times. It may have been because the dough was chilled. It turned out beautiful! I used whole wheat flour instead of pastry because that’s what I had on hand. Thank you! :)

Made a double batch of this bread and using my own whole wheat grain that I milled fresh and it turned out soo good!
I used Honey for my sweetener and only had oats on hand so that was the only “seed” i added.
I also used my kitchen aid to initially mix everything and then again to kneed the bread. I did the 4 hour rise time. (2 on the counter and 2 in the fridge)
After the fridge rise it was really hard to kneed, next time I may just leave on the counter for 4 hours. Once the bread “warmed up” a bit it became easier to kneed.
Super happy with this recipe and looking forward to continue making it!!!

What is the secret for the crispy crust? It’s heavenly. I’d like to achieve the same crust on other breads I make.

Hello,
I have been looking for a decent whole grain loaf and I believe this is it. I love the texture and the taste of this loaf. I didn’t put the tray in the oven and it still turned out fine. I have never done this with any other loaves so wonder if this is necessary? Thanks for a great recipe!

Followed the recipe exactly as stated. It looks beautiful. I cut a few slices from the ends and it is delicious! As I kept slicing the middle was very doughy :(. Now, I have to say I was afraid to burn it because the top looked very golden so I took it out after 30min. I think I should of left it another 10 minutes. Will try it again. I am currently putting the semi raw slices on a pan to cook the middles. But flavor wise it’s amazing 👍🏻

I don’t know how to rate this because it’s not what I was expecting. My only modification was to use just 2 tsps of yeast. The flavor was good but the crust was hard and got dark brown quickly while the dough remained very soft. I covered the bread in the oven once I saw how dark the top was while the bottom of the loaf was not even brown yet. It did not burn, but it almost did.

This bread is not soft-crust sandwich bread and it’s not a boule; rather, it has elements of both but could satisfy my craving for neither. If I were to make it again, I would make it in a dutch oven or on a cookie sheet as a boule (like the muesli bread recipe from which this recipe comes). As it is, I would describe it as very crusty sandwich bread. I was looking for regular sandwich bread with a soft crust.

My advice for anyone who might make it is twofold: either cover the bread 10-15 minutes in, reduce yeast to 2 tsps, and cook at a lower temperature for longer, or just make it as a boule, maybe in a dutch oven so you could cover it for the first part (or last part) of the baking process.

In response to comments about the difficulty of kneading the refrigerated dough: I thought it was interesting to make a hole in the dough and work at it. At first I didn’t think it was going to work––all the seeds and oats seemed to stay in one little pouch tucked in the dough. After some patient kneading, however, all the seeds were distributed evenly. It took me many more than 20 folds.

Aside from being delicious and easy, this bread has another feature that I really like: When you toast it, the crusts become crunchy rather than thick and dry. I don’t know the reason but it’s delightful, especially the heels.

If you find that when you are mixing in the flour the dough is really sticky and messy, add more flour a little at a time. But definitely don’t add so much flour that it makes a firm ball. It should still be really soft. Also try using a little oil on your hands

I’ve been making this bread twice a week every week for the last few months. This is my first bread recipe I’ve tried and this recipe is super easy. I add the seeds in the beginning and instead of the fridge part, I leave on the counter. Love, love this recipe!

Easy and delish! Thank you so much for an excellent recipe :)

Hi,
I really like this recipe, but for some reason, something went wrong for me, the dough didn’t come together we’ll, it had no elasticity and I don’t know what I did wrong. The yeast is fine, my mom used it for pizza today. I used the same flour, recommended and exact portions. What could have caused this?

My family loves my homemade white bread but recently I have started changing our diet for our health. I came across this recipe and it was exactly what I was looking for.
I used active dry yeast because that’s the only yeast I’ve ever used and, for the first rise, I put the dough in the fridge overnight and it made for a super easy bread. It rose beautifully, the texture was perfect, and my whole family enjoyed it. It went perfect with our Curry Chicken Salad. Next time, I’m going to add some everything bagel seasoning to the dough, as well. This is going to be my new go to bread recipe.

I made it using whole wheat flour, spelt flour,some unbleached AP flour and added more oatmeal, flax seeds and sunflower seeds. Each time I make it, I play with the amounts. I also bake in a preheated dutch oven, since it stuck to my my glass bread pans
It is delicious every time! My husband is German, so he really enjoys heartier breads. Luckily my kids like it, too!

I made this bread last night and it is truly one of the BEST wheat breads I have made. I misread the recipe and didn’t have time for the second rise so I popped it in the fridge and cooked it the next morning. It turned out great! I’ll definitely be making this again!

Best and easiest bread recipe I’ve ever used! On my second try, I followed suggestion in comments to add the oats and seeds (Used raw pumpkin seeds) before the first rising. I also put a small pan of boiled water on the bottom rack at the same time as putting the bread in (instead of putting the pan in first and then adding water). The bread was just as good. Thanks Minimalist Baker!

Easiest bread recipe I have ever followed, and the loaf came out perfectly. The detailed instructions were most helpful. A Healthy and tasty bread as well. Will definitely make this again!

This is a regular in our house. We can’t buy bread anymore. It’s all covid fault. So delicious. That’s all my husband wants.

THIS BREAD IS SO GOOD. THIS BREAD IS SO GOOD. THIS BREAD IS SO GOOD. I will say it over and over and never do it justice. It’s some of the best bread I’ve ever made and yet also the easiest bread I’ve ever made. I followed everything exactly except for I had to replace some of the whole wheat with all purpose because I ran out, and I did use the maple syrup. It’s incredible. I wish I had made 50 loaves because it’s so hard to stop eating.

I have made this a couple of times now and I must say that it’s a delicious, easy to prepare bread. I’ll definitely make it time and time again. It pairs wonderfully with vanilla almond butter (:
My criticism is the same as many I’ve read in the comments here. After hours in the fridge, the dough is far too tough to knead in the seeds or to shape into a loaf. The second time I prepared this, I skipped the fridge and left the dough to rise for about 3 hours total in my kitchen, which is about 78°. After that I followed the recipe as written and it was much better than the first loaf.
Now to make it again.

Have made this loaf 3-4x now even though I said I was gonna try a different recipe next. I’ve modified SLIGHTLY each time because I haven’t had the sunflower seeds so had to use pumpkin seeds and wanted to try it with the different sweeteners. Can barely tell the difference in taste with the different loaves, but one thing has been consistent, it’s been delicious every time! My family loves it and we usually finish the whole loaf in a day (2 at most). And best part is it is beyond easy, thus the challenge in trying new recipes.

I made this yesterday. I have small children, and a distracted brain, so here’s what I did differently:
1) whole chia instead of flax (turned out that I couldn’t find any flax in the cupboard)
2) chopped sunflower seeds, millet, and oats (1/4 cup total)
3) I left this to rise for about 2 hours (maybe very slightly longer), then put it in the fridge for 7-7.5 hours, because I couldn’t find time to deal with it
4) during the rise, I covered it with reusable beeswax wrap
5) I made my cuts into the top of the bread before the final rise

The bread looks lovely. The texture is a bit dense, and it has more of a yeasty (maybe slightly fermented) flavour than I would prefer. It did get somewhat dry on the surface, under the wax wrap (more porous than plastic). The dough was very tough when I was kneading in the seeds and oats. I wonder if the chia and lack of plastic sucked some of the moisture out, making it dense. And I wonder if the flavour is normal, or if it was because it sat for so long. My daughter doesn’t like it, but my husband does!

This is the 3rd time I made this bread….so delicious. I made a double recipe today and added the oats and sunflower seeds at the beginning to distribute. It’s so easy but a little time consuming. Will be a staple in our house. Thanks for the fantastic bread recipe.

I’ve made this recipe twice in the last two days and both times it was not cooked in the middle. The first loaf is edible, but the second loaf is not, the entire core is completely raw. With the second loaf, I baked it at 425 for 15 minutes and 400 for another 15. I then let it cool for 10 minutes in the pan. It looked and sounded perfect (sounded hollow when tapped), but when I cut it in half to freeze, it was completely raw inside. The only alteration I made to the recipe was adding 2 Tbs pumpkin seeds with the other seeds. I’ve made bread before and never had this problem!

This became my go-to recipe, and I made it several times (five, I think) with great results. Then, primary audience asked if I could make “grittier” version with the seeds more pronounced. So I doubled the flax, the oats, and the sunflower seeds. The result was delicious! It was a little too crumbly for sandwiches, but it made heavenly toast.

my first bread ever to bake. I followed the recipe with only whole wheat flour and it was a success. I have a gas oven and it was ready in 30 min! I can’t wait to repeat it. thank you for the recipe!

I’m calling this bread “Pony” bread from now on because it’s Just what I Always Wanted. Lovely seeded whole wheat with plenty of fluffy loft. I followed the recipe exactly, and swapped out the sunflower seeds for a tablesooon each of flax and poppyseeds. My bake time was a lot longer than the recipe indicates: about 45-50m. I inserted a thermometer into the bread and took it out once the internal temp was at/a little over 190. This bread is comparable to Whole Foods Market’s “seeduction” loaf, though it’s a little less sweet making it more versatile.

I tried this recipe after making whole wheat bread in the bread machine several times and not being while about the results. I just tasted my first slice and OMG, this is the best. Fluffy and not at all dense. I used whole wheat flour since I didn’t have whole wheat pastry flour, used chickpea cooking liquid instead of water (learned that trick from another recipe and I had it on hand), and replaced some of the flour with a couple tablespoons of vital wheat gluten.

I’ve made this bread twice during our Covid isolation and it is truly delicious. Followed the instructions and it turned out perfect. The second time I doubled the recipe as the first loaf disappeared. Next time I’m going to put the rolled oats and sunflower seeds in the dough.
Thankyou for the great and super easy recipe.

I loved the ingredients and taste of this bread so I decided to stick with the recipe until I could successfully modify it to consistently work in our toaster oven. Here’s what I have found (after making approx 10 times):
-Reduce the water to 1 cup. 1.5 cups makes the loaf too large (it actually rose into the heating elements!). This also means the flour will be reduced. I add 1/2 cup at a time alternating between regular Whole Wheat and AP and usually move the dough to a floured surface to continue kneading at around 2 or 2.5 cups. I would *estimate* I end up at a little over 3 cups by the time it’s all said and done.
-I use a standard loaf pan
-425 works fine, but once the top crust reaches your preferred color (I like dark brown and this usually happens between 15-20 minutes for me) lightly cover with foil AND remove the pan with water from underneath. The bottom crust was not cooking all the way and stayed soggy when i left the pan in the whole time: I assume because the steam was too close and it also blocked the heat from the bottom elements.
-I leave it in for the full 35 minutes. It’s never doughy in the middle and has the best crust, in my opinion.

Hope this helps anyone else who is also trying to make things work without a regular sized oven.

Thank you for a fantastic recipe! Your site makes vegan cuisine accessible and less intimidating to this mom of a crazy 10 month old <3

This is the best bread I’ve made (and maybe tasted). I’m not much of a baker, but it was easy and SO delish. I did 4 hours on the counter and skipped the fridge after reading comments about how hard it was to knead after fridge. I doubled the recipe, and also added quite a lot more seeds (pumpkin and sunflower) than the recipe calls for, and it worked great.

Best. Bread. Ever. Just had a slice smeared with peanut butter and sliced banana for breakfast and I cannot get over it. I’ve tried it multiple ways with homemade jam, avocado, and just plain. And wow!! I actually never want to buy bread again.
Also, I used normal whole wheat flour and bread flour (rather than AP) with a slightly longer rise time. Heavenly!

I was nervous for the result with all the Covid-pantry substitutions I made, but it turned out delicious! I used only all-purpose flour, refrigerated overnight, and both worked well. I found the most rise was achieved during the cover in plastic wrap right before baking. I used sliced almonds instead of sunflower seeds, and baked for 29 mins. It was soft, dense yet fluffy, with a beautiful touch of sweetness from the honey & oats. It kept really well too, 7 days in a Ziplock. Will definitely make again!

Fantastic! Absolutely delicious and so easy to make. Didn’t change a thing and took out after 26 min. My partner & I just kept eating and raving about it. The problem now is how often will I make it?? Good problems to have! Thank you!

Always great! I have made this many times. My go to bread recipe.

I made this in my toaster oven on a tray and it turned out perfect! I actually left the dough overnight in the fridge (it was a 2 day process). Everyone loved it!

Have made this recipe four times now and just love it. I added some finely chopped pumpkin seeds, almonds, and flax seeds at the last kneading step as well; adds a bit more cooking time, but is very tasty! Thanks Minimalist Baker for all of these wonderful, healthy recipes! :)

Hello! Do you have any suggestions for substitutes to unbleached AP flour? ? Interested in trying other more nutrient dense flours.

One of my favourite bread recipes. Makes a deliciously textured loaf, and so simple to put together!

I’ve made this several times and use “normal”
whole wheat flour (impossible to find whole wheat pastry flour in a pandemic). I love this recipe but it’s IMPOSSIBLE to knead after 2 hours in the fridge. After some research, I changed things up. It was so much easier. My process: 1) do prescribed 2 hour room temp rise 2) punch it down and add seeds/oats 3) do the “20 kneads”, form it, place in oiled bread loaf 4) cover and let rise another hour on the counter. No fridge at all. Success! It’s less dense, equally yummy and kneading was a breeze. Wanted to pass along for others with the same struggle who have zero baking skills (like me).

I’m on round 4 or 5 of making this loaf and it’s easy and successful every time. I’ve been doing a whole wheat/ spelt flour loaf and it comes out great. Thanks for the recipe!

Fabulous result. Take the time to add the cool rise in the frig. Texture and flavor are great. I used the wheat flours I had – white whole wheat and unbleached AP – so a little higher protein level than the recipe specified. Still a lovely loaf. Take the time and be patient with the rises – no complicated techniques. It’s worth it.

I made this with some weird yeast that was substituted in my grocery delivery order. It’s a brick of Fleischmann’s yeast with cornstarch. I followed the recipe exactly with the exception of this weird yeast and I ended up with a flat brick. I’m so sad! I will try again when I can get real, active yeast.

I am a terrific cook, but a terrible baker. Thank you for the wonderful recipe. My bread came out perfect! My only replacement was swapping out one cup of the wheat flour with rye flour. I am so impressed with myself and couldn’t have done it without your recipe!

So delicious and easy! I didn’t have the seeds but I followed everything else exactly as written. Turned out moist with a brown crispy crust! I probably let it rise longer than instructed because I was working but it turned out great! First time making bread I feel so proud <3

I just made this bread yesterday because I’ve been baking a lot during all of this staying at home, and I am SO EXCITED. I’ve never made bread before from scratch, and this recipe was very easy to follow. I’m so excited to try it!

Hi, I loved this recipe. It was easy and foolproof. I added two tablespoons of mixed seeds and it is so yummy. Make store-bought bread totally unappealing. I slice it and freeze it and toast it when I need it . Thanks for demystifying bread-making for me!

Made this with active dry yeast. I followed advice to use 25% more active dry yeast to substitute for instant. Then “proved” the yeast by adding part of the water (approx 1/2 cup) of the warmed 105F water and stirred until dissolved. Then followed the recipe as usual. But I let it rise on the counter for approx 3 hours and skipped the fridge. It doubled in size by the 2 hour mark. It was so delicious. I used all purpose flour for all the flour as that was all that was available right now. LOVE this recipe. So good!!!!

Amazing recipe! It raises more than I expected for a whole wheat bread. (20 cm high when cooked) The dough was not sticky so I didn’t add much flour. I use regular wheat flour and also add pumpkin seeds. So impress of the results. Thank you so much for sharing this recipe.

Made this bread for the second time and I love it! This time I subbed the oats for pumpkin seeds and it is great!

This is as easy and delicious as advertised! Thanks for another great recipe!

The dough was very sloppy/runny even after two hours in the refrigerator. Started adding flour by the 1/4 cups to firm it up. Must have added 2 cups at least. Never made this recipe before and perhaps I made a mistake but just don’t want to try it again. The taste was excellent and in the end the dough was too moist in the middle. Mixed feelings.

This is my new go to bread recipe! I have made other bread recipes from you in the past but this one is by far my favourite and I keep coming back to it!

This came out great. I used molasses as the sweetener because I had some to use up. It gave it a particular flavor, but we liked it! I added some wheat germ in place of the flax. Next time, I wouldn’t bother. As far as rising instructions, bake temp and time, and the rest of the ingredients, I followed exactly. Thanks for the recipe!

Perfect, first recipe to become a staple, as it’s the first one I can replicate great results. I do make sure to activate yeast with correct temperature water and honey, it needs less time for rising that way.

First off, I am definitely not a bread maker, I have had many unsuccessful attempts with other people’s recipes And usually get a hard dense bread. After reading this over many times I gave it a go and am I glad. This Bread turned out absolutely delicious. The crust is crunchy and the inside was soft, the perfect combination. I used honey, and bobs white and wheat flours. Our oven cooks hot so I did 425 for 30 minutes and let it rest for an hour. Will be making this again and again, definitely a keeper.