My mom used to make her own bread and yogurt from scratch.
I mean, come on. How cool is she?
I remember learning that and thinking my mom was the most awesome hippie mom ever and I wanted to do the same if I was ever a mama.
The bread-making season in our house ended sometime around the arrival of 10-pound me. But can you blame her? She had two babies to look after and who has time to make bread with so much life happening?
Well, the good news is, you do have time to make this bread. I even speculate you could make it with a baby on your hip because it is literally a dump, mix, rise and bake kind of bread! Let’s get to baking!
This recipe is simple in both preparation and ingredients.
Just 9 basic ingredients that are very forgiving. If you don’t have any of the seeds or oats on hand, just omit them! It’s still totally doable.
With a short 20-minute bake time, hands on prep time is only 15 minutes + the rise! Hello, free time.
When I say dump, mix, rise, I mean it.
You literally dump the ingredients in a bowl, mix and let it do its thing in the fridge.
All that’s left to do is knead in the seedy and oat-y things and let it rise once more while the oven preheats.
Twenty minutes later and you have a perfectly delicious, seedy, whole grain loaf on your hands.
This loaf is magnificent; everything you want in a homemade bread. It’s:
Seriously simple
Tender on the inside
Crusty on the outside
Loaded with whole grains
Seedy
Dreamy
& Perfect
This makes the perfect bread for toast, sandwiches, french toast, and everything in between.
I’ve been loving it with smashed avocado and a little vegan parmesan cheese and hemp seeds, or with peanut butter and flax seed. You really can’t go wrong.
More Vegan Bread Recipes
If you give this recipe a try, let us know! Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Happy baking!
The Easiest Whole Grain Seeded Bread
Ingredients
- 1 1/2 cups warm water
- 3/4 Tbsp fast-acting yeast (1 packet yields ~3/4 Tbsp or 2 1/4 tsp)
- 2 Tbsp maple syrup, agave, or honey if not vegan
- 1/2 Tbsp salt
- 1 Tbsp flaxseed meal
- 2 cups Bob’s Red Mill Whole-Wheat Pastry Flour
- 1 3/4 cups Bob’s Red Mill Unbleached All-Purpose Flour (plus more for rolling / dusting)
- 2 Tbsp raw or roasted sunflower seeds
- 2 Tbsp rolled oats
Instructions
- Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides – about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
- Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).
- Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
- Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
- Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal or cast iron pan (NOT glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.
- When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
- Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
- Bake the bread for 26 to 35 minutes, or until deep golden brown and risen.
- Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).
- Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage.
Video
Notes
*Adapted from my 7 Ingredient Muesli Bread.
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
This post was sponsored by the lovely folks at Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!
Rachel Verbracken says
Will this work with gf flour too?
Gluten-free is more tricky. We’d suggest this recipe instead!
Ann says
Is it possible to mix in the oats and sunflower seeds at the beginning when you are mixing the flour and yeast etc.? That seems easier.
Hi Ann, we haven’t tested it that way, but maybe! Let us know if you try it!
Michelle Mathews says
Hello,
I was wondering what to use if I don’t have pasty flour. Thank you!
Hi Michelle, other readers have used regular whole wheat flour with success. Hope that helps!
Elizabeth says
Hi, can I leave this overnight to rise in the fridge?
Hi Elizabeth, It should be fine to refrigerate overnight. We’d suggest bringing it to room temperature for ~20-30 minutes. Hope that helps!
Darbi Lamrani says
Good morning,
Do I have to use the flaxseed meal or can it be omitted? I don’t have any so I don’t want to purchase for such a small amount.
Thanks!
Darbi
Hi Darbi, you can omit or ground chia seeds would be another option!
ASHLYN says
Thank you so much for this recipe! This was my first ever bread I made and it was so delicious! I did have one question as far as density is it going to be slightly dense due to the flours used, or should it be light? If it should be light how long should I extend my prove time? Thank you for your time!
Hi Ashlyn, a slightly longer rise time could make it a bit lighter but if the bread is over proofed it could collapse and sink!
Sarah says
Do you use a metal or a glass loaf pan? I have both, so I’ll use whichever you recommend. Thanks!
Hi Sarah, we use a metal loaf pan. Enjoy!
Sol says
Hi, I’m a new baker. can you tell me about the size of your loaf pan?
Hi Sol, we’d recommend standard size, which is 9″ x 5″, or 8 1/2″ x 4 1/2″.
Pepper says
I’m new to baking. My apologies if this is a dumb question. The recipe states 1/2 Tablespoon salt, shouldn’t it be 1/2 Teaspoon? In your video, you are using a teaspoon. Am I reading the recipe incorrectly? Thank you.
Hi! There are no dumb questions :) Happy to help! 1/2 tablespoon is correct. In the video we added three 1/2 teaspoon measurements (two were just off camera!) which is equivalent to 1/2 Tbsp. Enjoy!
Shannon says
Can you swap spelt or oat flour for the AP?
Hi Shannon, we think spelt could work, but we haven’t tried it. Let us know if you do!
Lauren says
I was going to ask the same thing! I’m going to try it with spelt and will let you know how it goes!!!
John Gallo says
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
Woohoo! Thank you for sharing, John!
Jasmine Hall says
I’m afraid mine did not rise at all. I used Fleischmann’s RapidRise fast acting yeast and all the other ingredients as stated so don’t know the problem.
Bummer! Is it possible the yeast was old/expired?
Mika says
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.
We’re so glad you enjoy it, Mika! Thank you for sharing!
Alexandria Cole says
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!
We’re so glad you and your family enjoy the recipe, Alexandria! Thank you for sharing! xo
Bob T says
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.
We’re so glad our recipe helped out! Thank you for sharing, Bob!
Sue says
I am trying to eliminate all “white” food (white flour, white rice, noodles, etc.). Can I make, and use, oat flour as a substitute for the all-purpose flour? The recipe looks great.
Hi Sue, we think it would be too dense, unfortunately! Using all whole wheat flour would probably be better, but again, it will be more dense.
Marya says
Love this! I used King Arthur Unbleached Bread Flour, roughly 3 cups total; baked for 26 minutes. Fluffy crusty deliciousness!
We’re so glad it turned out well, Marya! Thank you for the lovely review! xo
Leif says
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.
We’re so glad you enjoy the recipe, Leif! Thank you for sharing your experience!
Evan says
Instead of the two types of flour, can I just use 3 3/4 cup of regular whole wheat flour?
Hi Evan, you can, it will just be more dense. Hope that helps!
Barb says
Can the white flour be substituted with almond flour?
Hi Barb! That won’t work with this recipe, however, we do have a gluten-free bread here if that’s what you’re looking for!
Claudia Decker says
I made this bread according to the directions. The flavor was good but the texture was a little too dense. Did I over knead? The yeast is fresh.
Hi Claudia, it sounds like it might not have risen enough! However, we’re so glad you enjoyed the flavor!