The Easiest Whole Grain Seeded Bread

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Slices of simple homemade Whole Grain Seedy Vegan Bread with various toppings

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!

Wood platter with ingredients for making super simple homemade vegan bread

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.

Mixing together ingredients for making easy Vegan Whole Grain Seeded Bread

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.

Bread dough rising in a mixing bowl

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.

Loaf of our simple homemade Whole Grain Seedy Vegan Bread that's perfect for making sandwiches
Freshly baked loaf of Whole Grain Seedy Vegan Bread in a bread pan
Partially sliced loaf of our homemade Seedy Vegan Bread recipe

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.

Sliced homemade Whole Grain Vegan Seeded Bread perfect for making sandwiches

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!

Slices of homemade bread with vegan butter, nut butter, avocado, and jam

The Easiest Whole Grain Seeded Bread

Easy, 9-ingredient seeded whole grain bread with oats, sunflower seeds, and flaxseed. Naturally sweetened, hearty, wholesome, and SO simple to make! Mix, rise, bake.
Author Minimalist Baker
Print
Partially sliced loaf of homemade Whole Grain Vegan Bread on a cutting board
4.8 from 422 votes
Prep Time 4 hours 15 minutes
Cook Time 21 minutes
Total Time 4 hours 36 minutes
Servings 12 (slices)
Course Bread
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

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

*Based on some users’ experience, I lowered the baking temperature to 425* F (from 450) to ensure the middle gets all the way done. I’ve had success at 450* F, but it seems some people’s ovens or loaf pans are not allowing it to cook all the way through. This information was updated 3/15/16.
*Adapted from my 7 Ingredient Muesli Bread.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 slices Calories: 169 Carbohydrates: 32.4 g Protein: 6.1 g Fat: 1.9 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.52 g Monounsaturated Fat: 0.36 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 294 mg Potassium: 124 mg Fiber: 4.2 g Sugar: 2.4 g Vitamin A: 0.73 IU Vitamin C: 0.02 mg Calcium: 18.86 mg Iron: 2.2 mg

This post was sponsored by the lovely folks at Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!

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  1. Donna says

    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?!!

  2. Cassandra says

    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

    • Support @ Minimalist Baker says

      Hmm, that’s strange! So glad you liked the end result, though! Next time maybe try sprinkling the seeds in evenly (versus placing them in one spot in the bowl). Hope this helps!

  3. Carolina says

    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.

    • Support @ Minimalist Baker says

      Aw, that’s adorable! We’re so glad you both enjoy it. Thank you for your kind words and lovely review, Carolina! xo

  4. Cassandra says

    Hello
    Can I just use whole wheat bread flour instead of pastry flour? Also LOVE all your recipes been making them for 3 years now so delicious and love how many vegan recipes you have

    • Support @ Minimalist Baker says

      Hi Cassandra! Yes, that swap should work out well. So glad to hear you enjoy so many recipes! xo

  5. Kim says

    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.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad to hear it turned out well. Thank you for sharing, Kim! xo

    • Support @ Minimalist Baker says

      Hi Penny, gluten-free flours can be a little finicky, so we don’t think a GF blend would sub well 1-1. We do have a gluten-free bread recipe coming this summer =) Stay tuned!

  6. Leslie says

    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!

  7. Kristin says

    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!

  8. Simone says

    Whole wheat pastry flour isn’t common in my country :( I do have whole wheat flour though. Do you know what I can use instead of whole wheat pastry flour? :)

    • Support @ Minimalist Baker says

      Hi Simone! Though the flours are somewhat different, we think this bread should work with regular whole wheat flour, since there is also all-purpose to lighten it up. Let us know how it goes if you give it a try! xo

  9. Leila Wahba says

    I made this bread using grounded multigrain flour & omitted rolled oats,sunflower seeds & flaxseed. Left it to rest on the counter for five hours because it was a cold day . Put it in the oven 425 on middle rack for about 15 minutes then it was getting dark. I put foil & covered it & put on top rack for about 20 minutes took it out left the foil on till cooled completely. I sliced it with a serrated knife. My husband loved it & he said it was better then the bread we buy & pay $6.00 for every three days. Thank you very much for an amazing recipe

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you both enjoyed it, Leila. Thank you for the lovely review! xo

  10. B. Maurene White says

    Anh suggestions for hacking this recipe to Gluten Free for this os us sensitive to gluten and all wheats?

    I used to make WW bread and yogurt too. Now make Soy ‘yogurt’ and am working on GF Vegan Sourdough breads.

    Thanks,

    Maurene White

    • Support @ Minimalist Baker says

      Hi Maureen, we don’t have any tips, but we do have a gluten-free bread recipe coming this summer =) Stay tuned!

  11. Bee says

    I made this today. It’s good! My family really liked the texture. And I’m super excited that my picky 2 and 4 year old children would eat it. We’re trying to cut salt intake. Is it possible to reduce the salt and add more maple syrup without destroying anything important? I’m new to making bread.

    • Support @ Minimalist Baker says

      Hi Bee, We’re so glad you and your kiddos enjoyed it! And we think that should be fine. Thank you for sharing!

  12. Nicole says

    I am heartbroken! I finally tackled bread, which had always intimidated me, with this recipe, and it didn’t turn out – it was doughy inside. I took it out at the 26 minute mark as it was beautifully dark all over, and the bottom was getting quite dark so I don’t think the outside could take much more, but it apparently didn’t cook/bake all the way through as per the doughy-ness – it’s not edible besides the crust. Where did I go wrong?! I hesitate to rate because maybe it was me. My yeast was brand new and I proofed it and it was quite active, but the dough didn’t rise at all during the two hours on the counter or the two hours in the fridge – not until it was resting in the pan for the final rise. My loaf was smaller and seemed to be denser than the photos too. I would be grateful for any pointers – I refuse to be defeated.

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry to hear that happened, Nicole. As for being doughy inside, some others have experienced this and we wonder if it has to do with different oven temperatures / size of loaf pan being used. We’d suggest slightly reducing the oven temperature and baking for 10-15/20 minutes longer. Also, make sure to let it cool completely before slicing. We hope that helps for next time!

  13. Jessica says

    I love this bread! So easy to make and very fast too. Love it with crunchy peanut butter fresh from the oven :)

  14. Maggie says

    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!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Maggie! We’re glad you’ve had continued success with the bread! xo

  15. Patricia says

    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!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review, Patricia. So happy the bread is such a hit! xo

  16. Jane D says

    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?

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Jane! Thanks for sharing! You can definitely leave it in the fridge overnight.

  17. Melly says

    I’m confused on total resting time. step 2 let dough rise for 2 hours on counter then 2 hours in refrigerator. But then in step 4 it says to let rise in a greased pan for 45- 60 minutes? So is the 45-60 minutes in addition to the 4 hours in step 2?

  18. amy says

    I made this bread for the first time as a test run to see if it was easy enough to make with my 4-year-old granddaughter as a birthday present for her mom. And it passed the test! So we’ll do it together. Question: am I supposed to punch down bread after the 2-hour rise before putting it in the refrigerator for another 2 hours?
    Thank you and for all your fantastic recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Amy! No need to punch down the bread unless it’s already overwhelming the bowl. Glad you enjoyed!

  19. Mariah says

    I’ve been making this bread for a few months and I absolutely love it! I generally follow all of the directions, except I generally just let the bread rise for 4 hours on the counter as there is not always room in the fridge. Anyways, I’ve been having an issue with the bread smelling alcoholic (kind of like old beer or kind of vinegary). It seems to bake off a bit in the oven, but not completely. From looking online, it says that this could be due to overfermentation. Do you have any advice on this matter? I’m new to bread baking and am not sure what I should attempt to change. Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’d be surprised if it was over-fermenting on the counter (but maybe the fridge proof helps counteract that). But you could also just begin working with the proofed dough as soon as it’s doubled in size! Thanks for the kind review and feedback, Mariah!

      • Robin says

        Can I use all whole wheat flour? I grind my own and prefer to avoid white flour, but will use it if it is really important to the success of the recipe.

  20. Lindsay says

    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.

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Lindsay! Thanks so much for sharing your experience!

  21. Su says

    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.

  22. Rachelle says

    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!

    • Stef says

      Oh amazing, have just gone through all the comments to see if this could be thrown in bread machine, excited to see I can do that! :) so excited for this bread !

  23. Patrick Costello says

    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!

  24. Kat says

    For step 1, is it normal that the dough still sticks to the sides after adding the amount of flour stated here? I ended up adding so much more to get it to not be sticky which may have affected the texture after baking it. Still tasted good tho! Thank you in advance.

    • Support @ Minimalist Baker says

      Hi Kat, it shouldn’t still be sticking at that point. Did you make any modifications to the types of flour?

  25. Angie says

    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!

  26. Katie M says

    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.

  27. Kyrie says

    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! :)

    • Support @ Minimalist Baker says

      Thanks for sharing, Kyrie! We’re so glad you enjoyed the final result, but sorry for the trouble with the seeds. We’re planning to revisit this one as others have mentioned that issue. We’re thinking it might be easier to knead them in before chilling.

  28. Breneé says

    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!!!

    • Support @ Minimalist Baker says

      Lovely! Thanks so much for sharing, Breneé. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Julia says

      Made this recipe once already and am planning on doing it again. I’m a novice and 9 don’t think I kneaded the bread enough the first time. I have a stand mixer… How long (approximately ), do I knead it for the first time? Any tricks or hints?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Until the dough has fully come together and is slightly tacky. We don’t have a stand mixer so we don’t have a ton of experience with them!

  29. Lucipud says

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

    • Support @ Minimalist Baker says

      Hi Julia, other readers have mentioned using white whole wheat flour, bran flour, or even regular whole wheat flour. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Emily, we’ve never tried using live active yeast! But would guess it would be similar to how the recipe suggests. Let us know how it goes!

  30. Jo-Anne Sutherland says

    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!

    • Support @ Minimalist Baker says

      Hi Jo-Anne, we’re so glad you enjoy it! Are you referring to the pan of water? The water helps add moisture to the bread, but isn’t essential.

  31. Josie Miranda says

    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 👍🏻

    • Support @ Minimalist Baker says

      Hi Josie, it does sound like it needed to bake longer. You could try turning down the temperature and/or covering with foil part way through if it’s browning too much. Hope that helps for next time!

      • Mallory H says

        Love the recipe because it is super easy to follow, but I don’t understand the step to knead after letting the dough rise. My bread came out good but a little dense and I think next time I’m going to knead in the seeds before it rises so I don’t lose the air.

    • Mary says

      Made the loaf on a whim. Easy to get together. Went about day and baked while we ate dinner. Waiting for it to cool was the hardest. Had a slice with goat cheese and strawberry jam, before bed. Wonderful!

    • Naeema Nazeer says

      hi, I’ve tried this recipe twice and both times my bread came out on the flat side. The dough rose nicely first round, left in fridge second round, when I slashed it before baling it deflated. Also did not slash the second Loaf just to check, but it also came out flat. Any ideas why?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        1) is your yeast fresh?
        2) did it foam / bubble initially?
        3) did you modify anything else?

        I’m guessing either the yeast wasn’t fresh, the water was either too hot or too cold, or something else was modified to affect the rise.

  32. Anne says

    This bread took me 3 tries to get right, but it does feel like it was worth it. As others have mentioned, the top keeps real brown – so the first time it was still a bit doughy and chewy, even though the outside looked almost overdone. I covered the top with foil about 20 minutes in, and turned the heat down to 375 for the last 8 minutes this time. The end result was a nicely browned top but an inside that wasn’t mushy. Highly recommend playing with the recipe and heat until it works for you.

  33. Nicolena says

    Yummy and easy, the only issue I had was it was hard to cut. When I was cutting, it kind of smashed the bread down. I used a bread knife to cut it – could it have been something about the way I cooked it? I used maple syrup this time but have a honey one rising in the fridge right now – maybe that’ll make the difference? lol.

  34. An says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Very help feedback, An! Thank you for sharing. Well consider modifying the cook time and do some retesting!

  35. rachel ng says

    Is there a substitute for Flaxseed? It’s very hard to get flaxseed in my area . I googled and it said chia seed but my mum is alleged to chia seed :(

  36. Luciellenc says

    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

  37. Christina says

    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!

    • Support @ Minimalist Baker says

      Hi Katie, agreed- definitely not gluten-free. But we’re not finding anywhere that says it’s gluten-free. Would you mind sharing where you see that?

  38. Diandra says

    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?

  39. Amanda says

    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.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed this one, Amanda! Thanks so much for the lovely review!

  40. Marilyn Czech says

    I started making this bread in August, 2016 & have not gone back to buying store bought bread. Over this time I have tweaked it a bit to suit us. We make it a couple times a week & love it. My husband says that when he puts honey on it, it’s like he is having dessert. Thanks for sharing the recipe because I had been looking for a single loaf recipe. I do have a question … I sent this recipe on to a friend of mine & she said that she is gluten intolerant, so what other flours could be used? Thanks again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Love it! Thanks for sharing, Marilyn! What tweaks have you made over time? Always curious what improvements are made! I haven’t tried this with GF flours and can’t make any recommendations. However, scan the comments for any advice as I believe some others have attempted it!

  41. Hollie says

    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!

  42. Nira says

    I can tell by looking at this recipe that it’s just what I’m looking for… But I’m wondering can I make this recipe as it is using a bread machine? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I believe others have tried it? Search the comments using control+F (control find). If you try using a bread machine let us know how it goes!

  43. Yuri says

    Sorry if someone already asked this (looked through 6months of comments and didn’t see it :)) but do you have any recommendations for a bread pan or the size used for this recipe? I don’t have a bread pan and looking for some ideas in which one to get…

  44. Megan says

    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!

  45. Joanne says

    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!

  46. Laurie says

    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!

  47. Laurey says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha yay! Thanks, Laurey. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  48. Anya says

    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.

  49. Radikha says

    Hi
    Made this bread countless times and every time has come out perfect. Soft inside and crispy out. Also light. I rinsed some sunflower, pumpkin and flaxseed and place on top before baking. Used bran flour instead of wholemeal pastry flour. When adding the 1 3/4 cup plain flour added until combined and not to dry. Basically 1 1/4 to 2/4 cup only. Since its winter at home I keep the bread for over 2-4 hours out depending on the rise.
    Would like to know at the stage of adding oats and pumpkin seeds is it possible to add chopped garlic plain or garlic and parsley or garlic parsley butter to the dough ?

    Thank you for such a easy and good recipe. Really makes a difference during this lockdown times. Thank you !

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Radikha! Those sound like lovely additions! We’d probably add them a bit later in the cooking process so that the garlic doesn’t burn.

  50. Kit G. says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kit! Are you saying it turned out better for you when you didn’t refrigerate?

      • Kit G. says

        The taste and texture were pretty much the same, but because the dough was so much easier to shape and knead when it hadn’t been refrigerated, it looked much better the second time. It also reduced the prep time by one or two hours, so overall, I’d say it was better the second time, without refrigeration.

  51. Anita says

    Do you this this recipe would work halved? I have made this once and love it but the loaf is just too large as I live alone.

    • Support @ Minimalist Baker says

      Hi Anita, we haven’t tried it that way, but yes, we think so! Just bake for less time.

  52. Rosie says

    I made this, followed the recipe exactly, but there wasn’t enough water for it so i had to keep adding more, which most likely contributed to a super bland bread. Besides that, it was nice and fluffy.

    • Support @ Minimalist Baker says

      Hi Rosie, we wonder if you used all of the flour? The flour amount varies depending on what kind of flour you use and the climate and the general consistency of the dough. That’s why we leave a range with instructions on how to adjust. Next time, we’d suggest starting with less flour and only adding as much as needed. Hope that helps!

    • Elana says

      Rosie- I’ve come across the water issue *only* when mixing water into dry ingredients, instead of mixing dry ingredients into water. I mix my flour directly into my water/yeast/sugar, one cup at a time. It’s a night and day difference, try it!
      Great recipe! Thanks! :D

  53. Madonna says

    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.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoy it, Madonna! Thanks so much for sharing!

      • Barbara says

        Hi! I like this recipe, and it was easy to prepare; my bread had risen nicely too. However, right now I have been baking it for more than 2 hours and it’s still pale outside and doughy on the inside. May I ask what could have caused that? Thank you in advance!

          • Barbara says

            I’m not sure as I didn’t bake the bread at my house; the oven I used is connected to a gas tank and I could only turn it on with a match. In the end, my bread came out on the denser side, which I actually like, tasty but still very pale on the outside, with a very hard crust. Could it be that I used too much flour? Thank you for your help!

  54. Tamara says

    Making today. You are my go to for recipes which I make over & over again. Thank you & your food photography is perfection!

    • Heather says

      Thank you for this recipe! My husband has been making it since the winter and when I have to eat store-bought bread for my breakfast toast, it’s just not the same. I am spoiled! An easy recipe, too.

      • Support @ Minimalist Baker says

        We’re so glad you enjoy it! Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Anita says

      Hi, do you think if I split this laid and baked as 2 smaller loaves (adjusting the cook time) if would still that the same results?

      PS. I have made this once and love the recipe.

    • Henna says

      I made this bread last weekend and it turned out very delicious but slightly on the hard side, I believe I didn’t knead it long enough, do you have any kneading time you would recommend? Also, I only have a glass Pyrex bread dish, why are you not recommending it? Could I put baking sheet inside and then use it?
      Thank you so much for the recipe x!

      • Support @ Minimalist Baker says

        Hi Henna, we don’t suggest glass/pyrex for the water dish because it will break. For kneading, when the dough gets smooth and a little hard to work with you know it’s done! Hope that helps!

        • Henna says

          Thank you for the tips.
          I actually started making the bread yesterday and finished it this morning, it turned out so good this time!! So moist on the inside and nice crust on the outside, definitely will make again!

          I also realized that you meant to not use the pyrex as the empty dish with only water in the oven. I did make my bread in the pyrex bread tin but had a dutch oven with water at the bottom.

  55. Mary says

    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!

    • Support @ Minimalist Baker says

      Hi Mary, Too much sugar or yeast will make the yeast grow too fast or too much, and will result in a dough with an unpleasant, yeasty taste. And the dense texture may have been from the whole wheat flour. Hope that helps for next time!

  56. Susanne says

    My family and I love this recipe. I know that one already for few years but haven’t done it for awhile. Decided to make it again but somehow this time and my last time, the dough smells very yeasty and I follow your exact instructions. Should I shorten the rise time or what else can be done? One more question, what is the purpose placing the dough for another 2 hours into the fridge? Just curious what it does. Thanks again for this amazing bread recipe!

    • Support @ Minimalist Baker says

      Hi Susanne, Too much sugar will make the yeast grow too fast or too much, and that (or just too much yeast) will result in a dough with an unpleasant, yeasty taste. If it rises in the refrigerator it allows for a slower more methodical rise, versus a quick one which happens in a warmer environment.

  57. Laurey says

    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.

  58. Rachael says

    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!

    • Support @ Minimalist Baker says

      Hi Rachael, sorry to hear that! Is it possible your oven runs hot? Either way, we would recommend maybe lowering your oven temperature next time. This definitely varies depending on your oven and altitude, and cooking time can vary depending on your loaf pan size and what material it is (glass, metal, etc.). We think lowering the temperature and cooking for longer will help!

    • Shaunna says

      Same thing happened to me! Once it was totally fine and today it was completely raw in the middle but the outside was done. Will try lowering the temperature and cooking longer and see how it goes :-)

  59. Leigh says

    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.

  60. Maria says

    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!

  61. Paola Cabal says

    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.

      • Nancy Tran says

        This is a wonderful recipe and I will definitely be making it again! I didn’t have whole wheat pastry flour so I used white whole wheat flour instead. I doubled the rolled oats instead of using sunflower seeds (I have 2 toddlers not quite ready for sunflower seeds). I have never used maple syrup in a bread recipe and now I’m hooked! I made it into 2 loaves and we almost finished one before it was completely cooled. Excited for toast tomorrow morning.

    • Anita says

      Would you be able to make this dough and leave is overnight in the fridge? Our would this cause over-proofing?

  62. Diane says

    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.

  63. Ashley says

    I’ve been looking forward to making this bread and then my husband brought home Whole Wheat flour instead of WW Pastry flour (sigh). Will this work as a substitution? If so, what, if any adjustments should I make.

  64. Mira C says

    I have made this bread twice already this week. I love it – tastes so good , especially with butter, Nutella, jam or honey! Yum yum! The recipe is simple and easy to follow and because of the long proving time, it felt easier to fit into my day. I used my grandmother’s brown tin 9×5×3 and I used a different brand of flour (sorry Bob lol). I also added more seeds to it (flax, chia, pine nuts, pistachios, etc). 25 min on the middle rack made the top very brown and the center feel slightly undercooked – 30 min just under the middle rack, helped cook the inside more, but the top was still pretty brown in comparison to the bottom. Any suggestions on how to get a more even browning?

  65. Laurey says

    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.

  66. Madison says

    I just made this bread tonight and followed the instructions perfectly. I have baked plenty of desserts but this is my first time making bread! While it cooked beautifully and looks amazing, the taste is a bit yeasty. Do you have any idea what caused this? I used a packet of instant yeast. Thank you!! :-)

    • Support @ Minimalist Baker says

      Hi Madison, it sounds like the yeast grew too fast or too much! Is it possible there was too much sugar? Or perhaps the rise time was too long?

  67. Mary Bailey says

    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

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Mary! We’re so glad you were able to modify to your oven!

  68. Nancy says

    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.

  69. conner says

    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!

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Conner. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Talia, active dry yeast should work, just allow a longer rise. Hope that helps!

  70. Chloe E says

    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!

  71. Sara says

    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!

  72. Kimberly Weik says

    It seems like I read that someone made this recipe and used spelt flour instead of the the pastry and AP flour. Do you know what if that would work, any recommendations?

    • Conner says

      Can I use bread flour instead of all purpose flour? Having trouble finding ap flour in stores lately!

      • Support @ Minimalist Baker says

        Hi Conner, we haven’t tried it so we aren’t certain, but we think it should work! Let us know if you try it!

  73. Nicole Madsen says

    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!

  74. Julia says

    Hi! Can I replace the flaxseed with chia seed? Will it make any difference in the rise/baking time?

  75. Alice says

    I made this bread yesterday. I wanted so much to love it, and it does look good, is sliceable and one of my kids really likes it. I found it a bit dense and doughy on the inside. I took it out at 26 minutes because the top was burning, and I can see now that I should have left it in for longer and covered with foil. My main issue is with the taste. It tastes very yeasty and has a bitter aftertaste. I am hoping for some guidance here, being a novice. I’d really like to try again. I am confused by the procedure: when doing the initial mix, do you hold back some of the 3 3/4 total? If so, how much? I put it all in and then, because it still seemed a little wet added an additional 1/3 cup, just about. It rose without incident on the counter (2 hours) and then in the fridge (another 2). When we turned it out after the cold rise, it was wet on the bottom, so I sprinkled a bit more flour. It rose nicely in the oven, and everything seemed ok. When we sliced it, I did have the feeling that I should have left it in for an additional 5-8 minutes, because of the doughiness. I used all ingredients in the recipe and yet there is this yeasty, slightly bitter taste that overpowers the bread. Do you have any idea why this could be? Did I add too much flour? Thanks so much. Four stars because my son likes it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, the yeasty flavor is interesting. Your yeast was fresh, yes? I did not find this to be overly yeasty in my experience. As for being doughy inside, some others have experienced this and I wonder if it has to do with different oven temperatures / size of loaf pan being used. In your case I’d say you could very slightly reduce the amount of yeast added, slightly reduce oven temperature, and bake for 10-15/20 minutes longer. Let us know if you try, Alice! Appreciate the feedback!

      • Alice says

        Thanks so much, Dana! I’m really eager to try again with your suggestions, but unfortunately the inner glass on my oven door is cracked now. (I think I was too careless when I dumped the hot water into the pan on the lower rack. I’ve since learned that it is a good idea to cover the door with a towel while pouring.) A replacement glass is on order, but what with delivery delays, my excellent baking adventure is postponed. This bread will be first on the agenda when the repair is made. Love your recipes and love this site!

        • Support @ Minimalist Baker says

          Oh goodness! We’re so sorry to hear that happened, Alice! Hope you’re back to baking soon =)

  76. Kathy says

    I’m trying this but my dough is looking very wet. I’m letting it rise in the refrigerator overnight and hope this will help. I could only find all purpose flour. Could this be the problem? Should I add more flour in the am if it’s still too wet? Thanks for your help.

    • Support @ Minimalist Baker says

      Hmm, it probably is because of the flour swap! Try adding more flour. Hope that helps!

  77. Soumya says

    Hello! Can this be made in. Microwave oven ? If yes what’s the temperature and other details to be followed

    • Support @ Minimalist Baker says

      Hi Soumya, we haven’t tried that, so we’re not sure. Let us know if you do some experimenting!

  78. Robyn says

    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! :)

  79. WT says

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

  80. Jasmine Fern says

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

  81. Michelle says

    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).

  82. Don'L says

    I made this bread a few weeks ago! It was delicious the first time, made my house smell SO GOOD, and I am already eager to make it again! I am even making a loaf for my boyfriend’s mom for Mother’s Day :) :). I am a novice bread-maker and I want to say thanks for making my introduction to bread-making so easy and fun!!

    Unfortunately, I am running out of rapid-rise yeast and the grocery shelves are still a little empty in my area due to COVID-19. Can you please tell me how I can make this with regular yeast instead, which I do have?

    • Support @ Minimalist Baker says

      Hi Don’L, we are so glad you enjoy this recipe! Thanks so much for sharing! Active dry yeast should work, but just allow a longer rise. Hope that helps!

  83. Maia Matalon says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Maia. We are so glad you are enjoying it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  84. Irish says

    Making this right now and waited 4 hours and realized I forgot the flaxseed meal!!! Omg, hoping it’ll still work cause I know it’s too late to add it in. Sighs

  85. Hannah says

    I could only find Active Dry yeast, is this the same as fast-acting yeast? If not will it make a difference? Thanks and can’t wait to try it!

    • Support @ Minimalist Baker says

      Hi Haroon, that should work, but it will likely be more dense. Let us know if you try it!

    • Patsy says

      I did this – all I have is whole wheat (stores are wiped out! The bread is WONDERFUL. Definitely do both rises.

  86. Patsy Brunner says

    Hi Dana – hope you can answer this morning because this bread is on my to-do list for today (or tomorrow) It’s Sat. April 25, 2020. I only have whole wheat flour and, given the situation at grocery stores, I was lucky to find THAT. Finding yeast was even more of a challenge.

    So, with no white flour (pastry or all purpose), I’ll be making the bread with whole wheat flour and the yeast I could find (active dry yeast, not quick-acting). Any suggestions to ensure success?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! There aren’t any changes I could recommend, although I haven’t tried it that way and can’t guarantee the results. Let us know how it goes!

      • Hanah says

        What happens if you don’t steam the bread? I’ve made this bread a few times and put the hot water into a metal baking sheet, but I think I might be damaging the baking sheet in doing so, and I don’t have any pans that I could put into the oven.

        • Support @ Minimalist Baker says

          Hi Hanah, The water helps add moisture to the bread. But you could maybe try skipping it? Let us know if you try it that way!

  87. JulieALibrarian says

    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.

      • Support @ Minimalist Baker says

        Hi Jenine, the flax isn’t used as an egg substitute in this recipe. You can replace with another seed or omit.

        • Teri says

          ooh….should have read this first. haha. I definitely did sub in an egg because I assumed that’s what it was for. It’s cooling now so I guess we’ll see what happens! (I also had to make some flour subs as whole wheat pastry flour is not a thing here in Scotland…I used a nuts-and-seeds wholemeal bread flour instead) lol. it has risen beautifully, smells and looks good, so we’ll see.

  88. Nikki says

    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.

  89. Jennifer says

    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!

  90. Dana says

    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

  91. Rachel says

    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!

  92. ooonagh says

    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!

  93. Miel says

    I’m a beginner at baking and I tried making the bread with white flour since I was out of whole wheat. My bread didnt rise well… i wonder if it was because I left it in the fridge overnight?? Everything else, I did as the direction..

  94. Amanda M says

    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!!!!

  95. Nicole says

    I have live active yeast. How do I use this in the recipe? Do I still use water when starting the recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve never tried using live active yeast! But I’d guess it would be similar to how the recipe suggests. Let us know how it goes!

  96. Judy Davis says

    I have issues with my joints, and am unable to stir and knead. I am looking for recipes for a bread machine. Do you have any suggestions for how this lovely sounding bread will do best in a machine? Would you say it is a 1.5 or 2 pound loaf.

    • Support @ Minimalist Baker says

      Hi Judy, we haven’t experimented with a bread machine, but some other readers have! We’d recommend searching the comments to see what they have tried. Good luck!

      • Alex says

        I’ve made this recipe once step by step and once using a bread machine to make the dough. Both times worked out wonderfully.

        After making the dough in the bread machine, I let it rise an extra 2 hours at room temp, 1 hour in the fridge, and followed the rest of the steps, cooking it in the oven. Just press the oats/seeds on top of the bread before the final shorter rise, to avoid kneading them in.

        Most easy and satisfying bread, this is a keeper!

  97. Judith Beauregard says

    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.

  98. Lucy says

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

  99. Ula Wojdakowska says

    Hi,
    I am really eager to bake the bread, however I have a small oven with only one rack. IS the water step necessary or can be skipped?
    Thanks,

  100. Patty says

    I made this last week with a 2 year old pack of instant yeast I found in my pantry and it was still amazing! I found this recipe because a I had Bob’s Red Mill whole wheat pastry flour that I wanted to put to use with limited baking ingredients available now. I’d love to make it again but only have active dry yeast packets left to use, can that be used if the yeast is bloomed 1st? Once I can get instant yeast again, this will be my weekly baking project. I can’t see myself ever buying bread again!

    • Support @ Minimalist Baker says

      Hi Patty, yes that should work. As long as it (approximately) doubles in size, you are good to go.

    • Donna says

      Made this as written and it was very good. Rose nicely and had good texture and the flavour is so good. I have been making more homemade bread because of self isolation and my expanding waistline is evidence. Haha.

  101. Robin says

    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.

    • Support @ Minimalist Baker says

      Hi Robin, sorry to hear that happened! It sounds like it needed additional flour. Did you make any modifications?

  102. Jess says

    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!

  103. Chloe Bowers says

    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!

  104. Peter says

    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.

    • Kajal says

      Wonderful recipe! I’m going to try making this tomorrow. But I have a question – what size baking tin did you use? Mine is around 9.5″ x 4.5* so I’m wondering how to scale this to fit mine. Also, if I avoid using all-purpose flour entirely, will it still work?
      Thanks in advance :)

      • Support @ Minimalist Baker says

        Hi Kajal, ours was a standard size loaf pan- so slightly smaller than yours. But it should work without adjusting the recipe. If you sub the all purpose for additional whole wheat, it will end up more dense, but should still work. Let us know if you try it!

  105. Patti says

    Hi Dana. Do you what modifications I should make cooking this bread at altitude. Planning on making it in the next day or two. Thanks for any hints.

    • Support @ Minimalist Baker says

      Hi Patti, we haven’t experimented with baking at altitude so we’re not sure. We’d recommend scanning the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as altitude) in the post and comments. Hope that’s helpful!

  106. Gabriella says

    I made this bread yesterday and it is SO so good. I followed the recipe to a T up until I got to the baking time. I baked at 425° per the directions but had to bake for probably at least 40 minutes instead of the recommended 26-35 and I still feel like I should have maybe baked longer to make the bread browner on top. The inside came out cooked, and the bread really is delicious, so I’m not complaining but am wondering how to get the top to brown better without potentially overcooking the insides.

    Wondering if cooking at 450° in my oven might help solve this slight browning conundrum?

    Overall though, 10/10. Would def make again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi, Gabriella! Thanks for sharing! As for the cook time, in your oven I’d say you made the right call. I wouldn’t increase heat to 450F as it would likely cook the outside too fast. If anything, you could reduce temperature to 400F and experiment with a slower, lower bake.

    • Caroline says

      I’m in Denver and made this bread today without any modifications. It turned out great, and is delicious!!

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Caroline. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  107. Amy says

    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.

    • Support @ Minimalist Baker says

      Hi El, we haven’t had success making a gluten-free version yet. Let us know if you do some experimenting!

  108. Jeannie says

    Thank you for the great recipe! I made it last night and it turned out text book. I used red fife flour and all purpose. I did the recipe in my standard mixer, I probably let it sit for a total of 41/2 hours and baked it at 425 for the full 35 mins like you mentioned in your comments. I did not add seeds. This will be my go to bread! Love your recipes Dana.

  109. Alejandra says

    I made this bread yesterday. I loved it and my husband love it as well. It turned out perfect! I followed the instructions except that instead of 2 hours rest at room temp and 2 in fridge, I left it 4 hours at room temp (just because we were on a walk in the woods and it took longer than expected to get back home!). I will be making this bread all the time now!

  110. Lona says

    I can’t wait to make this. I’m out of some of the ingredients listed, including WW pastry flour… but Bob’s Red Mill and my local market are out of a bunch of baking supplies during this quarantine period. But honestly, I didn’t think you can make regular bread bread from a quick bread loaf pan! Super excited for this recipe!

    • Support @ Minimalist Baker says

      Hi Kayla, we haven’t had success making a gluten-free version of this recipe yet. Let us know if you do some experimenting!

        • Support @ Minimalist Baker says

          Hi Danielle, If it rises in the refrigerator it allows for a slower more methodical rise, versus a quick one which happens in a warmer environment. Hope that helps!

  111. Moira says

    Hello! Do you think I could substitute with alternative flours? I have oat, brown rice and almond on hand (trying to avoid extra trips to the store)

    • Support @ Minimalist Baker says

      Hi Moira, we haven’t had success with a gluten-free version yet, so we can’t say. Let us know if you do some experimenting!

  112. Cindy Leinonen says

    I normally do not change recipes and am excited to try this bread as is but with covid 19 I am short on some supplies. I am not vegan, and while normally have flaxseed I do not currently. Can I replace the flaxseed with an egg and remove 3tbs of water? I assume that’s what the flaxseed was for? I don’t want to ruin the bread by making this change. Thanks

    • Support @ Minimalist Baker says

      Hi Cindy, it should be fine to just leave it out or use a different seed such as chia. It doesn’t act as an egg substitute here. Let us know how it goes!

  113. Andrea says

    Hi Dana,
    I made this bread last week and although it looked and smelled lovely on the outside, it was dense on the inside. I could also see bits of white flour after the bake. I actually baked it 5-10 minutes longer than the recipe called for.
    Do you think it needed baked even longer, kneaded longer… all of the above? Any advice is appreciated as I’m very new to bread-baking!
    Thanks!

  114. Shireen says

    Hi. Can you please tell me if I have to put in the bread in the oven, then put water and not close the door immediately? Because isnt it like that if we don’t close the door immediately the bread sinks?

    • Support @ Minimalist Baker says

      Hi Shireen, it is recommended to close it quickly, but we haven’t had any issues doing it as specified in the instructions. Hope that helps!

  115. Celia says

    This bread is amazing! I modified the recipe slightly by not adding the sunflower seeds and outs (my kids do not agree with seedy bread), and I did not put in the fridge to rise. Instead I just left it on the counter for 3 hours. Seriously, this is the best bread recipe I have ever made!

  116. Anne-Marie says

    Hope all is well! We have active dry yeast. Could that be used as a substitute to quick yeast? Thanks for all your great recipes. xx

  117. Sara says

    I attempted this recipe again after the first loaf being under cooked. I used whole wheat flour and bread flour because that’s what I had and I left out the seeds. I baked for 26 min at 425 (which is how long I baked it the first time). I used an internal thermometer to test the bread and I came right at 190F which is technically cooked from the research I did but on the lower side. So I then covered the loaf with aluminum foil to prevent anymore browning and stuck the loaf back in the oven for 5 more minutes. When I tested the temperature of the bread after then 5 minutes it came to ~200. After letting it cool completely and slicing – success!

  118. Nicole McLaren says

    I subbed pastry flour with almond flour, vegan butter with coconut oil , and I added 4 different nuts. This recipe is the BOMB. You’re my hero!

  119. Jess says

    I found my “stay at home” bread recipe! So delicious. I followed the recipe as written, except left out the 2hr fridge rise due to time and subbed all purpose wheat flour for pastry flour, since it’s what I have on hand. Thanks for the delicious recipe!

  120. Sara says

    I baked this at 425 for 26 minutes and it was a beautiful golden brown on top. But after slicing into it when it was completely cooled it was still doughy inside. I will try again but maybe tack on 10 more minutes with foil on top so that it doesn’t brown too much.

      • sara says

        It went well. The second loaf I used an internal thermometer to check the temperature of the bread after 26 min and it was 190F which is at the low end for the bread to be technically cooked through. So i put foil on top of the bread (since it was browned plenty) and put it back in for 5 additional minutes. After those 5 minutes the internal temp of the bread was right around 200F so I took it out. Turned out great! I also made this with regular whole wheat flour and bread flour because that’s what I had.

  121. Juniper says

    I have been trying to make bread for about 6 years. This bread recipe is the first one I have tried that I have been able to be successful with everytime! Today was my 4th time making it and it turned out perfect. Interestingly, I left out the refrigerator rise and used whole wheat flour instead of whole wheat pastry flour (because that’s all I had).

    I did not slash the top before baking and it honestly made it easier to cut.

    I think the biggest difference was how much I kneaded it and I didn’t end up needing as much white flour to get to my desired consistency (maybe 1 1/3 cup).

    For the final rise, I turned the oven to warm and put the sheet pan with water in it on the bottom rack. When the oven got warm, I turned it off and put my bread in with a large ziplock bag set on top (I re-use these until they become unusable to decrease my plastic waste). It rose beautifully!

    I used a glass 9×5″ pan. My elevation is 4,464′ and I live in low humidity.

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience, Juniper. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  122. Lenka says

    Delicious and so easy to make we have stopped buying bread from shops! My family love this recipe. Sometimes, we add a mix of seeds and dried berries or dates to it. Thank you!

  123. Jenna says

    This looks so good! Does the honey sweeten the bread? I want to use for sandwiches, so should I keep the honey in or leave it out? Thanks!!

  124. Samantha says

    This bread recipe turned out perfectly! Followed the instructions and ingredient list exactly as written and the end result yielded a perfectly crisp crust with a light and moist interior. 30 minutes is how long I baked my loaf. I will be coming back to this recipe time and time again!

  125. Chris says

    Hello,
    This is my go-to recipe that I follow all the time (except I sub bread flour for AP)
    Do you have any recommendations for using this dough to make rolls or buns? Bake time, temp or grams of dough per bun?
    Thanks!

  126. Jenn says

    Great, easy recipe. I made it yesterday and We used it for tuna salad sandwiches. We finished off the loaf this morning so I made another today. My kids actually bickered over the leftovers this morning so I guess I’m making this often.
    I used my KitchenAid mixer + dough hook and it came together very quickly and used regular yeast.

  127. Jessica says

    I followed the recipe except I didn’t add seeds but it’s been cooking for 35 min the top is very brown but I stuck a thermometer inside and it’s all doughy? I used a stoneware loaf pan because that’s all I have. I am not sure what is wrong? I just covered it was tinfoil to stop of from browning and hoping it cooks in the middle.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jessica, how did it turn out in the end? Did the foil help? I’ve never used a stoneware loaf pan but I’d presume that it takes longer to heat up/conduct heat than a metal loaf pan. Perhaps that was the issue?

  128. Christine E Culver says

    Very easy, came out crusty and relatively light. Probably would be just as good with no seeds, or with an abundance of seeds, nuts and dried fruit.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  129. Dan says

    Can I prep this bread the night before and leave the uncooked dough to rise in the fridge overnight (as opposed to just the two hours)? I was hoping to get some of the heavy work out of the way the night before and then have it fresh for brunch in the morning.

      • Emily says

        Hi there, I left mine in the fridge overnight and just baked it now. I took it out at 30 minutes and when I took it out of the pan, the middle/bottom was undercooked. The top of the bread is hard as a rock! I’m assuming I did something wrong. I put it back in the oven for 10 more minutes to cook the middle, I think it worked but I’ve only sliced the edge so far. It is very dense with basically no bubbles but tastes good. The only other difference from the recipe was I used active dry yeast instead of instant (I adjusted the amount). Will have to try again I guess.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, did you bake it in the center of your oven? I haven’t tried this with active dry yeast but assuming it rose that shouldn’t have been the issue…

  130. Danielle says

    So the only types of flour I have at home are whole wheat bread flour and unbleached all purpose. Will it make much of a difference if I use the bread flour in place of the pastry flour in a 1:1? Thanks so much for posting this recipe! I’m excited to try this out and not rely on grocery stores!

  131. Renee says

    I’ve tried to make bread using just gf 1 to 1 all purpose flour and let’s just say dense and brick description is putting it mildly!
    I LOVE your recipes and was so excited that I found a bag of Bob’s ww pastry flour in my pantry!!
    My question is…can I use Bob’s cup for cup (1to1) ap gf flour to sub ap flour??? I haven’t been out to the stores in 14days and have been ordering food supplies online. I’ve been out of bread for a couple days and would love to make this today (fingers crossed)!
    Thank you and Stay safe!!

    • Support @ Minimalist Baker says

      Hi Renee, we haven’t tried that, but it might be worth a try! Let us know how it goes!

    • Brittanie says

      Is there any way buckwheat flour could be used for the pastry flour? It’s a long shot but that’s all I’ve got ?

      • Support @ Minimalist Baker says

        We haven’t tried it, but maybe? It will probably be more dense. Let us know if you try it!

  132. Michelle says

    This bread is so delicious! I only needed 1 1/2 cups of the all purpose flour to get the dough just right. I will definitely be making this again!

  133. Bri says

    Good morning!
    I was wondering what your suggestion would be if I only had a ceramic or glass loaf pan to bake the loaf in? Thanks so much for your suggestion. Anxious to try the bread!:)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! I don’t anticipate you having any issues there. Let us know how it goes!

  134. Erica says

    I only have unbleached, enriched all purpose flour from Trader Joe’s, is that okay? I read the ingredients and it says “unbleached wheat flour”. Also, this recipe doesn’t need eggs, correct? I haven’t gone outside since the virus got really serious. And I’m forced to get groceries delivered! Please let know if that flour is okay, or if I need a different kind! Thank you!

    • Support @ Minimalist Baker says

      Hi Erica, no eggs in this recipe! That flour sounds more like the all purpose flour that we recommend using 1 3/4 cups of in this recipe. If you use also use all purpose for the 2 cups whole wheat flour, it will likely end up more light and fluffy like white bread. The whole wheat will make it more dense and nutty. Hope that helps!

  135. Amber says

    Thank you so much for the recipe! I’m so excited to try it!
    My question is .. would this work using a bread machine? I have a bread machine that I never used before and I’m hoping to give it a shot with your recipe! I’ve never made bread before and I’ve never used a bread machine. Going in blind! Lol

    • Support @ Minimalist Baker says

      Hi Amber, we haven’t tried it, but it should work. To see what other readers have tried, press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as “bread machine”) in the post and comments.

  136. Lauren says

    This was my first time making bread and it turned out amazing! I used active dry yeast, and bread flour + whole wheat flour because that’s what I had on hand. Will definitely make this again!

    • Support @ Minimalist Baker says

      Hi Liam, It will probably be more dense, but it might still work! Let us know if you try it!

  137. Vivian Arauz says

    I made this Bread today for my kids, they loved it and I too. This was our first time making hime made bread. We can find Bob Red Mill products here in ou country so this easy recipies are the best!!
    Thank you so much

    Regard from Panamá central america

  138. Don'L says

    The COVID-19 pandemic seemed the perfect time to learn to make bread! I want to follow this recipe but the emergency situation has motivated grocers to buy up all the Bob’s Red Mill Whole Wheat Pastry Flour in the store (out of stock online too, dang!). I have all-purpose Whole Wheat flour at home already though. Would that be okay as a substitute or can I adjust any other ingredients to somehow still be able to use the all-purpose?

    Thank you for posting this simple bread recipe! Once I get all the right ingredients I can’t wait to make it, haha!

  139. Kelsey says

    I have a question. I made this tonight and followed the instructions. It rose a bit longer perhaps 4.75 hours instead of 4 and I baked for the minimum 26 minutes. When I took it out of the oven it was dark golden brown on top but soft on the bottom. It is delicious but seems pretty dense, especially on the bottom. Do you think it needed more time in the oven or something else? I always seem to have this problem with bread, a bit dense on the bottom. Any troubleshooting would be appreciated!

    • Support @ Minimalist Baker says

      Hi Kelsey, is it possible your oven rack is not positioned in the middle of the oven? We would try playing around with placement! Otherwise, you could try covering with foil to see if that helps prevent browning on top. Hope that helps!

    • Veronique Horton says

      I had a similar experience. This time I let the bread stay in the full time, 35 minutes and I cover my bread with aluminum foil, halfway through the baking so it doesn’t overgrown

  140. Josh says

    This is the most delicious bread anyone in my household has had! Everyone loves it! I’m curious about what else can be added to this recipe such as dried fruits or anything else that’s been tried. Thanks for this recipe and all the others. I’ve tried so many vegan recipes from this site and they’re always simple and tasty.

  141. Sophie says

    I’m just making this now For tonight (and starting way too late!) and am confused by the rising options. If I only have about two hours it says to put it straight into the fridge and skip the room temperature rise. That seems counterintuitive? Wouldn’t it rise faster at room temp? Thanks for clarifying! Love your recipes.

  142. Kristel Holmes says

    I made this AMAZING bread last night for my family and again today for my in laws.
    The recipe is so easy to follow and the bread is AMAZING. This recipe will be our go to bread recipe for sure. I will definitely recommend this recipe to anyone! Thank you!

  143. Gabrielle says

    This was my first time making bread. I was out of almost all of the mixins, but did add chopped cranberries and oats. Oh my goodness, so delicious! My husband and I ate the whole thing in 3 days.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Gabrielle! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  144. Susan says

    Hello Dana (or anyone who knows the answer)! I am on lockdown in the San Jose Bay Area and would like to try this. I have all the ingredients except the instant yeast. I only have ActiveDry yeast. Can I substitute this in and if so, what modifications would I need to make to do this? Sorry, I am a novice bread baker but a very experienced, solid home cook. I would be very grateful for advice. Thank you!!

    • Support @ Minimalist Baker says

      Hi Susan, that should work! Just make sure to mix it with warm water and maple syrup and wait for it to bloom. Hope that helps!

  145. Jennifer Sheppard says

    HI!! This is my second attempt. 1st time my bread was VERY dry and didn’t rise well. I did everything right (or so I think). I must have went over the recipe for an hour before I had the courage to try it (I’m new to bread making and the reviews made it sound so easy). I did the 2 hour room temp rise and then put in the fridge for 2 hours. Dough was very dry/a little hard from being in the fridge and had hardly risen. I added my oats and seeds and it wasn’t happening. The dough was not working and the seeds were not able to be incorporated into the dough. Is it necessary to have a 4 hour rise with quick rise yeast (which is what I used?). I read a comment down below and you advised that a fridge rise is good if you want to pause or stop your rise. But the way the recipe is written (at least to me) it sounds like you need to do to 2 rises (1 at room temp and the other in the fridge). Can you clarify this? Can I just do a 2 hour room temp rise?

    Also wondering if you can use chia seeds and hemp seeds. I’m determined to figure this out and really hope I get it right the second time. : )

    Thanks so much!

    • Support @ Minimalist Baker says

      Hi Jennifer, the longer rise of 4 hours is preferable, but you can usually get away with just the 2 hour. For it being too dry, it sounds like it needs a little less flour next time. Make sure to add the last third of the flour a little at a time and stop when it feels firm enough. You may not need all of it.

  146. Maria says

    Hi there,
    I would like to make this bread.
    Can i use All purpose flour instead of unbleachflour

    I don’t like using unbleachflour.

      • Abby says

        What an awesome recipe!! I’ve made this twice for my family and both times it was a huge hit, gobbled up before the day was through! To that end, I’d really like to make a double recipe but I’m wondering if I need to make any alterations to the recipe when it is doubled?

        • Support @ Minimalist Baker says

          We’re so glad you enjoy it, Abby! This recipe should double well if you make two loaves. Let us know how it goes!

  147. daisy says

    I made this bread over the weekend and it turned out very well. I did substitute white pastry flour for the ww pastry flour, because that’s what I had on hand. I liked the process of being able to do a bit at a time, with the rising times coordinating perfectly within my day. It’s a wonderful bread to make on a weekend or a rainy day at home.
    Thanks, Dana!

    • Nina says

      My middle didn’t cook :( even with the new cooking instructions. I had to go longer and now its hard. Hmmm… I’ll try a different recipe another day. I am at 6,700ft. But most recipes I haven’t had to change much.

      • Support @ Minimalist Baker says

        Sorry to hear it didn’t turn out as expected, Nina! Altitude can be tricky. We aren’t super familiar with baking at altitude, but you could try lowering bake temp by 25 degrees and baking longer. Or you could also skip adding a pan of water underneath to help the bread dry more?

  148. David says

    Got a grain mill attachment for my mixer and decided to try this recipe using freshly ground hard white wheat and the last of my store bought all purpose flour. I got a good rise and it tastes wonderful. Thanks.

  149. Anne Cook says

    Wow Wow WOW!!! That is hands down the best bread I have baked. A recipe which is going to become a weekly thang ☺ I used 1/2 molasses for the sweetener and subbed some rye flour and kibbled rye. Oh my word I foresee me becoming very popular at shared lunches. Brilliant, easy peasy recipe thanks Dana

  150. Yogini says

    So disappointed. Spent 6-7 hours doing every single step, and my loaf is tiny, dense and inedible. What a waste of ingredients.

    • Support @ Minimalist Baker says

      Oh no! So sorry to hear that happened! So many others have had success with this recipe so we aren’t quite sure what might have gone wrong. Did you make any modifications? Were you baking at altitude? We’d love to help troubleshoot, if possible!

  151. Samantha F says

    Thanks for the amazing recipe. This is my first attempt at baking bread, since home ec class in middle school. I’ve used this recipe three times and each try gets even better. I look forward to trying more of your bread recipes!

  152. Valerie says

    Ok this is my First time ever making bread so I followed everything to a T, up until the water that’s supposed to go on the lowest rack on bottom of the bread. Our oven only has one rack so I used a cake pan, put the water in and put my pan with the bread dough in the center of that pan. My bread does not look exactly like yours but 80% close lol it is sooo sooo good Though! The crust is the perfect amount of toasty and the center is just heavenly! I wouldn’t want my loaves of bread tasting any differently and I’m impressed for this being my first attempt! Recommending this recipe to friends and family!

  153. Brian P. says

    My, almost, four year old daughter and I made this together. Omitted the sunflower seeds and added another tbps of oats. Everything else we kept the same; we used honey as our sugar.

    It turned out great!

    I’m not finding much on storage (for the next few days outside of the freezer. Any ideas?

    Thanks!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing. It will keep at room temp for several days, in the fridge up to 5 days, and in the freezer up to 1 month+.

  154. Taylor says

    I’ve been making this bread weekly – I’d like to figure out a way to make a gluten-free version for sharing. I see many replies below that this is on your list, so we’ll see if I get brave enough to try it on my own in the meantime…

    -I like that you can modify based on what you have in the pantry. I didn’t have any flaxseed meal or sunflower seeds the first time, and it turned out fine (though I’ve since been including these things).
    -I haven’t tried baking with steam in the oven yet, but I’ve gotten a pretty good crust without.
    -I usually end up using about 1/4 cup less all-purpose flour in the dough.