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
& 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
Partially sliced loaf of homemade Whole Grain Vegan Bread on a cutting board
4.81 from 451 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



  • 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.



*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. Ann says

    Is it possible to mix in the oats and sunflower seeds at the beginning when you are mixing the flour and yeast etc.? That seems easier.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, other readers have used regular whole wheat flour with success. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, It should be fine to refrigerate overnight. We’d suggest bringing it to room temperature for ~20-30 minutes. Hope that helps!

  2. Darbi Lamrani says

    Good morning,

    Do I have to use the flaxseed meal or can it be omitted? I don’t have any so I don’t want to purchase for such a small amount.



  3. ASHLYN says

    Thank you so much for this recipe! This was my first ever bread I made and it was so delicious! I did have one question as far as density is it going to be slightly dense due to the flours used, or should it be light? If it should be light how long should I extend my prove time? Thank you for your time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashlyn, a slightly longer rise time could make it a bit lighter but if the bread is over proofed it could collapse and sink!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sol, we’d recommend standard size, which is 9″ x 5″, or 8 1/2″ x 4 1/2″.

  4. Pepper says

    I’m new to baking. My apologies if this is a dumb question. The recipe states 1/2 Tablespoon salt, shouldn’t it be 1/2 Teaspoon? In your video, you are using a teaspoon. Am I reading the recipe incorrectly? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! There are no dumb questions :) Happy to help! 1/2 tablespoon is correct. In the video we added three 1/2 teaspoon measurements (two were just off camera!) which is equivalent to 1/2 Tbsp. Enjoy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon, we think spelt could work, but we haven’t tried it. Let us know if you do!

      • Lauren says

        I was going to ask the same thing! I’m going to try it with spelt and will let you know how it goes!!!

  5. John Gallo says

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

  6. Jasmine Hall says

    I’m afraid mine did not rise at all. I used Fleischmann’s RapidRise fast acting yeast and all the other ingredients as stated so don’t know the problem.

  7. Mika says

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

  8. Alexandria Cole says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy the recipe, Alexandria! Thank you for sharing! xo

  9. Bob T says

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

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

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

  10. Sue says

    I am trying to eliminate all “white” food (white flour, white rice, noodles, etc.). Can I make, and use, oat flour as a substitute for the all-purpose flour? The recipe looks great.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, we think it would be too dense, unfortunately! Using all whole wheat flour would probably be better, but again, it will be more dense.

  11. Marya says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well, Marya! Thank you for the lovely review! xo

  12. Leif says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Leif! Thank you for sharing your experience!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb! That won’t work with this recipe, however, we do have a gluten-free bread here if that’s what you’re looking for!

  13. Claudia Decker says

    I made this bread according to the directions. The flavor was good but the texture was a little too dense. Did I over knead? The yeast is fresh.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claudia, it sounds like it might not have risen enough! However, we’re so glad you enjoyed the flavor!