My mom used to make her own bread and yogurt from scratch.
I mean, come on. How cool is she?
I remember learning that and thinking my mom was the most awesome hippie mom ever and I wanted to do the same if I was ever a mama.
The bread-making season in our house ended sometime around the arrival of 10-pound me. But can you blame her? She had two babies to look after and who has time to make bread with so much life happening?
Well, the good news is, you do have time to make this bread. I even speculate you could make it with a baby on your hip because it is literally a dump, mix, rise and bake kind of bread! Let’s get to baking!
This recipe is simple in both preparation and ingredients.
Just 9 basic ingredients that are very forgiving. If you don’t have any of the seeds or oats on hand, just omit them! It’s still totally doable.
With a short 20-minute bake time, hands on prep time is only 15 minutes + the rise! Hello, free time.
When I say dump, mix, rise, I mean it.
You literally dump the ingredients in a bowl, mix and let it do its thing in the fridge.
All that’s left to do is knead in the seedy and oat-y things and let it rise once more while the oven preheats.
Twenty minutes later and you have a perfectly delicious, seedy, whole grain loaf on your hands.
This loaf is magnificent; everything you want in a homemade bread. It’s:
Seriously simple
Tender on the inside
Crusty on the outside
Loaded with whole grains
Seedy
Dreamy
& Perfect
This makes the perfect bread for toast, sandwiches, french toast, and everything in between.
I’ve been loving it with smashed avocado and a little vegan parmesan cheese and hemp seeds, or with peanut butter and flax seed. You really can’t go wrong.
More Vegan Bread Recipes
If you give this recipe a try, let us know! Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Happy baking!
The Easiest Whole Grain Seeded Bread
Ingredients
- 1 1/2 cups warm water
- 3/4 Tbsp fast-acting yeast (1 packet yields ~3/4 Tbsp or 2 1/4 tsp)
- 2 Tbsp maple syrup, agave, or honey if not vegan
- 1/2 Tbsp salt
- 1 Tbsp flaxseed meal
- 2 cups Bob’s Red Mill Whole-Wheat Pastry Flour
- 1 3/4 cups Bob’s Red Mill Unbleached All-Purpose Flour (plus more for rolling / dusting)
- 2 Tbsp raw or roasted sunflower seeds
- 2 Tbsp rolled oats
Instructions
- Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides – about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
- Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).
- Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
- Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
- Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal or cast iron pan (NOT glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.
- When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
- Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
- Bake the bread for 26 to 35 minutes, or until deep golden brown and risen.
- Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).
- Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage.
Video
Notes
*Adapted from my 7 Ingredient Muesli Bread.
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
This post was sponsored by the lovely folks at Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!
Lydia says
Hi Dana! Why have you used a mix of whole wheat and all purpose flour? What happens if you just use all whole wheat?
I think a mix gives a lighter, more tender texture. But all whole wheat if you’re OK with a slightly more dense, nutty bread!
Nicky says
I just made this bread today and I am in LOVE with it. I love your website and will be making and voting on more of your recipes. This bread is yummy, crusty, and oh so delicious. As a new vegan I am so thankful to people like you who have created such awesome sites like yours! It’s such a help in the kitchen. :)
So kind! Thanks Nicky! xoxo
Sferd says
Did you use ‘regular’ salt or sea salt?
Sea salt
Courtney says
Do you think this can be made in a breadmaker? I haven’t found a bread that has some out great in my breadmaker. I would love to try this one.
We haven’t tried it, Courtney! But we’d recommend searching the comments to see what others have tried.
nancy says
Thanks for including the nutrition info. per slice – but I don’t see a listing for number of slices/servings per. Could you include this info. so we’d get a better sense of caories/nutrition per serving?
thanks!
Kara says
Hi, want to try this today, could you please explain step one? at beginning it says add flours and the again at end says add flour total 3 3/4 cup, which is the listed total… so do you start with half of that?
Michelle says
This was my first time making bread, and I definitely made a good choice picking this recipe! I have cut back on added sugar and have switched to whole grain/whole wheat foods, and I do not like most of the whole wheat/whole grain bread found in stores. This recipe was easy and tasted amazing! I chose to use honey since I already had some and I’m not vegan, but otherwise I followed the recipe exactly.
Anyway, thank you for the wonderful recipe!
Catie says
Made this bread yesterday – It’s delicious!
Great, thanks Catie!
Anne says
Hey! I’m from a very small town with no grocery store. I stock basic items. This bread looks like wonderful quick remedy to running 40 miles to the grocery store when I need a good hearty bread! One question, Can I use regular stone ground whole wheat flour instead of pastry flour? If so, is there any adjustments?
Yes! It will affect the flavor – make it more nutty and dense – but still good!
Emily says
Sorry if this is a silly question but I’m new to bread baking! What is the purpose of the pan of water in the oven? And you’re not putting the bread pan in the water pan, right? I was confused there. Thanks!
It helps add moisture to the bread and cook more evenly, because it steams!
Linda says
Steam also creates a cri crust.
Kellyn Goodrich says
Would this recipe work in a bread maker?
Hi Kellyn, We haven’t tried it in a bread maker, but other readers have done so with success! We’d love to hear if you do some experimenting! 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 in the post and comments to see what others have done.
Emily says
Can I omit the sunflower seeds? Do I need to sub anything else? Thanks!
Nope, just omit!
Malathi says
Hi Dana,
Thank you so much for your recipe. I tried it today and it turned wonderful. I used wheat flourfrom Indian store ( Spring wheat flour) in place of pastry flour. Thanks again for sharing your recipe.
Elle says
This looks simply delish. Will give it a try with whole grain spelt and whole wheat flour. Will let you know how it turns out! :)
Mel says
Hi,
Really want to try this recipe out but can seem to see the quantity of the ingredients…
mel
Kara Ayn says
Delicious! And very easy:) I will definitely make this again. Thanks!!!
Caro says
Sounds simple, but a 1/2 TABLESPOON of salt!! Are you kidding? That is way too much, and super unhealthy per portion to have almost 300mg! Otherwise it sounds good, but that sodium megates and health benefits-Sorry.
Feel free to reduce it! Thanks for sharing, Caro.
Amy says
Just wanted to post a quick thank you for this recipe! We have been searching a long time for a simple, vegan, whole wheat bread loaf…and have eaten more than our fair share of recipe failures. I took your advice to replace the AP flour with whole spelt flour, and it turned out perfectly. We will definitely be sharing and making often! Thanks again. :)
Wonderful! Thanks for sharing, Amy!
Mandy says
The directions say to let rise at room temperature for 2 hours AND in the fridge for 2 hours. Just want to be sure it’s 4 hours total? Thanks! Can’t wait to make this
Yep!
Mandy says
I made it two days ago. I’m obsessed! It’s so yummy. My 2 year old asks me for “delicious toast”. ?
Mandi says
Has anyone tried making rolls/mini loaves
using this recipe?
Rashida says
this bread was simply incredible ! Everything it promised to be. I will only use this recipe for whole grain bread henceforth
So wonderful! thanks for sharing, Rashida!
Bettina says
Hi there,
quick question: so the bread has to rise for a total of four hours?
2 hours at room temperature and then another two hours in the fridge?
* Looking forward to making it :-)
That’s correct!
Nadine says
I am a total noob and this will be my first ever try at making bread at home, and I needed a Vegan option. This was the first recipe I found and Im going for it!! Ill report back when I finish, but I did have one question. Instead of 2 Cups WW Pastry flour and 1 3/4 cups unbleached all purpose, can I just use WW flour and the UAPF for dusting? Is that the same thing?
Hi Nadine, it will likely end up more dense, but it might work!
Jaquie says
I like in Korea, which is an ovenless, store-bought-white-bread-that-might-have-sugar-on-it wasteland (I, mean, I love this country, but the bread situation is sad). I’ve made this bread in my toaster oven several times now. It doesn’t all fit in the oven at once, but once I split it into two small loaves instead of one big it worked perfectly!
Sandy D. says
I have made this before… Today I made it & followed the complete directions. The previous time I made this bread it was okay. By following the directions, I.e. Rise time & allowing it to cool down completely before slicing made a huge difference! Love it. Very easy & very tasty. I can see myself making this time & time again.
Thanks Sandy!
Melanie Winnings says
It was so easy and we loved it!
Holly says
Just made this but turned half into hamburger buns for our veggie burgers tonight. I had a pack of store bought buns in the fridge but NO ONE wanted one of those once they smelled (and tasted … oops, now I’m short one bun!) the ones that came hot out of the oven. DEEEELISH!
Sam Keith says
I am in love with this easy bread recipe! Today is the third time I’ve made it. Trying to make a fresh loaf every week. Thanks so much for the fab recipe!
Ricarda says
Hi Dana,
I look the idea of making this bread as it seems so simple and delicious. I am however gluten free.
I have had great success using oat, chia seeds, psyllium husk and other ingredients before but I seem to struggle with this one.
I have replaced the two flours with rice flour and buckwheat flour and come across two problems- one the bread won’t really rise no matter how long I let it and two- once baked it’s very doughy and crumbly…Any idea what it could be? Do you think it’s the flours I use?
Thank you for your help!
Hi Ricarda, we haven’t had success with a gluten-free version yet, so we aren’t sure! Let us know if you figure it out!
Nimai says
Hi! Do you think I could use this as my basic bread? Say I follow this recipe but I add stuff.. pesto? Pizza rolls? Cinnamon rolls? Do you think this recipe will still do the job? Thank you!
Oh, I think that’s an awesome idea! Let me know what you come up with!
Nimai says
Made this! It was idiot proof. My first attempt at bread making and it was a success! Thanks for the awesome recipe, you’ve given me the best boost to continue baking breads!
I had no pastry flour so I used atta flour and AP.. then didn’t do the seeds and oats but made them as cinnamon bread and the second batch with as cheese rolls. Yum!
Shelley Merryfield says
I was so excited to try this recipe. Everything went well at first. The dough rose perfectly.
It looked great going into the oven. Baking at 450 for 20-26 minutes seemed a bit odd, but I followed instructions. First slice off the end was divine. After that, not so good. The whole middle of the loaf was raw. I would be afraid to bake too much longer at this high heat. Did I do something wrong?
Such a good recipe and easy!
Shelley, I’ve heard this from a couple people and I think it may have to do with the size of your loaf pan. I believe mine is a 9×5-inch. If it’s any smaller or narrower, this could be causing the issue. I’d recommend turning down the heat by 25 degrees and baking it 5-10 minutes longer next time!
Abby C says
The exact same thing happened to me! I loved the recipe and will definitely try it again with lower heat and keep it in a bit longer. Another issue I had was that the dough didn’t form itself throughout the pan and just stayed in the same form I rolled it in. It was a bit higher at the top and it didn’t spread out to the sides of the pan. I think this may have added to the raw part in the middle of the loaf. Perhaps it required more kneading?
Tegwen says
This bread is awesome! I have tried with little success to make bread that isn’t like a rock a few hours after it comes out of the oven. But, this is light and soft and delicious and so super easy to make.
Even my kids love it…
So glad I don’t have to buy store bread again!
BIG THANK YOU xx
Wonderful! Thanks for sharing!
Anjali says
Hi Jodi, i was very impressed with the recipe and comments and then yesterday i baked this bread with exact steps, only thing i did different was i replaced the all purpose flour with whole wheat flour totally and used 2 cups and 3/4 cup whole wheat flour. My bread was very dense and it didn’t rise at all in oven. i really wanna hands on this bread making. Can you please tell what i did wrong as it was hard dense and didnt cook in middle bread :-(.
Also please clarify that all purpose flour quantity is 3/4 OR 1 cup and 3/4?
Thanks,
Anjali
kat olson says
Can’t do any sugar.
Will it work without using any?
Thanking you in advance for any information you may send
Hi Kat, the sugar feeds the yeast so we wouldn’t recommend leaving it out.
Jodi says
This bread is delicious! However, after 26 minutes the top is pretty brown and crunchy, but the center is still a bit raw. Any advice? Thanks for such a delicious recipe!
Hi Jodi! I had heard of one other person having that issue. Perhaps your loaf pan is a bit narrow? Maybe next time turn the heat down slightly (maybe 25 degrees?) and bake for 5-10 minutes more.
Meg says
Dana, could you give me dimensions of the loaf pan, please. Thx.
9×5 inch
Nicole says
Is it possible to replace the pastry and all purpose flour with your gluten free blend? Been trying to find a gluten free bread for my daughter using your gf blend ..any recommendations?
Hi Nicole, we haven’t had success with a gluten-free version yet. Let us know if you do some experimenting!
Lynn Bowman says
This morning, I doubled the recipe and made two loaves. As I was in the process of putting the ingredients into my Bosch bowl, I realized the recipe does not call for any oil. Since I have baked my own bread for many years (using recipes that always call for a bit of oil), I was a little nervous about preparing it with no oil of any kind.
So, I added a little coconut oil and olive oil. Turned out great! However, several of the replies have stated that this bread was very good, and they apparently didn’t change the recipe by adding oil. Perhaps next time, I’ll try it without oil, (but I have left out the oil in other bread recipes by accident before and it was not very good too dry).
Dana, is there any reason that this recipe does not include oil?
Thanks.
Lynn
It’s just not necessary in my experience! Thanks for sharing, Lynn
sara falaha says
Hey Dana! Would it be possible to (successfully) use all whole wheat flour rather than whole wheat AND all purpose?
I think so, it just will taste more rustic and hearty if that’s OK with you.
TheDreadedWoodenSpoon says
I’m just about to put this in the oven. I’m not sure what I did, but I ended up with two loaf pans’ worth so I froze half. I’ve never used water in the oven with bread before, maybe that’s why I always end up with a door stop, ha ha.
Victor says
I’m not vegan but that vegan bread looks crazy good. I’ve been looking for a good whole grain bread recipe, something crunchy, and it looks like this is it right here. Thanks!
Kella says
Will you be developing other breads like cinnamon raisin bread, walnut.
Andrea says
Just for clarification, is the 3 3/4 cups flour at the end of the first step in addition to the two flours already called for in the recipe?
Kara says
yes, please answer as I am perplexed as well!
Tiffany says
Same question here!
Maureen Conner says
I was confused by this as well. The wording should have been something like: “Continue adding the flour until the dough is no longer sticking to the sides – about 3 3/4 cups total.”
carrie says
This is fantastic bread. My alterations: I used regular whole wheat flour, only 1 tsp salt, and didn’t have sunflower seeds. Came out with a loaf that was just dense enough to be satisfying, but not too heavy, with a beautiful crust that had a little bite. Only marginally harder than using the bread machine, with much better results (mine always comes out a little gummy in the machine). Avocado toast for breakfast tomorrow for sure!
Julia says
I made this bread yesterday, the first time ever making bread!
My first issue was that when i combined all the ingredients and mixed them together, I just couldn’t get all the dough sticking together in one clump. The flour was not mixing well. I thought it maybe just needed some time to rise, but that didn’t really change much.
In the end it ended up being a somewhat continue loaf with a bunch of extra crumbly pieces…
It ended up tasking GOOD, but the consistency/appearance of it could definitely be better.
Do you have any ideas for why that might have happened? I didn’t have enough honey, and I also had the active dry instead of the fast…did I not let it rise enough?
Any ideas welcome, I’m definitely going to try and make it again next weekend!
Hmm, I’m not sure. Perhaps you didn’t knead it long enough? Not sure!! Next time try and use the specific ingredients (amounts, too) as that should help!
Dustin says
Can this be made in a bread maker also? Any other changes needed to be made if made in a bread maker?
Check the above comments!
Steph says
Just made this – heavenly!
The only thing I did differently is I added the yeast to the warm water and maple syrup and let it stand for 10 minutes, then I added the rest.
Thank you! I’m going to make more tomorrow for a neighbor.
June says
My bread just came out from the oven and it’s looking- and smelling- incredible! Pretty sure it will taste great too :-) thank you so much for this lovely recipe!
I would highly recommend adding yeast to the warm water with a little sugar (to feed the yeast!) separately, and add it to the bowl after letting it get all frothy after 10mins. Even if it’s instant yeast I find that this extra step makes your bread even fluffier! :-)
Nancy Nurse says
Hi Dana,
Don’t like using white flour… can we use ALL whole wheat pastry flour? Or something other than the white flour?
Thanks! :))
How about spelt!?
Farren says
So my first try wasn’t wildly successful- and by that I mean it looked amazing from the outside and the inside….was, well not. I didn’t knead in the full 3 3/4 cups flour in at the beginning, I only used 1 additional cup as the dough was no longer sticking to anything? Should I use the additional matter no matter the sticking? I was afraid of kneading too much. Not sure if I over or under did it since the bread was sense and rubbery. Help!
Hmm, next time I might reccomend baking it on a baking sheet to allow it to spread more and cook through the middle. As for needing, in my experience, when the dough gets smooth and a little hard to work with you know it’s done!
Tracy says
This was so easy and tastes soooooo good! First time bread maker and Wow, thanks for the recipe!
Love your site… Made the chocolate cake too…
Yanic says
I’ve made this bread twice now since your post, amazing! Once more…
Amy Basso says
Wow! Looks amazing and simple to make. I have to try this!
Nora @ Savory Nothings says
You know, you can do everything with a baby on your hip if you have to. But making something SIMPLE (and delicious-looking) sounds so much better than doing laundry and vacuum with 15 pounds strapped on to me! I’ve been itching to bake my own bread again and this looks just about perfect!
Mona says
Is it flax seed essential on this bread? Coz, its hard to find flax seed in my place. can we substituted with something else?
Nope! Leave it out.
Lauren Rimbert says
Definitely NOT recommended at high altitudes.
Corinne Selene says
This bread is fantastic. Waiting for my 2nd batch to go into the oven as we speak! It is incredibly tough to always cook while in med school and this recipe is beyond easy and delicious! I love that I can sit and study and the dough does all the work! Have decided to make it a weekly staple in my home.
Kathy R. says
Thanks, Dana! I made this as well as your 7-ingredient Museli bread and they both turned out DElicious!! Probably the best success I’ve had with bread-making so far… yea! I mixed the ingredients the evening before, let the doughs rise at room temp. for 3 or 4 hours, then refrigerated overnight and finished the baking process the next morning. I used bread flour instead of all purpose flour, and was really happy with everything. I’m pretty new to bread making…. Is it OK to let the dough sit out for more than two hours, and what are your thoughts on using bread flour instead of all purpose? Thanks so much. I really am enjoying your blog. Your photographs and writing are stunning!
Thanks Kathy! So great to hear the recipes worked out so well. Cheers!
Kathy Rupff says
I’m not on Instagram, but will post photos on my blog with a link to your recipes. Thanks again, Dana!!!
Kathy R. says
Dana, Here’s a link to my photos and your recipes.
THANKS again Dana and John, you ROCK!!!
http://www.KathleenRupff.com/blog/day-851-a-photo-or-two-a-day-o-minimalist-baker-recipes
Thanks for sharing, Kathy! I think it’s OK to let it set out for longer. You just don’t want it to go too long or it will get massive and a little difficult to work with. You can probably use bread flour instead of all purpose but I haven’t tried that so can’t comment! Thanks for the kind words!
Pascale says
Made this overnight in my bread machine and the whole family has enjoyed it for breakfast. It was perfect for this cool autumnal morning. It’s delicious and filling. Even the three year old had no complaints. Thank you, will be making it again.
Nancy Nurse says
Hi Pascal, Can you tell me how long you baked it for in your machine? Thanks so much.
pascale says
Hi Nancy,
I used the french bread setting on my machine. This is the longest setting and last 3h50mins.
This has a knead- rise- add additional ingredients (in this case the oats and sunflowers)- rise again, then bake process. This setting is my go to failsafe setting for all my bread mixes.
Hope that helps.
Pascale
Tammy says
Dear Pascal, thanks for the specs on bread machine. I will try this very soon!
Karen says
Pascale – you posted this over two years ago, but I’m late to the party! I’m going to use a bread machine, too (and now the French Bread setting). What size loaf? 2 lb?
Thanks!
Julie says
This is the flour blend I used to make this bread GF.
Big Batch
5 cups of brown rice flour
3 cups of sorghum flour
1 3/4 cup arrowroot flour
1 1/3 tapioca flour
1 tbsp + 1 teaspoon xanthan gum
Small Batch
1 1/4 cups of brown rice flour
3/4 cups of sorghum flour
1/2 shy cup arrowroot flour
1/3 tapioca flour
1 teaspoon xanthan gum
Abby says
I love how simple this bread is, Dana! I’ve gotten into baking bread lately, and totally appreciate recipes that don’t take too much effort. (If I’m putting a lot of work into my bread, it better be brioche :D )
Liz says
I’d like to first say that myself, as well as, my family (of non-vegans) love your recipes. Im no chef and I don’t always have time and/or am on a budget, yet, some-how your recipes can make a mean dish with all my hick-ups along the way. Seriously, gold! so thanks for that. Now that the sappy bit is done, I’d like to ask for help on this one.
I tried to up the nuturitional content a bit, by subbing (1/4) cup a.p. flour with Psyllium Husk, for fiber. Now, the bread didn’t rice I assume for that reason. After I took it out of the fridge it was hard and un-kneadable. That being said, after baking it didn’t turn out too bad just crazy dense. Could it be possible to have it rise more? increase yeast? allow to yeast to proof? add more flour and/or liquid?
Loved the simplicity of this in any case, all my other bread attempts have been horrifying minus this one.
Thanks again.
Hmm, I’m not sure on that one! The psyllium husk probably did it and I’m not familiar with that ingredient. Maybe next time instead of that add more flax seed? Wish I could be of more help! Sorry Liz!
Telva says
I made this yesterday. Hands down the best bread I’ve ever made! I’ve been trying to develop a super-grainy multigrain/seeded bread recipe, using soda bread as my starting point. This worked soooo much better! I followed your recipe and loved the results, but now I’ll probably try raising the amount and variety of seeds to see what happens. I also want to try making rolls, because I feel that this bread is screaming “get a veggie burger in me right now!”
jenna @ just j.faye says
This bread sounds fantastic! I forget how accomplishing it feels to make bread, even when it’s “easy”.
Leila says
Thanks for the advice. I went ahead and made the bread this afternoon and let it rise on the counter, just keeping an eye on it. The results are amazing! This bread is fantastic and since I’m not vegan I slathered it up with butter, but didn’t stop there. Peanut butter, avocado and tomato….Thanks so much! Do you think this would work with your gluten free flour blend?
So great! Thanks for sharing Leila. I’m not sure on the gluten free blend but I intend to give it a try soon! I’ll be sure to share my results so stay tuned!
Miranda says
Thank you for such a simple, fantastic recipe! I just took this out of the oven and it is soooo yummy! I have never been able to conquer bread. I can’t believe how little effort this required and with such a delicious outcome! I used whole wheat flour instead of wwp flour. But stuck to your recipe otherwise. Thanks so much!
Leila says
Just curious, could I let it rise at room temp the whole time or does it need to go in the fridge? And if so why?
It could probably sit at room temp the whole time but I wouldn’t exceed 3 hours or it will likely rise over your bowl.
stephanie says
Ground flax seed?? This looks great! Going to try it tonight!
nora says
Just out of curiosity, why is using a glass pan a no-no with this bread?
To my knowledge, it’s just because the oven is so high (450 degrees) that it risks shattering.
Ashley says
This looks amazing. I love homemade bread! However, I’m curious about the whole wheat pastry flour. I’ve had trouble using it in yeast-risen dough in the past (pizza dough mainly), and the description on the Bob’s Red Mill website even says that it doesn’t work well with yeast. Did you have any problems with it?
I didn’t! Good question. If you’re fearful, however, you could use regular whole wheat or white whole wheat.
Kaitlin says
This looks lovely! I’l have to try a gluten free version! Will let you know if I have success :)
Bob’s Red Mill is the best! I love their gluten free options and I also find that their almond flour is the best texture out there.
If I use GF all purpose flour instead of the regular all purpose, what would you recommend subbing for the whole wheat? Thanks!
Bob’s is the best, agreed! Hmm, I would recommend maybe gluten free oat flour? Having not tried it myself I can’t make that recommendation strongly. But check back if you have success!
cindy says
this looks wonderful! I only have bobs whole-wheat flour and spelt flour. could I use those and if so what combination? thanks so much!!
I think that’ll work! This bread seems pretty forgiving. Check back if you do!
cindy says
so after I used up my ww flour I realized I did have the ww pastry flour. so I used a cup of reg bobs ww flour and 1 3/4 of pastry flour and a cup of regular white flour (don’t like using that). It turned out great! Yes it is forgiving :) thank you!
Melissa @ Vegan Does It says
I love homemade bread and this looks so easy. Must Try it!
Mary says
Thank you thank you for posting! Just took mine out of the oven, flipped it out of the pan and chopped off a burning hot end piece and couldn’t wait to eat it! So easy and so delicious! I used all whole wheat flour and that seemed to work great and kneaded in a grain mix, I love the flexibility of the recipe! Thanks Dana!
Yay! So great to hear it. Thanks for sharing Mary!
Lydia @ Suitcase Foodist says
I love how easy this looks. The only thing holding me back from bread making is that I have about 10 inches x 18 inches of actual free counter space in my tiny apartment kitchen, but I think this could be done in that amount of space…
It’s totally doable! Our apartment kitchen is rather small :D PROOF: https://instagram.com/p/yIewJNn7Dh/
Issa says
Lydia,
You can place a large wooden cutting board over your kitchen sink for a counter “extention”. #KitchenCounterRealestate
Chelsea says
I make bread/pizza dough every week using prettymuch the same proportions, and its so good! The only thing I do differently to make it quicker and easier (though, technically, longer and slower?!) is to mix the dough before bed, let it sit overnight, then do the second mix in the morning before work and pop it into the fridge for whenever I feel like baking it later that day. For me, it makes the whole process seem so easy, and the longer rise means a yeastier tasting bread! That way, if its 5:00 and I randomly decide I want fresh bread/rolls, the dough is just waiting for me in the fridge. It’s so nice like that :)
Elise D says
I made this yesterday and it was the first time I ever made bread from scratch. It tastes amazing ! I will be making this again tomorrow since the loaf is already almost gone ! Thanks for the great recipe!
Yay! Thanks Elise! So glad you enjoyed it.
Inge says
It looks so simple like that! I am definitely going to make this over the Easter break.
Twinkle Parekh says
Oh.. what a recipe.. I would definitely love to try it..
julie says
This is one of the best wheat bread recipes I’ve seen lately.Hoping to try it this coming weekend!
Liz Moss says
Just made this and it is so delicious. Both kiddos approve of it and they are pretty picky eaters. I will definitely be making it again. It was so easy to make and all you need to do is make sure you take the time to let it rise.
Thanks Liz! So glad you and the family loved it. Cheers!
Charlotte says
Cant wait to make this! Any chance I could use wholewheat flour instead of the pastry flour?
Yes! It will be a little more hearty/rustic, but still delicious!
Emily says
I wasn’t able to find the whole wheat pastry flour so I subbed half whole wheat flour and half cake flour — turned out wonderfully! Thanks for such a great recipe!
Amanda - Create N Plate says
I can’t believe how easy this looks to make! Can’t wait to try it out!
Amanda says
ANY chance this can be adapted for a bread machine? I make a similar recipe with just honey, salt, flour and water in the bread machine…. but would love to add more goodies!
I’ve never used a bread machine, but I think it would work! Just try and follow the recipe as instructed, just using the bread machine to mix/rise. Good luck!
Becky says
I just tried this recipe in my bread machine and it worked great. Just dump everything in and the bread machine does all the work…how easy is that? And I must say it is delicious bread! Toasts well. It’s a keeper! Thanks for the recipe!
Tiffany says
So Im trying this in my bread machine right now and I had two questions/problems. First, Did you use the whole 3 3/4 cups flour right away? I went ahead and did that so fingers crossed!
Also, my bread machine usually mixes for a bit and then the bread rises for a long time. For some reason with this dough, the bread machine never stopped mixing it! She just kept going and going and going! I finally decided to take it out to let it rise… any idea why that would have happened?
Becky says
The only thing I did different is sprinkle the yeast in the warm water to dissolve it first and then dumped everything else in, including all the flour on the recipe. It took most of the day in my bread machine but it turned out perfect. I’m not really familiar with how long it mixes…what is the norm because I don’t use my bread machine that often to know. I just dumped it all in and walked away hoping for the best! Sorry I can’t be of more help.
jem says
Dumb question of the century: I haven’t used my bread machine for 10 years and not since I became vegan. Should I assume that, when using the bread machine, I should skip the refrigeration part? :)
Becky says
O.K. For some odd reason there is no reply option under Jem’s post so I am replying this way and hope you get the post. Skip the refrigeration part.
Adela says
I loooove homemade bread, I make it on a similar way and it’s indeed the best one. however, lately I have been buying them in supermarkets, but it’s about time to start making them at home again. Will try this recipe as well. Looks yummy! <3
Great, Adela! Store bought is great when you’re busy, but if you have the time this one really is worth it! Especially since it’s so simple. Hope you give it a try!
The Holistic Herbivore says
Yum! I love homemade bread & this one looks delicious!! Great job! I will totally be trying this out!
lynn says
Is fast acting yeast = instant yeast?
Yes!
Mimi says
And does instant yeast equal rapid rise?
Yes!
Audrea Rachelle says
I’m definitely making this!! I love Bob’s Red Mill products but had never looked at their website. This is a great quote on the site that definitely makes me want to support Bob’s Red Mill even more:
“Bob’s 81st birthday was particularly special. Rather than receiving gifts, he decided to give his greatest gift away — his business. Bob surprised all his employees by giving them total ownership of Bob’s Red Mill through an Employee Stock Ownership Program (ESOP). For those who know Bob, it’s yet another example of his kind-hearted generosity. As Bob puts it “It was just the right thing to do. I have people that have worked with me for over 30 years and each and every one of them deserve this.”‘
That’s one of the many reasons I love Bob’s! They are truly a wonderful company full of integrity. Not to mention, their products are the best! Hope you love this bread.
Jena says
This looks delicious! Can you sub sprouted whole wheat flour for the pastry flour?
Though i haven’t tried it myself, I am almost certain it would! Report back if you try it :D
Ana @ Ana's Rocket Ship says
This is such a fantastic bread recipe!!!! I can’t wait to have a go with it- a quick bake is exactly what I need right now- and it looks so much nicer than store bought bread!
Katie @ Veggie and the Beast says
SO beautiful! I am a total bread snob (as in I shell out $7 every week for the organic seeded whole wheat loaf at the co-op), and this looks like just the thing to replace that pricey habit. I have some avocados that are just begging to be smashed on top of it…
Ooh, ditch the expensive bread and make your own! Then, totally smash an avo on it. It’s a must!
Courtney says
Oh that bread looks delicious! Can’t beat the smell of fresh bread cooking, my nan would always cook her own bread, mine just never seems to turn out so well.
Courtney
Grace says
I bake my own bread weekly, and I have to say, Yum, this loaf looks so good! Is there a way to substitute regular dry active yeast in for the quick yeast? I know it’ll have to rise longer of course, but is there any other difference?
Not to my knowledge, no. Just let it rise a bit longer – maybe 30 minutes to 1 hour? As long as it doubles in size you’re good!
Jess says
I just made this recipe, but only had dry active yeast on hand– it turned out pretty well (I just need to cook it for a few minutes longer next time and it’ll turn out perfect)!
Just remember to proof your dry active yeast first (it can’t be dumped in with dry ingredients the way that instant yeast can) and let it rise an additional 15-30 minutes or so. Also, apparently, you need to use 1/3 less active dry yeast per whatever the recommended amount of instant calls for in a recipe.
I didn’t know that last bit until I’d already mixed all mine in, so it clearly didn’t ruin this bread for me!
Thanks for the great recipe!!
S Lauren | Modern Granola says
I love baking bread! This looks so easy and fun, I can’t wait to try it.
Cassie says
Beautiful!! This looks so so good!
Neeli @ Neeli's Unique Creations says
Homemade bread is the best, ever. I used to be scared to work with yeast because my first loaf of bread turned out bad, but I have overcome my fear. I love the idea of using whole wheat pastry flour instead of regular whole wheat. Great idea. I like whole grains, but sometimes wheat can be a bit too strong. This sounds so simple and easy.
Thanks Neeli! This one really is simple and versatile. Hope you give it a try!
Cathy says
Hi Dana,
I made my first loaf of homemade bread today. I was so excited. But the bread tastes really salty. Would it be ok to cut down on the salt? Maybe to just a teaspoon?
Thanks
Hmm, not sure what happened! Cut back to 1 tsp next time and let me know how it goes! 1/2 Tbsp worked well for me.
Lee says
GAWGEOUS D Money!
Thanks frand!
Kirsten says
Do you think this recipe can be made gluten free? Thanks, love and enjoy making your recipes!
David says
I second this request! We have such mixed success buying GF bread that is tasty and making our own would be so much better…especially with a recipe like this.
I’ll add it to my list!
Mickey Reed says
Yay! I might try it with my GF flours anyway, but it’d be good to have one from you. We trust you! :)
Andrea says
I third this request! Would love a GF version.
I have it on my list to test this gluten free but haven’t yet. Let me know if you give it a try!!
Emma {Emma's Little Kitchen} says
Perfect! Looks absolutely lovely :)
Katrina @ Warm Vanilla Sugar says
Oh wow!! This definitely looks easy. And I just love all your bread topping combinations…NEED!
I’m kind of a toast snob. Hope you love this one Katrina!