The Easiest Whole Grain Seeded Bread

First attempt at making my own bread. I wanted something simple so I omitted the oats and seeds. I used white whole wheat flour instead of pastry flour. Very pleased with the results and will make again but maybe try to figure out how to cut some of the calories out.

This is my new favorite bread! I’ve been using it for sandwiches, toast, or just eating a slice with butter — it’s wonderful! I couldn’t find whole wheat pastry flour at my usual grocery store and didn’t have time to hunt around so I subbed in half regular whole wheat flour and half pastry flour in place of the whole wheat pastry flour. I’ve made it twice this way and has turned out great each time! I also skipped the oats (my son is allergic) and used sesame seeds instead, and they are wonderful in this bread. Thanks for such a great recipe!

I made this bread with sprouted spelt and whole wheat flours and regular yeast. It’s beautiful!!! I am so thrilled to have found this recipe! I’ve started rising my dough over a bowl of boiling water, and it rises the dough so efficiently! Thank you for the recipe. I love all of your posts! ❤

First time making bread and it turned out so well! Thanks for such a great recipe, I will definitely be back again!

Just made this bread. Yum! I did make a couple of changes based on what I had on hand. I used more AP flour because I didn’t have the whole wheat pastry flour and I was wary of the denseness of regular WW flour. I did 2 teaspoons of salt and threw it all in my bread maker. So easy and delicious! Thank you Dana! Keep it coming!

Fresh out the oven, and already in love! I have been meaning to make bread for MONTHS, but I have been way too nervous! I have prepared myself for it by making lots of pizza dough and rolls, but I finally bit the bullet today and discovered your recipe! I already know and love many of your pancake + muffin recipes (as a non-vegan home), so I knew it was a good bet. Super easy, even for a newbie, and yummy! I mostly loved how few ingredients it had, and all the options to add more texture and variations on sweeteners. Excited to see how it lasts and works for sandwiches/toast.

I made this today and I have no experience with bread. I used average whole wheat flour and all purpose and all the above measurements. I found a needed a little more flour because it was a little too sticky but you do want it a little sticky anyway. I was petrified when pouring the water into the tray below it but succeeded in the end and I lowered the temperature to about 200C as it browned too fast and put foil over the top and cooked for about 20 minutes extra, it was perfect and cooked inside. I was scared it was going to be raw and uncooked. I would recommend putting in more than the listed amount of seeds to get a better distribution. It worked perfectly, love this and will definitely make again.

I just finished making this bread. It has very much lived up to my expectations! Great flavor, even without milk, butter, and eggs. My daughter has a dairy and egg allergy but she loves bread. I’m so happy to have found a recipe that is so good! I have had a lot of experience making bread and needed to speed up the recipe because I only had 3-4 hours. I followed the recipe but not the rising times (instead letting it rise in a warm oven till doubled for first rise and on the counter as directed for the second). This was so delishious. Thank you so much for this great recipe. I can only imagine that with the extra rise time, the loaf would be more flavorful and chewy. Thanks again!

I’ve been making this bread for the past few weeks and it’s amazing. It’s hearty, tasty, doughy, crusty…we can’t get enough at my house. We use it for toast, as a side, to build egg breakfasts on top of…always good. It’s also so easy to make and cost effective. Thank you for this recipe!!

Did all your steps and it turned out perfectly. Getting ready to make more!

I’ve made this three times in the last few weeks and I have loved it every time! The seeds and oatmeal integrated into it are just the right touch to make it interesting and healthy.

Brilliant best bread i have made. Now going to try adding different nuts and dates to see how it is. Thanks

Hi, I just tried your recipe, it turned out perfect, crusty outside, soft inside, tastes amazing…This will definitely be my go to bread recipe from now on!

So I made this in my bread machine with the dough cycle. I used all the Ingreidents except the sunflower seeds and oats.

I used my oven to the rest, and the recipe was great.

Love it! Though I used Chia and poppy seeds instead of Sunflower seeds ( not really for taste, but I just feel like sunflower seeds need to be taken down a peg… Walkin’ ’round like they own the joint). Anywho, I’m making this as a valentine’s day present for my boss. It’s THAT good…. And I’m that cheap. I’ll be baking more from your site, trust and believe.

Love this recipe. I added a cup of muesli cereal to it….pulled back a bit on the whole wheat flour. Added sunflower seeds too. Amazing toasted. Let it rise in refrig until I was an ready to deal with it…..very hearty and delicious. Make two lia es…give away one so as not to eat it all! I use honey and do not add salt.

Oh my GOODNESS! Just made it…we didn’t wait for it to completely cool! AWESOME! Thank you so much for the recipe! Will always be making this!

No need to respond. Your timing didn’t quite add up, 2 x 2hour rise, then a 45-60 minute rise,…. that said I made this and like it a lot. It ‘spread’ a bit because I didn’t use a tin. I’ll definitely make again and use a tin this time for a ‘higher’ loaf.

Hi, I just wanted to add that I made this in the bread machine (I have a Zojirushi) and it turned out wonderfully well. I did pan toast the sunflower seeds and the oats before adding them, but didn’t wait for the mix in cycle – I just dumped everything in according the instructions for my bread machine. I did use the ‘quick wheat’ setting but honestly, this can probably use the basic cycle or maybe dark. It’s rustic but SO light – make wonderful toast, which I used for avocado toast, and I can imagine this with lots of Irish butter and strawberry jam. This is a keeper.

WOW, this was so easy, and better than store bought. Will be making this A LOT ! 5 STARS !

I used this recipe to make bread for the very first time and it turned out amazing! I made the bread last night and it’s already gone, so thank you for posting this.

Looks wonderful Making it tonight for dinner. So easy! It is proofing now. Thank you so much for sharing!

Absolutely loved this bread!! I’ve been making homemade white and wheat bread for years and this is my favorite of them all. I followed the measurements in the recipe exactly, using honey for the sweetener. For the whole wheat flour, I ground the wheat berries in my wheat grinder on the finest setting (1.5 cups wheat berries equals 2 cups flour). I let it rise 2 hours on the counter, 2 in the fridge, used the dough hook on my mixer to stir in the seeds, then let it rise another 45 minutes on the counter. Baked for 30 minutes in a bread pan, and it came out absolutely perfect!! I loved eating every bite of it. If I had a complaint, it would be that it is definitely a FULL day from starting the process to being completely cooled, but it was worth it for the final outcome. Thanks for the recipe, I loved it!

I have made this recipe twice now.

The first time I ended up with a very dense, small, somewhat misshapen loaf.

The second time I took more care to keep the bread in a warm place during the first and third rises, and shaped it more carefully…and I waited a full hour before cutting into it.

It turned out amazing! Crispy crust, cohesive crumb insides, delicious nutty flavor.

This is s great recipe and I’ve made it many times. One problem I have is that it always looks ugly. The slashing (and I make sure it’s just s half inch deep) makes it look deformed on top. What would be the hazard in now slashing it at all? Also, 2 side notes: my Bobs Red Mill WW pastry flour bag says a cup would be 120 grams, which is standard for flour weight and differs from what you list. Secondly, you list “flax seed ” as an ingredient and until now I’ve been using whole flax seed in this bread. I just happened to see one of your comments that said you intended the recipe to use ground flax seed. Every other recipe will specify “ground,” if not the assumption would be that you are using whole. Kind of like if you want a recipe to use chopped walnuts, you wouldn’t just call for “walnuts.”

Just made this, my first time making bread. I used 3.5 cups of the flour combo and my dough was very dry, not coming together. Had to triage with more water then more flour. It seems to be rising fine now, we shall see…
Always thankful for your recipes though. Your banana muffins have become a staple in our kitchen.

Wow! This bread came out PERFECT. Bakery quality perfect. I’m not much of a baker and found the recipe simple and forgiving. Here are the minor modifications I made: regular active yeast, regular whole wheat flour instead of pastry, whole chia seeds instead of flax, 1 hour rise in a warm spot and 2 hours in the fridge, 40 minutes at 425.

I will be making this every week! Thank you!!!

I have made this several times (it always comes out great, so thank you for the recipe). I must not shop the better stores, because I haven’t been able to locate whole wheat pastry flour, so I just used regular whole wheat flour by Gold Medal and Pillsbury white. The first time, I had never used quick rising yeast and knew nothing of refrigerator rising, and I had regular yeast on hand so went that route. It is still warm and humid here in SE Texas, so it came up pretty well in a couple of hours sitting in my gas oven with the pilot light on, then I let it go another hour on the counter. I used steel cut oats instead of regular oats. Other than that, I followed the recipe and my husband and I both loved it. I couldn’t find my bread pan, so used parchment paper on a cookie sheet and made a round loaf. I made it again a couple of days later and tried the quick rise yeast and the fridge rising. It still didn’t take the full 4 hours to get big. Last night, I found my loaf pan and made it again, this time substituting pumpkin seed for the oats and it is every bit as good. It is good to be making bread again. I had not done it for many years and the last time I made whole wheat bread it was a total fail, as one of your other commenters wrote, it came out like a brick. But this recipe works for me, even though I still don’t like to let it rise in the fridge, it’s nice to have the option. I’m going to try it with other kinds of seeds too, though I probably put in too many for most people. I may even try a few nuts. I don’t suppose it would hurt anything. Thanks again for the wonderful bread recipe and for getting me back into bread making. It’s very therapeutic.

This Loaf is not as easy as it is made to sound and the time listed is incorrect since it states right in the directions that you need more time then it first leads you to believe.
I made this loaf and it took close to 7 HOURS!!! 20mins to mix ingredients, 4 hours to rise (in and out of the fridge), 15-20mins to mix again, 1hr to rise again, and then 40mins in the oven plus cooling.
ALL THAT TIME SPENT AND I ONLY GOT ONE SMALL LOAF OF BREAD, following a different receipe I could have made dozens of loafs in that time!!!!!

Also, in the beginning it says to add the “flours” and then later has you adding MORE flour that wasn’t even listed in the original ingredients list. HOW MUCH FLOUR IS ACTUALLY NEEDED FOR THIS RECEIPE??

I thought it would be easy (like it says), instead I was up half the night finishing what I started in the early evening. FAIL!

Very good turnout. Thanks!!

It’s my first time to make any kind of bread and I’m glad I found this recipe! It came out great!

It. Is. Everything. Thanks for the recipe!!

I was really excited to try this recipe! I went out and bought the sunflower seeds and oats and was ready to roll. I followed the faster instructions, by putting the dough in the fridge for two hours. I then put the seeds in the hole and turned for 20 times and then let it rise and preheated the oven. I poured in the hot water and let it cook for 30 minutes, after that it was still doughy on the inside. I further put it in for another 10 minutes and the sides were still not completely cooked. After five minutes I cut into it and all the seeds fell out from the inside and there was a hollow space where the seeds fell onto my kitchen counter. The bread tasted sooo bad, it was literally like liking the back of a stamp over and over again. I was intrigued at the many steps included but in the end it didn’t turn out for me.

I made this bread yesterday. Instead of nuts I added Rosemary. I used brown sugar instead of honey. Baked it on a cookie sheet with parchment paper and used coconut oil to grease the bowl, the top of the bread and the parchment paper it rested on. It IS incredible. I just ate it toasted with some vegan cream cheese. I am in heaven. I dont know that ill ever buy bread again. I just can never go back. And it was so easy .

This is amazingly easy with ingredients even a poor student can afford! My only let down was, that it tastes very plain. Next time, I’ll definitely throw some dried herbs in it. Thanks for sharing!

Nice recipe! Super easy. I actually reduced the white flour to 3/4 cup and added an extra cup of the whole wheat pastry flour. Further, I left out the seeds (not everyone in my home is s a fan of seeds in bread) and freely shaped the loaf instead of putting it in to a pan to give it a more artisan appearance. It came out really nice! We enjoyed it with homemade, chunky split pea soup and green salad.

I’ve never baked bread EVER….I just pulled this bread from the oven and it is perfect! Very very easy!!

I printed this recipe out on 9/23/16. I made it the following week, following recipe exactly using the cup measurements. The bread tasted okay but was dense and heavy. I made it again this morning and instead of using measurements by cup I used my gram scale for the flours. There is definitely a discrepancy with the grams (more flour with the gram weight) and cup measurements. It is rising right now and wont be finished until late afternoon, but it will be interesting to see the difference in texture, weight. I think the recipe should give all gram measurement for all ingredients as well as cup measurements.

I must say, I have fallen in love with your recipes! This was the first time I’ve made homemade bread and it turned out absolutely perfect! I am so pleased with the results. I did cut back on the salt, used all-purpose flour instead of pastry and whole wheat, and added plain sugar instead of honey or agave. I am glad that it worked out so nicely for me, considering I was going into this with no prior experience. I have just recently switched to vegan living and was concerned about breads and pastries, but your recipes have made it so much more fulfilling for me as a young cook. Thanks so much. Can’t wait to get a copy if your cookbook!

My new go to bread recipe! I was looking for something seedy and heartier than my normal white bread recipe, but didn’t want it to take too much time. This fit the bill and the result exceeded my expectations! Both my kids love it, too!!! Love how soft it is on the inside and crispy on the outside. Just perfect. I added some raw pumpkin seeds for extra crunch! Yum!

It was a total failure for me, as heavy as a brick. I did 2 hours Rising time on the counter and two hours in the refrigerator