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!
Erica Galloway says
This looks wonderful! I have a cousin art bread maker and have had success with everything except a whole wheat. Have you tried, or do you have any advice for adapting this to a bread machine? I’ve never been steered wrong by any of your recipes! Thank you so much for them all!
Hi Erica, we haven’t experimented with making this in a bread maker, but let us know if you give it a try!
Bre says
Thought I bought whole wheat pastry flour…nope, instead I used “Namaste, gluten free Perfect Flour Blend”. Proofed my yeast in the water and molasses, started oven at450, seemed to brown fast 1/2 way through I turned down temp to 375, turned out great. Very nice texture, but not crusty, I’ll try keeping it at 450 next time….I will try this again.
Sandi says
I made this bread yesterday and was very happy with the results. I will definitely make it again. I used the yogurt setting on my Instant Pot to proof it (two hours).
emma says
Hello! My bread failed :( It did not rise at all despite following the instructions! It is a dense blob haha. I will try again and let you know how it goes…I used 100% Bob’s whole wheat pastry flour as I did not have AP flour…
Hi Emma! We’re sorry to hear that your bread didn’t rise! I am wondering if your yeast was old perhaps?
Emma says
My thoughts exactly…oh well!
Vanessa Schamer says
I know this was posted a super long time ago, but if could make a video for this one, that would be VERY appreciated. Alternatively, if you’re looking for new ideas, another whole wheat, whole grain bread recipe (with video) would be great! I suck at making things that rise (breads, buns, rolls) so videos are most helpful :) Keep up the awesome work, y’all and Oh She Glows are my two fav go to’s of all time
Hi Vanessa, there’s now a video =)
Karen says
About to make for the 2nd time!! Turned out great for me- I used active dry yeast because that’s what i had. Just made sure to mix warm water and maple syrup with the yest and wait for it to bloom. Otherwise I followed the instructions and it turned out fantastic! The first time I had a hard time mixing in the seeds and oats into a cold dough, so i’m going to try letting it come to room temp for 30 min or so before I try mixing in the seeds. Love it in the morning with a soft boiled egg and avocado!!!
Wren says
The 1st try, I litterally dumped the ingredients listed in a bowl and handmixed. I did everything else as said and ended up with a slightly edible brick.
The 2nd attempt was great! I mixed everything in one at a time, didnt use full flour amount, and the only improvement for next time is to cook the loaf a few minutes longer. Yum!
isa says
I would like to make this bread in two steps: prepping the day before, and baking in the morning!
Where would you suggest I split the recipe?
Would it be ok to leave the dough in the fridge overnight and do the second proofing in the morning ? Or would it be better to get to the stage of the second proofing and leave the shaped dough at room temp overnight?
I am enjoying this blog very much. Never been disappointed by your recipes :)
Meghan says
I did this last night. I did the first rise on the counter and then put it in the fridge over night. I’d do it that way again but with plastic wrap on the bowl to keep it from drying out (and hopefully a little easier to knead). I just moved it to the kitchen table for kneading where I could get more leverage. My full comment and process is on 3/1/19.
DebbieH says
My husband and I made this bread today – amazingly moist w/crusty outer! We loved it! Two questions : 1) why the 2hrs in the refrigerator? 2) what would happen if we used whole wheat ground flour (Red Mill 100% stone ground)instead of the unbleached white?
Thanks for a tasty, healthier bread ?
Debbie
Hi Debbie! Great question. We let the dough rise for two hours as by doing so, it causes a slower fermentation (or rise) of the dough. To answer your second question, we haven’t tried using it ourselves but are almost certain that it would work. Report back with your results!
P. says
This recipe is amazing! I used it to make bread by hand for the first time, and it came out perfectly, thanks to all the details included in recipe. I have a couple of friends who are bakers and even they were very impressed. I toasted the sunflower seeds in a skillet (prefer the roasted flavor) The only change I made was that I sprinkled poppy seeds on the top, just before baking. Thank you so much for posting this! You’ve given me a huge head start in my new bread-making hobby.
Sharon J Mattson says
I love love love this whole wheat bread recipe, sesame seeds and the oatmeal just add such a wonderful touch. I’ve made six loaves and each one of them have come out perfect never found a recipe better than this one and I’ve made a lot. I took 2 loafs to my son’s for our family get-together and they were gone in no time, everybody raived about the AWESOME BREAD?❣️❣️
Amber Cabrera says
It turned out perfect! It was so easy and so low maintenance, I will absolutely be making this again. I didn’t have ww pastry flour and used regular ww instead. I also substituted sunflower seeds for black sesame. Amazing recipe, thank you for sharing!
Dayna says
Love this recipe,actually all of you recipes are great!! But this is so easy and tasty…thank you ?
Laura M says
Just took the bread out of the oven. It looks amazing! Looking forward to tasting it.
Teresa says
Made this today and subbed pumpkin seeds for sesame seeds. So good!!! Will absolutely be making again!
Callie Flynn says
I just made this, It is so delicious, i think i will add some more seeds and flax next time!
We’re glad you enjoyed it!
Quinn says
I’ve struggled with making bread for a while now. This was JUST the recipe I was looking for. Easy and oh so tasty. I didn’t have flaxseed meal nor sunflower seeds on hand, so I used chia seeds and extra oats. I underbaked mine a bit, but it was still so tasty. Thank you!
Yay! We’re glad you enjoyed it, Quinn! If you could leave a star review, that would help us a ton as well. Thanks!
Quinn says
Yes can do! Thanks again for sharing :)
Rochelle says
This is a delicious recipe! I made the dough in my bread maker and transfered to a bread pan for the second rise. I don’t like the shape of the loaf my machine makes. Also be warned, this is a huge loaf! It could be split in two or halved for a smaller loaf (think Silver Hills Little Big Bread size).
For mix ins, I used 1/4 cup Bob’s Red Mill 10 Grain Cereal and 2 Tbsp sunflower seeds, and put them with the rest of the ingredients in the bread maker. I also used whole wheat bread flour and regular AP flour, and baked for 25 mins. It came out very nice and was done the whole way through. This is a keeper!
April says
Hi!
Looks great and cant wait to try. All I have is whole wheat pastry flour. Could I substitute that for the all purpose flour (thus using ALL whole wheat pastry flour and still have it turn out ? Thanks!
Hi April! I think spelt might be a better option, but if you give it a try, report back on how it goes!
Linda says
I’m a pretty experienced bread maker and this seemed like a good and easy recipe. I did add 2 tblsp vegetable oil to the water and maple syrup which I microwaved to lukewarm. I can’t imagine making bread without a bit of fat which improves it’s keeping quality. I used strictly bread flour, both white and whole wheat. Don’t think I have ever seen whole wheat pastry flour in my area. I reduced the salt to 1 tsp and kneaded in sunflower seeds, chopped walnuts, and a bit of a seed mix I get at the health food store. The dough rose quite fast as it was a warm day. Haven’t tasted it yet as it’s in the oven but I had no problems with the dough. It was moist and rose well. I did knead it for 10 minutes though. Seems like a really good recipe.
Glad to hear it, Linda! Thank you for sharing your process :)
Breeann Noble says
Love this recipe, it’s so easy! Thank you .
Glad to hear it, Breeann!
Stephanie Ann Nelms says
I made bread today, I used your recipe because it read easy and this is the first time ever. It is easy but it seems to be chewy and heavy. How do I get the light and fluffy bread that I buy in the grocery store?
Stephanie, did you let the bread cool properly? Sometimes it’s just a matter of it cooling well enough.
Stephanie Ann Nelms says
So, this morning the bread was hard as a brick. Lol I wonder what I did wrong!? Oh well, I will try again.
Stephen Trainor says
Absolutely delicious and incredibly easy to make. I added some wheat germ and pumpkin seeds and let rise overnight in the fridge. Bread came out of the oven with a moderate crust, soft crumb and tasted incredible.
We are glad you enjoyed it, Stephen!
Julia says
Just. WOW! My emotions have been rollercoastering throughout my baking experience of this bread. I’ve been looking for a good bread recipe because I have decided to stop buying bread to save money and skip the plastic bag (or 2) per week. At first I was thrilled to find the recipe and “slept on it” for a few days. Then I got a bit skeptical for some reason and started second guessing until I decided to just go ahead and try it. The I got really excited for us to eat up the last of our store-bought bread so I could start baking! When I got to the store I realized that there was no whole-wheat pastry flour (we live in Sweden and I didn’t have it in me to order Bob’s from Amazon, but I used to live in the states and know Bob’s products are wonderful.) I kind of shrugged if off and thought, “ahh, whatever, I’m sure normal whole wheat flour works too.” But then when I opened the bag I saw that it was coarsely ground and there were even bits of husk in the flour and my heart dropped a bit and I started to worry big time that this bread was going to be a disaster. I added a little extra water. Then regretted that and added back a little more all-purpose flour. The dough was very sticky but from experience with sourdoughs I just swallowed my fear and let it rise. 2 hours in room temp. 3 hours in the fridge. It fluffed up wonderfully and then I got excited again that maybe, just maybe this would turn out ok in the end. But the loaf looked so small, I decided to leave it on a cookie sheet instead of into the only loaf pans we have, which are unusually long. Then it sat for 50 minutes and… well, spread out. Groan. “It’s gonna be one of those flat loaves,” I thought. Oh, well… in the oven and hope for the best. AND OH MY OH MY! This bread turned out to be EXACTLY what all my hopes and wishes and dreams of bread had been. Juicy, fluffy, moist, crusty crust, seedy and wholesome. I promised my partner fresh bread for breakfast but I might just eat it all up while he’s sleeping (I’m a midnight kind of baker). Just wanted to say THANK YOU! I will keep on baking this, try it in a not-so-unusually-long loaf pan and make it weekly from now on! Less store-bought food, less plastic, wholesome ingredients. NOM NOM NOM! <3 -Julia
Julia, this review makes us smile :D We are so glad you enjoyed this recipe!
Shay's Kitchen says
Made this last night and I loved it!
Although, I’m thinking I should have baked the loaf a little longer bc mine looks more like French Bread, rather than a whole wheat loaf. I also read her comments and baked it at 425° rather than 450°, for 30mins. Next time I’ll try 450°.
Michelle says
I’ve made this bread before and it’s wondeful. But I’d now like to make it gluten free. Have you tried to make this GF? If so, what modifications do you recommend?
We haven’t tried making this recipe GF yet but if you experiment with it, report back on how it goes! Good luck!
Willem says
Hi,
I made this bread last weekend and it was great although I think I used the wrong yeast and it became pretty dense but still good! Prepared the dough again last night and baking it this morning. I was wondering about two things. 1) Why not add the oats and seeds before you let it rise? Wouldn’t the kneading after rising ruin the structure the yeast created? 2) Which yeast do you prefer using?
Thanks for the recipe!
You totally can add the oats and seeds before it rises! As for the kneading, I haven’t found that to be true. But you can totally knead before and then just gently handle after if you’d prefer!
Pam says
Very good. Made with an Oster bread machine (basic setting, medium dark, 2 lb). Put ingredients in in this order: water, agave, salt, vegan butter instead of flax, oats, then the flours, made a little divot on top and put the yeast there. Perfect! The top collapsed a little but that’s okay. Didn’t use the sunflower seeds. Thanks for the great recipe!
Yay! Glad to hear it, Pam!
Elizabeth Colley says
I have made this bread 3 times now and we love it!! It is our new all time favorite bread! Thank you so much for sharing this recipe. It is so simple and delicious!!!!!
Yay! Thanks for sharing, Elizabeth! We’re glad to hear that you enjoyed it!
Valerie Powell says
I did something wrong but I don’t know what. the bread didn’t rise and was very crumble. It doesn’t taste bad but it is like a brick:(.
Hi Valerie, we wonder if your yeast was old? It sounds like it didn’t rise properly.
Wendy Chabot says
Looks delicious. Has anyone ever turned this recipe into burger buns? If so, how many? Baking time?
Hi Wendy, we haven’t tried that! But we wonder if this recipe might work better: https://minimalistbaker.com/fluffy-vegan-spelt-rolls/
Barbara Park says
Just made this bread and had great success with it. For those saying it didn’t rise properly I suggest dissolving the yeast in the warm water before mixing together with the other ingredients. This gives it time to activate. Otherwise I followed all the directions.
Lisa says
Seems like this would make a good burger bun, too!
Lisa says
I have a go-to recipe for one of those long-fermentation sourdough rustic breads, but wanted something quick for when I can’t do the timing for more complex bread. I’ve made this several times now, doubling the recipe (to make 2 loaves), decreasing the maple syrup by half (maybe more; it is entirely possible to make bread without any sweetner at all, as the yeast just ferments starches from the flour.) I skip the refrigerator part, and I’ve used up to a ratio of about 3/4 WW to 1/4 white flour, and whatever seeds I happen to have around. Consistently good everyday sandwich/toast bread. Keep a sliced loaf in the freezer for back-up!
Vee says
I LOVE this recipe and have made it 10+ times now.
I’ve never had luck (or patience) with other bread recipes. This is a really great recipe, thank you thank you!! It comes out great every time following your instructions (minus the add-on nuts and oats- just my preference.)
I make sure it stays soft by keeping it in a bag until completely eaten.
We pretty much always have this bread in the house now. I love enjoying it right after it cools down a bit after baking with some butter and pepper. Yum! ^.^
Woot woot! Glad to hear it, Vee!
Marija says
This recipe is AMAZING! I’ve tried heaps of wholemeal breads and they have all been hard or doughy but this is incredible. Thank you!
Shay says
Looks amazing!! Did you use whole flax seeds?
Thanks, cant wait to try it!
Hi Shay! It’s ground. But whole would work, too!
Carol Sands says
I’ve been making this bread now for over a year. It’s a wonderful recipe and truly a remarkable bread. I use any kind of flour I have on hand. My grandkids LOVE it. I take it whenever I’m going to share in putting on a meal and serve it when I’m having people over. Thank you for a great recipe!
Yay! We’re glad to hear it, Carol!
Lisa says
Quick and easy, this loaf slices and toasts well. I bake a lot of bread, I use instant yeast and don’t bother proofing, just give it a minute to soften in the water while I measure out the flour. If I have extra sourdough starter after refreshing, I toss in some of that, too. I’ve been gradually upping the amount of WW flour to see how far I can go (using 1/3 WW pastry and 2/3 WW; Bob’s Red Mill brand is good, and is a worker-owned business!) Got it down to only 1C white flour for a double recipe and it’s still great….Can be sliced before freezing if you don’t eat a lot of bread. (Just double wrap it to prevent freezer burn; the slices seperate easily.)
Wolf says
I’ve been making it using all Bob’s Red Mill WW flour, no pastry flour and no white flour and it comes out fine! Is there a reason you like to still use some white flour? Is it just a taste preference? Genuinely curious as I’m new to bread making. Thanks!
Lisa says
I just now saw this reply…..good to know it will work with 100% WW, I just thought it might be too dense. Thanks for the info!
Wolf says
Hi!
I was so excited to make this bread at home as I LOVE the whole wheat seeded bread I get from the store, but hate the plastic bag it comes in and the waste that creates :( I made this bread and it came out perfectly and was really good, but tasted a lot more yeast-y (I think) than I was expecting! It’s the first home baked bread I’ve ever made, so maybe I’m just not used to it? But I was wondering it there’s something I might have done wrong or could adjust so I taste more of the grains and seeds and less of the yeast!
Thank you!!!
Hi Wolf! I am wondering if you may have added too much maple syrup/agave? 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. Hope this helps for next time!
Wolf says
That totally could’ve been it! I eyeball-ed it (as I often do when baking) and I definitely could’ve gotten it wrong. I am making it again tonight and making sure to measure everything correctly! Fingers crossed!
One more question, is it possible to use something other than plastic to cover the loaf the last time you let it sit in the pan right before baking?
Thanks so much!
You could use a clean dish towel over top!
Wolf says
Thank you! The 2nd time I made it measuring everything out correctly (and using the dish towel instead of plastic), it came out perfect! No more of that taste! So so so good and has become a part of my weekly routine now. Thank you so much!
Yay! Glad to hear it!
Abigail says
Can you leave out the sweetener safely, without changing anything but the taste?
Hi Abigail! It helps feed the yeast. So, just reduce it but don’t omit entirely.
Mamae says
The best bread recipe ever!! It is my favourite homemade bread. Thank you for the recipe!
Alex Miranda says
Well, I pretty much burn or ruin anything I make, so the though of making an entire loaf of bread was beyond daunting.
Fortunately, this recipe was so easy and foolproof that I succeeded and making a delicious little loaf. Just had two slices with some earth balance, and now the problem is going to be stopping eating it.
I have tried and made many of your recipes, and just wanted to take the time to say thank you, because you have helped this culinary-challenged gal out a lot.
Thank you, Dana!!
xoxo
Alex
Yay! Glad to hear it, Alex!
Linda Powell says
I made this and it was amazing BUT if prepared as described, I think the time is off? Two hour rise on counter, two in Fridge, up to an hour proofing on counter plus prep and cook time…
If this is the preferred way to prepare, is the time for the abbreviated version? Then it seems to overestimate…Any way. It took me about an hour longer because I did the two rises and proof.
Hi Linda! We were calculating for a fridge-only rise, but I suggest both! Hope you enjoyed the bread!
Susie M says
This bread is fantastic! Instead of using all purpose flour, I used ~1/2 whole wheat pastry and ~1/2 white whole wheat to make it 100% whole grain. I also skipped the first two hours of rising (went straight to fridge) and it came out beautifully. SO GOOD! It makes me question why I ever buy bread…
Kaitlyn says
Beautiful! I LOVE this recipe! Although I made it with what I had (whole wheat flour, and subbed hemp hearts for the sunflower seeds because I didn’t have any) it turned it AHmazing! 3 year old approved! I plan on making it again today but I bought pumpkin seeds this time!
Kaitlyn says
I also used chia seeds instead of flax.
Linda Powell says
I made yesterday and it was amazing! I used honey, walnuts, pumpkin seeds, ground flax. I cooked about 35 minutes at 415 as my oven runs hot. I baked on a jelly roll pan, with steam in cast iron. It was just terrific after many trials of various recipes and several in bread machine. This is now “our bread”. No need to search!
Brielle D says
Is it possible to make this bread in a bread machine? I’m not exactly sure at what settings to put it in.
Hi Brielle! We’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!
BillConverse says
– Would recommend adding olive oil or butter for better texture….
– Refrigerator rising is a stupid waste of time…. knead the dough 20-30 min to develop the gluten, let rise double at room temp, punch it down, knead 5 min & tuck, let rise covered with a floured cloth and plastic wrap …bake it
– A trick I use: put the bowl of kneaded dough on a cooling rack n top of a heating pad to speed things up and cover it
Lisa says
A gas oven with a pilot light is terrific for raising bread. I heat my electric oven for about one minute, turn it off and then leave the light on…..this keeps it about 78 degrees and is plenty warm for raising bread…. Just remember to take the bread OUT before preheating to bake!!!!!!
Kara Siew says
Love this bread! It’s the first bread I ever made, and it turns out perfectly every time. Even my husband, who doesn’t like whole grain anything, likes this bread :-). It’s delicious and satisfying. Thanks for the recipe!
powell.lindab@gmail.com says
I wonder if I can let this rise in the fridge overnight and then bake in the morning?
Yes, that should work!
Jodi says
Amazing texture. I made it on a cookie sheet since I didn’t have a metal loaf pan. It is a beautiful circle. I keep sending texts to my husband with pictures saying wish you were here. Love your recipes! Thank you.
Mary says
Can you please clarify how much salt is needed.
I am anxious to make this delicious looking bread. I want to ensure success. Is the measurement Tablespoon or teaspoon.
Thanks sooo much !
1/2 tbsp salt!
Abbey says
This was amazing. Very easy to make, but definitely best made on a chill-at-home day because of the rise time involved. I subbed roasted pumpkin seeds for the sunflower seeds, and used whole wheat flour instead of the pastry flour (was not available without ordering and I was impatient). It turned out delicious. The whole wheat flour probably made it denser, by not too much so. It has a great texture and flavor and I still can’t believe how easy it was to make. I had some while it was warm with PB spread on it…yummo! Thanks!
deb says
need gluten free bread recipe please
Hi Deb, we have it on our list to experiment with making gluten-free bread. Stay tuned!
Linda says
Would be much improved made with bread flour. Pastry flour in bread? Never ever seen that before. Also with all those seeds needs more yeast to rise well. Kind of a strange recipe and I’m an experienced bread maker.
Dana says
I’m on my third round of making this recipe. It is fantastic! I learned my lesson the first time and let the bread cool completely (about 2 hours) before cutting it. Thank you for our family bread recipe.
Alix G says
Just made this today! It’s spectacular. My oven gets particularly hit so I think I should have lowered it a but more , but also I tossed it just a smidge to reform on that final rise so I could get it in the loaf pan. Forgot to put in initially -_- all in all thank you once again Dana!
lucy says
*Best bread i ve ever made*
Rebecca says
Hi, are you using convection or conventional oven? Which settings should I use? I used top and bottom elements and placed the water beneath in a pan, my loaf of bread turned out a little more raw and damp on the inside and bottom but the outside was brown and nice. Help please!
Hi Rebecca, we use a conventional oven and bake on the middle rack.
Jeff says
Question: do you have thoughts if I only have whole wheat flour and not whole wheat pastry flour? I was hoping to try substituting and then perhaps buy the pastry flour at a later date. If you have substitution thoughts I’d love to hear them
Hi Jeff! You can use regular whole wheat flour!
i_heart_oaktown says
This recipe produces a loaf that is somewhat dense (in a way that I enjoyed) with a thick, crisp crust and lovely flavor. I began baking at 425 and 20 minutes in, the loaf was already sufficiently browned. I lightly tented the loaf with foil and lowered the heat to 400, and baked for an additional 30-35 minutes before the loaf reached an internal temperature of 190 degrees. I found that the loaf did not bake terribly evenly, however, so I had spots that were well above 190 and others that were barely there — which is not something I’ve experienced before (and I bake bread frequently). I suspect this is because of the foil, but I’m not certain. Any ideas?
I also I found the recipe to be a bit confusing in a couple of places :
(1) The recipe calls for “1/2 tbsp salt” and does not list the associated weight in grams (as with all other ingredients except yeast). Two other things are a bit odd: (a) one normally capitalizes the T in Tbsp (and indeed, it’s capitalized elsewhere in the recipe); and (b) 1/2 Tbsp is a bit of an odd measurement. Should this say 1/2 tsp or 1/2 Tbsp? The former doesn’t seem like enough, and the latter seems like it would overwhelm a single loaf of bread (I bake many two-loaf recipes that call for 1 1/2 to 1 3/4 tsp). What is the correct measurement? (I used a scant 1 tsp, and the bread’s salt content was fine.)
(2) Step 1 of the recipe says: “Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup or sugar, salt, flax seed and flours in a large mixing bowl and stir” but then later says, “Add flour until the dough is no longer sticking to the sides – about 3 3/4 cups total.” On my initial read, I thought perhaps you’d neglected to specify the type of flour for the additional 3 3/4 cups, but it occurred to me that 7 1/2 cups of flour was far too much for a single loaf of bread. This is a confusing instruction — the first sentence in step 1 instructs you to mix all 3 3/4 cups of flour with the other ingredients — I suspect the recipe should be modified to leave the flour *out* of the first sentence in step 1?
Thanks for sharing a great recipe.
Julie says
Sooooo good!!! Never made bread before. Easy pezy!
Lakshmy says
Hi, I tried this recipe yesterday and it turned out really well! A big change from the usual store-brought ones. The only concern I had though was that I felt the bottom part was a bit soft but not undercooked after 20mins so I put it back in the oven for another 5. It still seems a bit soft at some places towards the bottom of the slice, could that be too much water or condensation from the pan?
Madison Espie says
When you say “cover” should that just be with a towel or are we talking cling wrap/syran wrap stuff?
Either works!
craig resniclk says
1/2 Tbsp of salt or 1/2 tsp of salt?
1/2 tablespoon is correct
Donna Casey says
Can you add ALL ingredients including seeds etc., and using dough hook on stand mixer, mix and knead then raise 2 + 2 hrs…room temperature and refrigerator…then shape into loaf and let raise a 2nd time? Thanks
Hi Donna, we haven’t tried that, but maybe! Let us know if you try it!
rania says
I tried it, it was soo yummy. thank you so much and looking for more recipes like this
Nicole says
This bread literally saved my family and I we are rejuvenated and ready for life again <3 <3 <3
Allison says
I’ve made this recipes a few times and passed it along to some family members. We all love it!
Grace Kennedy says
Hi, I’m Grace , I just tried your whole wheat bread. I love it. It was perfect. My daughter has posted links to your website, and I just happened on this recipe, and remembered you. Thanks for the perfect recipe.
Rocco Palumbo says
Dana, I made this bread in one oven at 425 and everything came out spectacular! I have been making it again at in a different location. I place it just as you instruct but the top keeps coming out dark and almost burnt. Would you recommend a longer cook time at a lower temp?
Hi! I would try what you mentioned about cooking longer at a lower temp!
Kayla says
I now can’t purchase any bread from the store once I got the hang of it!!!! So good!
CC says
Loved this recipe.
Easy to follow and delicious!
Jennifer says
Hi- Just curious if you ever made a gluten-free version of this?
Hi Jennifer! Sorry, not yet!
Ai says
Second time and making it a Sunday ritual in our household. So moist and fluffy and dense all at the same time! I doubled the recipe and the 2 loaves get us (two 1st grade boys, my DH and myself) through the week and makes buying bread feel stupid. I hd to monic the flaxseed since we were out. Last time i replaced it with chia seeds and this time it had neither. Thank you!
Jen says
I love this recipe! It is so easy to make and tastes delicious. You generally have all these ingredients and can make it on a whim without having to run to the store for some specialty item. I have used pomegranate molasses when I didn’t have honey or maple syrup and it’s a great addition. Mmm mmm good!
Elly says
Hi – I know I’m late to the party, but just wanted to thank you for this wonderful bread. I have my 4th loaf rising as I write. My husband, who is generally conservative with his food choices, was skeptical of my ‘nuts and twigs’ bread recipe. (as he called it) But he loves it as much as I do. Today I tried putting the seeds and rolled oats in the standing mixer with everything. I seem to have difficulty distributing them when I knead. It looks good so far. Very forgiving recipe. Can’t wait to try some of your others. Thanks again, Dana
Jalisa Ward says
Are the flaxseeds whole or ground??
Hi Jalisa! Ground!
Katie Hart says
I LOVE this bread recipe. I’ve made it every week (seriously – I am not exaggerating) since I found this blog post (I was looking to find a bread recipe that was like Dave’s at the grocery store.) Thanks so much – I rarely write comments about stuff like this, but just wanted to let you know we really enjoy it!
Kaitlyn says
Can’t wait to try this! I’m buying the ingredients tomorrow!
Just want to say how much I love your website and all of your recipes.. my boyfriend and I have made several together and they have all been fairly simple yet so amazing. Thanks for all of the great recipes! <3
Angel says
Delicious! I questioned myself throughout the process despite the directions because I went to two grocery stores and could not find wheat pastry flour. So, I just bought regular 100% wheat flour and it turned out fantastic! Am enjoying my vegan journey and will make this bread weekly. Thank you!
Jacob Briggs says
Just made this! Turned outback great! I didn’t have any flax seeds or oats, but I did have chia seeds and threw those in before the second rise. I also started this last night and let it sit in fridge all night and then did the second rise this morning and baked.
Was a little confused on the amount of flour per the recipe. I dumped everything in and thought the recipe was then saying to add up to another 2 cups but based on how the dough was looking, assumed that was just misunderstood, I added about a tablespoon more at this point to keep from sticking.
Will definitely make again and experiment with different nits and seeds!
Hana says
I made this today and was soo fantastic! let it rise while taking the kids to the beach… kneaded and rose again while bathing them and getting ready for dinner and then it was a pleasant short 30min bake time in the oven and we were watching it cook excitedly! turned out just beautiful and the kids even loved it! i didnt have pastry flour so just used normal white flour and it was fine :) will be making it again thanks!
Jess says
Made this as my second loaf of bread ever. It turned out really well if not just a little too burnt (I left it in the oven for a bit too long) but it was still delicious! Thanks for the recipe, I’m excited to try using different nuts and spices with this!
Kelly says
Homemade bread is da bomb! I made this bread yesterday and already half of it is gone. Such an easy and supper yummy recipe and bread! Love this…thank you! ?
Maria says
Hi, I made this bread for the first time and it was delicious. Working on my second loaf now. I see it has a serving size calorie count, but how many servings should I get from the loaf?
Hi Maria, this recipe makes 12 slices and the nutrition information is calculated for 1 slice.
Yorleny says
Help me! I’ve made this 3 times but my bread still comes out a dense :( How can I fix this? Also, when kneading…do I use 3 3/4 EXTRA flour? or does that include the original 1 3/4 cups? Thanks! This is the first ever bread I’ve made, so I’m a newbie.
Hi! In the end you will have used all together 3 3/4 cups of flour including the flour in the ingredients. Start with the amount stated in the ingredients and then add a little bit at a time until the dough is no longer sticking to the sides. As for it being dense, make sure you are not kneading it too much.
Joy says
Just made this bread, it’s perfect. Love the quick prep time, not so much the waiting time, but overall it’s worth it. My family loves it.This recipe is a keeper. Thanks for sharing!
Kate says
I’ve never had bread turn out so bad. I’ve had a lot of great successes following the MB’s recipes, but not this time. WAY too dense. Crumbly. And it didn’t taste good. I’ve read through several times to find where I went wrong, but I followed the instructions. The only substitution I made was walnut pieces instead of sunflower seed. This is a great site with great recipes. I’m not at all pleased with this recipe, though.
Maria says
I made this bread today — exactly as outlined in recipe. Found it made a large enough batch of bread dough that I used a baking sheet in lieu of a loaf pan. Great flavour, texture and density. Will try using the GF approach (outlined in an earlier comment) next time.
Feels great to bake from scratch again. Thanks so much for testing, refining and sharing. I’m loving your website. Have turned over a new leaf with my eating habits — you make it easy!!!
Amanda says
Hi there! I’d like to know the significance of using the pan in the oven, putting the hot water in it. I tried it the first time around and just about ruined the cast iron pan. The second time of making the bread, I omitted that step. That step appeared to do little for the bread. The first loaf seemed like it could have cooked longer, and was very difficult to slice into sandwich slices. I left the second loaf in the oven for 60 minutes (it was not yet quite dark golden brown). The inside was nice and cooked better, but the crust was even harder to cut into!
Would putting tin foil over the loaf while it bakes help any?
Hi Amanda, It helps add moisture to the bread and cook more evenly, because it steams! But tin foil could help prevent it from browning too much. Let us know if you try it!
Jacqui Ridley says
I love this bread. I have made it three times now. Today I added poppyseeds to the batter and oatbran and topped it with sesame & poppyseeds. My husband and I just became vegans or plant based per our Doctor and your recipes are the best I have seen.
The bread is so easy and delicious!!! Great job!!!
Cristina Lowry says
Can I make the dough tonight and let it rise in the fridge overnight? Is it possible to let it rise for too long?
Yes, it’s fine to let it rise in the fridge overnight.
Tricia says
It was a total fail:( Cooked at 425 for 26 mins in a loaf pan. The top of the bread was brown and tall with about 10 mins left so I covered loosely with aluminum foil. The middle was raw and had a big whole smack in the center. I didn’t have flax, oats, or sunflower seeds so I omitted them. I followed the instructions otherwise. Also the bread was pretty dense. Any suggestions as to what I did wrong? I’m new to bread baking.
Tricia! Sorry you had trouble. I 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.). I think lowering the temperature and cooking for longer will help!
Tricia says
Thanks Dana! I’ll give it another go. I live in Anchorage, AK, which is basically at sea level and if I remember the house was a little cool that day. Should I proof in the oven on a cool day? The pan was larger metal loaf pan.
David Abramson says
Well I’ve made this bread and it came out delicious and healthy too. My 90-year-old mom likes it as toast with an egg and polished it off like Grant went through Richmond. I’m making it again today because it was pretty easy, The only question is do you use cling wrap or a towel for the 2 hour room temperature rise?
I’d recommend a towel as it allows the dough to still breath!
Tony Newman says
Hello, what if I just wanted to use einkorn flour? Would that be doable?
Hi Tony! We haven’t tested this recipe using just einkorn flour, so we can’t say for sure. If you do try it though, report back on how it goes!
Michele Hoxie says
I made this bread yesterday because the house just wasn’t hot enough :) It was 92 degrees outside. It was so easy! We are having it for breakfast this morning…..SO DELICIOUS. Thank you for the recipe. I’m going to make the 7 ingredient muesli bread next. Michele
Anna Spooner says
This bread is INCREDIBLE! Not only does it work perfectly in the bread machine, but it is soft and toothy without being dry or crumbly. Most other wheat breads are hard to eat as a sandwich because they are so dense… not this one!
This is my new go-to bread recipe – thank you so much!!!!
Nicole says
I used this recipe for my first time baking bread and it turned out amazing! I probably will never buy bread again. It takes time and patience, but it’s totally worth it. My whole family loves it, too. Yet another one for the books by minimalist baker:-)