The Easiest Whole Grain Seeded Bread

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

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

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

Regard from Panamá central america

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

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

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

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

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

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

This recipe is as simple as it seems, and resulted in a big, beautiful boule.

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

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

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

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

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

It’s my 1st time making bread and it came out perfect!! No adjustments, and completely perfect :D

Definitely a keeper. Three modifications. I added 1/3 cup of unprocessed bran. I did have to add a little more water (maybe 1/4 cup). Just trying to get a little more fiber in it. I also used active dry yeast, didn’t have the rapid rise, besides, I don’t like it anyway – less flavor. The 3rd modification is baking it in my oven under convection at 400F for 30 minutes. Turned out perfectly. This bread is dead easy and delicious. Next time I think I’ll add the oats and sunflower seeds at the beginning.

Just made this…turned out awesome! Very easy, great instructions! I used regular whole wheat flour instead of pastry flour, still turned out great. I have never had a lot of luck making bread. Something always seems to go wrong. If I can make this, anybody can! Will definitely be making again!

Love this bread but had trouble getting it baked all the way through. I doubled the recipe and made two loaves, one in a bread pan baked 33 mins, and one on a sheet pan baked 28 mins. The one on the sheet pan was perfect, excellent flavor, crumb and crust. However the one in the loaf pan, though very nicely browned and appearing done, had a very gummy interior.
I did make one change to original recipe which was using stone ground spelt flour, at a ratio of 1 3/4 cup with 2 cups AP flour. I think this ratio worked well as the end result was not too dense.
If I make again I will try baking the loaf at 400° for 45 min

I make this regularly now. My family loves it. I put the seeds in during the mixing process and leave out oats but add a tsp of ground rosemary and 2 Tbsp of “Everything Bagel” seasoning. Omg. Yummo

I’ve made this bread twice in one week. It is super simple and my family loves it. Both times that I have made it, I only did a two hour rise and not another two hours in the fridge. It turned out perfectly.

Hi,
I’m not usually a review leaver and I’m generally sour dough mad, but I made this for easy bread rolls and oh my god did these deliver.
I admit, I made some minor tweaks (no flax, used quinoa, added caraway seed tsp and 2tbs sesame seeds) but this bread is beautiful. Light, fluffy and a good crust that isn’t too chewy.
You are a breadmaking deity and I bow at your altar.

This bread is so good! Made it twice now and it is my new favorite healthy sandwich bread. Both times turned out wonderful – the first whole wheat bread I’ve found that I can actually get to rise. And I did once make it with a baby (well, toddler) on my hip!

Thanks so much Dana for another amazing recipe! I made this bread yesterday (my very first bread ever!) and I’m so pleased with the result! Just a great homemade multigrain bread! Yay!! :)

The dough was too dry the first two times I tried this recipe. Then I followed the directions and added the last third of the flour a little at a time and stopped when I thought it was firm enough. I also had trouble with the second knead. The dough seemed to tear too much, and I never really felt that it got elastic. However, the second rise was quite nice and the bread was excellent.

I finally made a bread that didn’t turn out to be a door stop!
Thank you for this recipe. I made my own whole wheat pastry flour using sprouted spelt flour mixed with tapioca starch and blended that with Einkorn all purpose flour. That’s what I had on hand, and it turned out great! Crispy crust, soft inside.
Followed the rest of the recipe as written. Can’t wait for toast tomorrow!

Turned out fantastic and my mother loved it! Moist in the inside and crusty on the outside. Exactly how it is described :) I used half wholemeal flour and half white flour. Best bread recipe I have used so far :)

Awesome recipe! Have made a few times always great. Nothing like the smell of fresh bread baking and straight to your plate! I use organic flour, whole wheat and all purpose, half and half, some honey and salt for flavour and whatever I have around for seeds and such. Only problem it never lasts too long and I don’t mean spoilage! Lol Great easy recipe to fool around with have some fun with it!

This is my go to recipe.I haven’t bought sandwhich bread for couple of months now.I skip the water in pan.It turns out great.I’ve making extra batches and storing in freezer.I slice at least 2 batches.It takes about 10-15 minutes to defrost. Thanks for the recipe!

So good! I didn’t have pastry flour, just whole wheat. We mill our own. I used half spelt and half red winter wheat. I sifted the wheat and added 4 tbsp cornstarch to make it closer to pastry flour (I read that this was a good modification for whole wheat when pastry flour was called for), and then in the end kneaded in some of the sifted out bran with the oats instead of seeds because I didn’t have any. I also sprinkled a few herbs on top. Came out crispy on the outside, soft on the inside, and delicious!
My new go- to bread recipe!

I made two loaves this weekend and we gobbled them up just toasted with butter. First loaf just oats, second was just seeds. The seedy one was tastier IMO. I’m thinking of measuring dry ingredients (minus yeast) into containers so I can just dump and mix in the future. A fun weekend of bread experiments- thank you!

Everyone loves this bread. I make it two or three times a week. I am type one diabetic and when eating it, it does not raise my blood sugar numbers like store bought bread, which is great. I have modified a few things, I dump everything into the mix bowl, let it work it for about two minutes and let it rise right in the bowl for 2 – 3 hours, punch it down and then put it into loaf pans for an hour and a half, then into the oven. 425 degrees for 33 mins and out it comes, the best. Nothing smells quite like homemade bread baking in the oven. Also, I use two cups of Robinhood Wholegrain flour and one cup of unbleached white flour, it works the best for us and our friends.

I made with 1/2 whole wheat and 1/2 regular unbleached flour. Worked great. And to encourage you– with twin 3 year olds helping. This is easy for me, new to baking bread, and easy for my kids who love participating. The low-labor check ins are enough to build interest from young bakers, and simple enough they can help. The fast baking time means they don’t have to wait too long to taste it!

I used my bread machine to make this bread. It is delicious. I would be prettier if I used the dough cycle and baked in the oven. I may do that next time, or not. Anyway, I love it. It toothsome and hearty, perfect for avocado toast or open face PB& J.

DELICIOUS. The initial mixture of flour/salt/flax and liquids was a little dry so I added extra water so I could get about 3.5 cups of flour in. I used honey, which is more viscous than maple syrup, so that’s probably why. I also used pepitas instead of sunflower seeds just because that’s what I had. It turned out really well! It’s very hearty and filling. Can’t wait to try it out with sandwich fixins.

Awesome recipe! This is absolutely one of my favorite bread recipes. Love the down time!!! I also tried adding pepper flakes and dried basil (both organic) to the second loaf – result was delicious :)

I used 2 cups regular all-purpose flour in place of pastry flour and 1.5 cups sprouted whole wheat, omitted sweetener, used pumpkin seeds instead of sunflower seeds (by mistake) and added 1-2tbs whole flax seeds. Otherwise followed your recipe to the T, it was incredible! Juicy and crunchy and yummy, my boyfriend was so impressed! I’ve never made *good* whole wheat bread before, so thank you! Will save this recipe and make again! PS this makes 1 loaf n i cooked it for nearer 40 mins

I used 2 cups regular all-purpose flour in place of pastry flour and 1.5 cups sprouted whole wheat, omitted sweetener, used pumpkin seeds instead of sunflower seeds (by mistake) and added 1-2tbs whole flax seeds. Otherwise followed your recipe to the T, it was incredible! Juicy and crunchy and yummy, my boyfriend was so impressed! I don’t think I’ve ever successfully made whole wheat bread without it being super dense before, so thank you! Will save this recipe and make again! PS this makes 1 loaf n i cooked it for nearer 40 mins

Sorry but this is a fail for no taste. The bread looks nice and smells nice but it has no taste. Like really bland, chewing carpet taste. Try adding more salt, or other ingredients because the instructions are really great. No offense.

Made this for my newly vegan daughter last night with dinner (vegan lasagna). Made a wonderful huge loaf that fed 8 and the few leftovers were fought over by the group as to who gets to take them home. I had to share this recipe with them via text. A keeper!

This bread came out amazing!! I’m trying to restrain myself from eating the entire loaf. I only used regular wheat flour since I didn’t have pastry flour. Mmmmm. It baked up beautifully. The recipe was ridiculously easy to follow. I definitely will be making more soon!

Followed this recipe almost exact.. except I used ground chia instead of flax
Also I used bobs whole wheat bread flour instead of pastry flour ..
Came out fantastic!
The recipe was very clear and easy to follow and the bread was crusty golden brown with soft spongy center the whole house smelled great!! Just a lovely ? bread
Thanks ? so much for sharing this recipe !

Thank you for this simple, yet awesome recipe. I made this using a red hard wheat and unbleached white pastry flour with 2 tablespoons of additional gluten to increase the fluffy factor. I also added 1/4 of hemp seeds in addition to the sunflower seeds. It came out so lovely.
Let me say, as a former pastry chef I am very impressed with your recipes. I’ve been using them and impressing family and friends for years with your creativity. And as a long time vegan, I also appreciate that I can share your site with folks looking for healthy, easy to follow vegan entrees, side dishes and desserts.
Cheers! Daisy in Seattle

This was the BEST whole wheat bread I have ever made! I was skeptical at the lack of fat and/or eggs, but this bread baked up so tender and moist! I added some chia seeds to the mix and only let it rise till doubled the first time (about an hour), then about 45 minutes in the pan. I did use the pan of water while baking, which I had never done for bread before. I will DEFINITELY be making this bread again & again! Thank you!!

This is my go to bread recipe. It always comes out perfect. When it’s cooled off I slice it and freeze it for later. Tastes like fresh out of the freezer too. Thanks for this great recipe!

This is truly a no fail bread recipe. I have made it twice now, both time with whole wheat flour, not pastry flour and honey. I doubled the recipe, made 3 loaves. I let it rise on my room temp counter top covered with a towel for 2 hours, then knead in the oats and seeds, then I pop it into the loaf pans and let it rise again until it is the height I like, about 1 hour plus oven heating time. I over with towels there too. One time I made it with the pan of water and one time without. The time without had a crispier, thicker crust which I preferred. It was so easy to make! The bread is dense, but not heavy. Slices really well for sandwich bread and is a 100% hit with my house! THANK YOU!

This is a delicious and easy recipe to follow. I use personally milled whole wheat flour and add some lemon juice (a couple tablespoons), which helps to bring it the flavour. This is our way weekly bread! Thank you, Dana!

I loved making this bread! It was my first time making real bread instead of quick breads and I was really pleased with the results. I have to admit I cut a few corners with the proofing. I didn’t allow enough time after work before I went to bed, but it still turned out great! Based on my “expert” opinion (from watching all episodes of the Great British Baking Show lol), I can tell I definitely underproofed and also underbaked it a little. I did an hour at room temperature and 1 hour in the refrigerator followed by the 60 minute second proof at room temperature in the form and a 30 minute bake. I also added a few different fillings. I did chopped walnuts, rolled oats, pepitas, and chopped dates. I’m so happy I tried this bread and I’ll definitely be following more posts :)

This recipe did not work for me. I left some flour aside for the step which seemed to require kneading flour into the dough. I let it rise on the counter for two hours and in the fridge for two hours, then the kneading/shaping/proofing before baking. After 26 minutes, the outside of the bread was very brown – but the inside was still raw!

This really is a delicious bread recipe. Simple and so good. I used whole wheat flour and all purpose flour and it turned out really great. I should let it cool though before cutting, but it just looked too good to wait!

This was my first time making bread and it came out so yummy. I’m a teenager trying to teach myself how to cook and even though I wasn’t really sure how to kneed the dough I was able to figure it out make a great bread that my family really liked.

I love this recipe. I make a few changes / omissions every time because I bake with four small children under my feet. But it always turns out well. And holds up to lots of ‘kneading’ and ‘flouring’ from said small children. I also prefer it when the cooking time is up and I turn off the oven and just leave it in there for a couple hours. This happened by mistake a few times after turning it off while nursing a baby and forgetting the bread. But I think it turned out really well from that!

This is the best! My whole family loves it. I make it every week. Thanks for sharing this easy, wholesome, & delicious recipe.