Whole Grain Seeded Bread

Why You’ll Love This Recipe

I like this recipe because it’s simple and approachable, even if I’m not an experienced bread baker. The combination of whole wheat flour and seeds creates a loaf that feels both healthy and satisfying. I also enjoy how versatile it is—I can make it ahead for the week and use it for everything from breakfast toast to hearty lunches.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups whole wheat flour
1/2 cup mixed seeds (pumpkin, sunflower, flax)
2 tsp instant yeast
2 tbsp raw honey
2 tbsp olive oil
1 1/4 cups warm water (110°F)

Directions

1. I combine warm water and honey in a mixing bowl, then sprinkle the yeast on top and let it sit for about 5 minutes until frothy.

2. In another bowl, I whisk together the flour and mixed seeds.

3. I gradually pour the yeast mixture into the dry ingredients, mixing until it comes together.

4. On a floured surface, I knead the dough for about 10 minutes until smooth and elastic.

5. I place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 1 hour.

6. I preheat the oven to 375°F (190°C).

7. Once risen, I shape the dough into a loaf and place it in a greased pan.

8. I bake for 30–35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.

9. I let it cool before slicing and serving.

Servings and Timing

This recipe makes about 12 servings. It takes 10 minutes to prep, 40 minutes to rise and bake, for a total of about 50 minutes. Each serving has around 160 calories.

Variations

Sometimes I add chia seeds, sesame seeds, or rolled oats for even more texture. For a slightly sweeter loaf, I stir in dried cranberries or raisins. If I want a savory twist, I mix in fresh herbs like rosemary or thyme. I’ve also swapped honey for maple syrup to keep it vegan.

Storage/Reheating

I store the bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for up to 2 months. To reheat, I toast individual slices or warm the whole loaf in the oven at 300°F for about 10 minutes.

FAQs

Can I use all-purpose flour instead of whole wheat?

Yes, but the texture will be lighter and less hearty than with whole wheat flour.

Can I make this bread without seeds?

Yes, I can leave out the seeds, but they add great flavor and crunch.

Do I need a stand mixer to knead the dough?

No, I knead it by hand, but a mixer with a dough hook makes the process easier.

Can I let the dough rise overnight?

Yes, I refrigerate the dough overnight and bake it the next day for more developed flavor.

How do I know when the bread is done baking?

It should be golden brown and sound hollow when tapped on the bottom.

Can I use active dry yeast instead of instant yeast?

Yes, but I dissolve it in warm water with honey first and let it proof longer.

Can I make this into rolls instead of a loaf?

Yes, I divide the dough into portions, shape into rolls, and bake for about 15–18 minutes.

Can I add more seeds on top?

Yes, I sprinkle extra seeds on the loaf before baking for a beautiful crust.

How do I keep the bread soft?

I wrap it tightly once cooled and avoid refrigerating unless necessary.

Can I double the recipe?

Yes, I double all ingredients and bake in two loaf pans.

Conclusion

This whole grain seeded bread is one of my favorite homemade loaves to bake. I love how it’s hearty, flavorful, and packed with wholesome ingredients. Whether I slice it for sandwiches, toast it for breakfast, or enjoy it warm from the oven, it always feels comforting and satisfying.