There’s something magical about pulling a golden-brown seeded whole grain loaf from your oven—the nutty aroma filling your kitchen, the satisfying crackle of the crust as it cools. This seeded whole grain loaf transforms simple ingredients into bakery-worthy bread that’s both nutritious and absolutely delicious. With a hearty texture studded with seeds and a complex flavor profile, this homemade bread will make you wonder why you ever bought store-bought.
SERVES: 4 | PREP: 25 MIN | COOK: 45 MIN | TOTAL: 4 HR 10 MIN (including rising time)
Why This Seeded Whole Grain Loaf Works
This recipe combines the nutritional power of whole grains with the satisfying crunch of multiple seed varieties. The extended fermentation develops deep, complex flavors while maintaining a soft, tender crumb. The seeds add healthy fats, protein, and incredible texture that makes every slice interesting.
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| Whole wheat flour | 2 cups |
| Bread flour | 1 cup |
| Rolled oats | ½ cup |
| Sunflower seeds | ¼ cup |
| Flax seeds | 3 tablespoons |
| Sesame seeds | 2 tablespoons |
| Pumpkin seeds (pepitas) | 2 tablespoons |
| Active dry yeast | 2¼ teaspoons (1 packet) |
| Salt | 1½ teaspoons |
| Brown sugar | 2 tablespoons |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Warm water (105-110°F) | 1⅓ cups |
| Olive oil | 2 tablespoons |
| Honey | 1 tablespoon |
Topping
| Ingredient | Amount |
|---|---|
| Mixed seeds (for crust) | 3 tablespoons |
| Egg wash (1 egg + 1 tbsp water) | As needed |
Step-by-Step Instructions
Phase 1: Activating the Yeast (10 minutes)
Step 1: Pour the warm water into a large mixing bowl. The temperature is crucial—test with a thermometer or your wrist; it should feel like warm bathwater, not hot. Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it properly.
Step 2: Sprinkle the yeast and 1 teaspoon of brown sugar over the water. Let it sit undisturbed for 5-7 minutes until it becomes foamy and smells slightly sweet. This proves your yeast is alive and active. If nothing happens after 10 minutes, your yeast is dead—start over with fresh yeast.
Step 3: Once the yeast is foamy, stir in the remaining brown sugar, honey, and olive oil. The honey adds subtle sweetness while the oil creates a tender crumb and helps preserve the bread.
Phase 2: Building the Dough (15 minutes)
Step 4: In a separate large bowl, whisk together the whole wheat flour, bread flour, rolled oats, sunflower seeds, flax seeds, 2 tablespoons sesame seeds, pumpkin seeds, and salt. Mixing the dry ingredients first ensures even distribution of seeds and salt throughout your seeded whole grain loaf.
Step 5: Pour the dry mixture into the yeast mixture. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains visible. The dough will look rough and uneven—that’s perfect at this stage.
Step 6: Let the mixture rest for 5 minutes. This allows the whole wheat flour and oats to absorb moisture, making the dough easier to knead. This resting period is called autolyse and it improves the final texture significantly.
Phase 3: Kneading and First Rise (2 hours)
Step 7: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes using the push-fold-turn method: push the dough away with your palms, fold it back over itself, turn it 90 degrees, and repeat. The dough should transform from sticky and rough to smooth and elastic. If it’s sticking to your hands, dust with tiny amounts of flour, but resist adding too much—whole grain doughs are naturally tackier than white bread doughs.
Step 8: Perform the windowpane test to check if your dough is properly kneaded. Pinch off a small piece and gently stretch it between your fingers. When ready, you should be able to stretch it thin enough to see light through it without tearing. If it tears immediately, knead for 2-3 more minutes.
Step 9: Form the dough into a smooth ball by pulling the edges underneath and pinching them together at the bottom. Place it seam-side down in a large bowl greased with olive oil.
Step 10: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place in a warm, draft-free spot (75-80°F is ideal). Let rise for 1½ to 2 hours until doubled in size. A good spot is inside your oven with just the light on, or near a warm stovetop. The dough is ready when you poke it with your finger and the indentation springs back slowly but doesn’t completely disappear.
Phase 4: Shaping and Second Rise (1 hour)
Step 11: Punch down the risen dough with your fist to release excess gas. Turn it out onto a lightly floured surface and pat it into a rough rectangle about 8 inches wide and 12 inches long.
Step 12: Starting from the short end, roll the dough tightly like a jelly roll, pinching the seam closed as you go. This creates tension on the surface, which helps your loaf rise upward instead of spreading sideways. Tuck the ends under and pinch to seal.
Step 13: Grease a 9×5-inch loaf pan with butter or oil. Place the shaped dough seam-side down in the pan. The dough should fill about two-thirds of the pan.
Step 14: Brush the top generously with egg wash (this creates that beautiful golden-brown crust). Sprinkle the remaining mixed seeds over the top, pressing gently so they stick.
Step 15: Cover loosely with plastic wrap and let rise for 45 minutes to 1 hour until the dough crowns about 1 inch above the rim of the pan. If you’re working with a similar bread like rye bread, you’ll notice this whole grain version rises slightly slower due to the heavier flour.
Phase 5: Baking and Cooling (1 hour)
Step 16: Preheat your oven to 375°F during the last 15 minutes of the second rise. Position a rack in the lower third of the oven for even bottom browning.
Step 17: Place a shallow pan of water on the bottom rack of the oven. This creates steam, which keeps the crust from forming too quickly and allows the bread to expand fully.
Step 18: Bake the seeded whole grain loaf for 40-45 minutes until deep golden brown on top. The internal temperature should reach 190-195°F when checked with an instant-read thermometer. If the top is browning too quickly after 30 minutes, tent loosely with aluminum foil.
Step 19: Remove from the oven and let cool in the pan for 5 minutes. Then turn out onto a wire rack. You should hear a hollow sound when you tap the bottom—that’s how you know it’s fully baked.
Step 20: Resist the urge to slice immediately! Let the loaf cool for at least 1 hour before cutting. Cutting too early releases too much steam, making the interior gummy. I know it’s torture to wait, but your patience will be rewarded with perfect texture.
Chef’s Notes
Flour flexibility: You can substitute up to half the whole wheat flour with spelt, rye, or additional bread flour if you prefer a lighter texture. Just know that different whole grain flours absorb liquid differently, so you might need to adjust water by 1-2 tablespoons.
Seed variations: Feel free to customize your seed mix based on what you have. Hemp hearts, chia seeds, or poppy seeds all work beautifully in this seeded whole grain loaf. Keep the total seed amount around ½ cup for the best texture balance.
Make it vegan: Replace the honey with maple syrup or additional brown sugar, and brush the top with plant milk instead of egg wash. The crust won’t be quite as shiny but it’ll still taste fantastic.
Enrichment option: For an even more tender crumb, replace ¼ cup of the water with milk and add 2 tablespoons of butter along with the olive oil. This creates a softer sandwich-style loaf.
Nutrition Information (Per Serving – 2 thick slices)
- Calories: 385
- Protein: 14g
- Carbohydrates: 58g
- Dietary Fiber: 9g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 445mg
- Potassium: 285mg
- Iron: 4mg
Creative Variations
Herbed Grain Loaf: Add 2 tablespoons dried Italian herbs and 2 cloves minced garlic to the dough during kneading. Replace some seeds with ¼ cup grated Parmesan cheese for a savory twist perfect for dipping in olive oil.
Sweet Morning Loaf: Add ½ cup dried cranberries, ¼ cup chopped walnuts, and 1 teaspoon cinnamon to create a breakfast bread. Reduce salt to 1 teaspoon and increase honey to 3 tablespoons. This version pairs wonderfully with cream cheese or almond butter.
Ancient Grain Power Loaf: Swap half the whole wheat flour for 1 cup mixed ancient grain flour (kamut, spelt, or einkorn). Add 2 tablespoons wheat germ for extra nutrition and a nutty flavor. This creates an even more complex taste profile similar to what you’d find in artisan sour milk bread.
Cracked Grain Texture Loaf: Soak ¼ cup cracked wheat or bulgur in hot water for 15 minutes, drain well, and add to the dough. This creates amazing texture pockets throughout the bread and adds even more whole grain goodness.
Storage & Reheating
Room temperature storage: Keep your seeded whole grain loaf at room temperature for up to 4 days wrapped in a clean kitchen towel inside a bread box, or in a paper bag. Never store in plastic at room temperature—it makes the crust soft and encourages mold growth.
Refrigeration: I don’t recommend refrigerating this bread as it accelerates staling. However, if you live in a very hot, humid climate, refrigeration for up to 7 days is acceptable. Let slices come to room temperature or toast before eating.
Freezing: This bread freezes beautifully for up to 3 months. Slice the entire loaf before freezing so you can grab individual slices as needed. Wrap tightly in plastic wrap, then aluminum foil, or use a freezer bag with air pressed out. Thaw slices at room temperature for 30 minutes or toast directly from frozen.
Refreshing crusty bread: If your loaf loses its crispy crust, spritz lightly with water and warm in a 350°F oven for 8-10 minutes. This reactivates the crust sugars and makes it crispy again.
Troubleshooting Common Problems
Dense, heavy loaf: Your bread didn’t rise enough, usually because the yeast was old or the water temperature was wrong. Always check yeast expiration dates and use a thermometer for water temperature. Also, whole grain flour is heavier than white flour—don’t expect it to rise as dramatically as white sandwich bread.
Loaf collapsed after baking: Over-proofing is the culprit. Your second rise went too long and the gluten structure weakened. The dough should only rise until it crests the pan by about 1 inch, not double in size during the second rise. Set a timer and check frequently during the last 15 minutes of rising.
Seeds fell off the top: The egg wash wasn’t applied generously enough, or you didn’t press the seeds gently into the dough. Brush a thick layer of egg wash and really press those seeds down—they should almost sink into the surface slightly.
Crust too hard: Your oven temperature was too high or you baked too long. Whole grain breads need slightly lower temperatures than white breads. Also, make sure you’re using that pan of water to create steam, which keeps the crust from hardening too quickly.
Dry, crumbly texture: Not enough liquid in the dough, or the loaf over-baked. Whole wheat flour varies significantly in absorption rates depending on the brand and how finely it’s ground. If your dough feels dry during kneading, add water 1 tablespoon at a time until it’s tacky but not sticky. Also check doneness with a thermometer rather than relying solely on time.
Equipment Essentials
- 9×5-inch loaf pan (metal conducts heat better than glass)
- Large mixing bowls (at least one with 4-quart capacity)
- Instant-read thermometer (for testing water and bread doneness)
- Kitchen scale (optional but improves consistency)
- Bench scraper (makes handling dough much easier)
- Wire cooling rack (essential for proper cooling)
- Whisk and wooden spoon
- Plastic wrap or clean kitchen towels
- Pastry brush (for egg wash)
Shopping List
Baking Aisle
- Whole wheat flour
- Bread flour
- Active dry yeast
- Brown sugar
- Honey
- Rolled oats
Nuts & Seeds Section
- Sunflower seeds
- Flax seeds
- Sesame seeds
- Pumpkin seeds (pepitas)
Pantry Staples
- Salt
- Olive oil
Dairy/Eggs (for egg wash)
- Eggs
Success Secrets
1. Temperature matters tremendously. Your kitchen temperature affects rising times dramatically. In winter, dough can take twice as long to rise. Be patient and judge by appearance (doubled in size) rather than by the clock.
2. Toast your seeds first. For extra flavor depth, toast the sunflower and pumpkin seeds in a dry skillet for 3-4 minutes until fragrant before adding to the dough. This amplifies their nutty taste throughout every bite of your seeded whole grain loaf.
3. The overnight method transforms this bread. After the first rise, punch down the dough, shape it, place in the pan, cover tightly, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes, then bake. The cold fermentation develops incredible flavor complexity.
4. Weigh your flour for consistency. Whole wheat flour especially varies in how it’s packed into measuring cups. 2 cups whole wheat flour should weigh about 240 grams. Weighing ensures the same results every time.
5. Score the top if you skip the seeds. If you prefer a plain-topped loaf, use a sharp knife or razor blade to slash one long cut down the center, about ½-inch deep, just before baking. This allows steam to escape and creates an attractive presentation.
This seeded whole grain loaf delivers wholesome nutrition without sacrificing flavor or texture. The combination of whole wheat flour, hearty oats, and crunchy seeds creates a bread that’s substantial enough for open-faced sandwiches yet tender enough for morning toast with butter and jam. Master this recipe and you’ll never look at store-bought whole grain bread the same way again!
