Whole Grain Seeded Bread Recipe

Why You’ll Love This Recipe

I like this recipe because it’s simple, nutritious, and packed with natural goodness. The honey and olive oil give the bread a subtle sweetness and richness, while the seeds make every bite more interesting. I also love how easy it is to prepare—just a few steps and a short rise time, and I can enjoy fresh, homemade bread without much effort.

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 the warm water and honey in a 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 whole wheat flour and mixed seeds.

3. I pour the yeast mixture into the dry ingredients and stir until the dough comes together.

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

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

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

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

8. I bake the bread for 30–35 minutes, until golden brown and firm.

9. I let the loaf cool slightly before slicing and serving.

Servings and Timing

This recipe makes about 12 servings. Total time is around 50 minutes, including rising, baking, and prep.

Variations

Sometimes I like to swap in chia seeds or sesame seeds for a different texture. Adding rolled oats to the top before baking makes the loaf look rustic and hearty. For a sweeter version, I mix in a handful of dried cranberries or raisins. If I want extra protein, I use a mix of whole wheat and bread flour.

Storage/Reheating

I store the bread in an airtight container 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 slices or warm them in the oven at 325°F for a few minutes.

FAQs

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

Yes, but the bread will be lighter in texture and less hearty.

Can I make this bread without seeds?

Yes, but I like the nutty flavor and crunch that seeds add.

Do I need to knead the dough by hand?

No, I can use a stand mixer with a dough hook for about 5–6 minutes.

How do I know when the bread is done baking?

I tap the bottom of the loaf—it should sound hollow.

Can I use active dry yeast instead of instant yeast?

Yes, I dissolve it in warm water with honey and let it proof for 10 minutes before mixing.

Can I add nuts to this bread?

Yes, chopped walnuts or pecans work well alongside the seeds.

How do I keep the crust soft?

I brush the loaf with a little olive oil after baking.

Can I make this recipe into rolls instead of a loaf?

Yes, I divide the dough into rolls and bake for about 20 minutes.

Can I use maple syrup instead of honey?

Yes, maple syrup gives a slightly different sweetness but works well.

Is this bread good for sandwiches?

Yes, I like using it for hearty sandwiches since it holds up well.

Conclusion

This whole grain seeded bread is one of my favorite homemade loaves because it’s hearty, flavorful, and packed with wholesome ingredients. I like how versatile it is—great for toast, sandwiches, or just with a spread of butter. Once I started making this bread at home, it quickly became a regular in my kitchen.