![['Close-up view of a loaf of whole grain seeded bread with visible seeds and a golden crust.', 'Side view of freshly baked whole grain seeded bread, highlighting its textured crust and wholesome seeds.', 'Detailed photo of whole grain seeded bread, showcasing various seeds and grains on the surface.', 'Juicy whole grain seeded bread captured from the side, emphasizing its hearty appearance and baked texture.']](https://snacknova.com/wp-content/uploads/2026/06/whole-grain-seeded-bread_1_U1.webp)
Whole Grain Seeded Bread
A hearty, nutritious bread packed with seeds and whole grains, perfect for wholesome sandwiches or toast.
Ingredients
Seed Mix
- 1/4 cup pumpkin seeds, flaxseeds, sunflower seeds & quinoa (for seed mix)
- 2.5 cups water (divided)
- 3 cups all-purpose flour
- 2 cups whole wheat flour
- 0.25 cup honey
- 0.25 cup unsalted butter, melted
- 2.25 teaspoons instant yeast (1 packet)
- 1 tablespoon kosher salt
- 0.5 cup old-fashioned rolled oats
- 0.5 cup seed mix (pumpkin seeds, flaxseeds, sesame seeds & oats) (for topping)
- 1 egg white beaten well
Instructions
- Combine seed mix for topping and soak ½ cup water with the seed mixture for the bread; let sit 30 minutes to overnight.
- Mix flours, yeast, honey, melted butter, oats, and salt in a stand mixer; knead on medium for 6-8 minutes until elastic.
- Add the soaked seeds and water; mix until fully incorporated. Let the dough rise until doubled, about 1 to 1.25 hours.
- Preshape, shape into loaves, and let rest 10 minutes. Brush with beaten egg white, coat with seed topping, and place in loaf pans.
- Let the loaves rise until nearly doubled, then bake at 375°F (190°C) for 35-40 minutes until golden and internal temperature reaches 185°F (85°C). Cool before slicing.
Notes
Ensure the dough is elastic and well-risen for best texture.