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A healthy wholegrain bread recipe is often hard to find. An easy bread recipe is even harder to find at times. This bread is, miraculously, both wholegrain and easy. And it doesn’t leave that bitter, wholegrain taste in your mouth like some heavy wholegrain breads can do.
I’ll be completely transparent—one of my friends developed the original recipe for this delicious, soft, bread recipe. I like to call it, “seedy bread”. My husband calls it “bird seed bread”. I’m pretty sure he’s joking (because there’s no bird seed). Also, he really loves this bread, so I just give him the side eye whenever he jokes about it. Jokes on you, buddy!
Either way, this easy bread recipe is both a healthy wholegrain bread recipe and a recipe that will quickly become a weekly staple in your home. I make this weekly, and it’s gone almost as soon as it’s made. It will stay fresh for about 48-hours before needing to be placed in the freezer for longer preservation.
This bread is great with soup, a hearty meal, a salad, and even as a grilled cheese sandwich! Get the recipe and more below.
Soak Your Seeds First!
The most complicated part of this easy bread recipe is soaking all the seeds. It’s not even complicated, it’s just the fact that you have to remember to soak them an hour before you start making the bread. That’s all!
Soaking seeds helps make them easier to digest. It also ensures that your seeds will remain soft, not hard or crunchy, during the baking process.
This recipe includes a few different types of seeds:
- sunflower seeds
- quinoa
- flax seeds
- pumpkin seeds
- steel cut oats
- buck wheat groats
You’ll need to combine these in a bowl first, an hour before starting on your dough mixture. You’ll see the note in the recipe information and card below. You can also add some extra for rolling the bread dough in for a crunchier crust. But I would make sure you omit the flax seeds for the outer coating, as they can taste quite fishy due to the changes in the oil when baked.
Seedy Bread | Healthy Wholegrain Bread Recipe
3 Tbs pumpkin seeds
4 Tbs sunflower seeds, shelled
4 Tbs flax seeds
2 Tbs steel cut oats
2 Tbs buckwheat groats
2 Tbs quinoa
2 1/2 cups warm water (1/2 cup used for soaking seeds)
1 Tbs dry, active yeast
1 cup whole wheat flour
1 cup rye flour
4 cups all purpose flour, unbleached
¼ cup honey
1 Tbs salt
Method:
- In a small bowl, combine pumpkin seeds, sunflower seeds, flax seeds, steel cut oats, buckwheat groats, and quinoa with 1/2 cup water. Do this at least 1 hour before you start mixing your dough.
- After the seeds have soaked, in a large bowl combine the remaining 2 cups of water with the active dry yeast. Allow to set for 5 minutes to activate.
- Next, add the remaining ingredients (flours, honey, and salt), and the soaked seeds, to the warm water and yeast mixture. Combine well.
- Turn out dough onto a floured surface and knead for 8 to 10 minutes.
- Place dough in a buttered bowl, cover with a towel or plastic wrap, and allow to rise for 1 hour or until doubled in size.
- After the dough has risen, separate the dough into two equal dough balls. Form them into round loaves and place on a buttered oven safe pan, or into two loaf pans. Cover and allow to rise again for about 30 to 60 minutes, or until the dough has doubled.
- Bake in a 350 degree oven for 45 to 50 minutes, or until the internal temperature of the bread has reached 200 degrees.
- Turn out onto a baking rack to cool. Will last 2-3 days on the counter, or longer in the freezer.
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Seedy Bread | Healthy Wholegrain Bread
This easy, healthy, wholgrain bread recipe is good alongside a hearty meal or as a grilled cheese sandwich!
Ingredients
- 3 Tbs pumpkin seeds
- 4 Tbs sunflower seeds, shelled
- 4 Tbs flax seeds
- 2 Tbs steel cut oats
- 2 Tbs buckwheat groats
- 2 Tbs quinoa
- 2 1/2 cups warm water (1/2 cup used for soaking seeds)
- 1 Tbs dry, active yeast
- 1 cup whole wheat flour
- 1 cup rye flour
- 4 cups all purpose flour, unbleached
- ¼ cup honey
- 1 Tbs salt
Instructions
- In a small bowl, combine pumpkin seeds, sunflower seeds, flax seeds, steel cut oats, buckwheat groats, and quinoa with 1/2 cup water. Do this at least 1 hour before you start mixing your dough.
- After the seeds have soaked, in a large bowl combine the remaining 2 cups of water with the active dry yeast. Allow to set for 5 minutes to activate.
- Next, add the remaining ingredients (flours, honey, and salt), and the soaked seeds, to the warm water and yeast mixture. Combine well.
- Turn out dough onto a floured surface and knead for 8 to 10 minutes.
- Place dough in a buttered bowl, cover with a towel or plastic wrap, and allow to rise for 1 hour or until doubled in size.
- After the dough has risen, separate the dough into two equal dough balls. Form them into round loaves and place on a buttered oven safe pan, or into two loaf pans. Cover and allow to rise again for about 30 to 60 minutes, or until the dough has doubled.
- Bake in a 350 degree oven for 45 to 50 minutes, or until the internal temperature of the bread has reached 200 degrees.
- Turn out onto a baking rack to cool. Will last 2-3 days on the counter, or longer in the freezer.
Notes
If you'd like additional crunch on the outer crust, roll the dough (before baking) in some of the seeds (but not the flax seeds!)
