Dinner

Seeded Whole Wheat Bread Recipe

ByCharlotte Montgomery January 27, 2026January 27, 2026

Introduction

This seeded whole wheat bread is a wholesome and flavorful loaf packed with a variety of nutritious seeds. Toasted seeds add a delightful crunch and a nutty aroma, making this bread perfect for sandwiches or enjoying with butter.

A freshly baked rectangular loaf of bread sits inside a metal baking pan on a white marbled texture. The loaf has a golden-brown crust that looks rough and crunchy, with a thick layer of mixed seeds covering its entire surface. The seeds vary in shape and size, including larger, pale sunflower seeds and smaller, round sesame seeds, creating a rich texture and color contrast across the top of the bread. The bread fills the pan snugly with its slightly domed top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (70g) mixed seeds, such as flax, sunflower, and sesame
2 3/4 cups (330g) whole wheat flour
1 cup (120g) all purpose flour (see note)
1 tablespoon (9g) kosher salt
1 tablespoon instant yeast
1 1/4 cups (300ml) hot water (105 to 115°F)
2 tablespoons extra virgin olive oil, plus more for greasing
1 tablespoon honey
1 large egg
1 tablespoon water
1/4 cup (35g) mixed seeds, such as flax, sunflower, and sesame (for topping)

Instructions

Step 1: Preheat your oven to 350°F. Spread the 1/2 cup mixed seeds evenly on a baking sheet and toast for 5 to 10 minutes until fragrant and lightly browned, checking after 5 minutes to prevent burning. Remove and let cool slightly.
Step 2: In a large bowl, whisk together whole wheat flour, all-purpose flour, toasted seeds (warm is fine), salt, and instant yeast.
Step 3: Add the hot water, olive oil, and honey to the dry mixture. Stir with a wooden spoon until a rough dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead by hand for about 10 minutes until smooth. The dough will be sticky at first but will become easier to handle as you knead. Avoid adding too much extra flour.
Step 5: Shape the dough into a tight ball. Lightly grease a bowl with olive oil, place the dough inside, cover, and let it rise in a warm spot for about 1 hour until doubled in size.
Step 6: Grease a loaf pan with olive oil. On a floured surface, place the dough smooth side down, gently press it into a square roughly the width of your loaf pan. Roll it into a log, pinch the seam, and place it seam side down in the pan.
Step 7: Prepare an egg wash by beating the egg with 1 tablespoon water. Brush this over the dough, then sprinkle the 1/4 cup of untoasted mixed seeds evenly on top.
Step 8: Cover the loaf loosely and let it rise in a warm place for 30 minutes to 1 hour, until it nearly reaches the rim of the loaf pan. Meanwhile, preheat the oven to 350°F.
Step 9: Bake the bread for 50 to 60 minutes, until golden brown. Use a kitchen thermometer to check that the internal temperature has reached 190°F for perfect doneness.
Step 10: Remove the bread from the pan and cool on a wire rack completely before slicing to ensure the best texture.

Tips & Variations

For a lighter texture, replace half the whole wheat flour with bread flour.
Try adding 1 teaspoon of cinnamon or herbs like rosemary to the dough for extra flavor.
If you prefer a softer crust, cover the loaf with foil during the last 15 minutes of baking.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in a resealable bag for up to 3 months. To reheat, toast slices directly or warm in the oven at 300°F for 10 minutes.

How to Serve

A loaf of seeded whole grain bread sits on a wooden cutting board, with three slices cut and laid flat in front. The crust is golden brown, covered with sesame seeds, sunflower seeds, and flaxseeds. Each slice shows a dense, slightly coarse texture filled with small seeds and grains inside, with the crust crisp and textured. To the right side of the bread is a knife with a wooden handle resting on the cutting board. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only whole wheat flour for this bread?

Yes, though using 100% whole wheat flour will result in a denser loaf. Mixing with all-purpose flour lightens the texture, but all whole wheat still yields delicious, hearty bread.

What if I don’t have instant yeast?

You can substitute active dry yeast in the same amount, but dissolve it in warm water first and allow it to activate for about 5 minutes before mixing it into the dry ingredients.