Home
Recipes
Breads
Whole Grain Bread
Seeded Whole Grain Loaf Recipe

Seeded Whole Grain Loaf Recipe

By What’s Baking

A nutritious, rustic whole grain loaf studded with crunchy seeds, delivering complex flavors and a hearty texture perfect for sandwiches or simply enjoyed with butter.
Difficulty:
Intermediate
Prep Time:
30 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a golden-brown Seeded Whole Grain Loaf with a perfectly cracked crust revealing the seed-speckled interior. A cross-section displays the bread's wonderfully open crumb structure dotted with sunflower, pumpkin, and flax seeds throughout. The loaf rests on a weathered wooden board, with scattered whole grains and seeds artfully placed around it. Soft natural light streams in from the side, highlighting the bread's textural contrast between the crackling crust and tender interior. A small pot of honey and a butter knife with a curl of fresh butter sit nearby, suggesting serving possibilities for this wholesome artisanal loaf.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">150g strong white bread flour</li><li class="ingredients-single-item">50g rye flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">350ml lukewarm water</li><li class="ingredients-single-item">2 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">35g sunflower seeds</li><li class="ingredients-single-item">35g pumpkin seeds</li><li class="ingredients-single-item">20g flax seeds</li><li class="ingredients-single-item">15g sesame seeds</li><li class="ingredients-single-item">Extra seeds for topping</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">900g (2lb) loaf tin</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Spray bottle for water</li></ul>
BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Convert
⇄
Result—

Volume uses US cups, tablespoons, and teaspoons. Converting weight to volume depends on the ingredient.

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine all three flours, salt, and yeast, keeping the salt and yeast on opposite sides of the bowl (salt can inhibit yeast activity if they come into direct contact). Whisk together to ensure even distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the lukewarm water with the honey until dissolved. The water should be warm to the touch but not hot (about 37°C/98°F) – this optimal temperature activates the yeast without killing it.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of the dry ingredients and pour in the water-honey mixture and olive oil. Mix with a wooden spoon or your hands until no dry flour remains and you have a shaggy, slightly sticky dough. The whole grain flours will absorb more water than white flour, so don't worry if it seems a bit wet initially.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for 30 minutes. This autolyse period allows the flours to fully hydrate and begins gluten development without kneading, essential for whole grain doughs.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After resting, add all the seeds except those reserved for topping. Fold them into the dough by stretching and folding the dough over itself several times until the seeds are evenly distributed. The dough will be tacky but manageable.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smoother and more elastic. Whole grain doughs won't feel as smooth as white doughs, but you should notice increased strength and elasticity. The dough should pass the window pane test (you can stretch a small piece thin enough to see light through without tearing).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the dough in a lightly oiled bowl, cover, and let rise in a cool place (around 18-21°C/65-70°F) for 8-12 hours or overnight. This slow fermentation develops complex flavors and makes the grain's nutrients more bioavailable.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>The next day, your dough should have nearly doubled in size. Gently deflate it by pressing down with your fingertips, then turn it onto a lightly floured surface. Shape into a loaf by folding the sides into the middle, then rolling into a tight cylinder the length of your loaf tin.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Grease and line a 900g (2lb) loaf tin with parchment paper. Place the shaped dough seam-side down in the tin. Lightly mist the surface with water using a spray bottle, then sprinkle generously with your mixed seeds for topping, gently pressing them into the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the tin loosely with oiled plastic wrap and let the dough prove at room temperature (21-24°C/70-75°F) for 1-2 hours, or until it has risen to about 1-2cm above the rim of the tin. In the last 30 minutes of proving, preheat your oven to 220°C (425°F) with a baking tray on the bottom shelf.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to bake, score the top of the loaf with a sharp knife or razor blade, making a long slash about 1cm deep down the center. This controlled cut allows the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the loaf in the oven and immediately pour about 240ml (1 cup) of water into the hot baking tray at the bottom to create steam. This creates a humid environment that helps the bread develop a beautiful crust. Quickly close the oven door to trap the steam.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 15 minutes at 220°C (425°F), then reduce the temperature to 190°C (375°F) and bake for another 25-30 minutes until the loaf is deeply golden and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should read 93-96°C (200-205°F).</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from the tin immediately and cool completely on a wire rack for at least 2 hours before slicing. This resting period is crucial as it allows the crumb structure to set and flavors to develop. Cutting too soon will result in a gummy texture and lost moisture.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 6 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 28 g
🍭 Sugar: 2 g
🍗 Protein: 6 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 385 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is the overnight fermentation important for whole grain bread?

The extended overnight fermentation is crucial as it breaks down complex starches, enhances flavour development, improves texture, and makes nutrients more digestible. This slow process also allows the whole grains to fully hydrate, resulting in better structure and a more complex flavour profile.

Can I substitute different seeds in this rustic bread recipe?

Absolutely! While the recipe specifies sunflower, pumpkin, flax and sesame seeds, you can experiment with alternatives like chia, poppy, hemp, or caraway seeds. Maintain the same total seed quantity (approximately 105g) to preserve the bread's structural integrity and moisture balance.

What's the best way to store homemade whole grain bread to maintain freshness?

Once completely cooled, store your loaf in a breathable cotton bag or wrapped in a clean tea towel for 2-3 days at room temperature. For longer storage, slice the bread and freeze it in a sealed container with parchment between slices for up to 3 months, toasting from frozen as needed.

Want to try something else in ...

More recipes you might like

Keep exploring with more recipes from What's Baking.

View all
An overhead shot of a rustic round tahini whole grain loaf with a beautifully scored top, showcasing its golden-brown crust against a weathered wooden board. A cross-section reveals the bread's even, moist crumb structure with tiny air pockets throughout. The scene is bathed in soft natural light streaming through a kitchen window, highlighting the loaf's textural details and warm tones. Alongside the bread sits a small bowl of tahini, scattered sesame seeds, and a vintage linen cloth dusted with flour. A freshly cut slice displays the perfect balance between wholesome density and lightness, with a knife resting nearby on a wooden cutting board.
Breads
Whole Grain Bread

Tahini Whole Grain Bread Recipe

A hearty, aromatic whole grain bread enriched with nutty tahini that creates a perfectly moist crumb with a satisfying crust and subtle sesame undertones.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Carrot Ginger Whole Grain Bread with its golden-brown crust partially sliced to reveal a moist, fiber-rich interior flecked with vibrant orange carrot shreds. The bread sits on a weathered wooden cutting board, surrounded by scattered whole grain flour, fresh carrots with leafy tops, and knobs of fresh ginger. Natural window light highlights the bread's wholesome texture and the crystallized ginger pieces that sparkle throughout the crumb. A drizzle of honey glistens as it's being poured over a warm slice, with steam gently rising, suggesting the bread has just been baked.
Breads
Whole Grain Bread

Carrot Ginger Whole Grain Bread Recipe

Moist, hearty whole grain bread studded with sweet carrot shreds and warming ginger, creating a perfect balance of earthy nuttiness and subtle spice.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
A cross-section view of the freshly sliced Whole Grain Chocolate Bread reveals its hearty texture studded with melted chocolate chunks. Photographed in soft natural light streaming through a kitchen window, the bread sits on a rustic wooden cutting board with scattered cacao nibs and wheat stalks as styling elements. The bread's deep amber crust contrasts beautifully with its nutty brown interior, while visible whole grains add texture and visual interest. A drizzle of honey glistens on a slice in the foreground, emphasizing the bread's natural sweetness, with a steaming cup of coffee positioned slightly out of focus to complete this cozy baking scene.
Breads
Whole Grain Bread

Whole Grain Chocolate Bread Recipe

Rich and moist whole grain bread swirled with decadent chocolate chunks and a subtle hint of honey, offering a perfect balance of wholesome nutrition and indulgent flavor.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf with a beautifully cracked golden-brown crust, placed on a wooden cutting board with a linen towel underneath. A cross-section reveals a tender crumb with visible whole grain textures and tiny flecks of nuts. Soft natural light streams in from a side window, highlighting the bread's varied textures and warm color palette. A knife rests beside a few freshly cut slices, showing the bread's sturdy yet tender interior structure. A small dish of olive oil and a sprinkle of flaky sea salt sit nearby, suggesting serving options for this nutritious homemade loaf.
Breads
Whole Grain Bread

Almond Flour and Whole Grain Blend Bread Recipe

Wonderfully nutty and nutritious bread combining the light texture of almond flour with hearty whole grains for a perfect everyday loaf that's both satisfying and wholesome.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic Olive Rosemary Whole Grain Bread loaf resting on a wooden bread board, sliced to reveal a hearty brown crumb studded with glistening black olives and flecks of green rosemary. Soft natural light streams in from a nearby window, highlighting the bread's crackling crust dusted with flour and scattered herbs. Surrounding the loaf are sprigs of fresh rosemary, a small bowl of extra virgin olive oil, and a few scattered whole olives, creating a Mediterranean tableau. The contrast between the dark olives, aromatic herbs, and nutty-colored whole grain crumb showcases the bread's rustic appeal and artisanal quality.
Breads
Whole Grain Bread

Olive Rosemary Whole Grain Bread Recipe

A rustic, hearty whole grain loaf infused with fragrant rosemary and briny olives, delivering a Mediterranean-inspired bread with a perfect chewy crumb and crisp crust.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly baked round loaf of Parmesan Herb Whole Wheat Bread on a rustic wooden board, with a cross-section slice revealing the hearty texture studded with vibrant green herbs and pockets of melted cheese. The bread's crust is deeply golden and dusted with additional Parmesan and herbs, catching the soft natural light streaming through a kitchen window. A small dish of olive oil, a butter knife, and scattered fresh herbs add context around the bread, while the crumb texture shows perfect air pockets throughout the wholesome wheat interior. Steam rises gently from the just-cut slice, emphasizing its freshness and inviting aroma.
Breads
Whole Grain Bread

Parmesan Herb Whole Wheat Bread Recipe

Rustic whole wheat bread enriched with aromatic herbs and savory Parmesan cheese creates a satisfyingly chewy loaf with a golden, crispy crust and tender, flavorful interior.
Difficulty:
Intermediate
Prep Time:
3 hours (including rise time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe