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Seeded Whole Grain Loaf Recipe

Seeded Whole Grain Loaf Recipe

Learn how to make this hearty homemade seeded whole grain loaf with the perfect balance of nutty flavors and nutritious ingredients. This easy baking recipe uses a slow fermentation method for the best texture and depth of flavor, creating a versatile bread perfect for everyday meals.
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>
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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.

What ingredients are used in Seeded Whole Grain Loaf Recipe?

This nutritious bread uses whole wheat, bread, and rye flours, with honey, olive oil, and a variety of seeds (sunflower, pumpkin, flax, and sesame). It's leavened with instant dried yeast and seasoned with salt, creating a perfectly balanced wholesome loaf.

How to cook Seeded Whole Grain Loaf Recipe at home?

Learn how to cook Seeded Whole Grain Loaf by combining flours with seeds, employing a slow overnight fermentation, and baking at high temperature with steam. This technique develops complex flavours and creates the perfect crust. The extended fermentation process makes the nutrients more bioavailable while creating that distinctive artisanal texture.

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.

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