Whole Grain Seeded Sandwich Bread Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This whole grain bread recipe is healthy, simple to make, and foolproof—perfect for beginners or seasoned bakers alike. Growing up in Ireland, every household bought what we called a “sliced pan”—classic sandwich bread. It was important to me that I had both a white and a whole wheat sandwich bread recipe to share with you, so you can enjoy fresh, homemade loaves anytime.

• Nutritious and wholesome: Packed with fiber, omega-3s from flaxseed, vitamins from sunflower and pumpkin seeds, and wholemeal flour.
• Versatile and customizable: Add as many or as few seeds as you like, or get creative with herbs, cooked onions, or cheese.
• Foolproof: Simple steps make it easy for anyone to make it successfully.
• Freezer-friendly: Slice and store for quick toast or sandwiches anytime.
• Extra flavor tip: Let the dough bulk ferment in the fridge for 24 hours for a richer, deeper taste.

Soft, fluffy, and adaptable—this is the sandwich bread you’ll reach for again and again.

Bold Bakers Loved This!

“Thank you for this amazing recipe! It is so soft, delicious and super easy. I love it. I really enjoy the fact that it all can be done by hand and I don’t need to pull out my heavy stand mixer. I have tried other recipes in the past and the dough was always a wet and very sticky mess and incredibly hard to work with. Not this one. It was perfection!!! Everyone, please try this!” — Tracie E. 

“Turned out to be amazing! Added multigrain flour instead of whole wheat to make it even more healthier! Lots of seeds, my go to bread recipients now.” — Priyanka D.

“This recipe is by far the best bread recipe I’ve tried. We love it!” — Melanie

IMPORTANT NOTE: This recipe was improved and updated on 1/24/2026, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, ways to use whole grain bread, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• Whole Wheat Flour vs. All-Purpose Flour: Differences
• Tools You Need
• Key Ingredients
• How to Make Whole Grain Bread
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Ways to Serve
• FAQs
• More Whole Grain Recipes

Whole Wheat Flour vs. All-Purpose Flour: What’s the Difference?

Wheat kernels are made up of three parts: bran, germ, and endosperm, and how much of each is used makes a big difference in your bread.

• All-purpose flour: Made using only the endosperm, the starchy center of the wheat kernel. This creates a lighter flour that produces soft, airy breads but offers fewer nutrients.
• Whole wheat flour: Uses all three parts of the grain—bran, germ, and endosperm—making it higher in fiber, vitamins, and minerals, and more filling overall.

While whole wheat flour is more nutritious, using it alone can result in bread that’s dense or heavy. That’s why this recipe uses a blend of whole wheat and all-purpose flour—you get the best of both worlds:

• The structure and softness from white flour
• The flavor, fiber, and nutrition from whole wheat flour

The result is a loaf that’s soft, fluffy, wholesome, and perfect for sandwiches, without sacrificing texture or rise.

Tools You Need

• Measuring cups 
  
• Measuring spoons
• Measuring jugs
  
• Mixing bowl
• Wire whisk
• Microwave or saucepan
• 9×5-inch (23 × 13 cm) loaf pan
• Plastic wrap or kitchen towel
• Pastry brush
• Wire cooling rack

Key Ingredients

All-Purpose Flour

• Gives the dough strength and elasticity so it rises well, holds its shape, and stays soft instead of dense.
• Substitute: Bread flour works for a slightly chewier texture; avoid using only whole wheat flour.

Whole Wheat Flour

• Adds fiber, nutrients, and a mild nutty flavor while making the bread more filling.
• Substitute: Whole wheat pastry flour can be used for a softer, less hearty loaf.

Old-Fashioned Rolled Oats

• Absorbs moisture during baking, helping create a tender crumb with a gentle chew.

Ground Flax Seed

• Adds omega-3s and natural oils that help the bread stay moist and soft longer.

Pumpkin Seeds

• Adds texture and light crunch throughout the loaf without weighing it down.

Sunflower Seeds

• Adds mild nuttiness and richness, balancing the wheat flavors.

Sesame Seeds

• Adds a toasty, savory flavor and extra texture, especially on the crust.

Poppy Seeds

• Adds subtle crunch and visual interest without overpowering the bread.

Instant Yeast

• Creates a steady, reliable rise that gives the bread a light, fluffy interior.
• Substitute: For every teaspoon of instant yeast, use 1 1/4 teaspoons of active dry yeast. Sponge it in the lukewarm milk that is used for this recipe for 5 to 10 minutes or until frothy then combine this yeast mixture with the rest of the ingredients.

Salt

• Enhances overall flavor and helps control yeast activity for a better rise.

Whole Milk

• Adds richness and tenderness, helping create a soft, sandwich-style crumb.
• Substitute: coconut milk, 2% milk, or unsweetened plant-based milk.

Butter

• Adds flavor and fat, which keeps the bread tender and prevents it from drying out.
• Substitute: Olive oil, avocado oil, or coconut oil.

Honey

• Adds gentle sweetness while feeding the yeast to support a good rise.
• Substitute: Maple syrup or agave.

Egg Wash

• Creates a glossy, golden crust and helps toppings adhere during baking.
• Substitute: Milk or cream.

Oats and Seeds (for Topping)

• Adds crunch, flavor, and visual appeal to the finished loaf.
• Substitute: Any seeds you like, or leave plain.

How to Make Whole Grain Bread

To Make the Dough

1. Grease the pan: Grease a 9×5 inch (23 x 13 cm) loaf tin and set aside.
2. Mix dry ingredients: In a large bowl add the all-purpose flour, whole wheat flour, oats, seeds, yeast and salt and mix until combined.
3. Heat wet ingredients: In a separate jug, add the milk, butter and honey. Heat this mixture until the butter has melted and the milk is warmed slightly. (You can do this in the microwave or on the stovetop).
4. Combine dough: Add the wet ingredients into the dry and mix, using your hands, until your dough comes together and forms a ball.
5. Knead the dough: Transfer the dough onto a well-floured surface and knead by hand for 8-10 minutes. (Alternatively use the dough hook on your electric mixer and knead for 4-5 minutes).

To Proof and Shape the Dough

1. First rise: Grease a large bowl lightly with oil and place in the dough. Cover with plastic wrap and a kitchen towel and allow the dough to rise for about 90 minutes, or until doubled in size.
2. Shape the loaf: Turn the dough onto your floured surface and shape into a 9-inch (23 cm) long log and pinch the seams underneath. Place into your lightly greased loaf pan, seam side down.
3. Second rise: Cover the loaf with plastic wrap and a kitchen towel and allow it to rise again for 70-90 minutes or until the loaf has risen an inch above the rim. Watch carefully because you don’t want the dough to rise too much or it can deflate.

To Bake the Dough

1. Preheat oven and prepare topping: Preheat the oven to 400°F (200°C). Carefully brush the top of the dough with egg wash. Sprinkle a few more oats, sesame seeds, and poppy seeds on top of the dough to garnish.
2. Bake the bread: Bake for 35-40 minutes or until the bread is golden brown on top and sounds hollow when tapped. Transfer the loaf to wire rack to cool for completely. (Do not cut the bread before it is completely cooled or the texture will change.)

Storage

1. Store or freeze: This bread is best enjoyed fresh but you can store any leftovers in an airtight container at room temperature for up to 3 days. It also freezes very well and makes great toast.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Store flour properly: Keep whole wheat flour in the fridge or freezer to prevent the oils from going rancid.
• Double the recipe: Make 2 loaves—one to enjoy now and one to freeze for later.
• Slice before freezing: Slice the loaf so you can grab ready-to-toast bread whenever you need it.
• Customize toppings: Add as many or as few seeds as you like, or try herbs, cooked onions, or cheese for a flavorful twist.
• Enhance flavor with slow fermentation: For a deeper, richer flavor, let the dough bulk ferment in the fridge for 24 hours before baking.

Make Ahead and Storage Instructions

• Store at room temperature: Wrap the cooled bread tightly and keep in an airtight container for up to 3 days.
• Freeze for later: Slice the loaf before freezing so you can toast or use individual slices as needed.
• Thaw properly: Remove slices from the freezer and let them come to room temperature, or toast straight from frozen.
• Keep extra freshness: Double-wrap in plastic or freezer-safe bags to prevent freezer burn.

Ways to  Serve

• Classic toast: Slice and toast your homemade whole wheat bread for breakfast or a snack. Top with butter, avocado, or your favorite spreads such as Homemade Nutella or Cookie Butters.
• Jam and preserves: Pair slices with homemade strawberry jam, Sweet and Boozy Peach Whiskey Jam, or The Easiest Raspberry Jam.
• Breakfast bakes: Use your bread in breakfast casseroles, strata, or French toast for a hearty morning meal.
• Sandwiches: Perfect for sandwiches—whether classic PB&J, turkey and cheese, or loaded veggie stacks.
• Snacks and sides: Cube and toast for croutons, or serve alongside soups and salads for added fiber and texture.

FAQs

Can I make it a 100% whole wheat bread recipe?

Using only whole wheat flour will make the loaf dense. Stick to a ratio of roughly 2 parts all-purpose to 1 part whole wheat for the best texture.

Can I add mix-ins?

Yes! Seeds, nuts, herbs, cheese, or cooked onions all work well. The loaf is fully customizable.

Can I make mini loaves or muffins?

Yes! Reduce the baking time—mini loaves or muffins typically bake in 20–25 minutes.

Why did my bread turn out dense?

Possible causes include using too much whole wheat flour, under-proofing, or dry dough. Follow the flour ratio and allow the dough to rise fully for the best results.

More Whole Wheat Homemade Bread Recipes

• Artisanal Whole Wheat Bread Recipe (No-Knead)
• Whole Wheat Sourdough Bread
• Irish Brown Soda Bread Recipe
• 5-Minute Authentic Irish Brown Bread
• Whole Wheat Tortillas

IMPORTANT NOTE: This recipe was improved and updated on 1/24/2026, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, ways to use whole grain bread, answers to the most frequently asked questions, and Pro Chef Tips. 

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