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4.88 from 139 votes
Sliced Whole Wheat Bread from the side.
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Whole Grain Seeded Sandwich Bread Recipe
Prep Time
25 mins
Cook Time
35 mins
Proof Time
3 hrs
Total Time
4 hrs
 

My whole grain bread recipe is effortless, no machine required, soft, fluffy, and healthier than store-bought for sandwiches.

Course: Lunch
Cuisine: American
Servings: 1 loaf
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz/280 g) all-purpose flour
  • ¾ cup (3 ¾ oz/105 g) whole wheat flour
  • ⅓ cup (1 oz/28 g) old-fashioned rolled oats
  • 2 tablespoons ground flaxseed
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 ¾ teaspoons instant dried yeast
  • 1 teaspoon salt
  • 1 cup (8 fl oz/240 ml) whole milk
  • 3 tablespoons (1 ½ oz/43 g) butter
  • 2 tablespoons honey
  • egg wash
  • oats and seeds , for topping
Instructions
To Make the Dough

  1. Grease a 9x5 inch (23 x 13 cm) loaf pan and set aside.

  2. In a large bowl add the all-purpose flour, whole wheat flour, oats, seeds, yeast and salt and mix until combined.

  3. 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. Add the wet ingredients into the dry and mix, using your hands, until your dough comes together and forms a ball.

  5. 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. 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. 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 prepared pan, seam side down.

  3. 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 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 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.)

  3. 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.

Watch the Recipe Video!

Recipe Notes
  • 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.