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Horizontal image of a round baked loaf and a slice of it on a wooden surface.

Whole Grain Bread with Seeds and Oats

  • Author: Kendall Vanderslice
  • Total Time: 3 hours, 10 minutes
  • Yield: 1 10-inch loaf (about 10 slices) 1x


You don’t have to buy a loaf of whole grain bread at the store when you can make our light and fluffy version with oats and seeds right at home.


  • 1 cup spelt flour
  • 1 cup white whole wheat flour
  • 2 cups bread flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons coarse kosher salt
  • 1 tablespoon instant dry yeast
  • 2 cups warm water, around 100°F
  • 1 tablespoon raw sunflower seeds, divided
  • 1 tablespoon raw pumpkin seeds, divided
  • 1 tablespoon flax seeds, divided
  • Olive or vegetable oil, for greasing
  • 1 large egg, beaten lightly
  • 1 tablespoon rolled oats


  1. Whisk together all the flours with the sugar, salt, and yeast in a large bowl.
  2. Form a small well in the center of the dry ingredients and pour in the water. Using a pliable bowl scraper or clean hands, pull the flour mixture into the water and slowly work the ingredients together. Once the water is incorporated and the flour has formed a shaggy dough, turn it out onto a clean counter.
  3. Cover the dough with a clean, damp kitchen towel. Let the dough rest for 15 minutes to soften the bran and germ.
  4. Remove the towel and knead the dough by hand for 8-10 minutes. Add half of the sunflower, pumpkin, and flax seeds, and knead for an additional 2-5 minutes, until the dough forms a smooth ball and you can perform a successful windowpane test.
  5. Place the dough in a large, lightly oiled bowl. Cover with a damp towel. Allow to rest at room temperature for an hour, or until doubled in size.
  6. Remove the dough from the bowl and place on a clean counter. Shape into a large round and place in the center of a rimmed half-size baking sheet lined with parchment paper or a silicone mat.
  7. Cover with a damp kitchen towel and let proof at room temperature for about an hour, or until you can touch the top lightly and it springs slowly back into place.
  8. Preheat the oven to 375°F. Combine the remaining seeds with the oats in a small bowl.
  9. Remove the towel and lightly brush the outside of the dough with the whisked egg. Sprinkle the seed and oat mix on top.
  10. Transfer to the oven and bake for 25 minutes, or until the inside of the bread reaches 180°F.
  11. Remove from the oven and let cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: whole wheat, whole grain, bread, oats, seeds