Seeded Whole Wheat Bread





Introduction: Seeded Whole Wheat Bread

This is one of the most amazing bread recipes I have found. It is definitely my favorite. I have made it many times. I grew up on fresh bread. My father was baker so it wasn't uncommon for us to have fresh bread available. I knew it was a good recipe when my father asked me for the recipe. This recipe can also be found at



1 cup (125g) bread flour

½ cup warm water

¼ teaspoon active dry or instant yeast


final dough:

2 teaspoons active dry yeast

3 tablespoons honey

1½ cups warm water, divided

1 cup old fashions oats

3 tablespoons ground flax

1½ cups (188g) wheat flour

1¼ cups (231g) bread flour, plus more for kneading

1 teaspoon salt

1 egg, beaten

1 cup mixed pumpkin seeds, sunflower seeds, black and or white sesame seeds and flax seeds

Step 1: Prepare Preferment

In a small bowl, mix all the ingredients for the preferment together, cover, and allow to ripen at room temperature overnight. It will double in size.

Step 2: Prepare Yeast & Honey Mixture

In another small bowl, combine ¼ cup of warm water, the yeast, and honey. Allow the mixture to sit for 5 minutes.

Step 3: Prepare Oats & Ground Flax Mixture

Combine 1¼ cup of warm water with the oats and ground flax. Allow this mixture to sit 5 minutes.

Step 4: Combine Yeast Mixture, Oats Mixture, & Preferment

Combine the yeast mixture, the oats mixture, and the preferment in the bowl of a stand mixer.

Step 5: Add Flours & Salt

Add the flours and salt. Using the dough hook, mix the dough on medium speed for 4-6 minutes. If the dough seems extremely sticky, add 1-2 tablespoons of flour at a time.

Step 6: Add Some Mixed Seeds

Add 4 tablespoons of the mixed seeds and mix until combined.

Step 7: Knead Dough, Cover, & Let Rise

Knead the dough for a few minutes, shape into a ball, place in a greased bowl, cover with a damp towel, and let rise in a warm area for 1½ to 2 hours or until the dough has doubled in size.

Step 8: Prepare Cast Iron Dutch Oven

Preheat the oven to 450°F. Place a 5-quart, or larger, cast iron dutch oven with a tight fitting lid in the center of the rack.

Step 9: Knead Dough, Shape, Cover, & Let Rise

Knead the dough a few times with your hands on a floured work surface and form into an oval or circle shape (I divided the dough in half and make two loafs). Place the dough on a parchment lined baking sheet, cover with a damp kitchen towel, and rise another 30 minutes.

Step 10: Egg Wash & Cover With Remaining Mixed Seeds

Brush the dough with the beaten egg and coat with the remaining mixed seeds.

Step 11: Make Slit & Place in Dutch Oven

Using a sharp knife, make a small slit down the center of the loaf. Remove the hot dutch oven from the oven and remove the lid. Pick the dough up by the parchment paper and lift it into the dutch oven.

Step 12: Bake & Let Cool

Place the hot lid back on the pot and return to the oven. Bake for 20 minutes. Then reduce the heat to 375°F, remove the hot lid, and bake for another 15 minutes. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours.



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14 Discussions

Wowza, that looks delicious. Great job with the photos and instructions too, going to try this soon. I'll trade you an old-school Italian Focaccia recipe as soon as I write it up. :-)

1 reply

Seems to be a 100% wet dough. Very wet, hard to put into shape. Good taste

2 replies

You can add more flour to help you shape the dough. Start with 1 tablespoon at a time. I have added up to 4 tablespoons before. The more you add the more dense your bread will be. Glad you liked the taste!

True, ofcourse adding flour makes it less sticky, but apparently with the amounts used your dough was still very kneedable, while mine was already batter

Adding flour indeed remedies that but the more water the better the bread. i like to stay at 100% minimum. Have made 120%, but thats really more like batter than dough. Apparently he flour used can make a difference in how wet the dough is.

why the use of bread flour and wheat flour? why the combo?

1 reply

I used both flours for different reasons. The bread flour has more gluten which helps make bread softer, while the wheat bread is a bit healthier. The combination created a nice balance for me.


2 years ago

Oh, I must try this recipe! Good instuctions and photos. Thanks for sharing.

1 reply