Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seeded Whole Grain Breakfast Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 90 reviews
  • Author: Ivy
  • Prep Time: 20 minutes active + overnight preferment
  • Cook Time: 40-45 minutes
  • Total Time: 5 hours 25 minutes (including overnight preferment and rising times)
  • Yield: 12 servings (1 large loaf or 2 smaller loaves)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Seeded Whole Grain Breakfast Bread is a hearty, nutritious loaf packed with a variety of seeds and whole grains. Made using a preferment and a slow rise to develop flavor and texture, this bread features a crunchy crust and moist crumb perfect for breakfast or snacking. The combination of oats, flax, pumpkin, sunflower, and sesame seeds adds a nutty depth and delightful texture. The method involves a mix of overnight preferment, careful kneading, and baking in a cast iron Dutch oven to achieve an artisan-style loaf with a beautiful golden crust.

Ingredients

Preferment

  • 1 cup bread flour
  • 1/2 cup warm water
  • 1/4 teaspoon active dry or instant yeast

Main Dough

  • 2 teaspoons active dry yeast
  • 3 tablespoons honey (plus more for drizzling)
  • 1 1/2 cups warm water (divided)
  • 1 cup old fashioned oats
  • 3 tablespoons ground flaxseed
  • 1 1/2 cups white whole wheat flour
  • 1 1/4 cups bread flour (plus more for kneading)
  • 1 teaspoon salt
  • 1 egg (beaten)
  • 1 cup mixed seeds (pumpkin seeds, sunflower seeds, black and/or white sesame seeds, and flax seeds)

Instructions

  1. Make the Preferment: The night before baking, combine 1 cup bread flour, 1/2 cup warm water, and 1/4 teaspoon yeast in your stand mixer bowl until a smooth paste forms. Cover and let it sit at room temperature overnight until it doubles in size and becomes bubbly on top.
  2. Prepare Yeast and Oats Mixtures: The next day, add 2 teaspoons yeast and 3 tablespoons honey to 1/4 cup warm water. Let it sit undisturbed for 5 minutes until foamy and smelling like bread. Simultaneously, combine the remaining 1 1/4 cups warm water with oats and ground flax, letting this sit for 5 minutes as well.
  3. Mix the Dough: Add both the yeast and oats mixtures to the preferment. Add white whole wheat flour, 1 1/4 cups bread flour, and salt. Using the dough hook, mix on medium speed for 4-6 minutes, adding 1-2 tablespoons flour if dough is very sticky. Stir in 3-4 tablespoons of mixed seeds until incorporated.
  4. Knead by Hand: Remove dough from bowl and knead on a floured surface for 1-2 minutes to develop gluten further.
  5. First Rise: Grease the mixing bowl and return the dough to it. Cover with plastic wrap and let the dough rise in a warm area for 1 1/2 to 2 hours until doubled in size.
  6. Preheat Oven and Dutch Oven: Preheat the oven to 450°F (232°C). Place a 5-quart or larger cast iron Dutch oven with lid in the center rack to heat thoroughly.
  7. Shape and Second Rise: Punch down the dough, transfer to a floured surface, knead a few times, and shape into a rough oval or round loaf. Place on parchment-lined baking sheet, cover with damp towel, and let rise 20-30 minutes until slightly puffed.
  8. Prepare for Baking: Brush the loaf with beaten egg and sprinkle with remaining mixed seeds. Score a slit down the center with a sharp knife. Drizzle 1-2 teaspoons honey over the seeds for a glaze.
  9. Bake the Bread: Carefully remove hot Dutch oven using oven mitts. Lift the dough with the parchment paper and place inside the Dutch oven. Cover with the lid and bake for 20 minutes. Then reduce heat to 375°F (190°C), remove the lid, and continue baking 15-20 minutes until deep golden brown.
  10. Cool the Bread: Using a thin spatula, carefully lift the bread out onto a cooling rack. Let cool completely, about 2 hours, before slicing. This allows the bread to finish cooking and develop flavor.

Notes

  • The preferment enhances flavor and texture through slow fermentation overnight.
  • Using a Dutch oven traps steam for a crisp crust similar to artisan bread.
  • Adjust flour during mixing if the dough feels too sticky—humidity can affect dough consistency.
  • Allow the bread to cool completely before slicing to avoid a gummy texture inside.
  • Seeds can be adjusted based on preference or availability.
  • Honey drizzle adds a subtle sweetness and helps the seeds adhere to the crust.

Find it online: https://ivysrecipes.com/seeded-whole-grain-breakfast-bread-recipe/