Sometimes I get on a major bread-baking kick. A few years ago, I first shared my mom’s No Knead Seeded Honey Oat Artisan Bread, and it reminded me of my other all-time favorite bread recipes that I shared even years before that.
The inclination to bake my own sandwich bread came after visiting my Grandma years ago and watching her crank out her homemade bread quicker than Martha Stewart. Not only was the bread SO much better than the store-bought version, but it was a creative, hands-on activity that I felt I could incorporate into an afternoon. Plus, baking homemade bread just makes me proud, you know?
So here we are! I had to re-share a classic: my soft, homemade healthy sandwich bread recipe made with whole wheat flour, nutritious seeds, oats, and naturally sweetened with just a touch of honey. We use this sandwich bread recipe for sandwiches, garlic bread, French toast, avocado toast — the list goes on! And now you can make it, too.
Ingredients for healthy sandwich bread
This lovely, healthy bread recipe uses simple ingredients to create a nutritious, perfectly fluffy bread you’ll seriously make again and again. Here’s everything you’ll need to make it:
- Bread flour: to help keep this seedy sandwich bread soft, fluffy, and airy, we’re using bread flour, which has a higher protein level to help lighten the bread’s texture. The higher amounts of protein help to produce more gluten, which gives bread its chewiness, texture, and traditional airy holes.
- White whole wheat flour: I wanted this sandwich bread recipe to include whole grains, so I opted for a little white whole wheat flour (or whole wheat pastry flour). You can also use regular whole wheat flour.
- Flaxseed meal: not only does flaxseed meal help to absorb some liquid in this recipe, but it also adds a healthy dose of fiber and protein to the bread. Flaxseed meal is critical; please do not skip it.
- Salt: bread made without salt tastes very plain, and in addition, salt also helps to control yeast in bread recipes, so don’t skip it.
- Seeds: this recipe calls for mixed seeds, which not only enhance the flavor of the bread but also give it a delectable, slight crunch, especially when toasted! I use a mix of sunflower seeds, toasted sesame seeds, and hemp or chia seeds.
- Water & milk: you’ll need both water AND milk as the liquid in this bread recipe. I’ve used both regular milk and almond milk with success. You just need to make sure that after you combine the milk and water, you microwave the mixture to 115 degrees (the optimal temperature for bread making). If you don’t have a thermometer to use, the best gauge is your finger. The mixture should feel like warm bath water when you test it with your finger.
- Oats: this healthy sandwich bread recipe calls for whole grain rolled oats. It adds a nice, hearty texture to the bread.
- Butter: fat helps to give the bread a finer crumb and better texture.
- Honey: we’re using a little honey to give the bread a very slight sweetness and to help activate the yeast once it’s mixed into the dough.
- Yeast: use quick-rise or instant yeast in this sandwich bread recipe to help the bread rise faster. You can also use active dry yeast, but the bread may take a slightly longer time to rise.
- For topping: I like to brush the bread with heavy cream (or milk) instead of an egg wash, and then sprinkle on a few extra oats to make it look nice and pretty.
Can I make it gluten-free, vegan, or dairy-free?
I cannot recommend a gluten-free swap for the flours in this recipe. Sorry!
To make it vegan and/or dairy-free: Simply use brown sugar instead of honey, almond milk for the regular milk, vegan butter, and dairy-free milk to brush the bread before baking.
How to measure flour
I HIGHLY recommend using a kitchen scale to measure your flour (and the rest of your ingredients!) This will ensure that your bread will turn out perfectly, because I test my baking recipes multiple times by weighing the ingredients.
If you have to use cup measurements instead, be sure to check out my tutorial here on how to accurately measure flour without a scale, and remember to watch the video for full instructions!
All about yeast: which to use & how to activate
I get this question all the time in my cinnamon roll recipe and other yeasted bread recipes. First, it’s important to know that there are two types of yeast to choose from:
- The first is active dry yeast, which must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients.
- The second type of yeast is instant yeast, also known as quick rise yeast (this is the brand I use and love!). That’s what we are using for this seedy healthy sandwich bread recipe. It can be added to the dough without proofing.
You can use either type of yeast in this recipe; just know that if you use active dry yeast, it may take the bread longer to rise.
Tips for baking homemade sandwich bread
- Watch the second rise. The bread should not come more than 1 inch above the brim of the pan during the second rise. The weather, how much you kneaded the dough, and the temperature in your home can affect how quickly your dough will rise. So just make sure you’re keeping a close eye on it.
- Check for doneness. Bread is done when the internal temperature reaches 190 degrees F. This bread is always perfectly done for me between 35-40 minutes. It should be golden brown on top and make a hollow sound when tapped.
- Let it cool. Wait at least 2 hours before cutting into the bread. I know it can be very tempting, but if you cut into it sooner, it will most likely alter and change the texture.
How to store homemade bread
- To store: store this homemade sandwich bread on the counter. Once the bread is completely cool, wrap it in plastic wrap and store it at room temperature. If the weather is hot or humid, it’s best to store the bread in the refrigerator.
- To freeze the bread: wrap it in plastic wrap, then seal it in a reusable bag, making sure to get all the air out of the bag. You can also wrap the bread in plastic and then wrap it tightly in foil. Bread should last 3 months in the freezer. Once ready to serve, unwrap the bread and thaw at room temperature.
Tools you’ll need
Get all of my recommended kitchen tools here!
More bread recipes you might like
- No Knead Seeded Honey Oat Artisan Bread
- Maple Walnut Butternut Squash Bread with Cinnamon Walnut Streusel
- Pistachio Poppyseed Orange Yogurt Bread
- Best Ever Healthy Banana Bread Recipe
- Spiced Apple Zucchini Bread with Cream Cheese Glaze
Get all of my bread recipes here!
I hope you LOVE this healthy bread recipe as much as we have enjoyed making it for you! Please leave a comment and rate the recipe if you make it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Seedy Honey Whole Wheat Sandwich Bread
Ingredients
- Dry ingredients
- 2 ¼ cups (270 grams) bread flour
- 1 cup (113 grams) white whole wheat flour (or whole wheat flour)
- 1 tablespoon flaxseed meal
- 1 ½ teaspoon kosher salt
- 4 tablespoons mixed seeds of choice (I did 2 tbsp sunflower seeds, 1 tbsp toasted sesame seeds, 1 tbsp hemp hearts or chia seeds)
- Wet ingredients
- 1 cup (240 grams) filtered water
- ¼ cup (60 grams) milk of choice (I used whole milk)
- ½ cup (48 grams) rolled oats
- 3 tablespoons melted or softened butter (either is fine)
- 2 tablespoons honey
- 2 ¼ teaspoons instant yeast (one ¼-ounce package)
- For topping
- 2 tablespoons heavy cream or milk, for brushing
- 1 tablespoon oats
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the bread flour, white whole wheat flour, flaxseed meal, salt, and seeds.
- In a large microwave-safe bowl, microwave the water and milk until slightly warmed than bath water until it reaches 115 degrees F, about 1 minute. In the bowl of a stand mixer fitted with the paddle attachment, add the warm water and milk mixture, then add in the oats, butter and honey. Mix on medium speed until well combined, about 30 seconds. Sprinkle the yeast over the top and allow the mixture to sit for 5 minutes.
- Add the dry ingredients and mix with a wooden spoon until just incorporated, then fit the mixer with the dough hook attachment and knead the dough on medium-low speed for 8 to 10 minutes. The dough will be slightly sticky, but if it is sticking to the sides of the bowl after kneading for a few minutes, add 1 to 2 tablespoons of flour.
- Cover the bowl with plastic wrap and a towel and let it stand in a warm place until doubled in size, 1 ½ hours. This may take more or less time depending on the weather or temperature in your home. Tip: If your kitchen is cold, I like to preheat my oven to the lowest temperature possible (100 to 130 degrees F). Once preheated, turn the oven off, place the bowl of dough in the oven, and keep the door slightly ajar – this will help the dough to rise more quickly. The dough is done rising when you press a finger into it and the indentation stays or springs back very slowly.
- Grease an 8 ½ x 4 ½ inch loaf pan or an 8x4 inch loaf pan with nonstick cooking spray. (This size of pan is best for this bread, a 9x5 inch tends to be too big.)
- Lightly flour a clean surface. Turn the dough out onto the floured surface then use your hands to pat the dough down into an 8x12-inch rectangle. Roll the dough into an 8-inch long log, tucking the ends underneath and sealing the bottom by pinching the ends together. Place in a prepared pan. Cover with a towel and allow the dough to rise again for 45 minutes to 1 hour or until 1-inch above the brim of the pan.
- While the dough rises, place a rack in the middle of your oven, then preheat your oven to 350 degrees F.
- Once bread is ready and has risen, gently brush the top of the loaf with milk, then sprinkle with oats. Bake for 35 to 40 minutes or until bread is golden brown on top and makes a hollow sound when tapped. A thermometer inserted into the loaf’s center should read 190 degrees F. Remove the bread from the oven, allow it to cool for 5 minutes, then turn bread out onto a wire rack. Allow bread to cool completely before slicing. Store the bread at room temperature well-covered for up to 5 days or freeze for up to 3 months.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 7th, 2019, republished on February 20th, 2023, and updated with a new recipe on January 13th, 2026.
Can you use white whole wheat flour in this recipe with success?
I would like to know the same because it is what I currently have on hand.
Can you put pumpkin seeds in it?
I haven’t tried it. I’m sure it would work, you just may need to add in a tablespoon or two more flour.
Never made bread before and tried this recipe with white whole wheat flour and pumpkin seeds instead of sunflower seeds because its what I had. So easy! Still need to master kneading correctly and knowing when bread is under/over prooved but youtube videos are great for that! I may never buy sandwich bread at the grocery store again!
So glad you loved this one! Bread making just takes practice, but homemade is the best way to go.
Hi, did you also use bread flour or did you just use all white whole wheat flour ? I don’t have any bread flour so I’m wondering if I could just use the white whole wheat flour.
How did the bread come?
How do you put it in a bread machine
We haven’t tried it but I think it might work; let us know if you try it!
I love to make bread and if short on time can this be made in a bread maker?
Hi Pam! We haven’t tried it but I think it might work; let us know if you try it!
If I wanted to double the recipe are there any considerations I should be aware of? We have a big family and it would be great if I could do this one per week instead of 2 or 3 times. Thanks!
Hi, Marcey! Nope, you can simply double the recipe 🙂 Hope you enjoy!
Also wondering if it can be adapted to use my bread machine…..
Hi Debra – we haven’t tried making it in a bread machine but I think it might work; let us know if you try it and if you made any adaptations!
This brad seems too good to be truth!
Can this bread by made in a bread machine?
It’s incredible! We haven’t tried it in a bread machine but I think it might work; let us know if you try it!
I did it in my bread machine yesterday and it turned out perfect…just follow the directions to a “t”
Amazing!! So happy to hear that.
I made this today! Turned out great. We loved it for our sandwiches. Question – do you think I could double the recipe easily? I feel like my kitcehnaid could handle it. We would eat 2 loaves a week in our fam. At least! Thanks for the recipe.
Yes, absolutely! You could also knead half by hand and half with your kitchenaid. 🙂 See which one comes out better?!
Can this be made with coconut flour or almond flour?
I wouldn’t recommend it!
I made this twice in the last 24 hours. My first try, i’ll be honest, didn’t turn out. I forgot the butter, and I over kneaded it. It turned out pretty dense, and it didn’t rise as much as it should have. But I’ve tried so many of your recipes before, and have never had one not turn out, so I knew it was me, and not the recipe. So I tried it again, following the directions more closely, and it turned out beautifully! I can’t wait to use it all week to make sandwiches for work. Thanks for the great recipe!
Hi Emily! Thanks so much for your comment. Bread can definitely be tricky (it’s way more scientific than other baked goods!) I’m glad you gave this one a second shot and that it turned out amazing 🙂 Enjoy!
Hi! Sharing my experience in case it helps anyone else out: used Califia farms unsweetened almond milk and regular active yeast (not quick rise). Didn’t add poppy seeds cause I didn’t have any. Measured out flour with a scale. Came out perfect! My first loaf EVA!
Perfect! Thanks for sharing those details. Glad you loved this one!!
I’m replying to a super old comment but maybe someone else can help me – this comment says they measured out flour with a scale, but I can’t for the life of me find weight measurements here, only cup. Does anyone know? I try to use weight where possible for bread ingredients.
Hi, Ren! Sorry to say I don’t weigh my ingredients. But if you follow the instructions for how to measure flour (in the blog post above) it should be perfect. I’ve tested the recipe many times!
Can I know which brand of bread Flour and whole wheat flour do you use ? I want to l so it’s ok to use stone ground whole wheat flour ?
I use King Arthur Flour bread flour and Bob’s Red Mill whole wheat flour, which I believe is stone ground. 🙂
Just made this in my bread machine, following directions to a “T”, turned out marvelous.
Perfect! So happy to hear that.
Just wondering if you used bread machine yeast?
This bread is so delicious and will be the only bread I make for a long time. I’ve made it 3 times in the last couple days because the first two did not go well. Third time was the charm. I made two changes which seemed to be the difference for my kitchen. I used maple syrup instead of honey and added it to the milk when heating it, then mix with the yeast and let sit for 5 minutes before adding the oats. Only other change I made was to use my 9″ X 5″ bread pan instead of the smaller one, which let it rise more and wasn’t dense like my first 2 attempts. Thank you again Monique, for this and ALL your wonderful recipes. I’m newly retired and you are my ‘go to’ chef for having fun in my kitchen! Sending lots of love. Namaste
Hi Elly! Sorry you had trouble the first couple of times, but I’m glad you were able to tweak it a bit for your second two rounds. Thank you for your comment and I hope you find some new fav recipes here! <3
Forgot to leave the rating last time. Thanks again!
Thanks Elly!
Can you make this bread Paleo without the oats
To make it paleo you’d have to substitute the oats, whole wheat flour, bread flour, and I wouldn’t recommend making any swaps!
Hey! So I make a loaf of white or challah bread every few days and I’ve been dying to try this bread to mix things up. Everything looked on point and nicely risen when I transferred them to the oven to bake.. then I checked on them 20 minutes in and they had fallen flat. Any idea what might have gone wrong?
hi! this happens when you have over proofed your dough or have let it rise for too long. next time try rising it for less time, as every home and environment is unique— it’s important to bake it once the dough is exactly an inch above the brim of the pan! hope this helps!
Has anyone tried a overnight option? (After shaping the dough, put it in the fridge. The next day, allow it to come to room temp/2nd rise then bake.) I did this with some yeast rolls and it worked out perfectly.
So delicious! We made it in the bread maker and it turned out great!
Perfect! Glad the bread maker worked out 🙂 such a great sandwich + toasting bread!
I anxiously awaited the release of this recipe and I could not be happier with how it turned out! Such a soft texture with great flavor! I just make make a loaf every week! Thank you so much for sharing this!
So glad you loved this one! Noted on the glass pan, too – perfect.
I love this recipe! I have made it four times and it is so easy compared to other recipes I have tried. Thank you!
So happy to hear that! My new go-to.
Hi!
Would be I be able to make this bread into rolls? Thanks!
Hi Caroline! I haven’t tried it, but I’m thinking that it might be possible. Let me know if you give it a try!
Is this bread gluten free?
No, this bread is not gluten free.
This bread is absolutely amazing! I have been looking for the perfect healthy bread recipe, as I am trying to stop buying bread at the grocery store to cut down on my plastic usage. I doubled the recipe and made two loaves, and the bread turned out perfectly. Thank you!
Perfect!! I love baking an extra loaf for toast + sandwiches 🙂 Glad you loved it!
When you use the Kitchen Aid and hook for kneading….how long and what speed works for you. Sometimes my results vary, as far as density. Never the less we love this bread!!
It’s the same amount of time as if you knead with your hands. Typically I do 8-10 minutes on the ‘stir’ or slow speed! 🙂Glad you love this one!
Brand new to the bread making world. I was given live yeast his name is Charlie. I would love to make this bread but do not know how much of the live yeast I have to implement into the recipe and for it to come out great. Any recommendations?
I don’t have a lot of experience with live yeast so I’m not certain on this recipe. I wish I could be more help!
Can you replace the yeast with sourdough starter? If so, what would be the amount?
I haven’t tried it, so I can’t be certain of the exact measurements — sorry!
This bread is the just the best. It’s so delicious and actually the best bread I have ever made. I used my bread maker on the dough cycle to do the mixing and first part of the rising and then emptied it out onto a baking tray and gently molded it into a rustic cob shape and covered it for the final rising stage and then baked it into the oven. Just perfect!! Thank you so much for this wonderful recipe. Just a note – I placed the ingredients into the bread maker pan in the following order: yeast, dry ingredients then honey and liquids. I wish I could upload a photo of the finished product on here.
So happy you found this recipe! And I’m glad it works well in the bread maker. Feel free to add a photo to our Facebook group here – would love to see!!
Can i replace butter with coconut oil? Or any recommended oil u suggest?
Absolutely, just make sure it’s melted and cooled, and it will work great.
The bread turned out great! I let my bread machine do the mixing and kneading then rose in a pan and finished in the oven. I took a bit of a risk. I had everything but the seeds but really wanted the crunch. I had some everything bagel seasoning (which has the seeds plus pepper and garlic) so threw in a tablespoon of that. I was a little nervous that it would be too garlicky but it tastes really good! Thanks!
Perfect! So glad that worked out. My favorite homemade bread!
I would really love to make this bread! It looks like the perfect recipe. However i am new to the bread making thing and i have been searching for a recipe to make in my 9.25×5.25×2.75 loaf pans. Do you have any advice on how i could do this recipe to fill these pans making a nice fluffy loaf?
I think this bread will work just fine in the pan!
Do you think I could use Whole Wheat Pastry Flour? That’s what is on hand, but I can go to the store too. 😊
I would only sub it for the whole wheat flour! The other flour used should still be bread flour.
Hi there! Lovely video with easy steps to follow…I Love it! Please share a receipe for soft chewable cinnamon cookie…many thanks, evelyn
Hi Evelyn! Glad you like this one 🙂 Try these cookies!
Hi! Would love to try to make this bread- can I ask if I can just use bread flour to make this? I do not have whole wheat flour at hand-
Hi! I haven’t tried it with only bread flour. If you do only bread flour, you’ll probably have to add a 1/4 cup more to achieve the right consistency, but I’m not positive.
Do you think this would work with unbleached all-purpose flour? I happen to have that on hand at the moment and I’d like to use it before buying WW flour if possible…but I need this bread in my life. Like tomorrow haha
Hi Megan! I think it would but you’d probably have to add a few tablespoons extra to get the right consistency.
I LOVE this bread. I pretty much make it weekly now. I add a touch more salt but overall perfect recipe.
Amazing!! My go-to homemade bread, too 🙂
Made it, loved it!
I’m so glad!
If you used the correct flours, it should be light and fluffy on the inside. Also make sure you let it rise for the proper time!
I’ve gotten on a homemade bread kick and found this on my fourth try with other recipes. It made great sandwich bread, soft, delicious with nice crust. It held up nicely to toasting too. Definitely a keeper in my recipe holder.
So happy to hear that! This is my go-to for sandwiches and toasting, too 🙂
This bread is out of this world!! I used the vegan options, used Agave syrup in place of honey and since I didn’t do the egg wash I was able to roll the dough in the topping mixture which got it to stick pretty well. I’m amazed how well this bread rises, really have to watch it!! Baked with convection option fo 35 minutes, Perfection!!!
Perfect! So glad the vegan version worked out well. My absolute favorite bread recipe!
I’m new to bread making, and I’m excited to be making this loaf right now. I’m assuming the oven temperature of 350 degrees F is based on a conventional oven? My oven is fan-assisted, so I’m going to lower the temp accordingly … hope that right?! Also, on the first rise, I put a timer on for 90 minutes, but checked it after 60mins, and it was already more than doubled in size! Hope I’ve not ruined it! Oh well, they do say that practice makes perfect, so fingers crossed!
After my concerns about the first rise being much bigger than doubled in size, I’m pleased to say that this loaf turned out amazingly well! Great flavour, and great texture! I’ll definitely be making this regularly!
Perfect – so happy to hear that! Every home is different, but I would go with 350 for the temperature anyway.
This was my first time making homemade bread and it came out as a success! Thanks for the easy to follow recipe! Mine didn’t dome as much as the bread in the picture but was still tasty and perfect for toast!
Great! So glad you loved the recipe.
Hi Monique! I plan on making this bread this weekend and was wondering if I can sub olive oil for the butter?
Thanks so much! I love all of your recipes and can’t wait to try this one!
Hi Chloe! Yes that should be fine!
I’ve been making my own seeded bread loaf for a while and then came across this one and felt compelled to leave a comment to say that this was absolutely amazing! Beautiful, soft texture and so much goodness with the addition of all the seeds. I think I’ll be switching to this recipe as my go-to now. Thank you!
I’m so glad you found this one! Happy to hear that it’s a new favorite 🙂
This bread is amazing and so simple to make.
Absolutely! One of my favs.
This is my go-to bread recipe! It’s so soft and chewy, and full of flavor!
So happy to hear that, Agnes!
I’ve been looking for a way to health up my daily routine and am a very big fan of the benefits of oatmeal and cocoa. Would it be possible to substitute a small amount of flour with cocoa powder? Texture doesn’t matter TOO too much as I understand that this will affect it a bit. Also I use plain sugarless quaker instant oat packets I get from my school and I blend the oats to make my own oat flour. Could this also be substituted in this bread? Perhaps 1 cup? Thanks!!
~Lauren
With all those substitutes it would be a completely different bread and recipe. I’ve only tested this recipe as written so I can’t say that it would work for sure. I would not recommend, sorry!
I notice you don’t put sodium content. In the nutrition portion for those of us on a low sodium diet. This is not healthy at all.
Hi Kathleen! Sodium content can vary depending on the brands that people are cooking and baking with. Everyone’s definition of “healthy” is different, but I find this homemade bread perfectly healthy using a natural sweetener, oats, flax and whole wheat flour.
This is the most beautiful bread! I use whole grain spelt and sunflower and pumpkin seeds. Thank you for the recipe.
Fabulous and easy to make bread!)
Absolutely! Glad you enjoyed!
Thanks for the recipe, bread does taste very nice but its a bit dense, chewy and collapses as I try to cut into it.
I mostly followed the recipe as is with these modifications – used Oatly oatmilk instead of regular milk, accidentally used mustard seeds instead of sesame seeds (don’t ask me why), active dry yeast instead of quick rise. I used my hand mixer to knead the dough for first rise, used setting 2 during this process (about 10 minutes). First rise did nearly double in size (I think) and then kneaded with hand a bit before the 2nd rise. Baked it in oven for nearly 40 minutes at 350F. Any advice on things I should tweak for my next attempt to get better texture?
I highly recommend checking out this post on bread-making, as a variety of factors could be affecting how the bread is turning out and is unique to each baker: https://thebreadguide.com/why-does-my-bread-collapse-or-flatten/
This turned out yummy! For some reason my loaf turned out pretty big. I think next time I’ll be using the slightly larger bread pan so it doesn’t end up so poofy! Also when using almond milk instead of cows milk the dough seemed dryer so I ended up using more milk (about a 1/3 cup) until looked/felt right. Great recipe! Definite keeper!
Glad you enjoyed! Hmm did you follow the recipe exactly as written? Using the correct flours? I’m not sure what you mean by ‘poofy‘ but the bread should be soft and have a nice rise.
Hi. I cook this bread. But top of my bread to be cracked!!
Why?
I used oat 3/4cup and 2cup 000flour, Did they make the bread crake?
Hi! I’m not sure why the bread cracked, but you should use 1/3 cup rolled oats and 3/4 cup flour in this recipe.
Hi dear
I used 3/4 cup oat flour
2cup 000 flour
And 1/3 cup rolled oat
I think it beacuse i used oat flour! Is’nt it?!
Hi! Yes I think so – I’d recommend sticking with the recipe and using 1/3 cup rolled oats, 2 cups of bread flour and 3/4 cup whole wheat flour.
This bread was so good! I’m not usually a fan of whole grain/wheat breads but I loved this one. It was probably user error, but I did notice that it was quite crumbly and sometimes hard to spread things on – do you have any suggestions for combating that issue? I followed the recipe as written but I’m a bread making novice and might have done something wrong!
Glad you liked it! Did you use the recommended flours? If so it should not have been crumbly! Be sure not to pack or shake your flour next time. Scoop with a spoon then level off with a knife.
If I use the electric mixer dough hook does it also require 10 minutes kneading time?
Yep! 🙂
This was so easy and is soooo good. It was hard to wait two hours to slice it! We used our meat slicer and it worked perfectly. I used whole flax seeds instead of flax meal and substituted chia seeds over poppy seed. It was perfect!
Perfect! So glad you love this one!
This is my favorite bread recipe!! We typically keep half of the loaf stored at room temp and then slice and freeze the remaining half so we can pop the slices in a toaster since we can’t finish a loaf quite fast enough. Never thought my husband would be excited for a loaf of bread but he always is when he sees I’ve made a new batch!
Amazing!! Love that 🙂
Hi Monique…thank you for sharing such delicious recipies -always a hit. So my question is if this can be made in a bread machine? I have a Zojirushi 2 lb machine and would like to use it to make it. Thanks!
Hi Teresa! I haven’t tried it in a bread machine but I know that readers have done it with success. Let me know if you give it a try!
I have the same machine and want to try it too! Did you end up trying it, and what settings did you use?
This bread is SO easy and so delicious.
Is there a way to make this recipe without honey? I’d like to make bread for my baby but since he’s under one, they don’t recommend honey, even in baked goods.
Hope you’re enjoying the mommy journey. It’s a trip!
Hi Jaimey! Sure, you can make it with maple syrup! And thanks so much, it is quite the trip 🙂
This was a great recipe! Would recommend for an everyday bread!
Absolutely! Glad you enjoyed!
I made this with some sprouted spelt I had on hand. My active dry yeast that I keep in the freezer worked fine with the recipe as written so you don’t need to have instant yeast. I had to use brown sugar because our honey was solid but otherwise the rest was as written. I might try pumpkin seeds in place of sunflower seeds as my husband didn’t like them when the bread was toasted (didn’t stop him from eating it though).
It was easy for a quarantine work at home day and super delicious! Thank You!!
I’m glad those worked out well! Such a great baking recipe while staying at home 🙂
I only have steel cut oats, no rolled oats. Will steel cut work in this recipe?
update — I went for the steel-cut and it was delicious! Used about ¼ cup instead of ⅓ to compensate for the higher density of the oats. Also, I subbed the 1 tablespoon each of sesame and poppy seeds for 2 tablespoons of pumpkin seeds, and I thought the flavor went really well with the bread. Otherwise followed everything exactly as written. Amazing recipe, thanks so much for sharing! 🙂
I’m glad those swaps worked out well! 🙂
Doubled the recipe and baked two loaves this morning. Couldn’t wait the two hour cooling time, and called it early at 45 minutes. The bread is the best I’ve ever made, save my personal signature bread. But mine is not a sandwich bread and this is and it is truly delicious. Thank you for the recipe.
Amazing! So happy you loved it!
i would love to make this bread but the flax seed meal does not seem to be available locally. I would not like to buy a huge quantity, but am not sure how to get it. Any ieas?
Hi! You can skip it since it’s not that much and the bread should be fine.
This bread was OUTRAGEOUS!! I am a 100% a beginner when it comess to making bread, but this loaf made me proudt! I didn’t change one thing except kneading by hand and it turned out heavenly. By far my favorite bread recipe!! Tasted like my grandmas!
Amazing! So glad you loved this one!
Hi, if you recommend weighing the ingredients, are you able to post grams version as well?
Hi! I don’t usually weigh ingredients (you’ll see my tip & go-to method for measuring flour that works just as well). An online conversion calculator should do the trick for grams!
Hi, this is the first recipe I’ve made from your website, and it is just delightful! I made a few modifications, mostly to the method, as follows: I doubled the recipe, using 3 cups white and 2 1/2 cups whole wheat flour, and 3 cups total liquid, half water and half milk. I also reduced the yeast to 1 tsp. to slow the first rise. I also combined shelled pumpkin and sunflower seeds.
I combined all the liquid in the bowl of my stand mixer, then added the dry ingredients and mixed until fully incorporated. I allowed a minute rest for better absorption before kneading on medium speed about 10 minutes, until I could stretch the dough to almost see through it without tearing, then. transferred it to an oiled bowl. I strengthened the dough using the coil fold method at 30 minute intervals for the first 90 minutes, then moved the bowl to a cooler spot and allowed it to continue to rise for about another hour. I divided the dough on a lightly floured surface, pre-shaped, allowed 10 minutes to relax the gluten again, then shaped into loaves and placed them in greased loaf pans. I covered them with greased plastic wrap and refrigerated them for about 16 hours.
When I was ready to bake, I removed the pans from the fridge to warm up while I preheated the oven to 375. About a half hour into preheating I egg washed and garnished the loaves with seeds and oats, then. placed them into the oven and reduced the temperature to 350. My loaves took closer to 50 minutes to bake, but I suspect that is due to the dough temperature from being refrigerated.
The result was amazing – great oven spring, beautiful color and excellent texture, plus fantastic flavor. Although my method seems complicated, I really only added a few minutes to the preparation and several hours to the development of the dough – very little hands-on attention was required.
Two of my friends have already requested that I share your wonderful recipe with them. Thanks so much!
Perfect! I’m glad those swaps worked out well. The perfect bread!
I’ve been wanting to try this for a while but I couldn’t be bothered kneading . Today I put it all in my bread machine and went for it. This has to be the best loaf I’ve had come out of that machine. It was amazing.
Perfect! I’m glad it worked well in the bread machine 🙂
Hi there! Thank your for having vegan modifications! Would using a liquid fat source still work in this recipe? Thank you!
Hi! Yes it should be fine!
NOT a comment but a question.
Can this be made with regular white flour if bread flour not available?
I haven’t tested it but let me know if try it out with regular all purpose flour!
Hi! Just wondering If I Can put this in a Dutch oven instead of a loaf Pan.
I think so, yes!
Hi Monique,
I’d love to make this but I live in Australia and I’m confused about the measurements. Do you have the weight of each ingredient in grams or could you point me in the direction of a good website or chart that could help me? Thank you
Hi Steph! Unfortunately I don’t have measurements in in weight, so I’d suggest looking for an online conversion calculator. That would be your best bet!
Delicious bread. I use for sandwiches or toast. This is my favorite recipe. Comes out perfect every time
Perfect for sandwiches and toast 🙂 so happy you loved it!
I took a shot at this recipie, so heads up that any draw backs may just be my inexperence with breadmaking!
Easy to make, relatively small amount of work – not very long at all besides the waiting, which is expected.
I found it turned out quite bland, and I followed the recipie with the exception of trading instant for dry active yeast. Heat wave where I live right now, so it still rose up quite well.
I want to try again, with perhaps more honey, and more salt…or perhaps just salted butter and sunflower seeds instead of unsalted.
I also found it a touch dry, so I think I will add a touch more milk and/or add some water.
The texture was good, but I wish it had not been as crumbly…. again thinking more fluid would help with that. Crust was perfect… made the best sound when I squeezed it.
Definitely worth a try, but would suggest making a few personalized tweeks to suit your tastes.
Feel free to add salted butter and/or a touch more salt to boost the flavor! I might also suggest reducing your baking time a bit if you found it dry (or if the outside looked too dark at all). Otherwise a bit more milk should be fine. Glad you enjoyed regardless!
I love your directions and they make sense to me. I am anxious to try this, but a tad confused that you suggest the importance of weighing the flour with a scale for accuracy–but then your recipe does NOT have a weight for the flour quantity, only a volume amount. Maybe you forgot to offer a weight suggestion, and I’m wondering if you can revise that part of the recipe? Also, if I may educate you-plastic does tremendous harm to our environment. It stays on the planet forever, and contributes to global warming and destruction of birds and marine life. It’s everywhere. Microplastics is found in our tap water (even more in bottled water), salt, food, beer. We are choking on it. Instead of directing people to wrap in plastic wrap and plastic bags, how about suggesting covering the dough the way our grandmothers did–with a damp towel. Afterwards, wrap bread in foil or wax impregnated food wraps. You have the power to make our world better, with such a lovely recipe and explanation, I have a feeling you’d like to make the world a better place, as well. I’m hoping so. Thanks.
Hi! Weighing it is the most accurate, but I do mention that I typically measure it with cups and it still works out just fine 🙂 and thank you for the tip – always doing my best!
Is it possible to make this without the bread flour? I wanted to try this today but don’t have any on hand. Thanks so much!
I haven’t tried it yet, but feel free to try all purpose and let me know how it turns out!
Wish i didnt have to scroll through Pages and pages to get to the recipe. . Think the lovely helpful hints could come later ot at least a link at the beginning that goes directly to the recipe.
Feel free to click the “Jump to Recipe” button right under the first picture at the top of the page 🙂
I don’t know why my bread not proper cook from inside….
Sorry to hear that! I wish I could troubleshoot for you. Did you follow the ingredients and instructions exactly? The videos might also help 🙂
During the current COVID pandemic I decided to make my own bread. I tried other recipes but this one was the best I’ve ever made. It turned out light and fluffy and delicious. I’ve decided to keep making this bread instead of buying at the store. I’m totally in love.
I do have a bread maker so I throw all the ingredients in it on the dough setting and let it do the first rise then I put in in my bread pan to rise the second time then bake in my convection oven. Relish indeed.
Amazing! So happy to hear that!
I am always on the hunt for good bread recipes. We live full time in our RV and I have a convection oven which I made this bread in. This sandwich bread recipe had easy to follow directions and turned out perfectly! The only thing I changed was I added 1 TBSP chia seeds rather than flaxseed meal. A lot of the topping also fell off when I took the bread out of the pan, so next time I will put some of the egg wash ON TOP of the toppings as well as underneath. THANK YOU so very much for this awesome recipe. Sharon Hinton
Amazing! So happy you loved it!
I’ve been baking bread for a couple of years now n this is by far the best result I have got! It’s really made my day. Thank you so very much 😍
Sorry, forgot to rate it. Absolutely 5 stars😍
Amazing! So happy to hear that 🙂
I’ve made this a few times, a while back I was making it with some sprouted spelt flour I had and it was wonderful, but this time I had (I think it was KA) whole wheat flour. I left out the sunflower seeds because my husband doesn’t like them and then I screwed up in my time management and threw it in the fridge as I had to run off to an appointment after it had risen about an hour. When I came home I took it out and waited until it rose above the loaf pan I waited and waited and waited and finally, after several more hours and it not having risen anymore from where I took it out of the fridge I decided to bake it. It came out so good! I always marvel at how good this is! I think I was just using a bigger loaf pan. Anyway, yum!
I’m glad it worked out regardless! Let me know if you give it a try with a smaller loaf pan and if that changes at all 🙂
THIS RECIPE IS DELICIOUS!!! Oh my goodness! I have been looking for a recipe similar to a bread I used to get at the Farmers market, and I have finally found it. Thank you! Everything is perfect about this bread, and I will make it many times in the future. It’s also simple especially since I let my mixer knead the dough!
Amazing! So happy you found this one and loved it!
This bread is amazing!! Until now, I had stayed with simple no knead 4 ingredient breads, other than branching out with white burger buns. But I really wanted to make something healthier. I looked at so many recipes but this one seemed just right. I’m amazed that this worked so well on my first try. I followed the instructions to a T, other than I didn’t have poppy seeds so I used whole flax seeds and pumpkin seeds. It’s soft, tasty and looks perfect. My new go-to bread recipe.
Amazing! So happy you found this one. It’s my go-to!
My first was quick to react. But for some reason, my 2nd would not rise above the loaf pan and started to crack or split on top.
Check out this article on the cracking of bread. hopefully it helps you troubleshoot a bit!
I just sliced into my loaf which I baked yesterday evening – it’s delicious!!! The only things I did differently out of necessity/availability: Subbed ground chia seeds for flax; subbed hemp seeds for poppy, I also used olive oil instead of butter, and I kneaded it on an unfloured surface. I’m pretty new to bread making, especially with whole wheat/multigrains. I wasn’t sure how my loaf would turn out as when i was kneading it the dough seemed quite tough. While my loaf is a little dense compared to the mostly white bread flour loaves I’ve been baking, it is deliciously tender and moist. Thank you – I will definitely be making this again, probably next week!!
I’m glad those swaps worked out well! Making bread definitely gets easier and better the more you do it 🙂 glad you enjoyed this one!
This makes a delicious, soft, flavorful loaf! Mine fell after the second rise so perhaps I’ll try active rather than rapid rise yeast–or not let is rise so long as my poor yeast just gave out.
Along with the sunflower seeds and oats, I added some toasted pumpkin seeds and walnuts. The seed blend I used was chia, flax and hemp.
I will make this again!
Sorry to hear that it fell! Let me know if you give it another try 🙂 glad you enjoyed regardless!
This bread is beloved in our house!! No subs, it’s perfect the way it is. Sometimes doesn’t rise as high as the picture, but it does get above the lip. I make 2 loaves at a time because it disappears so fast! Even the kids love it.
So happy to hear that! It’s my go-to 🙂
I love this bread; although it tastes rather salty. Can I use olive oil instead of butter? Can I cut the salt in 1/2? How much table salt SHOULD I be using? My seeds are all unsalted…. I need help…
Feel free to use less salt, we find that this amount is perfect though!
I came out perfect! Thank you for the wonderful recipe.
Absolutely! Glad you enjoyed 🙂
This bread Is so delicious! It turned out perfect. I made some for my co workers with home made butter and they loved it.
Love it! So happy to hear that 🙂
Made this yesterday along with the spinach and goat cheese quiche and just omgggg. So. Goood. I used my kitchen aid dough mixer and it helped things go more smoothly, but this recipe is very straightforward and easy to follow. I even used tahini sunflower seeds in honor of the tahini queenie! I make at least 2 or more of your recipes every week, but am not great at remembering to leave commentsZ Thanks for helping me keep healthy, yummy food on the table!!
Amazing! Thanks so much for your note, Adriana 🙂 Glad you loved this one!
Hi, can i subs the whole wheat flour with GF Cassava flour?
Hi! Unfortunately no, this bread needs the proper gluten to rise well.
Great recipe, very easy, I even skipped using my kitchen aid ! The dough was soft and easy to work with, I look forward to trying more of your recipes 👍
Perfect! My absolute favorite bread recipe. Hope you find more recipes here that you love!
I plan to make this today–it looks amazing. You may not realize that plastic is a horrible contributor to environmental degradation. Plastic film is #3 plastic–PVC. It cannot be recycled and it contains phthalates, which are endocrine and reproductive disruptors. IT SHOULD BE BANNED! Please, do NOT place plastic film over your bowl while waiting for the dough to rise. Use a damp towel, like our grandmothers did–it’s so much smarter and healthier. I beg people to please stop using plastic film (and single use plastic in general)–there are so many safer options for your health and the health of the environment.
Thank you for your note! We’re always looking to change and adapt for the better. Hope you love this bread!
I have made this about five times in the last month and it always turns out perfect! One time I even forgot the dang seeds so it was just oat bread and it was STILL delicious!! Make this, you won’t regret it!
To Tip I found,
1. Since using whole wheat flower , I found it was very dry, so I added 1/2 Cup of Milk and then it was too Moist. I then found out that to get whole wheat flower to get the moisture you have to leave the Batter in the mixing pan for 45 Minutes to get the Whole Wheat flower to drink the liquid .
2 to Prevent the the bread from sticking to the Baking pan oil it all the way to the top edges , also Flower in the Baking pan helps
Great tip with the oil! The combo of whole wheat flour and bread flour in this recipe shouldn’t be too dry as bread flour is very fluffy 🙂
Haven’t made this yet, just wondering if it can be doubled?
Yes I think so!
Could you post the weights of the ingredients. I always weigh and it really pays off.
Officially my new favorite bread recipe! I made this today and the loaf turned out so nice, great crumb, and rich flavor. I usually do not use dairy when I bake bread, but it really does add a richness. All the flax, seeds, and whole wheat flour keep it healthier and tastier than store-bought breads too. Thank you!
So happy to hear that! One of my favs 🙂
Mine came out soooo dense even though I followed the recipe to a T
sounds like it didn’t rise long enough! Did you use the flours called for in the recipe?
Hi – Is there a rendition to this recipe if I want to make these into rolls instead of a loaf?
I haven’t made them as rolls, but you could definitely give it a shot!
I’m trying to cut white flour from my diet can I use just the whole wheat
I wouldn’t recommend it, sorry! All whole wheat flour will make the bread too dense.
Love this bread recipe! We have made this numerous times since I discovered your site and no longer need to buy bread at the store. I’ve added pumpkin seeds, both white and black sesame seeds – it has all turned out great. Thank you!
So happy to hear that!!
I love this bread, but not being a professional baker, I’m not sure how long and at what speed to knead the bread in my Kitchenaid mixer. Please let me know. Thanks!
For 10 minutes on low 🙂
This is a fantastic recipe. I’ve made it weekly for a while and I love it. I have made a few minor changes, just to add a few extra healthy ingredients. I use closer to a 50/50 whole wheat and bread flour, it may be a little more dense but not a lot more. I made the changes to the flour ratio gradually, 1/4 cup at a time (I’ve made this bread many times), and I’m happy with the texture with this ratio. I also add a LOT more flax meal and seeds, i find the extra meal and seeds makes up for any extra flour added while kneading (I use a stand mixer to knead). I usually use 1/3 cup of flax seed meal, 1/4 cup of flax seeds, 1/4 cup each of pumpkin, sun flower, sesame, and poppy seeds to the dough itself. It turns out great.
I LOVE this recipe, thanks for sharing it!
I forgot to mention that I use whole wheat bread flour in this recipe (50/50 regular bread flour an WWbread flour),
I forgot to mention that I use whole wheat bread flour and regular bread flour(50/50), not regular WW flour.
Perfect! I’m glad those adjustments work out well 🙂 one of my favorites, too!
This is incredibly delicious. It was so quick and simple to make and has a fantastic flavor. It will definitely be a staple in our house.
So glad you loved it!
Hello, I tried your recipie but I had a problem. My bread felt down in the oven and I dont know why?
Everything looked exactly like yours before that.
Hablo español, sorry if my english is not good enough.
Oh no, so sorry to hear that! Most of the time bread falls when it has been overproofed, meaning the yeast has expanded as much as possible and your dough can no longer rise anymore. Maybe try rising the dough for slightly less time?
Just made this for the first time and it is delicious! Definitely worth the 2 hour wait before you can cut into it! I used buckwheat flour instead of whole wheat because it’s what I had and it worked perfectly. I also subbed poppyseed for pumpkin seeds and added 1 tbsp of whole flaxseeds.
I’m glad that worked out well! One of my favs 🙂
I got a kitchenaid stand mixer for Christmas and have been trying bread recipes. I wanted an easy healthy bread recipe to make, and this is a winner! I double the recipe and it makes two big loaves. They are soft and tasty. The only problem is I have teenage boys and I can’t make enough of it!
Amazing! So glad it was a hit 🙂
I love the look of this recipe, but I only have active dry yeast. Do you know how much longer the bread will need to rise?
That should work, it should rise until doubled in size approximately 1- 1.5 hours.
I attempted to make this bread and followed the instructions exact… dough has zero elasticity. I hand kneaded and used stand mixer for well over 15-minutes. I have been baking bread for about two years now and this is the first time the gluten has not developed at all. I tried adding more liquid, but that didn’t work either… dough is going in the garbage.
So sorry you had an issue, but it sounds like the bread was way over kneaded or perhaps your yeast wasn’t activated properly. This bread has worked for so many, so I encourage you to try again!
I have whole flaxseeds on hand but not flaxseed meal. I’ve used whole flaxseeds in various bread recipes & it works fine. Is there a reason why your recipe calls for the flaxseed meal instead of whole flaxseeds?
Yes, the flaxseed meal helps to absorb some moisture, regular whole flaxseeds will not do this.
Help please! I’ve tried this recipe twice, both times following the kneeding and proofing times, and each time as soon as it’s 1inch above the pan when I go to remove the plastic wrap, the loaf falls flat. What am I missing? The bread itself tastes ok but isn’t what I’d call ideal sandwich size since it’s only 2 inches high. Any feedback would be great!
Hmm it sounds like perhaps the dough was risen for too long, causing it to overproof and collapse. Try shortening the rising time next time!
This was great! The whole family loved it! I followed the recipe as is! As usual, AK recipe delivered as promised!
Question: Do you think softened coconut oil would work well instead of butter? Trying to cut back on dairy. I’ll be using the almond milk instead as well. 🤗
I think so, but I might recommend a vegan butter instead. let me know if you give it a try!
Hi, this recipe looks great! I was wondering if I can use olive oil or avocado oil instead of the melted butter?
I think so, but I might recommend a vegan butter instead. let me know if you give it a try!
Easy and delicious
Glad you enjoyed!
This was a pretty tasty bread! I made it on a snowday morning, and my family was able to enjoy it by lunch. Mine did not turn out as fluffy as in the pictures, but perhaps my yeast was not fresh enough. If you are not a fan of the taste of poppy seeds, you can cut back on them, but I certainly enjoyed it. Not a bad loaf.
Glad you enjoyed!
It’s my first time to try this recipe- everything went well; except, I realized after the second proofing I forgot to add the salt. Is the the flavor ruined? Thanks so much
Hi! It should still be okay – let me know how it turned out!
Any advice as to why the bread came out crumbly? Over or undwr kneaded? Tasted amazing!
Hmmm did you follow the recipe as instructed and measure your flour properly (not packing the flour)? Sounds like it could have been a measurement issue!
I don’t know what I’m doing wrong. My bread rises well but sinks in the oven. Only baked well once out of 8 times. I also noticed that the recipe says 1/2 cup of oats before clicking visit but when I jump to recipe it says 1/3 cup of oats. Could this be the problem and what is the right quantity.
The reason for this is that the yeast in the bread has been overproofed. Try proofing for slightly less time before baking next time! The difference in the oats won’t make a difference here.
I have been making this delicious bread since the beginning g of the pandemic. It normally turns out amazing but lately it has been rising and developing air bubbles on the top then it just collapses when I bake it. What am I doing different to make this happen? Or what could be the cause ?
So strange! It sounds like the yeast in the bread has been overproofed. Try proofing for slightly less time before baking next time!
Great bread! Next time I’d probably add in two teaspoons of salt instead of just the one, I just love salt, haha. Anyhow, fantastic recipe. Thank you!
Perfect! Glad you enjoyed 🙂
Hi, Monique
I would like to make this Soft Speedy Healthy Sandwich Bread but do u have the ingredients in grams?
Thanks 🙂
Hi! Unfortunately I don’t have them in grams – I’d suggest using an online conversion calculator 🙂
Absolutely love this recipe! I used all purpose flour instead of bread flour because it’s all I had available. My bread was a little more crumbly than I think it should have been? Any advice for how to make it hold better?
Update: I made the bread again the exact same war as last time but I waited longer before I cut into it this time. About 2.5-3 hours and it’s no longer crumbling like it was yesterday!
I’m glad that worked out better!!
I just made my second loaf in a week. It is our new favorite sandwich bread! I still love a sourdough whole wheat sandwich bread I’ve been making for a few months but this one is amazing. And it takes WAY LESS time to make than the sourdough. I love all the seeds and oats. I use a 9×5 loaf pan and it’s perfect. I do add a couple more tablespoons of whole wheat flour while it’s kneading but other than that, no changes. Thanks for such a yummy recipe!
so glad you enjoyed!!
I was wondering would it work if I used active dry yeast for the recipe? 😊
Hi, Carolina! Yes, you can use active dry, it will just take longer to rise 🙂
I love this recipe an have successfully made it numerous times. Everyone I share it with proclaims it the best they have ever eaten. Thank you. I do have a Zojurushi bread machine that I successfully make this bread in as well. The texture is not quite as dense, but for the ease of the machine, it is not a base trade off. In the machine, I put all wet ingredients on the bottom with the salt. All dry ingredients mixed together next with the yeast on top.
That’s amazing, I’m so happy that you’re loving it!! Great to know that it works well in the bread maker, too 🙂
Absolutely delicious! Can’t stop eating it! I didn’t have flaxseed meal at home so substituted it with oat fibre and it came out perfect!! Thank you
Yay! I’m so happy you enjoyed this one, Jacqueline! Glad to hear the oat fiber worked well, too 🙂
This bread was so easy to make and so delicious! My husband and our housemate also thought it was delicious! I don’t think I’ll ever buy store bread again! Thank you for the recipe!
Oh, excellent!! I’m so glad it was easy and that you guys are loving it, Rebecca 🙂
This made an excellent loaf of bread and was easy to manage for my novice bread baking skills. I used all whole wheat bread flour that I get fresh milled from the grower. I left out all the seeds because I just didn’t have any! Next time I make it, I might add a little more salt. Thanks for a great recipe.
So great to use fresh milled flour in here! And I’m so happy you loved it 🙂
Can this recipe be adapted for a bread maker please.
I haven’t tried it but let me know if you do! A few people in previous comments^ said they did it with success 🙂
First time making bread and it came out delicious! Thanks for the recipe, I will be making this again.
Yay!! So happy it came out well, Lauren! 🙂
Tried making this bread and it was really good! I used raw sugar instead of honey and had to add a little more liquid
Glad it turned out well!
I absolutely LOVE this recipe. It always turns out wonderful. I have even added a tablespoon of Chia seeds. It was so yummy. Great for a summer cucumber sandwich!
So happy to hear that! Great call on the chia seeds. And ooh I want a cucumber sandwich right now!!
This was the first time I’ve ever made homemade bread. I used all of the listed ingredients- the only modification I did was opted not to put oats into the dough itself. Overall, there is a nice texture. Soft and moist on the inside and a tougher crust. My only complaint was the taste. This isn’t an overly flavorful loaf. Was slightly unimpressed with the taste. Very plain.
I’m glad the texture turned out well! Sorry you didn’t love the taste. It definitely has a simpler flavor that works well as a base for more flavorful sandwich fillings.
This bread turned out great and the recipe is easy to use/follow. I needed to make a non- dairy loaf, so I did substitute with non-sweetened almond milk and coconut oil for the milk and butter. It worked great, tastes great.
One comment though… I was struggling with the listed loaf pan size. I never know with bread pan size if they’re measured at the bottom or at the top of the pan. It makes quite a difference. So, after the first rise, I put the dough in my smaller size pan, about 8.25×4.25 measured at the top. It was obviously too small, as the dough was almost over the top at that point, so I put it in a pan that measured 8×4 in the bottom. It was perfect. Baked up in exactly 35minutes.
Oh, also, an instructional video is mentioned in the recipe, I could not find it. Is it no longer available, or?
Thank you
Glad it worked well! For measuring the pan, measure from the top edges but measure from the inside edge to the inside edge so that you don’t include the thickness of the pan in the measurement. Glad to hear the second pan worked well. And here’s the video!
Hi, thanks for the reply and video link. The reason I wanted to see the video was with the hope it would show the dough being put in the pan to show the comparative size before it started rising, which it did.
As I initially wrote, I struggled with the pan size because I didn’t know if bread pans were measured at the top or bottom. Having slanted sides, the measurements are quite different from top to bottom. So, using the pans that measured 8×4 at the bottom (inside of course) was perfect. Now I know 😊
Thank you.
Glad that was helpful and that you figured it out! 🙂
Hi. My dough was not as sticky and stretchy after adding the dry ingredients. How much more liquid can I add next time to get it right?
I do like the toast receipt and will definitely try it very soon!
I’m looking to try this for myself and my kiddos but we have some sensory issues with seeds. I’m wondering if anyone has tried grinding the seeds down before adding them into the mixture? I’d leave them out all together but I’d like to keep their overall flavor value.
I haven’t but I think that’s a great idea! Let me know if you try it 🙂
Hi, I really enjoy your whole wheat bread recipe. I have tried to make it a few times but I seem to run into an issue where the bread deflates in the oven. This probably means I over proofed it. I think it is partially due to me using a 9×5 bread pan. When I wait for the loaf to get 1 inch above the pan I think it has gone too far. Do you have any recommendations for how to modify the recipe so that it will rise one inch above my 9×5 pan without over proofing?
Hi! I always use a smaller 8×4″ pan, so if you’re waiting for the dough to rise above the rim of your larger loaf pan, it sounds like you’ve proofed it too long. I’d recommend using a smaller pan or not proofing it so long!
This is a great recipe. I was looking for a healthy bread using flax seeds. It came together nicely. It’s a delicious bread. Love having the different seeds. Makes wonderful sandwiches.
So happy you tried and enjoyed it, Louise! Thanks for leaving a review 🙂
We tried it and love it. Thank you for giving us this receipe.
So happy you did!
This is a wonderful recipe! The bread came out perfect- ready at exactly 40 minutes (temping right at 191° internally). The directions were very clear and easy to follow. I found this recipe while specifically searching for a seedy sandwich bread, and this one completely hits the mark. Absolutely perfect toasted with some Earth Balance, thinly sliced radishes, and a sprinkle of kosher salt. The only thing I need to figure out now is how long this will keep on the countertop while wrapped in plastic and also how to slice them evenly. Things got a little wonky, but that’s totally my bad. Thanks for this recipe! It will definitely be a staple in my house now.
I’m so happy you’re loving this recipe, Aero! Thank you! That butter/radish toast sounds INCREDIBLE. How long it’ll keep on the counter definitely depends on the humidity in your home; feel free to store it in the freezer (instructions above) to make it last longer 🙂
I have made this loaf 3 times. The first time I did not have all the ingredients, the 2nd time I did,
The 2nd loaf was a little dryer than I thought it should be when I was kneading it. It turned out fine but slightly dry. Yesterday I decided to take the recipe and make it in my bread machine and it turned out better than doing it the old fashion way of kneading it. I did change two small items. Since the beaten egg was less than half used I put about 1/2 of the beaten egg in the mix. Since they said to use 1 tablespoon of oil while proofing, I just added about a teaspoon of olive oil to the original mix. Because my wife liked the traditional loaf, I just made the dough in the machine and then rolled it out and put it in a pan. The dough was very buoyant and alive. We have a bread proof setting on our oven and that sped up the whole process up. It rose a little higher than it should but not by much. We like the flavor and know it is healthy. I used the convection oven setting 350 degree for 35 min. Waited 10 min. to cool and when I took it out of the pan it was not as crisp on the bottom as I would have wanted. The inside seemed done as well as the top. was nice and crisp. Do you think I should do anything different to get a crisper bottom crust? Thanks for the recipe.
Thanks so much for sharing all of this, Donald! I haven’t tried making this in a bread machine so I can’t really say what to change to get a crisper bottom crust, sorry! You might want to Google that or look on your bread maker’s website for any tips 🙂
Suggestions for making this in a Bread Machine?
I forgot to leave a rating with my comment. Definitely worh 10 stsrs if I could!
Aw thank you so much! I’m SO happy it worked well in your bread machine and that you loved this one 🙂 Really appreciate the review!
See my comment today on making it in a bread machine. Any questions, just ask.
I haven’t personally tried it so I can’t be sure, sorry! A bunch of commenters have, though, so you can do a ctrl+F/command+F for “machine” to see what others have done!
You are not kidding … The Best Healthy Soft Seedy Sandwich Bread is the perfect description for this bread. I have been looking for ages for a recipe that didn’t use the 7 or 12 grain cereal mix as I don’t like some of the grains used in those mixes; it’s nice to have control of the seeds or grains you put in. The only change I made to your recipe was that I crushed the sunflower seeds (my husband doesn’t like whole seeds) and I replaced some of the poppy seeds with chia. This is such a wonderful tasting loaf with the perfect texture. Thank you so much for the recipe!! Cheers
I’m so happy you found this one and loved it, Cathy! Thanks so much for leaving a review 🙂
This recipe is a keeper! I made it in my bread maker, and it turned out awesome! I put all the wet ingredients in first, then the flour, salt, etc adding the bread machine yeast last. I used all purpose organic white flour as i didnt have bread flour. The consistency was amazing and my bread machine did all the work. I set it on basic loaf. It didn’t rise as high as an all white loaf, so no worries of it over flowing. I forgot to add the oats with the dry ingredients, so next time it will be even better. I didnt add the oats on top either, only because i wasn’t sure when to add them to the breadmaker.
Could this recipe be made in a bread machine? It looks delicious.
I just saw the other bread machine comments sorry!
No prob, glad you found them!
This was the first time I tried to bake a loaf of bread tho I tried the cinnamon roll once which was a success too. But I have to say that this one made me soooooo thrilled. I followed the instructions fully tho the time of rising was a bit longer than stated bc of the cool weather here, The bread tuned out so flavourful and fluffy, and the nutty taste was what I like the most. Monique, I can’t thank you enough for giving me the courage to bake more bread which I found a bit intimidating before. Love you 😍
Aw thank you so much, Connie! ❤️ That makes me so happy. Glad it turned out perfect!
Wow! What a nice loaf this is! It’s so soft and flavorful, plus a very very quick riser! I doubled the recipe, but not the yeast amount, and it still rose very fast.
Thanks so much, Laura 🙂 Happy that worked well!
sure would be nice if your bread recipes were posted with gram weights vs cups, probably try more of them–too used to using a scale to bake
thanks
Sorry, I don’t personally measure in grams so I can’t provide accurate measurements. Hoping to be able to do that in the future! For now, I’d recommend googling an online conversion calculator.
I came across this recipe while searching for a multigrain homemade bread recipe. Thankfully, I had all the ingredients at home. That’s one thing I love about this recipe. Additionally, this recipe was easy to follow and the bread came out soft and delicious. I will make my bread this way from now on. Thank you for sharing!
Oh! Just one thing… I found that the yeast was a lot for one loaf. So I doubled the other ingredients but kept the same amount of yeast, and used about half cup more water. I was able to get one 10″x3″ and one 8″x3″ loaf. They both proofed about 2″ above the pan. So the yield was still good.
Made this using an Ankarsrum mixer. Turned out perfectly. I hydrated the dough a little more (live in a very dry climate) but otherwise followed recipe exactly. Delicious!
I’m so glad it turned out amazing! Thanks for the review, Linda 🙂
Hi Monique,
Your recipe for the sandwich bread was absolutely delicious. But I nearly ruined it, because the recipe says 190 degrees Fahrenheit but I think it should be centigrade. I convert Fahrenheit to centigrade which it worked out to be 79 degrees centigrade for 40 minutes and didn’t even cook the bread, so I turned my oven to 190 centigrade which cooked the bread perfectly. Could you please confirm.
I’m from New Zealand and most our ovens are in centigrade setting.
Thanks
Watson Crichtons
Delicious bread. Thank you so much Monique.
Please check the cooking temperature. I think it should be 190 centigrade and not Fahrenheit.
Hi, Watson! Sorry for any confusion; the instructions say to preheat the oven to 350ºF and cook the bread to an internal temperature of 190ªF. You’re right, 190ªF would be way too cold to cook the bread! 🙂
Made this today and followed it as closely as I could. It was absolutely perfect!!!
I’m so happy it came out perfectly!!
Baked this bread and it was delicious. I’ve been making bread for years and have found one foolproof way to let the dough rise. I heat a cup of water in the microwave until it boils then leave it in there then I add the bowl with the dough. No need to cover it The moisture will make the dough rise usually faster than without the steam. My first rise in this recipe took 45 min. then I brought the water back to boil and the second took30/min.
Such an amazing tip — thanks for sharing!! So glad to hear you enjoyed this recipe 🙂
If this is as yummy as your Best Healthy Banana Bread we will not have to go buy bread! I’m saving for a home so I love being able to make bread to feed my family.
I’m so glad that you loved it, Cherylle — thank you!
Hello, can I ask for the recipe, in grams, please! 🙂
So sorry, I don’t weigh my ingredients so I don’t have the measurements in grams. I’d recommend googling conversions 🙂
Hey! Love the recipe but have a quick question. Is the 149 calories for one slice of bread or two?
1 slice! Based on 15 slices in the loaf 🙂
Can this recipe be made in a 9x4x4pullman pan? Thank you
Hello! Sorry for the delay! The loaf will be a little less tall and it might need slightly less time in the oven, but it should work!
Can ground flaxseed be used instead of flaxseed meal?
Yes, they’re the same! 🙂
Do you think I could use olive oil in place of the butter?
Yes, that should be fine!
Hi! I only have quick cook oats instead of old fashioned oats, do you think there will be a noticeable difference?
Hi! I haven’t tested these with quick oats, so I’m not totally sure how it would turn out. I’d stick to the recipe if possible!
this bread is delightful and something I make all the time. it’s become one of the staple breads that i always have on hand. excellent in sandwiches and alongside soup with a pad of butter 🙂 couldn’t recommend it enough
Thank you so much! I’m SO glad you love it 🙂
This sounds delicious! Will it work if i leave out the sunflower, sesame, and poppy seeds?
Yes, it will still turn out! Let me know how it goes!
Can this recipe be baked as a free form loaf instead of a pan?
Delicious and filling! My kids ages 7 and 3 who are always asking me to make basic white bread have turned to asking for this every morning! Thank you for another delicious recipe I feel good feeding my family!
Ahh this is amazing! So glad you are all enjoying this recipe ❤️
Just wondering if this bread is healthier than sour dough bread.
Was there a video of this recipe on this page..???? I couldn’t find one…
Yes, it is at the top of the page.
First time making bread, it is delicious! I made it vegan and skipped the egg on top. I made no changes and followed instructions. I suppose it was always intimidating, I am so happy I found this recipe.
I made this bread and she loved it, it was so delicious and my family loved it! Thank you so much for this recipe!
I am in the process of making this bread now. How long does it keep on the counter?
Depending on the temperature/humidity in your house, it should last for about a week if wrapped properly.
How mich salt?
After trying so many other recipes, I first tried this bread recipe when I seen it about two years ago and have made it every week since. This is the best recipe for a healthy bread that has good texture, taste and freezes beautifully! Thank you so much for the recipe … love it!
Ah this is the best! Thank you so much, glad you’re loving this recipe. Appreciate your comment ❤️
I made this bread the other day and love it. It is so delicious. The process was long but worth it. I made it exactly according to the recipe. Unfortunately, I forgot to buy some fresh yeast so used some old stuff I had in the cupboard. Of course it didn’t rise enough and the bread is more dense than it should be but it is still delicious as it has such a good flavour. Will make it again soon with some fresh yeast. Thank you.
I made this recipe to make hamburger buns. My buns collapsed after the second rise and spread really wide. I suspect the dough needs more flour. I did use bread flour and followed measurements for ingredients faithfully. I will try again. They are delicious.
Just tried this recipe! It is so perfect – a really great sandwich loaf. I’ll never go back to store-bought again! 🙂
Yay! So excited to hear you are loving this recipe!
This recipe was awesome! Thank you so much for sharing. With rising food costs, I have been looking at being able to make more things at home and be more self-sufficient. I used things that I already had at home: sunflower and pumpkin seeds that I picked out of a seed and cranberry salad topper I already had, hemp hearts as I didn’t have flax on had, a seven grain cereal mix that is older and should be used up instead of oats, and I also switched the whole wheat and white flour ratios as I wanted a whole wheat/whole grain dense bread. It is absolutely amazing out of the oven (I couldn’t hold back and instantly sliced off a piece) and I luckily made some tuna salad to go with it while I was waiting for it to bake so I didn’t eat the whole loaf on its own. I will definitely be making more. Thanks again.
We followed the recipe with no changes and it came out exactly as pictured. This bread is DELICIOUS! It also looks beautiful. I happened to have the King Arthur artisan bread topping which was all of the seeds listed already combined, so that was a nice shortcut, although not cheaper I’m sure. I will definitely be making this recipe again.
Excellent! This is the best, I am SO glad you are loving this recipe and that it turned out great for you ❤️
This is the best whole grain recipe that I’ve ever tried. I followed the exact recipe & method plus incorporating 60gr mature sourdough starter and the result is crunchy seeds and good taste bread. Thank you for the great recipe ❤️
This is amazingly good bread!! Easy recipe to follow! I’m making it for the 2nd time and we will have it with dinner! Do try it!
This is amazingly good bread!! Easy recipe to follow! I’m making it for the 2nd time and we will have it with dinner! Do try it!
YUM! I am so excited to hear you are loving this bread ❤️
Was wondering if the ingredients can be put into a bread maker machine?
This is a easy recipe to follow and the bread is AMAZING !! So happy – Thank You
Welcome! SO glad you are loving this bread 🙂
Made it following directions exactly, except in 9 x 4 pan. Turned out great, definitely a keeper.
Perfect! Glad you enjoyed!
I tried this for 3rd time but the dough keeps going down/flat (not curvy on top) before I sprinkle the oats and seeds 🙁 Any tips on how to do it next time?
Hi! So strange – are you using quick rise yeast? If not, ensure that your yeast is active before continuing with the recipe.
Perfect bread! This is my new family recipe!
Aw thank you! So glad to hear!
Ok so I’ve been making this bread since the pandemic, but now when I make if I can’t get it to rise properly during the second rise time in the loaf pan. I’m thinking maybe I should only rise the dough once. What are your thoughts. I feel frustrated.
Hi Karen – So sorry this is happening. How old are the ingredients, specifically the dry ones (flour, flax meal, yeast)? It’s really important that all ingredients are fresh. Did you change the type of yeast that you’ve be using?
I have made this bread approximately 6 times. If it rises good the second time, it deflates in the oven. I’ve baked it before it gets too big, it’ll look great going in, then deflates. I don’t know what else to try.
Hi! There could be a number of things happening. There may be too much moisture in the dough, so if your dough seems particularly sticky try adding a tablespoon or two more flour. It could also be overproofing — so make sure once your dough has doubled in size to get baking. I would also test your oven temperature using an oven thermometer — if it’s a bit too warm it could be baking the outside of the bread more quickly when the inside isn’t done yet. I hope these help!
I was excited to try this bread because it looked so good. The dough is very wet – even after kneading for 10 minutes, but I trusted it. It rose beautifully and wasn’t as wet when I kneaded it the second time. Definitely watch during the second rising because my over flowed my pan – I’d recommend a larger pan – like a 9×5, but I baked it for 35 minutes which was enough time. I had a little trouble removing it from the pan so make sure you grease it really well. I’m looking forward to giving it a taste test after it has completely cooled. I did substitute pumpkin seeds for the sunflower seeds because that’s what I had on hand. It smells amazing – I hope it tastes just as good.
Hi Colleen – Thanks so much for your feedback, how long did you let is rise for? How did it taste? I hope it turned out great for you!
This bread has a delicious flavor and I’d like to make it again. I’d like to know if I can do something different so it doesn’t crumble so much when I slice it. It’s very fragile. Maybe I did something wrong?
Hi Ardith! It sounds like the dough may need to be kneaded a bit longer OR you may need to let the bread proof a bit longer in the loaf pan. Make sure the bread rises about 1 inch over the loaf pan before popping it in the oven. I hope that helps!
This is the 6th whole wheat sandwich bread recipe I’ve tested and it is far above the rest. The first time I baked it in my pullman loaf pan and didn’t use the poppy or sunflower seeds and it came out wonderful. I’m baking it again now for the second time and using the complete recipe as written except omitting the topping, I think it is flavorful either way and has great texture, soft but hardy enough for sandwiches.
AMAZING! So glad you’re loving this bread and it turns out great for you, Chelsea 1️⃣
My family and I LOVE this bread. I’ve been making it once a week for a couple of months now! My only issue is that when I use the egg wash, my bread deflates and bakes with a flat top. It is still delicious, but I’ve started omitting that step just to have a domed top. Am I doing something wrong? I’ve applied it super lightly with barely any pressure and I’ve used room temp egg…I just don’t know why it deflates. Amazing recipe tho – I’ll keep making it every week because my family devours it and so do I!
Hi! Huh, that’s so strange! I’m not sure why that could be happening, sorry! But I’m happy you love the recipe otherwise!
When you say bread Flour, is it white flour?
Bread flour is a specific type of flour, but it is typically white.
Hi I’ve been making this bread since the pandemic started. When I first made it, it turned out fabulous and rose so high and we loved it. Now all of a sudden after the first rise it doesn’t Levenshtein fully. It turned out flat. I follow the recipe to the letter. Not sure what’s happening. It’s very frustrating. We love this bread.
Hi Karen – Have you changed any of the ingredients or brands? Make sure your flour and baking powder is fresh!
A big hit in my house! I have the 2nd loaf in the oven as the 1st is almost gone and I only made it a few days ago. Kids inhaled this bread and keep asking for more! Made it exactly as per the recipe and turned out perfect!
I have made this bread few times now. It comes out great except a bit more dense than your pictures. It tastes delicious nevertheless but wondering if anyone else’s bread is turning out dense and what can I do to fix this?
Thanks
Great question! It could be a couple of things – make sure to knead your dough well for a full 10 minutes, and then you may need to let the dough proof longer. Make sure it really doubles in size during the first rise (a warm towel / environment should help!)
I have made this bread several times and each time the bread was spectacular! The flavor and texture is great! I didn’t have bread flour and used regular unbleached flour instead and all was fine. I highly recommend this recipe and as a matter of fact, I gotta go, I am going to make some now-YUMMY!! 😊
Perfect! So glad you love this one!
The first time I made this recipe it came out perfect. The next two times–horrible. I wish the ingredient list was in grams so I could weigh it, for consistency. It’s a pain having to convert it myself, but oh the things we do for some good bread.
I’ll try this recipe one more time after I spend the time to convert it and if it still turns out horrible I guess I’ll have to find another recipe. 🙁
Recipe Bloggers PSA: Please include grams so it makes it easier for your followers. <3 And, keep making great food. You're doing the lords work.
So sorry to hear that it didn’t turn out the next times! We’re working on a solution for the weighed ingredients that we hope to be able to roll out. Thanks for your patience!
What an easy, tasty loaf of bread! I omitted the sunflower, poppy and sesame seeds as I didn’t have them and used pumpkin seeds instead, To help with the rise, I turned my oven on to 150 degrees for maybe 10 minutes and then turned it off prior to putting the dough in the oven. The residual warmth seemed to be just enough to help the dough rise quickly. I will definitely make this again, thank you!!
Perfect! So glad you enjoyed!
Do you use roasted seeds with salt? I want to make this…it looks fantastic.
I just used raw seeds for the crunch, but you can absolutely feel free to use roasted salted sunflower seeds!
Thank you for sharing this recipe! I’ve made this several times, and it has been wonderful each time. Taste and texture are spot on. It also keeps well. I found it easiest to knead in mixer for 2-4 minutes. Easy to put together. Have substituted pumpkin seeds for sunflower seeds and chia for flax with no problems.
Amazing! Glad you love it!
Love love love this recipe!!! Followed it to a T except I used EVOO instead of butter and it came out great my first try. Thank you!!
Perfect! Glad you enjoyed!
I really wanted to make this bread today but I didn’t have all of the ingredients so I just substituted a few. I used chia seeds instead of poppyseeds and pumpkin seeds instead of sunflower seeds and it turned out great. Thank you for posting this recipe.
Perfect! Glad you enjoyed!
This bread was so easy to make. I didnt add the seeds since I didnt have any. I did add chia seeds instead of pippy seeds.
My whole fsmily loved it. It is delicious. I will not be buying store bought bread any more. Thank you for this amazing recipe.
Perfect! So glad you found this one!
Hi, I”m brand new to your website. The recipes look fabulous! I”ve purchased all the ingredients for your Best Healthy Soft Seedy Sandwich Bread and can’t wait to make it!!! It sounds as tho it’s right up my alley! Can I add in finely chopped walnuts to your recipe? One other question, why are there no comments or reviews on any of your other recipes I’ve looked at so far? Most sites are full of them!
OK, Thank you for both your time and the recipe!
Michelle
Hi Michelle! I think walnuts would be great in here 🙂 To see all of the comments you just have to click “Show Comments” at the bottom!
I was so nervous/intimidated to attempt this bread; it is SO GOOD! I do not have a stand mixer, which still turned out better than I expected. Husband and kid approved! Great texture, simple ingredients, and a very easy-to-follow and manageale recipe!
Amazing! So happy you gave it a try!
Easy to make and tastes great! I’ve made this recipe three times so far and think it’ll become a weekly staple. I swapped out sunflower seeds for chia seeds (wanted a smoother texture without crunch) in my third attempt at this recipe and I liked it even better. I also upped the oats to 1/2 cup and added an extra tablespoon of milk as the batter was a bit dry with this addition of oats. Love that it’s versatile and fun to play around with – thanks for the recipe!
Amazing! So happy to hear it’s a staple 🙂
hi monique, was just wondering whether i could use oil instead of butter or would it be possible to go fat free and sub with something else? thanx in advance.
Hi! Oil should work fine!
This is by far my favorite everyday bread recipe to make for my family. It actually inspired me to make bread at home regularly rather than buy it at the store, because it’s just that easy.
So happy to hear that!
This came out just beautiful! I wish I could attach a photo. I subbed wheat flour for almond flour and it worked perfectly. The smell of this bread is heavenly and I can’t wait to share it with my friends! It took me the full 40 minutes to reach 190F. Thank you for this incredible recipe!
This came out just beautiful! I wish I could attach a photo. I subbed wheat flour for almond flour and it worked perfectly. The smell of this bread is heavenly and I can’t wait to share it with my friends! It took me the full 40 minutes to reach 190F. Thank you for this incredible recipe!
I’m glad that worked out well!
Any high altitude adjustments?
Hi! I’m not 100% sure as I haven’t done much baking at high altitude. Check out this resource for some potential tips!
I haven’t made this bread yet and it’s not high on my list to try. This is because of the flax seed in it. What few peoples realize is that flax seed lowers testosterone which is particularly bad for men. It may also increase cortisol which to much of has very serious health problems. In my case not knowing I had this problem let my muscles to atrophy and now I need a walker to get around. I am working on recovering from this. This is only one of the many problems from cortisol. If I do get around to making this bread, flax seed will not be in it. I definitely recommend that if you have any males in your family, avoid flax seed.
This has to be my FAVOURITE bread recipe! And I have tried a HECK of a lot of bread recipes… I also don’t leave reviews but here I am because I love this bread recipe so much. So thank you for making this amazing recipe my whole family of 7 love it even the fussy one
The best! Thanks so much for your note!
would it be possible to have the recipe in metric system ?
Thanks
Hi! We’re manually adding ingredient weights to all of our baking recipes 🙂 Thanks for your patience – they’ll be rolling out as quickly as possible!
You advise to weigh the ingredients (which I agree is standard when baking bread), but I wasn’t able to find weights in your recipe. Could you please advise where I can find this?
Hi! We’re manually making our way through our baking recipes to add weights to them — thanks for your patience!
Delicious! My family loved this recipe. Great rise. The sunflower seeds give a perfect texture.
The best!! Glad you all love it 🙂
Hi, Monique! This bread looks absolutely amazing! I would like to ask you if I could add chia seeds in the dough too. Thank you for all those AMAZINGLY DELICIOUS but still nutritious recipes!!!
Hi! I haven’t tried it! I think it may work but I’m afraid the chia seeds might change the texture because they expand so much when they touch wet ingredients. Let me know if you give it a try!
Hi there. I have tried to make this bread a couple of times now but once it’s baked it is still “stodgy” in the middle. Any suggestions as to why this is happening? Appreciate your time. Sarah
I was going to make the sodium content is missing from the nutritional information
Hi! I don’t include sodium amounts because they can really vary depending on the brands and “salt to taste” people add to the recipe. Feel free to reduce the salt as needed!
First time trying
Smells amazing but didn’t rise well
What I’d do wrong?
I used plain 00 bread flour no whole meal
Hmm did you use instant yeast or active dry yeast? And was it by chance expired?
I’ve never left a comment on a food blog before, but this deserves it. This is THE BEST sandwich bread I’ve ever made. I made a loaf last night to use for grilled cheese sandwiches and tomato soup. My whole family requested I make another loaf today. So so good! We swapped milk for water and sunflower seeds for chia seeds to work with what I already had on hand and it turned out perfect! Thank you so much!
One of my all-time favs, too! Thanks so much for your comment – glad you loved it!!
I want to make this recipe SOOOOO badly, but I can’t eat flaxseed meal due to an allergy to it. You said not to leave it out…..so I’m nervous about making the recipe without it. Do you have a good substitute…an egg perhaps? More flour? Any suggestions or should I just skip this recipe. 🙁 Thanks for your help!
Hi! I’ve seen a note that someone added 1 tablespoon of chia seeds instead, otherwise I *think* you could get away with swapping the amount for more flour. Let me know if you give it a try!
Delicious! I followed the recipe exactly, and it came out perf! This is my second bread recipe in a week. The first was horrible, my salt-crazed 6yr old even thought it was too salty! Made this loaf, whole family loved it. I think I found my store bought alternative! Thank you.
So happy you found this one!!
Hello, I have tried this recipe twice now and my dough seems to turn out tough and dry. I follow this recipe exactly. I really want this to turn out right because this bread is exactly what I have been looking for. Any tips or suggestions for me?
So strange! It sounds like there could be too much of a dry ingredient. Are you making sure to use the spoon-and-level method when measuring the flour?
Hi I would love to try this bread with sourdough starter. Can you please advise how much starter would be required?
Hi! I’ve never tried it with a sourdough starter so I’m not sure how much or what the instructions would be. Sorry!
Would be nice to have this in metric because it’s so much more precise.
Hi! We’re working on adding metric measurements to every recipes – it’ll just take a bit of time 🙂
Really delicious – made no changes. I accidentally let it rise until it was about 3″ above the rim – oops haha! It still turned out beautifully. Another loaf is rising as I type this…
Still delicious! So glad you love it!
Thank you for the recipe, I am planning to make this bread in couple days, question, can I do half whole wheat flour and half all purpose? I would like to use less all purpose or bread flour and more whole wheat?
That should work, just note that the bread may come out denser!
I made this bread yesterday and it turned out perfectly! I opted to not put the oats on top. Great texture!
So happy to hear that!
This bread is very tasty. The first time I made it I did many things wrong and it turned out edible and flavorful, but dense. I also under proved (proofed?) it. A week later I was determined to do better. I made it again with slight changes to proof time, and also to the recipe. I didn’t have any flax so it was left out, I added the oatmeal with the dry ingredients, and I added a 1/2 tbsp more honey. I also added a tbsp of water before kneading as the dough wasn’t quite coming together. I think my wheat flour absorbs alot of moisture. This time it was softer and just as tasty, a success. Thanks for a great recipe!
Perfect! So glad it turned out beautifully the second time around 🙂
My son and I have made this bread with slight alterations several times and it’s so good. Even my picky husband and 4 year old like it! Making homemade bread reminds me of my sweet (now gone) mama, so thanks for this yummy path to special memories!
So happy to hear that! Cooking and baking are such a great way to bring back beautiful memories 🙂
I want to make this bread but I don’t have bread flour. I just don’t have room for more flour in my cupboard. Can I make this with all purpose flour instead?
Yes, all-purpose flour will work, though the bread just might not come out as fluffy!
Another amazing recipe! It’s not that hard. Try it. It can be daunting to try bread but this recipe is no fail. My kids love it. With all the bread they eat I want something cleaner. So so so happy with this!
Easier than you think! Glad you loved it!
This is my new favorite bread loaf! The recipe is written so well. Everyone loves this bread.
So happy to hear that! One of my go-to’s 🙂
This bread was delicious! I have to try to make it again, I went wrong some where in either my measuring or proofing, the bread came out a bit dense but taste was great! I made some ingredient swaps to make this bread Dairy Free in order for my son to be able to try and he loved it! Used Almond Milk and DF earth balance Butter! Can’t wait to make it again!
Glad it was delicious! Let me know how it goes the second time around – I recommend weighing your ingredients and using a quick rise yeast for best results 🙂
So delicious! Made with oat and almond milk.
Perfect! Glad you enjoyed!
This is a great recipe! The bread comes out perfect. Once you’ve made it I think it would be a great launching pad to vary some of the flavorings, nuts and so on to come up with different types of wheat breads. Fun!
Absolutely! Such a fun baking project 🙂
Yummy bread, my whole family loved it! I was out of a few ingredients so used all purpose flour for bread flour and subbed honey with molasses. Love the extra nutrients in this loaf and it seems pretty versatile based on what seeds you have on hand. Will be making again soon!
Perfect! Glad it was a hit!
Made in the bread machine as a 2 lb loaf and it worked very well. I did sub out the milk for almond milk and the butter for canola oil (same amount) for a dairy allergy and it worked perfectly! I also only added 2 T sunflower seeds, 1.5 T hemp seeds as I didn’t have sesame seeds or chia seeds on hand. It’s become a staple in our house!
I’m glad those swaps (and the bread machine) worked out well!