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Like clockwork, September rolls around and I am baking bread again.
I know that most of September is still summer and September days can be some of the hottest, but for some reason this is the month I start to get back into baking, cozier foods and basically all the things I love about fall.
I am not ready to switch full on into fall (even though my weather up in the mountains has been fall-like for the past few weeks), but I figured some bread would be a good way to ease into fall-like things. Slow and steady – promise, no pumpkin for a while!
Plus, I really love baking bread… and the smells that come from the oven while baking. Nothing cozier, especially on a rainy, cold Sunday. I know it’s Tuesday, but I was baking this on Sunday and it was perfect.
So I know I am calling this “breakfast” bread, but it’s really a bread you can eat at any time. Use it for sandwiches (avocado + blue cheese please!), bake it fresh for dinner (and slather with buttah!) or slather it with butter and jam for breakfast… or some smashed avocado + jam. They are all delicious options.
Around here though, this is refereed to as “breakfast bread”.
Here’s the thing, bread is a big deal in my house. Ever since I can remember, we have always been a bread family. This is mostly because my mom loves bread. Well, really carbs of any kind and clearly she passed this trait on… to all seven of her kids. My dad loves good bread too, but not like my mom.
Ever since I can remember my mom has always eaten the same breakfast. Hot chocolate and toast. Actually, when I was younger, I think it was pumpernickel bagels, but at some point she switched to whole grain toast. Not white bread or anything like that, but really good whole grain, hearty toast. I like it with my dad’s fried eggs on the weekends, Asher eats it pretty much every morning (for snack, after school and a lot of times at dinner too) and come to think of it, so does my older brother Brendan. But at some point, Asher started calling it “breakfast bread” and the name just stuck.
I have to say, I have never seen a little kid eat so much whole grain bread in my life. You guys, I am telling you she lives off breakfast bread (and buttered noodles).
While the bread we buy is ok, but it’s nothing like fresh baked bread.
I really wanted to create a whole grain loaf that was light and crusty, but full of all the healthy things. I have actually tried so many times to achieve a bread similar to the one my mom buys from the store, but never had great results. So I kind of gave up for a while, but then September hit and I craved some fresh baked bread. I had baked a lot of bread last fall and picked up on a few tricks, so I gave those tricks a try and umm, hello!?!
They totally worked and this bread is the best “breakfast bread” ever. No really, ever!
I truly think the secret is baking the bread in a dutch oven. I know I said this last year when I was telling you guys about these pumpkin bread bowls, but I swear the dutch oven is the next best thing to a real brick oven. If you don’t have a dutch oven you can just bake this on a cookie sheet, it stills works great, but you just don’t get that awesome crust and it may be a bit denser.
I gotta say though, if you do not have a big old cast iron dutch oven, you should probably just go out and get one. I use mine all the time. It’s one of my favorite kitchen tools… and it’s pretty too!!
Other than the little dutch oven thing, this bread is easy peasy, super simple and I promise you can make it. Do not be afraid of bread. Bread is a good thing, a very good, and typically very easy, thing to make.
This recipe does require a preferment, but it’s just bread flour, water and yeast. Mix it together, let it sit overnight and then mix the final dough the next day. Super simple.
And also?
It’s so healthy! This Seeded Whole Grain Breakfast Bread is packed with whole wheat flour, oatmeal, ground flax and all kinds of seeds. I used pumpkin seeds, sunflower seeds, flax seeds and black + white sesame seeds because I love them all, but feel free to use your favorite blends. But um, pumpkin seeds are my all time favorite, and probably the majority of the seeds I used here were pumpkin… so good.
Do you see what I am talking about though?? I mean look at that crust – light and airy holes throughout! And that crust!! The seeds make this bread, so very good and toasty! It’s honestly the most perfect bread.
Oh and are you a jam and toast person??
Seeded Whole Grain Breakfast Bread.
Servings: 12 Servings
Calories Per Serving: 288 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Preferment
- 1 cup bread flour
- 1/2 cup warm water
- 1/4 teaspoon active dry or instant yeast
Final Dough
- 2 teaspoons active dry yeast
- 3 tablespoons honey plus more for drizzling
- 1 1/2 cups warm water divided
- 1 cup old fashions oats
- 3 tablespoons ground flax
- 1 1/2 cups white whole wheat flour
- 1 1/4 cups bread flour plus more for kneading
- 1 teaspoon salt
- 1 egg beaten
- 1 cup mixed pumpkin seeds sunflower seeds, black and or white sesame seeds and flax seeds)
Instructions
- The night before baking the bread make the preferment. In the bowl of your stand mixer, mix together the flour, water and yeast until a smooth paste forms. Cover the bowl and allow the preferment to ripen at room temperature overnight. The preferment will double in size and become bubbly on top as it sits.
- The next day measure out 1/4 cup warm water in a glass measuring cup or bowl. Add the yeast and honey. Mix to combine and then allow the mixture to sit, undisturbed for 5 minutes or until the mixture is foamy on top and smells like bread. During the same time add the remaining 1 1/4 cups warm water to a bowl. Add the oats and ground flax. Allow this mixture to sit 5 minutes.
- After 5 minutes add both the yeast mixture and oats mixture to the bowl with the preferment from the night before. Add the whole wheat flour, bread flour and salt. Using the dough hook, mix the dough on medium speed for 4-6 minutes. If the dough seems extremely sticky, add 1-2 tablespoons flour. Now add in 3-4 tablespoons of the mixed seeds. mix until combined.
- Remove the dough from the bowl and knead with your hands on a floured surface for a minute or two.
- Grease the bowl you mixed the dough in and place the dough back in the bowl. Cover with plastic wrap and place in a warm area for 1 1/2 to 2 hours or until the dough has doubled in size.
- Once the dough has doubled in size, preheat to the oven 450 degrees F. Place a 5-quart, or larger, cast iron dutch oven with a tight fitting lid in the center of the rack. You may also use a baking stone, but I have found the the dutch oven with a lid works the best.
- Punch the dough down with your fist and then scoop it out onto a floured work surface. Knead the dough a few times with your hands and then form the dough into rough oval or circle shape (if needed, you can divided the dough in half and make two loafs). Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise 20-30 minutes.
- After 20-30 minutes, brush the dough with the beaten egg and then sprinkle with the remaining mixed seeds. Using a sharp knife, gently make a small slit down the center of the loaf. Drizzle the the seeds with 1-2 teaspoons honey.
- When the dough is ready to bake, carefully remove the hot dutch oven from the oven using oven mitts and remove the lid. Very carefully, pick the dough up by the parchment paper and lift into the hot dutch oven. Using oven mitts, place the hot lid back on the pot and return to the oven. Bake for 20 minutes, then reduce the heat to 375 degrees F. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Using a thin handle of a spatula, carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don't slice into the bread right out of the oven, the bread continues to cook as it cools.
Notes
*If you do not have stand mixer, you can knead the dough by hand on a flour surface. [Here is a great tutorial | http://allrecipes.com/video/36/how-to-knead-dough/detail.aspx] on how to knead dough. **If you do not have a dutch oven, the dough can just be baked on a cookie sheet. Just be aware that the cooking time may very slightly and you may not get the some crusty on the outside soft on the inside results. ***The dough can be divided in half for small loafs or to be frozen.
Or a butter and toast person? I am all about the jam (or smashed avocado + jam), but the fam loves their sweet cream butter.
This post was originally published on September 2, 2014
I’ve been making this bread at least once a month since you first posted it, and it’s still one of my all-time favorites! Over time I’ve tweaked it a teeny bit to add more whole wheat flour & liquid just because I like the flavor, plus I add whatever other seeds or dried fruit I’ve got lying around at the time (this week’s has hemp seed, chia, flaxseed, chopped hazelnuts, and dried cranberries). I put nearly all the seeds into the bread, with maybe a half-teaspoon over top, but to be honest all those tweaks are just for myself — it’s a wonderful recipe as-is!
Thank you so much Van! That is so great that you have been loving this recipe so much! xTieghan
Is the ingredient 1 1/2 cups whole wheat flour or white whole wheat? It says while wheat, which is confusing.
HI there! You white whole wheat flour. So sorry for the confusion. Recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Excellent bread with a lovely crunch. It’s fun to make as well.
So glad you love this! Thank you Melissa! xTieghan
I just returned from a 2 week visit to my sister in France. I just LOVED their wheat-type breads with seeds in the loaf and on top. This recipe sounds like it might be like those loaves and am wanting to try it. However, I don’t have a “complete” dutch oven………I have an earthenware Pampered Chef bowl, but no lid. I’d like to try using it; can I expect any success if I just put the loaf in the heated bowl without a lid? I’m also going to try it in bread pans too. This sounds like something that might go over really good at my baked goods table at the local Farmers Market.
Hi Anna! I do not recommend using the pampered chef bowl, I don’t think that will work well. I would use bread pans instead. I think that will still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
amazing! the perfect breakfast bread!
Thank you Lena! xTieghan
Adorei seu site ótimas receitas e o site é muito bonito!
Ótimo trabalho para a equipe!!!
Obrigado!
This looks amazing! Could you tell me what brand/size of cast iron dutch oven you used exactly to make this bread? I want to make this, it’s so delicious looking.
HI there! I use an 8 quart dutch oven! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is exactly what I was looking for in terms of taste and texture. Incredible fresh, and excellent toasted with butter the next day. (I usually slice bread the day it’s baked, and keep half in the freezer.) I had neither bread flour, nor whole wheat white flour, and could only find both around me in huge quantities. So, I used mostly all purpose white flour, with 1C of whole wheat flour, which I think worked wonderfully. I mixed 3/4 of the seeds into the loaf, and saved a lesser amount for the top. I also used more seeds (pumpkin, sunflower, sesame & poppy), than the recipe called for, since I mixed a bunch into the loaf, but didn’t measure. I was also reminded that the amount of yeast required for this, two and a quarter teaspoons, is the amount that comes in a typical envelope of yeast. I’m trying to figure out how I can fit making this into my life on a regular basis!
Hi Amy! I am so glad you loved this recipe! Thank you so much! xTieghan
This recipe is great!!! I just made it and am in love with this bread – i’s super easy to make and tastes amazing. I actually made 2 batches, one where I baked it in a Dutch oven and one where I baked it on a baking sheet. They both tasted great and had a nice crust / crunch to them; however, the one on the baking sheet did burn slightly in a couple of places (nothing too much though). All that to say, if you have a Dutch oven you should use it!
Thank you so much Anna! I am so glad you loved this recipe!
Wow, this bread was delicious! It was very easy to knead, produced a beautiful shape, and was nice and crusty. i accidentally put all the seeds in the dough, so i omitted the egg wash and topping with more seeds, it still came out yummy. Will make again next weekend and follow instructions more closely!
My only question for you is why don’t you provide weights vs measurements for the ingredients? Thank you
Hi Judy! I only provide the measurements that I use, but I will look into adding the weights. Thank you!
The most deliciou bread!! My husband wouldn’t wait for it to cool down so tucked in as it came out of the oven but it was amazingly delicious! Guess whats for breakfast 🙂
That is so amazing! Thank you Kerry, I am so glad you love this bread!
This is hands down the best nutty whole wheat bread I have ever made! Just pulled the third loaf in the past year out of the oven, and it smells and looks just as good as it did the two previous times. BLT’s tonight on this beautiful bread.
Thank you Carrie!
Recipe sounds delicious. Just wondering if I can add most of the seeds into the dough instead of on top? Have you tried? Thanks! Rae
I bit the bullet and added all of the seeds, (pumpkin, sunflower, walnuts) to the dough. It worked perfectly. Very tasty. Delicious recipe. It’s a keeper for sure. Thank you for sharing it with us. -Rae
HI! Sure you can add the seeds to the dough, that will be great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
This bread is perfect. I’ve began to bake it weekly–I divvy it up into two smaller loaves, baked side-by-side in the dutch oven, but easily broken apart–and then I slice it, freeze it, and it’s toast for me and my SO all week long. We love it with curried avocado, and peanut butter. I’ve also seen my boyfriend slather hummus on it for breakfast. So versatile, delicious, and easy! I’ve memorized the recipe, and I’ll use it forever. Thanks!!!
I am so glad you are both enjoying this bread! Thank you Alyssa!
Just made this bread today-delicious! I skipped the pre-ferment since I wanted to have the bread ready to eat in a few hours. Instead, I mixed the yeast (active dry, not instant) with honey and 1/2 cup warm water for 20 min, so it was quite frothy and activated. I also just used pumpkin seeds and skipped the egg wash, but turned out great!! Thanks for the great recipe-I look forward to trying different seed combinations 🙂
Sounds amazing! I am so glad this turned out great for you Sydney!