Haven’t you ever craved that perfect slice of homemade bread? Warm, fragrant, and packed with wholesome goodness, baking your own whole grain loaf is a deeply satisfying kitchen adventure. Whether you’re a seasoned baker or just starting out, this collection of 27 delicious recipes promises to inspire your next batch. Let’s explore the wonderful world of whole grains together—your kitchen is about to smell amazing!
Honey Whole Wheat Bread with Oats
Get ready to bake bread that’s both wholesome and delicious—this honey whole wheat loaf with oats delivers a tender crumb and subtle sweetness, perfect for sandwiches or toast. Grab your ingredients and let’s get started!
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups warm water (about 110°F, or warm to the touch)
– 2 tbsp honey (or maple syrup for a vegan option)
– 2 ¼ tsp active dry yeast (one standard packet)
– 2 cups whole wheat flour (plus extra for dusting)
– 1 cup all-purpose flour (or bread flour for a chewier texture)
– ½ cup old-fashioned oats (plus 2 tbsp for topping)
– 1 tsp salt (adjust to taste)
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. In a large bowl, combine 1 ½ cups warm water and 2 tbsp honey, stirring until the honey dissolves.
2. Sprinkle 2 ¼ tsp active dry yeast over the mixture, let it sit for 5 minutes until foamy—this activates the yeast for a good rise.
3. Add 2 cups whole wheat flour, 1 cup all-purpose flour, ½ cup old-fashioned oats, and 1 tsp salt to the bowl, mixing with a wooden spoon until a shaggy dough forms.
4. Pour in 2 tbsp olive oil, then knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic—if it sticks, add a little more flour, but avoid over-flouring to keep the bread tender.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Sprinkle 2 tbsp old-fashioned oats over the top of the loaf, pressing gently to adhere, then cover and let it rise again for 30 minutes until puffy.
8. Preheat your oven to 375°F while the dough rises—ensure it’s fully heated for even baking.
9. Bake the loaf for 30-35 minutes until golden brown and it sounds hollow when tapped on the bottom; an internal thermometer should read 190°F for doneness.
10. Remove the bread from the pan and let it cool completely on a wire rack before slicing to prevent a gummy texture.
Slice into this loaf to reveal a soft, slightly chewy interior with a hint of honey sweetness and oatty crunch. Serve it toasted with butter for breakfast or use it for hearty sandwiches—it stays fresh for days if stored in an airtight container.
Sunflower Seed Whole Grain Bread
Ready to ditch store-bought loaves? This sunflower seed whole grain bread delivers nutty flavor and hearty texture with zero fuss. Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups whole wheat flour (or a 50/50 blend with all-purpose for lighter texture)
– 1 cup rolled oats (old-fashioned, not instant)
– 1/2 cup raw sunflower seeds
– 1 1/4 cups warm water (about 110°F—use a thermometer to avoid killing yeast)
– 2 tbsp honey (or maple syrup for vegan option)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 2 tsp active dry yeast
– 1 tsp salt
Instructions
1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until foamy—this ensures yeast is active.
2. Stir in olive oil and salt until fully incorporated.
3. Add whole wheat flour, rolled oats, and sunflower seeds to the bowl. Mix with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic, adding flour sparingly if sticky.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down dough to release air bubbles, then shape into a loaf and place in a greased 9×5-inch loaf pan.
7. Cover pan with the damp towel and let rise again for 30 minutes until dough crests the pan rim.
8. Preheat oven to 375°F during the second rise for consistent baking temperature.
9. Bake bread for 40–45 minutes until golden brown and internal temperature reaches 190°F on an instant-read thermometer.
10. Tip: Tap the loaf bottom—it should sound hollow when fully baked.
11. Immediately remove bread from pan and cool completely on a wire rack for 2 hours to prevent gummy texture.
Perfectly dense yet tender, this bread boasts a crunchy seed crust and subtle sweetness from honey. Slice thick for avocado toast or toast lightly to highlight its nutty aroma—it stays fresh for days wrapped tightly at room temperature.
Multigrain Sourdough Bread
Punch up your pantry with this nutty, wholesome loaf. Multigrain sourdough bread delivers chewy texture and tangy flavor—no commercial yeast needed. Grab your starter and let’s bake.
Serving: 1 loaf | Pre Time: 12 hours (includes overnight rise) | Cooking Time: 45 minutes
Ingredients
– 1 cup active sourdough starter (fed within 4–6 hours)
– 1 ½ cups warm water (about 85°F)
– 3 cups bread flour (or all-purpose in a pinch)
– 1 cup whole wheat flour
– ½ cup rolled oats
– ¼ cup sunflower seeds
– ¼ cup flax seeds
– 2 tbsp honey (or maple syrup for vegan option)
– 1 ½ tsp fine sea salt
– 1 tbsp olive oil (or any neutral oil for greasing)
Instructions
1. In a large bowl, combine 1 cup active sourdough starter and 1 ½ cups warm water. Whisk until bubbly and fully incorporated.
2. Add 3 cups bread flour, 1 cup whole wheat flour, ½ cup rolled oats, ¼ cup sunflower seeds, ¼ cup flax seeds, 2 tbsp honey, and 1 ½ tsp fine sea salt. Mix with a wooden spoon until a shaggy dough forms.
3. Tip: Let the dough rest for 30 minutes—this autolyse step improves gluten development without kneading.
4. Perform a series of stretch-and-folds: wet your hands, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat 4–5 times.
5. Cover the bowl with a damp towel and let rise at room temperature (70–75°F) for 8–10 hours, or until doubled in size.
6. Tip: For a more sour flavor, extend the rise to 12 hours or refrigerate overnight.
7. Lightly flour a work surface. Turn the dough out and shape it into a tight boule by folding edges toward the center.
8. Place the shaped dough seam-side up in a proofing basket or bowl lined with a floured kitchen towel. Cover and let proof for 1–2 hours.
9. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.
10. Tip: Score the top of the dough with a sharp blade just before baking to control expansion.
11. Carefully transfer the dough to the preheated Dutch oven. Cover and bake for 30 minutes.
12. Remove the lid and bake uncovered for 15 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
13. Transfer the loaf to a wire rack and let cool completely for at least 2 hours before slicing.
Keep that crust crackly and the crumb airy with pockets perfect for soaking up soup or olive oil. This bread boasts a hearty chew from the seeds and oats, balanced by the tangy sourdough backbone. Slice thick for avocado toast or grill it for a next-level panini.
Spelt and Flaxseed Bread
Sick of boring bread? Spelt and flaxseed bread delivers nutty flavor and wholesome texture without the fuss. Grab your bowl—this loaf comes together fast.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups spelt flour (or whole wheat flour for variation)
– ½ cup ground flaxseed (store in fridge for freshness)
– 1 tsp salt
– 1 tbsp honey (or maple syrup for vegan option)
– 1 cup warm water (about 110°F)
– 2 tsp active dry yeast
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. In a small bowl, combine warm water (110°F), honey, and yeast. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together spelt flour, ground flaxseed, and salt.
3. Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down dough to release air bubbles. Shape into a loaf and place in a greased 9×5-inch loaf pan.
7. Cover loaf pan with towel and let rise again for 30 minutes until dough rises just above pan rim.
8. Preheat oven to 375°F. Bake bread for 40–45 minutes until golden brown and internal temperature reaches 190°F.
9. Remove bread from oven. Tip: Let cool completely on a wire rack for 1 hour before slicing to prevent gummy texture.
Vibrant with a hearty crumb and subtle sweetness, this bread makes killer avocado toast. Slather with almond butter or use for sturdy sandwiches that won’t fall apart.
Rye and Barley Artisan Bread
Rise above basic loaves with this rustic rye and barley artisan bread. It’s got that perfect chewy crumb and nutty flavor you crave. Let’s bake something special.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 ½ cups bread flour (plus extra for dusting)
– 1 cup rye flour
– ½ cup barley flour
– 1 ¼ cups warm water (110°F, test with a thermometer)
– 2 tsp active dry yeast
– 1 ½ tsp salt
– 1 tbsp honey (or maple syrup for a vegan option)
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Combine 1 ¼ cups warm water (110°F), 2 tsp active dry yeast, and 1 tbsp honey in a large bowl. Let it sit for 5 minutes until foamy.
2. Tip: If the mixture doesn’t foam, your yeast may be inactive—start over with fresh yeast.
3. Add 1 ½ cups bread flour, 1 cup rye flour, ½ cup barley flour, and 1 ½ tsp salt to the bowl. Mix with a wooden spoon until a shaggy dough forms.
4. Drizzle in 1 tbsp olive oil and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough to release air, then shape it into a round loaf on a parchment-lined baking sheet.
7. Score the top of the loaf with a sharp knife in a cross pattern, about ¼-inch deep.
8. Tip: Scoring helps the bread expand evenly during baking.
9. Cover the loaf loosely with the towel and let it proof for 30 minutes.
10. Preheat your oven to 425°F during the last 15 minutes of proofing.
11. Bake the loaf at 425°F for 35-40 minutes until the crust is deep golden brown and sounds hollow when tapped.
12. Tip: For a crispier crust, place a pan of water on the oven rack below to create steam.
13. Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing.
Get ready to slice into a loaf with a crackly crust and tender, flavorful interior. The rye adds a subtle earthiness, while barley brings a hint of sweetness. Serve it thickly sliced with salted butter or use it to elevate your next sandwich or soup night.
Quinoa and Whole Wheat Bread
Grab your bowls—this quinoa and whole wheat bread is about to become your new pantry staple. It’s hearty, healthy, and packed with texture. Get ready to bake something seriously satisfying.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup quinoa, rinsed well to remove bitterness
– 2 cups whole wheat flour, plus extra for dusting
– 1 cup warm water (about 110°F)
– 2 tbsp honey, or maple syrup for a vegan option
– 2 tbsp olive oil, or any neutral oil
– 1 tsp salt, adjust to taste
– 1 packet active dry yeast (about 2 1/4 tsp)
Instructions
1. In a small bowl, combine the warm water, honey, and yeast. Let it sit for 5–10 minutes until frothy—this activates the yeast for a better rise.
2. In a large mixing bowl, whisk together the whole wheat flour, rinsed quinoa, and salt.
3. Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic, adding more flour if sticky—this develops gluten for a chewy texture.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan and let the dough rise again for 30 minutes until puffy.
8. Preheat your oven to 375°F. Bake the bread for 35–40 minutes until golden brown and it sounds hollow when tapped on the bottom.
9. Remove the bread from the pan and let it cool completely on a wire rack before slicing—this prevents it from becoming gummy.
Here’s the best part: this bread has a nutty crunch from the quinoa and a dense, moist crumb. Slice it thick for avocado toast or toast it lightly to bring out its earthy flavors. Enjoy it fresh or freeze slices for quick, wholesome snacks.
Rustic Whole Grain Ciabatta
Every baker needs a go-to rustic loaf—this whole grain ciabatta delivers with a chewy crumb and crisp crust. Grab your flour and let’s bake.
Serving: 2 loaves | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 3 cups bread flour (or all-purpose flour for a softer texture)
– 1 cup whole wheat flour
– 1 ½ cups warm water (about 110°F)
– 2 tsp active dry yeast
– 1 tbsp olive oil (or any neutral oil)
– 1 ½ tsp salt
– Cornmeal for dusting (optional, to prevent sticking)
Instructions
1. Combine warm water and yeast in a large bowl; let sit for 5 minutes until foamy.
2. Add bread flour, whole wheat flour, olive oil, and salt to the bowl.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and divide it into two equal portions.
7. Shape each portion into a rough rectangle on a cornmeal-dusted baking sheet.
8. Cover loaves with the damp towel and let rise for 30 minutes until puffy.
9. Preheat oven to 450°F with a baking stone or inverted baking sheet inside.
10. Score the tops of the loaves with a sharp knife in three diagonal slashes.
11. Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
12. Transfer loaves to a wire rack and let cool completely before slicing.
Nothing beats tearing into this ciabatta—its open crumb soaks up olive oil or soups, while the crust crackles with each bite. Serve it warm with dips or use it for hearty sandwiches to highlight the nutty whole grain flavor.
Cranberry Walnut Whole Grain Loaf
Nail your next bake with this hearty, sweet-tart loaf that’s packed with texture and flavor. Grab your mixing bowl—this whole-grain beauty comes together fast and bakes up golden. Perfect for breakfast, snacks, or gifting.
Serving: 1 loaf (about 10 slices) | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups whole wheat flour (or a 50/50 blend with all-purpose for lighter texture)
– ½ cup rolled oats (old-fashioned, not instant)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk, at room temperature (or milk with 1 tbsp lemon juice stirred in)
– ⅓ cup honey (or maple syrup for a vegan option)
– 1 large egg, at room temperature
– ¼ cup melted coconut oil (or any neutral oil like avocado)
– 1 cup fresh or frozen cranberries (no need to thaw if frozen)
– ½ cup chopped walnuts (toast lightly for deeper flavor)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with oil or line it with parchment paper.
3. In a large bowl, whisk together 1 ½ cups whole wheat flour, ½ cup rolled oats, 1 tsp baking soda, and ½ tsp salt until fully combined.
4. In a separate medium bowl, whisk 1 cup buttermilk, ⅓ cup honey, 1 large egg, and ¼ cup melted coconut oil until smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—do not overmix to avoid a tough loaf.
6. Fold in 1 cup cranberries and ½ cup chopped walnuts until evenly distributed throughout the batter.
7. Transfer the batter to the prepared loaf pan and spread it evenly with the spatula.
8. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean (no wet batter).
9. Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes.
10. Turn the loaf out onto the wire rack and allow it to cool completely before slicing—about 1 hour—to prevent crumbling.
Make this loaf your go-to: it’s moist with a tender crumb, thanks to the buttermilk, and bursts with tart cranberries and crunchy walnuts in every bite. Serve it toasted with a smear of cream cheese or butter for a cozy treat, or slice it thick for a satisfying snack on the run.
Einkorn Wheat Sandwich Bread
Perfect your pantry with this ancient grain upgrade. Punch up your sandwich game with Einkorn’s nutty flavor and tender crumb. This loaf bakes up soft, sturdy, and totally sliceable.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
- 3 ½ cups Einkorn flour (plus extra for dusting)
- 1 ¼ cups warm water (about 110°F)
- 2 ¼ tsp active dry yeast (or instant yeast)
- 2 tbsp honey (or maple syrup)
- 2 tbsp olive oil (or any neutral oil)
- 1 ½ tsp fine sea salt
Instructions
- Combine warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy.
- Stir in olive oil and salt until fully incorporated.
- Gradually add Einkorn flour, mixing with a wooden spoon until a shaggy dough forms.
- Tip: Einkorn absorbs liquid slowly—don’t add extra flour too quickly.
- Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
- Punch down dough and shape into a loaf. Place in a greased 9×5-inch loaf pan.
- Cover and let rise again for 45-60 minutes until cresting the pan rim.
- Tip: For a golden crust, brush the top with milk or an egg wash before baking.
- Preheat oven to 375°F. Bake for 35-40 minutes until deep golden brown and internal temperature reaches 190°F.
- Remove from oven and let cool in pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
- Tip: For cleaner slices, use a serrated knife and saw gently.
Vibrant with a subtle sweetness and chewy texture, this bread holds up to hefty fillings without crumbling. Versatile enough for avocado toast or French toast, it stays fresh for days. Venture beyond basic white bread—this ancient grain loaf delivers flavor and function in every slice.
Buckwheat and Millet Bread
Ready to ditch boring bread? This buckwheat and millet loaf is your new gluten-free obsession. It’s nutty, hearty, and ridiculously easy to make—no fancy skills required.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ½ cups buckwheat flour
– ½ cup millet flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 large eggs
– 1 cup buttermilk, or plain yogurt thinned with a splash of milk
– ¼ cup honey, or maple syrup for a vegan option
– 3 tablespoons melted coconut oil, or any neutral oil like avocado oil
– 1 tablespoon apple cider vinegar
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with oil or line it with parchment paper.
2. In a large mixing bowl, whisk together the buckwheat flour, millet flour, baking soda, and salt until fully combined.
3. In a separate medium bowl, beat the eggs lightly with a fork. Tip: Room-temperature eggs blend more smoothly into the batter.
4. Add the buttermilk, honey, melted coconut oil, and apple cider vinegar to the beaten eggs. Whisk vigorously until the mixture is uniform and slightly frothy.
5. Pour the wet ingredients into the dry ingredients. Use a spatula to fold everything together until just combined—do not overmix, as this can make the bread dense.
6. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula.
7. Bake in the preheated oven for 45–50 minutes. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean with no wet batter.
8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Tip: Cooling slightly helps it set and makes slicing easier.
9. Carefully turn the bread out onto a wire rack to cool completely before slicing, about 1 hour.
Zesty and wholesome, this bread boasts a moist, tender crumb with a subtle earthy sweetness from the buckwheat and millet. Toast slices and slather with almond butter for a protein-packed breakfast, or use it as a sturdy base for avocado toast topped with chili flakes. Its robust texture holds up beautifully in sandwiches, making it a versatile staple for any meal.
Chia Seed Whole Grain Loaf
Packed with protein and fiber, this chia seed whole grain loaf is your new go-to for wholesome baking. Whip up a nutrient-dense bread that’s perfect for toast, sandwiches, or snacking straight from the oven. Say goodbye to store-bought loaves and hello to homemade goodness.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups whole wheat flour (or a blend with all-purpose flour for a lighter texture)
– 1 cup rolled oats (old-fashioned, not quick-cooking)
– ¼ cup chia seeds (soaked for 10 minutes in ¾ cup water to form a gel)
– 1 cup buttermilk (or milk with 1 tbsp lemon juice as a substitute)
– ¼ cup honey (or maple syrup for a vegan option)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tsp baking soda
– ½ tsp salt (adjust to taste)
– 1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed mixed with 3 tbsp water)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.
2. In a small bowl, combine ¼ cup chia seeds with ¾ cup water, stir well, and let it sit for 10 minutes until it forms a thick gel—this acts as a binder and adds moisture.
3. In a large mixing bowl, whisk together 2 cups whole wheat flour, 1 cup rolled oats, 1 tsp baking soda, and ½ tsp salt until evenly combined.
4. In a separate medium bowl, beat 1 large egg lightly, then add 1 cup buttermilk, ¼ cup honey, 2 tbsp olive oil, and the prepared chia seed gel, stirring until smooth.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry streaks remain—overmixing can make the loaf tough.
6. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula to smooth the top.
7. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Remove the loaf from the oven and let it cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before slicing—this prevents crumbling.
Vibrant with a hearty, slightly chewy texture, this loaf boasts nutty flavors from the oats and a subtle sweetness from honey. Serve it toasted with avocado and a sprinkle of sea salt for a quick breakfast, or slice thick for a satisfying sandwich with hummus and veggies. Store leftovers wrapped at room temperature for up to 3 days, or freeze slices for longer freshness.
Pumpkin Seed Whole Wheat Pull-apart Bread
Nail that cozy, wholesome vibe with this pumpkin seed whole wheat pull-apart bread. It’s a soft, nutty loaf that’s perfect for tearing and sharing. Get ready for a kitchen win that smells incredible.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup whole wheat flour
– 1 cup all-purpose flour
– 1 packet (2 1/4 tsp) active dry yeast
– 1/4 cup warm water (110°F)
– 1/4 cup honey
– 1/4 cup unsalted butter, melted
– 1/2 cup milk, warmed to 110°F
– 1 large egg
– 1/2 tsp salt
– 1/2 cup raw pumpkin seeds
– 1 tbsp olive oil (or any neutral oil)
– 1 tbsp coarse salt for topping (optional)
Instructions
1. Combine 1/4 cup warm water (110°F), 1 packet active dry yeast, and 1 tbsp honey in a bowl; let sit for 5 minutes until foamy.
2. In a large bowl, whisk together 1 cup whole wheat flour, 1 cup all-purpose flour, and 1/2 tsp salt.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, 1/4 cup honey, 1/2 cup warmed milk, and 1 large egg to the flour mixture.
4. Mix with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough and divide it into 16 equal pieces.
8. Roll each piece into a ball and dip the top into 1 tbsp olive oil.
9. Roll the oiled top of each ball in 1/2 cup raw pumpkin seeds to coat.
10. Arrange the balls in a greased 9-inch round baking pan, leaving small gaps between them.
11. Cover the pan with a damp towel and let rise for 30 minutes until puffy.
12. Preheat your oven to 375°F.
13. Sprinkle the risen dough with 1 tbsp coarse salt (optional).
14. Bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F.
15. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Yield a loaf that’s tender inside with a crunchy, seeded crust. You’ll love the earthy sweetness from the honey and whole wheat. Serve it warm with butter or use it as a base for savory dips—it’s a crowd-pleaser every time.
Herbed Whole Grain Focaccia
Oozing with rustic charm, this herbed whole grain focaccia is your ticket to bakery-level bread at home. Forget complicated techniques—this dough comes together with minimal fuss and maximum flavor. Get ready to tear into a golden, herb-speckled masterpiece that’s perfect for sandwiches, soups, or just snacking straight from the pan.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups whole wheat flour
– 1 cup all-purpose flour
– 1 packet (2 1/4 tsp) active dry yeast
– 1 1/2 cups warm water (about 110°F)
– 1 tbsp honey
– 1/4 cup olive oil, plus extra for drizzling
– 1 tsp salt
– 2 tbsp fresh rosemary, chopped (or dried if preferred)
– 1 tbsp fresh thyme leaves
– Flaky sea salt for topping
Instructions
1. In a large bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until foamy.
2. Add the whole wheat flour, all-purpose flour, olive oil, and salt to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Preheat your oven to 425°F and lightly oil a 9×13-inch baking pan.
6. Punch down the dough and transfer it to the prepared pan, gently stretching it to fit the edges.
7. Use your fingertips to dimple the dough all over, creating deep indentations.
8. Drizzle generously with olive oil, then sprinkle evenly with rosemary, thyme, and flaky sea salt.
9. Bake for 20–25 minutes until the top is golden brown and the bottom sounds hollow when tapped.
10. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Crunchy on the outside and tender within, this focaccia boasts a nutty depth from the whole grains and aromatic herbs. Serve it warm with a drizzle of balsamic glaze for dipping, or slice it thick for a hearty sandwich base. Leftovers? Toast them up the next day—they’re just as delicious.
Conclusion
Gathering these 27 whole grain bread recipes offers a wonderful way to bring wholesome, homemade goodness to your kitchen. We hope you find a new favorite to bake and enjoy! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire fellow home bakers. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
