Seeded Whole Grain Loaf Recipe
Seeded Whole Grain Loaf Recipe photo by Taste of Home
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Seeded Whole Grain Loaf Recipe

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My husband and I want whole grain bread, but we don't like the spongy store-bought whole wheat breads. I drastically altered one of my favorite batter bread recipes to create this earthy bread. It is crunchy, chewy and easy. The add-ins are just suggestions. Sometimes I use pepitas, sesame seeds or even 1/4 cup of a multi-grain hot cereal mix. —Amber Rife, Columbus, Ohio
Featured In: Fall Breads
TOTAL TIME: Prep: 20 min. Bake: 4 hours
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 4 hours
MAKES: 16 servings


  • 1-1/3 cups warm 2% milk (70° to 80°)
  • 3 tablespoons honey
  • 2 tablespoons canola oil
  • 1-1/4 teaspoons salt
  • 2-2/3 cups whole wheat flour
  • 2 tablespoons old-fashioned oats
  • 4 teaspoons vital wheat gluten
  • 1 tablespoon millet
  • 1 tablespoon sunflower kernels
  • 1 tablespoon flaxseed
  • 1 tablespoon cracked wheat or additional flaxseed
  • 1 package (1/4 ounce) active dry yeast

Nutritional Facts

1 slice: 128 calories, 3g fat (1g saturated fat), 2mg cholesterol, 199mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds, 16 slices).
Originally published as Seeded Whole Grain Loaf in Taste of Home Christmas Annual Annual 2011, p61

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