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    Home » Vegan Bread Recipes

    Whole Grain Seed Bread Recipe

    Published: May 6, 2015 · Modified: Feb 7, 2018 by Richa 27 Comments

    Jump to Recipe   Print Recipe

    Whole grain seed bread recipe. A seedy, whole grain filled Sandwich bread. Makes great grilled sandwiched. Vegan Soyfree Nutfree Recipe . Makes a 9 inch or 9.5 inch bread pan

    Jump to Recipe   

    Whole Grain Seed Bread Recipe | Vegan Richa

    I love adding seeds and grains to my every day breads. They up the nutrition of the flour + water bread and add flavor. Home made breads also are sturdy compared to the soft store bought versions. Home made breads make fabulous grilled sandwiches that can hold a ton of dry or moist veggies without breaking down. They also make fabulous french toast without dissolving into the french toast batter. 

    I generally prefer to add cooked cracked grains as they add moisture as well are easy on the teeth. Don’t get me started on my teeth issues :). Lets just say those chewy or crunchy grains in the 9 grain or 21 grain or seed bread from the store, get bothersome very quickly. 

    This loaf has whole seeds and grains like millet and oat. The millet and sesame seeds are lightly toasted to bring out the flavor and to make the millet a bit crunchy/porous. Most of the seeds and grains are added into the dough, and some are sprinkled over the loaf. If you have trouble sticking the seeds and grain to the bread, just add all into the dough. Make this multigrain and seed bread. 

    The non dairy yogurt in the loaf keeps the bread moist. Use coconut cream as a substitute. Cover the bread towards the end of baking so the crust and seeds do not brown too much.

    Whole Grain Seed Bread Recipe | Vegan Richa

    mmm seedy!

    Makes great french toasts! Stuffed Almond Butter Date Caramel Brownie French Toasts to be precise.

    Peanut butter Date Caramel Brownie French Toast | Vegan Richa

    More breads from the blog


    • Vegan Sprouted Wheat Millet Sandwich Bread Recipe
    • Vegan Pita Bread Recipe
    • White Bean Sandwich Bread Loaf. Vegan Recipe
    • Whole Grain Za’atar Tomato Flatbread for Virtual Vegan
    • Vegan Pretzel Bites with Spicy Mustard Dip

    Steps:

    Make the bread dough. After the first rise, add half of the seeds and grains into the dough and knead for a few seconds to distribute well. Shape the dough. Spritz with water, cover with a towel and let it rise for 20 minutes. 

    Prepare the corn starch “egg wash”. Liberally brush on the bread. Then sprinkle and stick the seeds and grain on the loaf. Press a bit to help make a single layer of seeds. 

    Whole Grain Seed Bread Recipe | Vegan Richa

    Bake for 35 minutes or longer. Cool and slice. Store refrigerated for upto 7 days. 

    Whole Grain Seed Bread Recipe | Vegan Richa

     

    Print Recipe
    5 from 5 votes

    Whole Grain Seed Bread Recipe

    Whole grain seed bread recipe. A seedy, whole grain filled Sandwich bread. Makes great grilled sandwiched. Vegan Soyfree Nutfree Recipe . Makes a 9 inch or 9.5 inch bread pan
    Prep Time1 hr 30 mins
    Cook Time45 mins
    Total Time2 hrs 15 mins
    Course: Bread
    Servings: 8
    Calories: 282kcal
    Author: Vegan Richa

    Ingredients

    • 1.5 cups (375 ml) warm water divided
    • 1 tbsp active yeast
    • 1.5 Tbsp maple or 1 tbsp sugar
    • 1 1/5 cup (150 g) spelt or wheat flour
    • 2 cups (250 g) unbleached white flour
    • 1 1/4 tsp (1.25 tsp) salt
    • 2 tablespoons flax seeds or flaxseed meal
    • 2 tbsp non dairy yogurt
    • 1 tbsp oil or yogurt
    • 2 tbsp millet or other small grain like amaranth
    • 2 tbsp sesame seeds
    • 2 tbsp sunflower seeds
    • 2 tbsp oats

    For the cornstarch vegan egg wash:

    • 1/2 cup (125 ml) water
    • 1 tbsp cornstarch

    Instructions

    • In a bowl, combine 1/2 cup warm water, maple/sugar and yeast. Mix and let sit until frothy 5 minutes.
    • In a stand mixer, add flours and salt and mix well. Add the yeast mixture, yogurt, 1 cup water, oil, flax and knead for 3 to 5 minutes or until smooth. Add more flour if needed.
    • Place the kneaded dough in a large oiled container. cover with a towel and let it rise for an hour ot until doubled.
    • Meanwhile, toast the millet over medium heat for a minute, add sesame seeds and continue to toast for another minute. Take off heat and keep aside.
    • Punch the dough down. Add half of the millet sesame seed mixture, 1.5 tbsp oats, 1.5 tbsp sunflower seeds and knead into the dough for a few seconds. Pat the dough down into a fat rectangle and roll it up like a jelly roll. Seal the edge. Place the dough in parchment lined bread pan. Spray water liberally on top and let it rise for 20 minutes in a warm place.
    • Prep the cornstarch "egg wash". Mix the cornstarch in 1/2 cup of water, heat the water over medium heat until it thickens into a sludge. Brush the wash liberally on the dough. Sprinkle the seeds all over, stick them by pressing with hands. Spray water then spray with oil. Let the dough rise for 10 minutes.
    • Pre-heat the oven to 375 degrees F / 190ºc. Bake the bread for 30 minutes.
    • Reduce heat to 350 degrees f / 170ºc. Cover the bread lightly with parchment and bake for another 10 to 15 minutes. Let the bread cool completely before slicing.

    Notes

    Note: If you have trouble with the seeds sticking to the bread or just want to keep it simple, add all the seeds and grains to the dough at step 4.
    To bake into burger buns: Shape the dough after first rise. Let rise for 10 minutes. Brush with corn starch wash, sprinkle seeds and bake for 20 to 25 minutes.
     
    Nutritional values based on one large loaf

    Nutrition

    Nutrition Facts
    Whole Grain Seed Bread Recipe
    Amount Per Serving
    Calories 282 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 370mg16%
    Potassium 116mg3%
    Carbohydrates 46g15%
    Fiber 5g21%
    Sugar 2g2%
    Protein 8g16%
    Vitamin C 0.5mg1%
    Calcium 45mg5%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Whole Grain Seed Bread Recipe | Vegan Richa

    Thats a masala mac and tomato cayenne chao cheese grilled sandwich for lunch and almond butter Sriracha sandwich for snack later. 

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Margaret

      April 21, 2020 at 12:44 pm

      5 stars
      I made this using what I had on hand (chia seeds, sesame seeds, oats, and pumpkin seeds) using the nondairy yogurt option and it turned out perfectly. I also put a pan on the bottom of the oven with water in it before closing the oven so the crust would be more golden. This easy recipe makes bread making seem approachable and very much worth it!

      Reply
    2. Ellen Sweeney

      December 18, 2019 at 3:07 pm

      Can I replace the oil & yogurt with apple sauce?

      Reply
      • Richa

        December 19, 2019 at 11:55 am

        yes

        Reply
    3. Amanda

      March 14, 2018 at 12:58 pm

      Would it be possible to replace the yogurt with something else? Almond milk or sour cream? Just looking in my fridge. Haha

      Reply
      • Richa

        March 14, 2018 at 1:08 pm

        yes sour cream will work

        Reply
    4. Pia

      March 22, 2016 at 5:08 am

      I would like a bread recipe vegan and gluten

      Reply
      • Richa

        March 22, 2016 at 10:21 am

        There are some gluten-free breads on the blog here https://www.veganricha.com/category/gluten-free-bread

        Reply
      • Dani

        January 14, 2018 at 10:12 am

        5 stars
        It is Vegan 🙂 I’m in the process of baking this. I left it in the fridge overnight though because I fell asleep on the couch while to dough was rising. Lol letting it warm up and tossing it in the oven. It looks delicious!

        Reply
    5. Sarah | Well and Full

      June 22, 2015 at 6:50 pm

      This looks amazing, Richa! I bet it made your house smell like a bakery 🙂

      Reply
    6. Nina

      June 12, 2015 at 12:02 am

      The whole loaf is gone already. My husband loves it. He asked me if it would be to much work to bake one every week 😀 … I already bake your gingerbread cake every week just for him, because he loves it so much. He eats the whole thing by himself over the course of a week lol XD …. so another 5 star rating from my husband 😉

      Reply
      • Richa

        June 12, 2015 at 11:00 am

        Yay! so fun! I bake breads every week as well, though usually plain wheat white mix for weekly use, with some variations when I feel like it 🙂 I am so glad you all loved it!

        Reply
    7. Nina

      June 10, 2015 at 8:26 am

      5 stars
      Oh man! My loaf has just come out of the oven and looks goooood. I couldn’t resist to taste a little piece and it’s delicious : D … I’m curious what my husband is going to say … 🙂 😉

      Reply
    8. Ana @ Ana's Rocket Ship

      May 16, 2015 at 1:23 pm

      I just like that wholegrain breads TASTE better than the white supermarket ‘bread products’. Thanks- this looks super super yummy!

      Reply
    9. Fa's Kitchen

      May 08, 2015 at 8:21 am

      looks fabulous and amazing.. as good as ur recipe is, your photography is too good, Richa.. Loving ur blog..

      Reply
      • Richa

        May 08, 2015 at 10:16 am

        Thanks! <3

        Reply
    10. Kristy

      May 07, 2015 at 11:12 pm

      This looks simple and scrumptious! Great ingredients and I cannot wait to make home made bread soon!! YUM

      Reply
    11. Kim - Liv Life

      May 07, 2015 at 6:01 pm

      I love everything about this bread and have most of the ingredients in my pantry. Heading to kitchen as I type!~!

      Reply
    12. Breanna

      May 07, 2015 at 9:16 am

      Your bread recipes always look so delicious! This looks like an easy and tasty bread recipe! Thanks. I will have to try it! Homemade bread is always the best. 🙂

      Reply
    13. Ness

      May 07, 2015 at 8:30 am

      5 stars
      I love bread, but never bake it, so I thought it was about time I tried. I followed this recipe and the bread turned out amazing – like something from the bakers – crunchy with seeds on the outside and light and fluffy on the inside – could not have asked for a better result. Thank you!

      Reply
      • Richa

        May 07, 2015 at 10:29 am

        yay so glad you made it and it turned out well! <3

        Reply
    14. IR

      May 07, 2015 at 7:11 am

      I like the cornstarch replacement. Looks yummy!

      Reply
    15. Rebecca M

      May 07, 2015 at 6:01 am

      If I can convince my housemates to let me turn on the oven for 45 minutes (its getting warm here) then I really want to make this tonight for dinner!

      Reply
    16. Allison

      May 07, 2015 at 4:18 am

      5 stars
      Hi. What can I substitute the flour with in a gluten free form? Can the bread also be made in a bread machine? Thank you. Love your recipes and website!

      Reply
      • Richa

        May 07, 2015 at 10:27 am

        Hi Allison, Gluten-free baking is very different and direct substitutions don;t work out well. See my gluten-free bread recipes here https://www.veganricha.com/category/gluten-free-bread

        Reply
    17. Nina

      May 07, 2015 at 12:50 am

      Wow! It looks so gorgeous! I do not eat bread often, but when I do I always bake your multigrain rolls. This looks like a bread I have to try. Maybe I will make buns out of it… hmm.. the list of recipes to make from your blog keeps getting longer 🙂

      Reply
    18. Cassie

      May 06, 2015 at 4:49 pm

      Great recipe!! I love sprouted bread!

      Reply
    19. Sonali

      May 06, 2015 at 4:43 pm

      You are an amazing cook and photographer! I feel hungry looking at your photos. Any way I can just click “add to cart” 🙂 and get it delivered? 🙂

      Reply

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