Quick Recipe Version (TL;DR)
Quick Ingredients
- Rolled oats 2/3 cup (60 g)
- Flax seeds 3 tbsp (30 g)
- Sunflower seeds 1/3 cup (40 g)
- Pumpkin seeds 1/4 cup (30 g)
- Sesame seeds 2 tbsp (20 g)
- Boiling water 1 cup (240 g)
- Bread flour 2 1/2 cups (300 g)
- Whole wheat flour 1 1/4 cups (150 g)
- Rye flour 1/2 cup (50 g)
- Instant yeast 2 1/4 tsp (7 g)
- Fine sea salt 1 3/4 tsp (10 g)
- Warm water 1 scant cup (220 g), 95–105°F
- Honey or maple syrup 2 tbsp (30 g)
- Neutral oil 1 1/2 tbsp (20 g)
- Optional: vital wheat gluten 1 tbsp (10 g)
- For pan: 1 tsp butter or oil
- For topping: mixed seeds 3 tbsp (30 g); 1 egg white + 1 tsp water or 1 tbsp water
Do This
- 1. Soak oats and all seeds with 1 cup boiling water; cover 30 minutes, cool to room temp.
- 2. In a bowl, whisk flours, yeast, salt (and gluten if using). Add honey, warm water, oil, and the cooled soaker.
- 3. Knead 8–10 minutes until smooth, slightly tacky, and elastic.
- 4. First rise: place in a greased bowl, cover, and let double, 60–75 minutes at room temp.
- 5. Shape into a tight 9-inch log; place seam-side down in a greased 9×5-inch pan. Brush and add seed topping.
- 6. Proof 35–50 minutes until 1 inch above the rim; preheat oven to 425°F.
- 7. Bake 15 minutes with steam, reduce to 375°F and bake 20–25 minutes more to 200–205°F internal. Cool 1 hour before slicing.
Why You’ll Love This Recipe
- Deeply nutty flavor and satisfying texture from flax, sunflower, sesame, pumpkin seeds, and whole grains.
- Moist crumb that stays fresh thanks to a simple seed-and-oat soaker.
- Reliable pan loaf method that’s friendly for first-time bread bakers.
- Perfect for toast and hearty sandwiches; slices freeze and reheat beautifully.
Grocery List
- Produce: None
- Dairy: None (optional: butter for greasing pan or serving)
- Pantry: Bread flour, whole wheat flour, rye flour, rolled oats, whole flax seeds, sunflower seeds, pumpkin seeds, sesame seeds, instant yeast, fine sea salt, honey or maple syrup, neutral oil (e.g., canola), optional vital wheat gluten
Full Ingredients
Seed & Grain Soaker
- Rolled oats: 2/3 cup (60 g)
- Whole flax seeds: 3 tbsp (30 g)
- Sunflower seeds: 1/3 cup (40 g)
- Pumpkin seeds: 1/4 cup (30 g)
- Sesame seeds: 2 tbsp (20 g)
- Boiling water: 1 cup (240 g)
Dough
- Bread flour: 2 1/2 cups (300 g)
- Whole wheat flour: 1 1/4 cups (150 g)
- Rye flour: 1/2 cup (50 g)
- Instant yeast: 2 1/4 tsp (7 g)
- Fine sea salt: 1 3/4 tsp (10 g)
- Warm water (95–105°F): scant 1 cup (220 g)
- Honey or maple syrup: 2 tbsp (30 g)
- Neutral oil: 1 1/2 tbsp (20 g)
- Optional vital wheat gluten: 1 tbsp (10 g)
Finish & Topping
- Butter or oil for greasing pan: 1 tsp
- Beaten egg white with 1 tsp water (or 1 tbsp water for vegan)
- Mixed seeds for topping: 3 tbsp (30 g)
Step-by-Step Instructions
Step 1: Make the seed-and-oat soaker
In a heatproof bowl, combine rolled oats, flax seeds, sunflower seeds, pumpkin seeds, and sesame seeds. Pour in the boiling water, stir, cover, and let stand for 30 minutes. The mixture should cool to room temperature and thicken slightly as the oats and flax absorb water.
Step 2: Prepare the dry mix
In the bowl of a stand mixer (or a large mixing bowl), whisk together the bread flour, whole wheat flour, rye flour, instant yeast, salt, and optional vital wheat gluten until evenly blended.
Step 3: Mix and knead the dough
Add the honey (or maple syrup), warm water (95–105°F), neutral oil, and the cooled seed-and-oat soaker to the flour mixture. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes (or knead by hand 8–10 minutes) until the dough is cohesive, elastic, and slightly tacky but not soupy. Scrape down the bowl as needed. If dough feels very stiff, sprinkle in 1–2 tsp additional water; if overly sticky, add 1–2 tsp flour.
Step 4: First rise (bulk fermentation)
Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature until doubled in size, 60–75 minutes (aim for about 75°F if possible).
Step 5: Shape and pan
Lightly grease a 9×5-inch loaf pan. Turn the dough onto a lightly oiled surface. Pat into an 8×12-inch rectangle. Fold the top third down and the bottom third up like a letter, then roll into a tight 9-inch log, sealing the seam with the heel of your hand. Place seam-side down in the prepared pan. Brush the top with beaten egg white (or water) and sprinkle the mixed seeds evenly, pressing gently so they adhere.
Step 6: Final proof
Cover and proof until the dough crowns about 1 inch above the pan rim and springs back slowly when gently pressed with a fingertip, 35–50 minutes. Near the end of proofing, place a rack in the lower-middle of the oven and preheat to 425°F. Set a small metal pan on the lower rack to preheat for steam.
Step 7: Bake with steam, then finish
Slash the loaf lengthwise with a sharp knife or lame. Place the pan in the oven and carefully pour about 1 cup hot water into the preheated metal pan to create steam. Bake 15 minutes at 425°F, then reduce oven to 375°F, venting steam by briefly cracking the door. Continue baking 20–25 minutes more until the crust is deep golden-brown and the internal temperature reads 200–205°F. If the top darkens too quickly, tent loosely with foil for the final 10 minutes.
Step 8: Cool completely and slice
Remove loaf from the pan and cool on a wire rack for at least 1 hour before slicing. This sets the crumb and prevents gumminess. Slice with a serrated bread knife. Enjoy plain, toasted, or with a swipe of butter or honey.
Pro Tips
- For extra flavor, lightly toast the topping seeds in a dry skillet for 2–3 minutes before using. Keep the interior seeds in the soaker to stay tender.
- Weigh ingredients when possible for consistent results; seeds vary in density by brand.
- Steam helps the loaf rise tall and keeps the crust from setting too fast; a preheated metal pan works best.
- Doneness check: a digital thermometer should read 200–205°F in the center.
- For an even softer crumb, replace 1/2 cup (120 g) of the warm water with warm milk and reduce oil to 1 tbsp (15 g).
Variations
- Sourdough-assisted: Use 1/2 cup (120 g) active 100% hydration starter, reduce warm water by 1/4 cup (60 g), and reduce instant yeast to 1/2 tsp. Bulk ferment 1 1/2–2 hours; proof may take 60–75 minutes.
- Hearty rye-molasses: Swap 1 tbsp (15 g) of honey for 1 tbsp (20 g) molasses and add 1 tsp caraway seeds for deli-style flavor.
- Seed swap: Replace up to half the sunflower/pumpkin seeds with chopped walnuts or add 1 tbsp chia; if using chia, add 1–2 tsp extra water.
Storage & Make-Ahead
Store the cooled loaf in a bread box or wrapped at room temperature for up to 4 days. For longer storage, slice, wrap well, and freeze up to 3 months; toast slices directly from frozen. Make-ahead: the seed-and-oat soaker can be prepared up to 24 hours in advance and refrigerated. For enhanced flavor, you can refrigerate the shaped loaf overnight; let it warm at room temperature 30–45 minutes while the oven preheats, then bake as directed.
Nutrition (per serving)
Approximate per slice (1/12 loaf): 260 calories; 8 g fat; 36 g carbohydrates; 9 g protein; 6 g fiber; 3 g sugars; 320 mg sodium.
