Easy Whole Wheat Bread with Seeds

Inspired by Mark Bittman's reciupe, a nice, hearthy loaf of bread made of whole wheat that doesn't require kneading. Topped with seeds, this bread will be perfect for sandwich and breakfasts.
Prep Time20 hrs
Cook Time1 d 45 mins
Keyword: bread, dough, easy, flour, healthy, whole wheat, yeast
Servings: 12
Calories: 100kcal


  • 360 g whole wheat flour
  • 1 tbsp vegetable or olive oil
  • seeds Any small seeds like sesame, sunflower, crackd rye kernels work
  • 2 tsp fine salt
  • ½ tsp instant yeast
  • 375 mL water


  • In a large bowl, mix the flour, salt and yeast. Combine really well.
  • Pour the water and combine using a spatula. If the dough seems dry, add a bit more. It should be quite damp, like batter.
  • Cover bowl with plastic wrap and let dough rise in a warm place for 12 and up to 24 hours. The next day or after this time, you should see lines of bubbles on top of the dough.
  • Grease a cake or loaf pan with oil, using a brush or paper towel. Pour the mixture, with a spatula, brush with a bit more oil and sprinkle with seeds.
    Cover with a clean kitchen towel and let rise for two extra hours,
  • 30 minutes before the two hours are elapsed, turn on your oven at 350°F / 180°C. The dough should have rosen nicely.
  • Cook for 45 minutes and up to 55 minutes depending on your oven and/or taste, A toothpick, inserted in the center, should come out clean. Let cool on a wire rack and once done, remove for pan.
  • This bread will keep for a couple of days if wrapped nicely (let it breath though!),

Related Posts

Leave a comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Preferences
When you visit our website, it may store information through your browser from specific services, usually in form of cookies. Here you can change your privacy preferences. Please note that blocking some types of cookies may impact your experience on our website and the services we offer.