You know that feeling when you bite into a slice of bread and it’s so soft, so wholesome, you can practically hear your body thanking you? That’s exactly what this Healthy Whole Grain Soft Seedy Sandwich Bread does for me—every single time. I’ve been baking this loaf for years, tweaking the recipe until it’s just right: nutty from whole wheat, fluffy thanks to a touch of bread flour, and packed with seeds for that satisfying crunch. Best part? It’s easier than you think to make at home. No fancy equipment, just good ingredients and a little patience. Trust me, once you try this, that sad store-bought loaf won’t stand a chance.
Why You’ll Love This Healthy Whole Grain Soft Seedy Sandwich Bread
This isn’t just bread—it’s a little miracle in loaf form! Here’s why it’s become my weekly staple:
- Nutrition powerhouse: Packed with fiber from whole grains and healthy fats from seeds
- Surprisingly soft: No dry, crumbly whole wheat bread here—just pillowy goodness
- Easy enough for beginners: If you can stir and knead, you can make this
- Seeds galore: Every bite gives you that satisfying nutty crunch
- Versatile: Equally amazing for avocado toast or PB&J sandwiches
Seriously, once you taste homemade seedy bread, there’s no going back!
The Magic Ingredients for Soft, Seedy Sandwich Bread
What I love about this recipe is how simple the ingredient list is – just pantry staples transformed into something extraordinary. Here’s what you’ll need to gather (and why each one matters):
- 2 cups whole wheat flour – The hearty base that gives our bread its nutty flavor and fiber boost (I like Bob’s Red Mill for consistent results)
- 1 cup bread flour – My secret weapon for that perfect soft texture – the higher protein content creates better gluten structure
- 1/4 cup mixed seeds – I use equal parts sunflower, flax, and sesame, but pumpkin or chia seeds work great too. Toast them first for extra flavor!
- 1 tbsp honey – Just enough sweetness to balance the whole grains and feed the yeast (maple syrup works if you’re vegan)
- 1 tsp salt – Crucial for flavor development – I prefer fine sea salt for even distribution
- 1 packet (2¼ tsp) active dry yeast – Check the expiration date! Nothing worse than flat bread from sleepy yeast
- 1¼ cups warm water – About 110°F – think baby bottle temperature, not hot tub
- 2 tbsp olive oil – Adds moisture and keeps the crumb tender (avocado oil works in a pinch)
See? Nothing weird or hard-to-find. Now let’s turn these simple ingredients into magic!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this bread! Just grab these kitchen basics:
- Large mixing bowl – For bringing all that goodness together
- Loaf pan (9×5 inch) – The perfect home for your rising dough
- Measuring cups and spoons – Accuracy matters in bread baking!
- Wooden spoon or spatula – My trusty dough-stirring sidekick
- Clean kitchen towel – To keep your dough cozy while it rises
That’s it! Now let’s get baking.
How to Make Healthy Whole Grain Soft Seedy Sandwich Bread
Okay, let’s get our hands doughy! This process is simple but magical – watching flour and water transform into a beautiful loaf never gets old. Follow these steps and you’ll have perfect bread every time.
Mixing the Dough
First, wake up your yeast by mixing warm water, honey, and yeast in a bowl. Wait about 5 minutes until it gets frothy – this means your yeast is alive and ready to work! Then add the whole wheat flour, bread flour, salt, and olive oil. Stir with a wooden spoon until a shaggy dough forms. Don’t worry about perfection here – just make sure all the flour gets moistened.
Kneading and Adding Seeds
Now comes the fun part! Turn the dough onto a lightly floured surface and knead for about 10 minutes. Push with the heel of your hand, fold, turn, repeat. You’ll feel it transform from sticky to smooth and elastic. When it springs back when poked, it’s ready. Now gently fold in your seeds – I like to sprinkle them over the dough and knead just until evenly distributed. If you are interested in making your own seed mixes, you can find great information on how to toast seeds for maximum flavor.
Rising and Shaping
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour. It should double in size – poke it with a finger; if the indentation stays, it’s ready. Punch it down (so satisfying!), then shape into a loaf by rolling it into a rectangle and tightly rolling up from the short end. Tuck the ends under and place seam-side down in your greased loaf pan. For more tips on achieving the perfect rise, check out this guide on yeast activity.
Baking the Bread
Let the shaped dough rise again for about 30 minutes while you preheat the oven to 375°F. When the dough peeks just over the pan’s edge, it’s baking time! Bake for 30-35 minutes until golden brown. The real test? Tap the bottom – if it sounds hollow, your masterpiece is done. Let it cool on a rack (I know, the wait is torture!) before slicing.
Tips for Perfect Healthy Whole Grain Soft Seedy Sandwich Bread
After making this bread more times than I can count, here are my hard-earned secrets for loaf perfection every time:
- Yeast check: Always test your yeast first! If it doesn’t foam in warm water within 10 minutes, it’s too old and your bread won’t rise properly.
- Water wisdom: In humid weather, use slightly less water (start with 1 cup). The dough should be tacky but not sticky – add flour 1 tbsp at a time if needed.
- Rise right: No warm spot? Turn your oven to 200°F for 1 minute, turn it OFF, then place covered dough inside with the door cracked.
- Seed swap: Toast your seeds first for deeper flavor! Just 5 minutes in a dry skillet makes all the difference.
- Slice smart: Use a serrated knife and gentle sawing motion for clean slices without squishing your beautiful loaf.
These little tricks took my bread from “meh” to “wow!” – hope they help you too!
Variations for Healthy Whole Grain Soft Seedy Sandwich Bread
Oh, the fun you can have with this recipe! Here are my favorite twists:
- Sweet swap: Use maple syrup instead of honey for a vegan version (just as delicious!)
- Seed shuffle: Try pumpkin seeds with chia for extra crunch, or go wild with poppy seeds
- Flour power: Substitute 1/2 cup oats for part of the whole wheat flour – adds wonderful texture
- Herb lover: Mix in 1 tbsp dried rosemary or thyme for savory bread that’s amazing with soup
See? One recipe, endless possibilities. Now go make it your own! If you are looking for other great recipes using oats, check out this pumpkin pie overnight oats recipe.
Storing and Reheating
This bread stays fresh in an airtight container for up to 5 days – if it lasts that long! For longer storage, slice and freeze in a zip-top bag. When toast cravings hit, pop frozen slices straight in the toaster – no thawing needed. For whole loaves, wrap tightly in foil and warm at 350°F for 10 minutes to revive that just-baked magic.
Nutritional Information
Each slice of this Healthy Whole Grain Soft Seedy Sandwich Bread packs about 120 calories, with 3g of healthy fats (mostly from those glorious seeds!) and 4g of protein to keep you satisfied. Of course, exact numbers may vary slightly depending on your specific ingredients – but trust me, every bite is nutrition you can feel good about!
Frequently Asked Questions
Can I use all whole wheat flour instead of mixing with bread flour?
You can, but the bread will be denser. The bread flour gives that lovely soft texture we all crave. If you do go all whole wheat, add an extra 1-2 tbsp water and expect a heartier, more rustic loaf. Still delicious, just different!
How long does this bread stay fresh?
At room temperature in an airtight container, it stays perfect for about 3 days. After that, it makes amazing toast for another 2 days. For longer storage, slice and freeze – it toasts up beautifully straight from the freezer!
Can I skip the seeds?
Absolutely! The bread will still be wonderful, just less crunchy. If you’re skipping seeds, you might want to add 1 tbsp more honey or a mashed banana for extra flavor. But trust me – those seeds add so much nutrition and texture! If you are interested in making a snack out of leftover seeds, try this roasted pumpkin seeds snack recipe.
My dough isn’t rising – what went wrong?
Most likely culprit? Old yeast. Always check the expiration date! Also make sure your water was warm but not hot (about 110°F). Too hot and you’ll kill the yeast. If it still doesn’t foam after 10 minutes, start over with fresh yeast.
Share Your Healthy Whole Grain Soft Seedy Sandwich Bread
I’d love to see your beautiful loaves! Snap a photo of your seedy masterpiece and share it in the comments below – let’s swap bread-baking stories and tips. Happy baking, friends!
Print
Healthy Whole Grain Soft Seedy Sandwich Bread in 7 Simple Steps
- Total Time: 1 hour 55 minutes
- Yield: 1 loaf (12 slices)
- Diet: Vegetarian
Description
A nutritious and soft sandwich bread packed with whole grains and seeds for a healthy twist.
Ingredients
- 2 cups whole wheat flour
- 1 cup bread flour
- 1/4 cup mixed seeds (sunflower, flax, sesame)
- 1 tbsp honey
- 1 tsp salt
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 2 tbsp olive oil
Instructions
- In a bowl, mix warm water, honey, and yeast. Let sit for 5 minutes until frothy.
- Add whole wheat flour, bread flour, salt, and olive oil. Mix until a dough forms.
- Knead the dough for 10 minutes until smooth and elastic.
- Fold in mixed seeds and knead for another 2 minutes.
- Cover the dough and let it rise for 1 hour or until doubled in size.
- Shape the dough into a loaf and place it in a greased loaf pan.
- Let it rise again for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake for 30-35 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Store in an airtight container for up to 5 days.
- Freeze slices for longer storage.
- Substitute honey with maple syrup for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: International