Quick Grain-Rich Seeded Bread 🍞🌾

This quick-method, grain-rich seeded bread is hearty, nutritious, and packed with crunchy seeds and whole grains. It requires no complicated kneading or lengthy preparation, making it perfect for a wholesome homemade loaf.

Ingredients

Dry Ingredients

1½ cups (190 g) whole wheat flour
1 cup (125 g) all-purpose flour
½ cup (50 g) rolled oats
¼ cup (35 g) sunflower seeds
¼ cup (30 g) pumpkin seeds
2 tablespoons flaxseeds
2 tablespoons sesame seeds
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon chia seeds, optional

Wet Ingredients

1¾ cups (420 ml) buttermilk
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon apple cider vinegar

For the Top

1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
1 teaspoon sesame seeds
1 tablespoon rolled oats

Directions

1. Prepare the Oven

Preheat your oven to 375°F (190°C).

Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

2. Combine the Dry Ingredients

In a large bowl, combine:

Whole wheat flour
All-purpose flour
Rolled oats
Sunflower seeds
Pumpkin seeds
Flaxseeds
Sesame seeds
Chia seeds
Salt
Baking soda

Whisk everything together thoroughly.

3. Mix the Wet Ingredients

In another bowl, whisk together the buttermilk, honey, olive oil, and apple cider vinegar.

Make sure the honey is well incorporated.

4. Make the Batter

Pour the wet ingredients into the dry ingredients.

Using a wooden spoon or spatula, stir until just combined.

The mixture will be thick and sticky, more like a heavy batter than traditional bread dough.

Important:

Don’t overmix. A few small lumps are perfectly fine.

5. Fill the Pan

Transfer the mixture into the prepared loaf pan.

Spread the surface evenly with a spatula.

Sprinkle the remaining oats and seeds over the top.

Gently press them into the surface so they don’t fall off after baking.

6. Bake

Place the loaf in the preheated oven.

Bake for approximately 40–50 minutes.

The top should be golden brown and firm.

Insert a toothpick or skewer into the center. It should come out mostly clean.

If the top becomes too dark before the center is done, loosely cover the loaf with aluminum foil.

7. Cool

Remove the bread from the oven.

Let it cool in the pan for 10–15 minutes.

Carefully lift it out using the parchment paper.

Transfer it to a wire rack and allow it to cool completely before slicing.

This is important because the interior continues to set as it cools.

Dos and Don’ts

Do ✅

Do measure the flour accurately.
Do mix the batter only until combined.
Do use fresh baking soda.
Do distribute the seeds evenly.
Do let the bread cool completely before slicing.
Do toast the seeds beforehand if you want a deeper nutty flavor.

Don’t ❌

Don’t knead this quick bread.
Don’t overmix the batter.
Don’t cut the loaf while it’s still very hot.
Don’t pack the flour tightly into the measuring cup.
Don’t overload the top with seeds, as they can fall off when slicing.

Easy Variations

🌻 Extra Seeded

Add hemp seeds, poppy seeds, or extra sunflower seeds.

🍯 Slightly Sweeter

Increase the honey to 3 tablespoons and add a handful of dried cranberries.

🧄 Savory Version

Replace the honey with 1 teaspoon and add garlic powder, rosemary, and grated Parmesan.

🌾 100% Whole Wheat

Replace the all-purpose flour with additional whole wheat flour, but add 1–2 extra tablespoons of buttermilk if the batter seems excessively thick.

Serving Ideas

Slice the cooled bread and serve with:

Butter and honey
Peanut butter
Cream cheese
Avocado
Eggs
Soup
Cheese
Hummus

It also makes excellent toast because the seeds become wonderfully crunchy when heated.

Storage

Store the cooled loaf in an airtight container at room temperature for 2–3 days.

For longer storage, slice the bread and freeze it for up to 2 months. Individual slices can be toasted directly from frozen.

Meta Description

Bake a quick grain-rich seeded bread packed with whole wheat flour, oats, sunflower seeds, pumpkin seeds, flax, and sesame. An easy, hearty homemade loaf with a crunchy seeded crust.