Easy whole wheat bread recipe

5 from 8 reviews

An easy and fiber rich whole grain bread


  • 1 1/2 tsp. active dry yeast or 42 gr./1.5 oz. fresh yeast
  • 450 gr./16 oz./ 1 pound warm water
  • 1/2 teaspoon date syrup (optional)
  • 500 gr./17.6 oz./1.1 pound whole wheat meal*
  • 50 gr./1.8 oz./1/4 cup sunflower seeds
  • 50 gr./1.8 oz./1/4 cup pumpkin seeds
  • 50 gr./1.8 oz. ground flax seeds
  • 12 teaspoon salt (optional)
  • 2 tablespoon vinegar
  • additional sunflower and/or pumpkin seeds for sprinkling at the bottom and top


  1. Do not preheat the oven; dough goes into cold oven.
  2. In the large bowl of a standing mixer or Thermomix add water, yeast (+ honey) and mix briefly for 2 minutes to dissolve yeast. (If you have a Thermomix then blend at 37°C/speed 1 for 2 minutes).
  3. Add all other ingredients in the order mentioned (except for additional seeds).
  4. Knead for 3 minutes in your food processor/Thermomix or use a mixer with a dough hook.
  5. This should result in a smooth yet sticky, stringy dough.
  6. Line baking sheet with parchment paper.
  7. Sprinkle some seeds on it.
  8. Put dough into the baking sheet (lined with parchment paper).
  9. Sprinkle again with some seeds on top.
  10. Pop into a cold oven and bake for 50 minutes at 340 °F/170 °C in a convection oven or for 60 minutes at 390 °F /200 °C in a regular oven.
  11. Let bread cool down for some minutes before you transfer it to a cooling rack. It’s important to let it cool down completely before you store it in your bread box, refrigerator or freezer.


  • *Instead of whole wheat flour you can also use whole spelt flour, rye flour or a combination of it. The healthiest approach would be to grind the grains on your own.
  • Instead of date sugar you could use also honey, coconut sugar or maple syrup