There’s bread you bake because you’re hungry, and then there’s bread you bake because it teaches you something. Inspired by old-world fermentation and packed with the nutrient-dense grains I discovered while backpacking through Europe, this loaf balances rustic texture with bakery-level softness.
But what really makes this bread irresistible is its versatility: one day it’s the base for a hearty breakfast tartine, the next it’s soaking up the lemony dressing from a Chicken Mango and Avocado Salad, or cradling the saucy richness of Baked Hummus Pasta.
Here’s my chef’s tip: letting the dough rest overnight not only deepens the flavor (thank you, slow fermentation!) but also mimics the time-honored techniques used in Italian pane casereccio.
Why You’ll Be Hooked?
- I never thought bread could double as both a dinner side and a midnight snack, but the crusty-chewy balance makes it perfect for everything from dipping into olive oil to piling high with avocado.
- The first time I made it, I realized how forgiving the recipe is—you can swap in flax, chia, or sunflower seeds depending on what’s in your pantry, and it always tastes amazing.
- It’s become my secret weapon for easy, healthy meals: loaded with protein and fiber, it fills me up without weighing me down—hello, built-in portion control that doesn’t sacrifice flavor.
- I love how baking this bread connects me to global food traditions while staying practical; it’s like bringing a slice of the world into my Alabama kitchen.
Dave’s Killer Bread Recipe
This hearty, seed-packed homemade bread is full of texture and nutty flavor, perfect for sandwiches or toast. Made with a blend of whole wheat and bread flour, oats, and seeds, it delivers wholesome goodness with every bite while staying soft, chewy, and satisfying.
Equipment
- Large mixing bowl
- Stand mixer with dough hook
- Whisk
- Measuring cups and spoons
- Loaf pan
- Baking spray (like Baker’s Joy)
- Tea towel
- Wire cooling rack
Ingredients
- ¼ cups olive oil
- ½ cup seeds and oats for coating
- Everything bagel seasoning
- 2 tbsp sesame seeds
- 2 tbsp chopped pistachios
- 2 tbsp flax seeds
- 2 tbsp poppy seeds
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- ½ cup uncooked old-fashioned oats
- 1½ tsp salt
- cups bread flour
- 2 tbsp honey
- 1½ cups warm water
- 1½ cups whole wheat flour
Instructions
- Spray a loaf pan with baking spray.
- In a large bowl or stand mixer, combine warm water and honey, then whisk in the yeast and let it sit for 5 minutes to bloom.
- In another bowl, whisk together both flours, salt, oats, and seeds.
- Once the yeast is ready, add the flour mixture and olive oil to the liquid, then knead using the stand mixer with a dough hook—start slow, then increase speed until the dough pulls away from the bowl (about 2-3 minutes).
- Turn the dough onto a floured surface, shape it into a log, and roll it in extra seeds.
- Transfer the dough into the prepared pan, cover with a tea towel, and let rise in a warm place for about 45 minutes (note: it won’t rise much).
- Meanwhile, preheat the oven to 375°F.
- Bake the bread for 45-50 minutes until golden brown, covering with foil if it darkens too quickly.
- Remove from the oven, place the pan on a wire rack for 10 minutes, then turn the loaf out to cool completely on the rack.
- Slice with a bread knife once cooled, serve, and enjoy.
Notes
- Lightly flouring your hands can prevent sticking when shaping the dough.
- Rolling the dough in seeds works best if the dough is slightly tacky, so avoid over-flouring.
- To test doneness, tap the bottom of the loaf—it should sound hollow.
| Nutrition | Value |
| Calories | 280kcal |
| Carbohydrates | 36g |
| Fibre | 5g |
| Fat | 12g |
| Protein | 9g |
Tips To Ease Your Job!
- Use parchment paper: Instead of just spraying the loaf pan, line it with parchment for easier release and less cleanup.
- Skip hand-kneading: Let the stand mixer do all the kneading—no need to knead by hand unless you prefer it!
- Pre-measure ingredients: Measure and prep all ingredients before starting so everything moves quickly and you don’t forget anything.
- Warm your rising spot: If your kitchen is cold, place the covered loaf in a slightly warmed (but turned off) oven to help it rise faster.
