vThis is a classic homemade whole-wheat sandwich loaf packed with seeds for crunch and flavor. It has a soft, open crumb, golden crust, and seeds both mixed in and generously sprinkled on top — exactly matching the image.
Ingredients (makes 1 standard 9×5-inch loaf)
Dough
- 1½ cups (180g) whole wheat flour
- ¾ cup (90–100g) all-purpose or bread flour
- 1 packet (2¼ tsp / 7g) active dry or instant yeast
- ½ tsp salt
- 3 Tbsp sunflower seeds
- 3 Tbsp sesame seeds
- 3 Tbsp shelled pumpkin seeds (pepitas)
- ⅓ cup (30g) rolled oats
- 1 cup (240ml) water
- 2 Tbsp molasses (or honey)
- 1 egg white (for dough)
- 1 Tbsp milk (for brushing)
Topping
- Reserved 2 Tbsp of the seed-oat mixture
- Extra sesame & pumpkin seeds if desired
Instructions
- Mix dry ingredients
In a large bowl, combine the whole wheat flour, all-purpose/bread flour, yeast, and salt. - Prepare seeds
In a separate bowl, mix the sunflower seeds, sesame seeds, pumpkin seeds, and rolled oats. Set aside 2 Tbsp of this mixture for the topping. - Make the dough
Warm the water and molasses together until lukewarm (about 120–130°F / 50–55°C).
Add the warm liquid and the egg white to the flour mixture. Stir until a soft dough forms. - Knead
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise in a warm place for about 2 hours, or until doubled. - Add seeds & shape
Punch down the dough. Work in all but the reserved 2 Tbsp of the seed mixture until evenly distributed.
Shape into a loaf: roll the dough into a 12×8-inch rectangle, then roll it up tightly from the short end. Pinch the seam and ends to seal. Place seam-side down in a greased 9×5-inch loaf pan. - Second rise
Cover and let rise for about 1 hour, until doubled and the dough reaches near the top of the pan. - Bake
Preheat oven to 350°F (175°C).
Brush the top of the loaf with milk and sprinkle generously with the reserved seed mixture (and extra seeds if you like).
Bake for 30–35 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Internal temperature should be around 190–200°F (88–93°C). - Cool
Remove from the pan and cool completely on a wire rack before slicing (this keeps the crumb from becoming gummy).
Tips for the look in the photo
- Toast the seeds lightly in a dry pan before mixing if you want extra nutty flavor.
- Use a mix of white and black sesame seeds + green pumpkin seeds for the exact speckled top.
- For a freer-form rustic look (instead of a pan loaf), shape into a batard or boule, place on a parchment-lined baking sheet, and bake at 375–400°F with steam for the first 15 minutes.
- The bread stays moist for several days thanks to the whole wheat and seeds.
This recipe produces the hearty, seeded whole-wheat loaf shown in your image. Enjoy!
