Why You’ll Love This Whole Wheat Harvest Bread
- It’s packed with texture and flavor. With a mix of sunflower seeds, pepitas, and old-fashioned oats, every single bite is interesting. The honey adds a subtle, warm sweetness that plays so nicely with the nutty whole wheat.
- It fills your kitchen with the best aroma. The scent of toasting seeds and baking bread is honestly better than any scented candle. It’s the definition of cozy.
- It’s surprisingly forgiving for a yeast bread. The long, slow rise is your best friend here, building flavor and giving you a wider window for success. Don’t worry if you’re not a bread-baking pro yet—this recipe is a great teacher.
- It’s incredibly versatile. This loaf is just as happy holding your morning avocado toast as it is being the foundation for a killer turkey sandwich at lunch. It’s a true all-day, everyday kind of bread.
Ingredients & Tools
- 300 g whole wheat flour
- 200 g bread flour
- 7 g instant yeast (1 packet)
- 1 ½ tsp fine sea salt
- 2 tbsp honey
- 2 tbsp olive oil, plus more for the bowl
- 350 ml warm water (about 105-115°F / 40-46°C)
- 50 g old-fashioned rolled oats, plus more for topping
- 30 g raw sunflower seeds
- 30 g raw pepitas (pumpkin seeds)
Tools: A large mixing bowl, a digital kitchen scale is highly recommended, a dough scraper, a 9×5-inch loaf pan, and an instant-read thermometer.
Using a digital scale really is the key to consistent results with bread—it’s so much more accurate than cups. And don’t skip the bread flour; its higher protein content gives the loaf the structure it needs to support all those hearty add-ins.
Serves: 1 loaf (about 12 slices) | Prep Time: 25 minutes (plus 1.5-2 hours rising) | Cook Time: 40-45 minutes | Total Time: about 3 hours
Before You Start: Tips & Ingredient Notes
- Why two types of flour? Using 100% whole wheat can make a very dense loaf. The bread flour adds strength and a lighter, airier crumb, creating the perfect balance between hearty and soft.
- Check your yeast’s temperature. The water should feel warm to the touch, not hot. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly. An instant-read thermometer takes the guesswork out.
- Don’t rush the first rise. This is where the flavor develops! Let the dough rise until it’s truly puffy and doubled in size, even if it takes a little longer than the recipe says. The time can vary based on the temperature of your kitchen.
- Toasting the seeds is non-negotiable. Honestly, it’s a small step that makes a huge difference. Toasting the sunflower seeds and pepitas beforehand unlocks their nutty flavor and gives the bread a much deeper, more complex taste.
How to Make Whole Wheat Harvest Bread
Step 1: Toast the Seeds. First things first, let’s get our seeds nice and toasty. Place the sunflower seeds and pepitas in a dry skillet over medium heat. Cook, shaking the pan often, for 3-4 minutes until they’re fragrant and starting to make a slight popping sound. You’ll notice the color deepen just a bit. Pour them onto a plate to cool completely. This step is all about building flavor from the very beginning.
Step 2: Combine the Dry Ingredients. In your large mixing bowl, whisk together the whole wheat flour, bread flour, instant yeast, and salt. Make sure the yeast and salt aren’t directly touching when you first add them—the salt can hinder the yeast. Whisking everything together evenly distributes them. Then, stir in the cooled, toasted seeds and the 50 grams of rolled oats.
Step 3: Create the Dough. In a separate jug or bowl, combine the warm water, honey, and olive oil. Give it a quick stir. Now, create a well in the center of your dry ingredients and pour in the wet mixture. Use a wooden spoon or your hands to mix until a shaggy, sticky dough forms. It won’t look pretty at this stage—that’s totally normal!
Step 4: Knead to Perfection. Lightly flour your countertop and turn the dough out. Now, the fun part begins. Knead the dough for about 8-10 minutes. It will start off very sticky, but resist the urge to add too much extra flour. A dough scraper is incredibly helpful here. You’re looking for the dough to become smooth, slightly elastic, and just a little tacky to the touch. The windowpane test is a great check: take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without it tearing immediately, you’re there.
Step 5: The First Rise. Drizzle a little olive oil into a clean bowl. Place your smooth dough ball in the bowl, turning it over to coat it lightly in oil. This prevents a skin from forming. Cover the bowl with a damp kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let it rise for 1 to 1.5 hours, or until it has doubled in size. A good test is to gently poke the dough with a floured finger—if the indentation remains, it’s ready.
Step 6: Shape the Loaf. Lightly grease your 9×5-inch loaf pan. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a rough rectangle, about the length of your loaf pan. Tightly roll the dough into a log, pinching the final seam to seal. Place the loaf, seam-side down, into the prepared pan.
Step 7: The Second Rise. Brush the top of the loaf lightly with water and sprinkle generously with more rolled oats, gently pressing them in so they adhere. Cover the pan loosely with the towel again and let it rise for another 30-45 minutes. It should dome just slightly over the rim of the pan. Meanwhile, preheat your oven to 375°F (190°C).
Step 8: Bake! Once preheated, place the loaf pan in the center of the oven and bake for 40-45 minutes. The bread is done when it’s a deep golden brown and sounds hollow when you tap the bottom. For absolute certainty, an instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
Step 9: Cool Completely. This is the hardest part—you have to wait! Remove the bread from the pan immediately and let it cool completely on a wire rack. Slicing into a warm loaf is tempting, but the structure is still setting. Cutting it too soon will result in a gummy texture. Let it cool for at least 2 hours.
Serving Suggestions
Complementary Dishes
- A hearty vegetable soup — A thick, creamy butternut squash or lentil soup is the ultimate partner for a thick slice of this bread. It’s perfect for dipping and soaks up all the delicious broth.
- A robust cheese board — The nutty, seedy flavor of the bread stands up beautifully to sharp cheddar, creamy brie, and a dollop of fig jam. It’s a fantastic appetizer or light meal.
- Avocado toast with a twist — Smash ripe avocado on a toasted slice, then top with a sprinkle of red pepper flakes, everything bagel seasoning, and a soft-boiled egg for a seriously satisfying breakfast.
Drinks
- A bold cup of coffee — The deep, roasted notes of a good dark roast coffee complement the earthy whole wheat and honey flavors perfectly, especially in the morning.
- A crisp, cold glass of apple cider — Whether non-alcoholic or hard cider, the fruity, slightly tart notes are a wonderful contrast to the bread’s sweetness and richness.
- A malty brown ale — If you’re enjoying the bread with dinner, a brown ale has similar toasted, nutty characteristics that will make the whole meal feel cohesive and comforting.
Something Sweet
- Warm apple crisp — The cozy spices in a simple apple crisp are a natural follow-up to a meal centered around this bread. A scoop of vanilla ice cream on top is, of course, highly recommended.
- Dark chocolate bark with sea salt — A few pieces of rich, slightly bitter dark chocolate provide a simple, elegant, and not-too-sweet ending that cleanses the palate beautifully.
- A simple pear and honey compote — Gently cooked pears with a drizzle of the same honey you used in the bread creates a light, fragrant dessert that feels special without much effort.
Top Mistakes to Avoid
- Mistake: Using hot water to activate the yeast. This is probably the number one reason breads fail. If the water is too hot, it will kill the yeast, and your dough won’t rise at all. Warm, like bathwater, is the key.
- Mistake: Adding too much flour during kneading. The dough is supposed to be a bit sticky at first. Adding cup after cup of flour to combat the stickiness will result in a dry, tough, and dense loaf. Trust the process and use a light hand with dusting flour.
- Mistake: Skipping the cooling time. I know, I know, it’s torture. But slicing into a warm loaf stops the cooking process and traps steam, making the crumb gummy. The wait is essential for the perfect texture.
- Mistake: Not letting the dough rise fully. If you rush the rising times, the bread won’t have developed its full flavor or airy structure. Be patient and wait for that true doubling in size.
Expert Tips
- Tip: Use the “autolyse” method for a better crumb. After you’ve mixed the flour and water together (hold back the salt and yeast), let the shaggy dough rest for 20-30 minutes. This allows the flour to fully hydrate and makes the gluten strands develop more easily, resulting in a less effortful knead and a better texture.
- Tip: Create steam in your oven for a better crust. For a crisper, professional-looking crust, place a shallow metal pan on the bottom rack of your oven while it preheats. When you put the bread in, carefully toss a handful of ice cubes into the hot pan. The steam will help the bread expand and give it a gorgeous shine.
- Tip: Slash the top before baking. Just before the loaf goes in the oven, use a sharp knife or lame to make a shallow slash down the center. This gives the bread a controlled place to expand, preventing it from splitting awkwardly on the side.
- Tip: Freeze slices for easy future meals. Once the loaf is completely cool, slice it and freeze the slices in a single layer on a baking sheet before transferring to a freezer bag. You can pop a frozen slice straight into the toaster—no need to thaw!
FAQs
Can I use all whole wheat flour?
You can, but the loaf will be much denser. Whole wheat flour contains the bran and germ, which cut through the gluten strands, making it harder for the dough to rise and become airy. The bread flour acts as a support system. If you want to try it, I’d recommend adding an extra tablespoon of water, as whole wheat absorbs more liquid, and be prepared for a very hearty, compact loaf. It will still taste great, but the texture will be different.
My dough didn’t rise much. What happened?
This usually points to the yeast. Either the yeast was old and no longer active, or the water used was too hot and killed it. The environment could also be too cold—yeast loves a warm, draft-free spot. Next time, try proofing your yeast first: mix it with the warm water and a pinch of the honey and wait 5-10 minutes. If it gets foamy on top, it’s alive and ready to go! If not, start with fresh yeast.
Can I add different mix-ins?
Absolutely! This recipe is a fantastic base. Feel free to swap the sunflower seeds and pepitas for chopped walnuts, pecans, or flax seeds. You could also add a handful of dried cranberries or chopped apricots for a sweet and savory twist. Just keep the total volume of add-ins roughly the same (about ¾ to 1 cup total) so the dough can still hold together properly.
How do I store this bread to keep it fresh?
Because it has no preservatives, this bread is best eaten within 2-3 days. Store it cut-side down on a cutting board at room temperature, or in a paper bag. Avoid sealing it in a plastic bag at room temperature, as this can make the crust soft and promote mold. For longer storage, freezing is your best bet, as mentioned in the tips above.
Why does my bread have large holes or tunnels?
This often happens if the dough was under-kneaded, leaving the gluten network too weak to hold the gas bubbles evenly. It can also happen if the dough proofed for too long during the second rise, causing the yeast to over-inflate some bubbles and collapse others. Next time, make sure you knead until the dough is truly smooth and elastic, and keep a closer eye on the dough during the final rise—you want it just peeking over the pan, not threatening to spill over.
Whole Wheat Harvest Bread
Bake Mike's rustic Whole Wheat Harvest Bread! This easy, hearty loaf is packed with seeds, oats & honey. Perfect for sandwiches or toast. Your guide to homemade bread success.
Ingredients
Ingredients
-
300 g whole wheat flour
-
200 g bread flour
-
7 g instant yeast (1 packet)
-
1 ½ tsp fine sea salt
-
2 tbsp honey
-
2 tbsp olive oil (plus more for the bowl)
-
350 ml warm water (about 105-115°F / 40-46°C)
-
50 g old-fashioned rolled oats (plus more for topping)
-
30 g raw sunflower seeds
-
30 g raw pepitas (pumpkin seeds)
Instructions
-
Toast the Seeds. First things first, let's get our seeds nice and toasty. Place the sunflower seeds and pepitas in a dry skillet over medium heat. Cook, shaking the pan often, for 3-4 minutes until they're fragrant and starting to make a slight popping sound. You'll notice the color deepen just a bit. Pour them onto a plate to cool completely. This step is all about building flavor from the very beginning.01
-
Combine the Dry Ingredients. In your large mixing bowl, whisk together the whole wheat flour, bread flour, instant yeast, and salt. Make sure the yeast and salt aren't directly touching when you first add them—the salt can hinder the yeast. Whisking everything together evenly distributes them. Then, stir in the cooled, toasted seeds and the 50 grams of rolled oats.02
-
Create the Dough. In a separate jug or bowl, combine the warm water, honey, and olive oil. Give it a quick stir. Now, create a well in the center of your dry ingredients and pour in the wet mixture. Use a wooden spoon or your hands to mix until a shaggy, sticky dough forms. It won't look pretty at this stage—that's totally normal!03
-
Knead to Perfection. Lightly flour your countertop and turn the dough out. Now, the fun part begins. Knead the dough for about 8-10 minutes. It will start off very sticky, but resist the urge to add too much extra flour. A dough scraper is incredibly helpful here. You're looking for the dough to become smooth, slightly elastic, and just a little tacky to the touch. The windowpane test is a great check: take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without it tearing immediately, you're there.04
-
The First Rise. Drizzle a little olive oil into a clean bowl. Place your smooth dough ball in the bowl, turning it over to coat it lightly in oil. This prevents a skin from forming. Cover the bowl with a damp kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let it rise for 1 to 1.5 hours, or until it has doubled in size. A good test is to gently poke the dough with a floured finger—if the indentation remains, it's ready.05
-
Shape the Loaf. Lightly grease your 9x5-inch loaf pan. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a rough rectangle, about the length of your loaf pan. Tightly roll the dough into a log, pinching the final seam to seal. Place the loaf, seam-side down, into the prepared pan.06
-
The Second Rise. Brush the top of the loaf lightly with water and sprinkle generously with more rolled oats, gently pressing them in so they adhere. Cover the pan loosely with the towel again and let it rise for another 30-45 minutes. It should dome just slightly over the rim of the pan. Meanwhile, preheat your oven to 375°F (190°C).07
-
Bake! Once preheated, place the loaf pan in the center of the oven and bake for 40-45 minutes. The bread is done when it's a deep golden brown and sounds hollow when you tap the bottom. For absolute certainty, an instant-read thermometer inserted into the center should read 190-200°F (88-93°C).08
-
Cool Completely. This is the hardest part—you have to wait! Remove the bread from the pan immediately and let it cool completely on a wire rack. Slicing into a warm loaf is tempting, but the structure is still setting. Cutting it too soon will result in a gummy texture. Let it cool for at least 2 hours.09
