Grain and Seed Loaf

Bursting with whole grain and seeds, this bread requires minimum effort. You don’t need to knead and proof the dough or even preheat the oven. Simply combine all ingredients and place your loaf in a cold oven. Set up the temperature and bake for an hour.

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Grain and Seed Loaf

  • Servings: 1 loaf
  • Difficulty: easy
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  • 500g / 17.6oz of whole grain flour (I used whole grain wheat flour)
  • 20g / 0.7oz of fresh baker’s yeast
  • 450ml / 15.2 fl. oz of lukewarm water
  • 1 tsp of sugar
  • 2 tsp of salt
  • 2 tbsp of distilled white vinegar
  • 100g / 3.5oz of carrots, grated
  • 250g / 8.8oz of mixed seeds (I used flax, chia, and sesame) + additional to sprinkle the top of the bread.


  1. Dissolve yeast and sugar in lukewarm water and set aside until yeast starts foaming. Grease and lightly dust with flour an 11-inch loaf pan.

  2. Combine all ingredients into a slightly sticky, soft dough, form a log and transfer into a loaf pan. Sprinkle the top with seeds.

  3. Place the pan in a cold oven.  Set temperature to 230°C / 445°F and bake for 60 minutes. Remove from oven and let cool in the pan for about 10 – 15 minutes.

  4. Remove bread from pan and let cool down completely on a wire rack.


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