Mom's Whole Grain Bread with Seeds

There's nothing quite like the aroma of freshly baked bread filling your kitchen. This Whole Grain Bread with Seeds combines a wholesome blend of whole wheat flour, oats, and nutrient-rich seeds for a hearty, flavorful loaf. I've been eating some form of this bread ever since I was a small child. Almost EVERY day since then. No bread could ever be compared as "everyday bread". 

 

 

So yes, this is my Mom's recipe which I only have weighed and found the amounts for. She never weighs, as it's in her hands. I always weigh, I'm nerdy that way. Good for you, so you can make my mom's bread too! 

 

I mean, this bread is so good that even though I pay for lunch at work, I still bring my own bread. Do with that information as you wish!

 

Why you'll love it

 

Whole grain bread is a staple in many kitchens, valued for its rich texture and deep flavor.

 

Using a glyte* (soaking method) allows the seeds and coarse grains to hydrate before mixing, leading to a softer, more evenly baked loaf and is the key to its structured yet soft crumb. This method also enhances the bread's digestibility and helps develop a fuller taste.

 

With a mix of kruskakli (wheat bran) or oats, pumpkin seeds, sunflower seeds, and flaxseeds, this bread is packed with fiber, protein, and essential nutrients, making it a fantastic everyday loaf.

 

This loaf is soft on the inside but has a crusty exterior for all the texture lovers out there. For a softer texture, read the expert tips below.

 

It pairs beautifully with savory spreads, cheese, or soup, but also sweet spreads like Norwegian brown cheese, Nutella, and jams - making it a versatile option for breakfast, lunch, or a hearty snack.

 

I eat it for my everyday breakfasts, usually with the above-mentioned spreads, but I also eat it for special occasions like Christmas breakfasts (I always have scrambled eggs and mayonnaise!). It is so versatile and keeps you full without weighing you down. 

 

* Yes, glyte is my mother's name for it. I was quite old when I found out that this wasn't a word everyone knew. So since it hasn't gotten a legit name, I thought it could be glyte in English too. Why not? 

 

 

Ingredients

 

The glyte

• whole wheat flour (sammalt grovt hvetemel) - the base for a hearty, fiber-rich dough
• wheat bran (kruskakli) or oats - add texture and fiber
• pumpkin seeds - nutty and rich in healthy fats
• sunflower seeds - provide a subtle crunch
• crushed flaxseeds - help bind the dough while adding Omega-3s
• water - hydrates the grains and seeds for a softer crumb

 

 

The dough

• all of the glyte mixture - for the perfect blend of whole grains and seeds
• fresh yeast - ensures a strong rise
• lukewarm water - activates the yeast
• canola oil or melted butter - adds moisture and tenderness
• buttermilk (kulturmelk) - enhances flavor and extends shelf life
• salt - strengthens gluten structure and enhances the taste
• all-purpose flour (hvetemel) - creates a light yet sturdy loaf

 

 

Instructions

 

Step 1: Prepare the Glyte

In a large bowl (or the bowl of your stand mixer), combine whole wheat flour, wheat bran or oats, pumpkin seeds, sunflower seeds, and crushed flaxseeds (1).

 

Pour in about 3 ¾ cups (900 milliliters) of water and stir well (2). It should be a loose and wet texture (3). 

 

Let the mixture sit for a minimum of 2 hours, up to 8 hours. This allows the grains to absorb water and soften. It should look a little drier when it's ready (4). 

 

If any excess water remains after soaking, drain it off before using the glyte in the dough. Although I've never needed to do that with these ratios.

 

 

Step 2: Make the Dough

In a separate bowl, dissolve the fresh yeast in 200 milliliters of lukewarm water (5). 

 

Add the yeast mixture, canola oil (or butter), buttermilk, and salt to the glyte (6).

 

Gradually mix in the all-purpose flour (7) and knead with the dough hook attachment of your stand mixer. First on low and then gradually increase to high.

 

Knead the dough for at least 20 minutes, until the dough becomes elastic and starts pulling away from the bowl.

 

(Note (8): The dough should be slightly sticky to the touch but not overly wet. If it's very sticky, don't worry-the baked bread will still turn out beautifully, we just need more flour when we shape them)

 

 

Step 3: First Rise

 

Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for at least 1 hour, until doubled in size.

 

I don't have room in my stand mixer bowl for it to rise in the bowl, so I carefully transferred it to a larger bowl (9-10).

 

Step 4: Shape and Second Rise

 

Once risen, pour the dough onto a lightly floured surface, and divide the dough into three equal portions, and shape it into loaves (easier if you flour your hands too, or use oil instead of extra flour).

 

Place them on a lined baking sheet next to each other or into greased loaf pans (11).

 

Let the loaves rise for another 30 minutes while preheating the oven to 200°C (400°F).

 

 

Step 5: Bake the Bread

 

Use a sharp knife to carve shallow cuts on top of each loaf for a better oven spring.

 

Brush the tops lightly with water to encourage a crisp crust.

 

Bake at 200°C (400°F) for about 55 minutes.

 

(Note: If the bread browns too quickly, loosely cover with parchment paper halfway through baking.)

 

Remove from the oven and immediately take the loaves out of the pans.

 

Cool completely on a wire rack before slicing. See expert tips for more information. 

 

 

Substitutions

 

• The glyte: I think the most important part of the glyte is the whole wheat flour (sammalt grovt hvetemel), however, the seeds and other grains can be swapped as you prefer. I also tend to use a little barley, rye, and poppy seeds, depending on what I have. But other seeds and grains may require more or less hydration. 
• Flour options: Swap part of the all-purpose flour with rye or spelt flour for a deeper flavor. I wouldn't change more than half of the flour.
• Yeast alternatives: If using dry yeast, use 1 packet (12g) of instant yeast instead of fresh yeast. Combine it with the dry ingredients (not the glyte). 
• Dairy-free (vegan): Replace buttermilk with plant-based yogurt or an extra 2 dl of water for a slightly firmer loaf. I often just use water. 

 

Variations

 

• Seed-topped crust: Before baking, sprinkle the tops of the loaves with extra pumpkin and/or sunflower seeds.
• Extra fiber: Increase the amount of whole wheat flour to 700 grams and decrease the all-purpose flour accordingly.
• Sweeter loaf: Add 1 tablespoon of honey or maple syrup for a subtle sweetness.

 

Equipment

 

You don't need a lot of fancy equipment to make good bread. Although I highly recommend a stand mixer. This bread is heavy to knead by hand and heavy to knead by hand mixer. 

 

That does not mean it's not possible, but you will get a good workout out of it. 

 

In addition to that you'll need large mixing bowls, a bench scraper can come in handy, as well as a sharp knife and loaf pans. 

 

You don't need loaf pans either. My Mom prefers to use a parchment-lined baking sheet because it requires less clean-up. However, I prefer the shape of a loaf pan bread.

 

And finally, you will need a wire rack and clean kitchen towels!

 

 

Storage

 

This is a kind of bread that does not work with the "put the cut side down on a wooden board" method. The crust gets too hard. 

 

You will need to store it in an airtight bag of some sort. Although it of course is best the first day, it is quite good for about 5 days.

 

For the bread you don't need within those 5 days, freeze them in airtight bags. I've never had a bread gone bad in my freezer, as I always eat it up within max a month, but I believe it should last at least 4-5 months without losing quality.

 

If you don't eat a lot of bread, I recommend freezing the bread after you've cut it in half so it stays fresh for longer. 

 

 

Expert tips

 

1. Glyte: Don't rush the glyte soaking. Allowing the grains to absorb moisture ensures a softer and more even texture. However, 2 hours usually are sufficient.
2. Yeast: You can use less yeast than in this recipe. The only reason it is 50 grams (1.7 ounces), is because that is a standard packet of fresh yeast in Norway. You can reduce this to about 35 grams (1.2 ounces) without changing anything. You can even use less yeast, it just takes longer to rise.
3. Knead thoroughly: A full 20-minute kneading is essential for gluten development, which gives the bread structure.
4. The dough: If the dough is very sticky, don't be afraid to use more flour when shaping the loaves, but you could also oil your hands if you want to use less flour.
5. The baking: If the bread browns too quickly, loosely cover it with parchment paper or aluminum foil halfway through baking.
6. Cooling tip: To ensure a good underside of the bread, remove the bread immediately from the pans and onto a cooling rack to cool. Because the bread will let out steam, it can be wet underneath the cooling rack, so I always place the rack over my sink or someplace it gets more air underneath the rack. Cover with a clean kitchen towel and cool completely.
7. Storage tip: If you don't eat a lot of bread, I recommend freezing the bread after you've cut it in half so they stay fresh for longer. 
8. If you prefer a softer crust: 
   1. Lower the temperature to 375 ℉ (190 ℃) and bake for 60-65 minutes.
   2. Brush the loaves with melted butter immediately after baking.
   3. You can also place a small dish of hot water in the oven for the first 15 minutes.
   4. Cover the bread with parchment paper halfway through baking.
   5. Cool the bread completely wrapped in a towel. 

 

Recipe FAQs

 

 

Enjoy this whole grain bread with seeds with your favorite spreads!

 

Did you like this recipe? Here are more bread recipes I think you will enjoy:

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