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Baking recipe · from the recipe book

Honey Oat Seeded Whole Wheat Loaf

A soft, nutty whole wheat sandwich loaf full of soaked oats and crunchy mixed seeds, with a glossy egg-washed, oat-topped golden crust.

Honey Oat Seeded Whole Wheat Loaf

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats80 g for the soaker, 20 g for the topping
  • ¾ cup (180 ml)200 gMilk, 2%heated until steaming
  • 3¼ cups380 gWhole wheat flour
  • ¾ cup100 gBread flour
  • ¾ cup200 gWaterlukewarm
  • 1½ tbsp35 gHoney
  • 2 tbsp30 gUnsalted buttermelted
  • 1 packet7 gInstant yeast
  • 1½ tsp9 gSalta pinch held back for the egg wash
  • 3½ tbsp30 gSesame seeds20 g for the dough, 10 g for the topping
  • ¼ cup35 gPumpkin seeds (pepitas)roughly chopped
  • 2 tbsp15 gGround flaxseed
  • 1 large50 gEggsbeaten
  • 1⅛ tsp5 gCanola oilfor greasing

Steps

  1. Make the oat soaker: put 80 g of the oats in a bowl, pour over the hot 2% milk, stir and let cool to lukewarm, about 20 minutes.
  2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt (holding back a pinch for the egg wash), 20 g of the sesame seeds, the pumpkin seeds and the ground flaxseed.
  3. Add the oat soaker, lukewarm water, honey and melted butter; mix to a shaggy dough and rest 15 minutes so the bran in the whole wheat flour softens.
  4. Knead 8–10 minutes until smooth, tacky and stretchy; the dough is about 77% hydration (water plus milk) and 1.9% salt on the combined whole wheat flour and bread flour weight.
  5. Brush a bowl with half the canola oil, add the dough, cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  6. Grease a 9x5-inch loaf pan with the remaining half of the canola oil. Press the dough into a rectangle, roll up tightly, pinch the seam and set seam-side down in the pan.
  7. Cover and proof at about 75°F (24°C) for 45–60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  8. Beat the egg with the reserved pinch of salt, brush it over the loaf, then sprinkle with the remaining 20 g of oats and the remaining 10 g of sesame seeds.
  9. Bake 35–40 minutes, tenting with foil after 20 minutes if browning fast, until deep golden and 190°F (88°C) in the center.
  10. Turn out onto a rack and cool at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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