Baking Great Bread at HomeA Whole Wheat Sandwich Loaf Inspired by the Best Seeded Bread on the Shelf
IntermediateHenry's Seeded PowerLoaf
by Henry Hunter
Big nutrition, real flavor, baked at home
Fermentation
12-14 hours (overnight) plus 2-3 hours next day
Bake Time
40-45 minutes
Yield
One 9 by 5 inch sandwich loaf, about 16 slices
Perfection is not required
"Perfection is not required. Progress is."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
I built this recipe because the seeded loaves on the grocery shelf cost seven dollars and you can do better at home. The fruit juice trick is the move that gets you there. Once you bake one of these, you'll know what's actually inside the bread you used to buy.
Equipment Needed
78% Hydration
Wetter dough creates a more open, airy crumb and superior crust
Ingredients
The Poolish (Night Before)
A simple overnight preferment that builds flavor and gets the whole wheat moving. Mix this 12 to 14 hours before you plan to bake.
The Cracked Wheat Soaker (Night Before)
Cracked wheat needs hydration before it goes into the dough. Pour boiling water over it and let it sit overnight.
The Seed Soaker (Night Before)
Hydrating the seeds overnight keeps them from stealing water from the dough during the bake. Soft, plump seeds in every slice.
The Final Dough
Brings it all together the next morning. The apple juice concentrate is the move that makes this taste like a good seeded sandwich loaf and not a brick.
For the Crust Coating
The seeds pressed into the crust are what make this loaf look like the one in the store. Don't skip this part.
For misting the shaped loaf
Pro Tip
Apple juice concentrate is what gives this loaf its lightly sweet, fruity flavor without dumping in sugar or honey. Look for it in the frozen juice aisle, the kind labeled 100% juice with no added sugar. Thaw it before mixing.
Day 1 - Evening
Build the Poolish
The overnight is what gives this loaf real flavor depth. It also pre-hydrates a portion of your whole wheat flour, which makes a big difference in the final crumb.
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Mix the Poolish
In a medium bowl, whisk together the flour, water, and yeast until you have a thick, lump-free batter. It should look like pancake batter.
Cover and Rest
Cover the bowl loosely with plastic wrap or a plate and leave it on the counter at room temperature for 12 to 14 hours. By morning it should be bubbly, domed, and smell pleasantly sour and fruity.
⏱ Wait Time
12-14 hours
Pro Tip
If your kitchen is cold (under 65F / 18C), the poolish will need closer to 14 hours. If it's warm (over 75F / 24C), check it at 10 hours. Ready when it's domed on top and starts to show signs of collapsing in the center.
Day 1 - Evening
Build the Soakers
Two soakers go in at the same time as the poolish. The cracked wheat needs boiling water to soften it. The seed soaker just needs warm water and overnight time.
Click each step to mark complete
Make the Cracked Wheat Soaker
Place the cracked wheat in a small heatproof bowl. Pour the boiling water over it, stir once, and cover. Let it sit overnight on the counter. By morning the cracked wheat will be soft and most of the water will be absorbed.
Make the Seed Soaker
In a separate medium bowl, combine the oats, sunflower seeds, pumpkin seeds, quinoa, whole flax, and ground flax. Pour the warm water over the top, stir to combine, and cover. The flax will gel up overnight, which is exactly what you want.
Pro Tip
Soaking is the move that separates a good seeded loaf from a mediocre one. Dry seeds will pull water out of your dough during the bake and leave you with a tight, dense crumb. Soaked seeds give that water back during baking, which keeps the loaf soft for days.
The Science
Flax seeds can absorb up to 130% of their weight in water. Sunflower seeds absorb about 80%. If you toss dry seeds straight into the dough, they pull moisture out of the gluten matrix as they hydrate, which gives you a drier, denser crumb.
What the Soaker Does
Pre-hydrating the seeds overnight means they're already full of water when they go into the dough. Some of that water actually releases during the bake, creating internal steam that helps keep the crumb soft. It's a small step that pays off in every slice.
The Takeaway
Soak your seeds overnight. Every time. No exceptions.
Day 2 - Morning
Mix the Final Dough
Time to bring it all together. The dough is going to feel sticky and a little loose at first. That's the high hydration plus all the seeds. Trust the process.
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Combine the Wet Ingredients
In the bowl of your stand mixer, combine the poolish, the apple juice concentrate, the water, the oil, and the apple cider vinegar. Stir to roughly combine.
Add the Dry Ingredients
Add the white whole wheat flour, the bread flour, the vital wheat gluten, the salt, and the yeast. Mix on low speed with the dough hook until everything is just combined, about 2 minutes.
Knead to Develop the Gluten
Increase the mixer to medium-low speed and knead for 8 to 10 minutes. The dough will start out shaggy and rough. By the end it should be smoother but still slightly tacky to the touch. Whole wheat doughs never feel as silky as white flour doughs. Don't chase that. Look for elasticity instead. When you stretch a piece, it should pull back.
Add the Soakers
Add the cracked wheat soaker (with any remaining water) and the seed soaker (with the gelled liquid) to the dough. Mix on low speed until everything is evenly distributed, about 2 minutes. The dough will feel wetter and looser at this point. That's normal.
Pro Tip
If you're mixing by hand, use the method for about 12 to 15 minutes after combining the wet and dry ingredients. Add the soakers at the end and fold them in by hand.
Precise Timers
Use these interactive timers to track your stages.
Initial Mix
Knead
Incorporate Soakers
Day 2 - Morning
Bulk Fermentation
The first rise. This is where the dough gets its strength and flavor.
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Transfer and Cover
Lightly oil a large bowl, transfer the dough to it, and cover with plastic wrap or a plate.
Bulk Rise
Let the dough rise at room temperature (around 72-75F / 22-24C) for 60 to 90 minutes. It should grow by about 50 to 75 percent. Not quite doubled, but well-puffed. Whole wheat doughs don't rise as dramatically as white doughs, so don't wait for a full doubling.
Optional Stretch and Fold
About 30 minutes into the bulk rise, you can do one set of in the bowl to build extra strength. Wet your hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Four total folds. Then cover and continue resting.
⏱ Wait Time
60-90 minutes
Pro Tip
If your kitchen is cold, use the oven with just the light on. That gentle warmth gets you to about 78F / 26C, which is ideal.
Day 2 - Afternoon
Shape and Coat
Shaping a sandwich loaf is straightforward, and the seed coating is what makes this look like a real bakery loaf.
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Pre-shape
Lightly flour your work surface. Turn the dough out and gently pat it into a rough rectangle about the length of your loaf pan.
Shape into a Log
Starting from the long edge closest to you, roll the dough up tightly into a log, sealing the seam by pinching as you go. The log should be about the length of your 9 by 5 inch loaf pan.
Mist and Coat
Spread the mixed seeds for the crust coating on a clean work surface or on a sheet pan. Mist the top, sides, and ends of the dough log generously with water (or roll it briefly on a damp towel). Then roll the dough through the seeds, pressing gently so they stick. Don't worry about getting the bottom coated. Get the top and sides well-covered.
Place in the Pan
Lightly grease your 9 by 5 inch loaf pan. Place the seeded log in the pan seam-side down. Cover loosely with a clean towel or lightly oiled plastic wrap.
Pro Tip
Don't be shy with the misting and the seeds. A heavily-coated crust is what makes this loaf look unmistakable on the cutting board.
Shaping
Shaping Notes
This is a sandwich loaf, so the shape is simple. The key is rolling it tight enough that you don't get big air pockets in the finished crumb.
Pan Loaf (Recommended)
Standard 9 by 5 inch sandwich loaf. The crumb stays even, the slices are uniform, and it works for sandwiches, toast, and freezing.
RecommendedClick each step to mark complete
Pre-shape
Pat the dough into a rough rectangle the length of your pan.
Roll Tight
Roll up tightly from the long edge, pinching the seam as you go.
Mist and Coat
Mist with water and roll through the seed coating.
Pan
Place seam-side down in a greased 9 by 5 inch loaf pan.
Proof Test: Use the poke test. Press gently into the side of the dough with a floured finger. The dough is ready when the indent springs back slowly and only partially fills back in.
Day 2 - Afternoon
Final Proof
The second rise. This is the one that determines your final crumb texture, so don't rush it.
Click each step to mark complete
Proof Until the Dough Crowns
Let the loaf proof at room temperature for 60 to 90 minutes, until the dough has risen about 1 inch above the rim of the pan and looks well-puffed. The works well here. Press gently with a floured finger. If the indent springs back slowly and partially, it's ready. If it springs back fully and fast, give it more time. If it doesn't spring back at all, you've over-proofed.
⏱ Wait Time
60-90 minutes
Precise Timers
Use these interactive timers to track your stages.
Final Proof
Day 2 - Bake
Bake and Cool
A long, moderate bake gets you a fully cooked center without burning the seeds on top.
Step by Step
Preheat
While the loaf is doing its final proof, preheat your oven to 375F (190C). Place a rack in the lower-middle position. No Dutch oven needed for this one. A regular sandwich loaf bakes uncovered.
Bake
Place the proofed loaf on the lower-middle rack and bake for 40 to 45 minutes. The seeds on top will toast and the crust will turn deep golden brown. If the top is browning too fast (which can happen with the seeds), tent loosely with foil for the last 10 minutes.
Check Internal Temperature
The loaf is done when the internal temperature reads 200-205F (93-96C) on an instant-read thermometer inserted into the center. Don't rely on color alone with whole wheat. Always check the temp.
Cool Completely
Remove the loaf from the pan and place it on a wire rack. Let it cool for at least 1 hour, ideally 2, before slicing. Cutting too soon will give you a gummy, sticky crumb. The bread is still cooking from residual heat as it cools.
Preheat
Bake
Cool
I know waiting an hour to slice fresh bread feels cruel. Do it anyway. The texture difference between hot bread and cooled bread is dramatic, especially with a high-fiber whole wheat loaf like this one.
Baking Methods
A simple uncovered bake on a regular oven rack.
Equipment: 9 by 5 inch loaf pan, oven rack in lower-middle position
Preheat
Preheat oven to 375F (190C) for at least 20 minutes.
Bake
Place loaf on lower-middle rack. Bake 40 to 45 minutes.
Tent if Needed
If the top browns too fast, tent loosely with foil for the last 10 minutes.
Verify Doneness
Check internal temp. 200-205F (93-96C) is fully baked.
"If you want a softer top crust for sandwich-bread purposes, brush the loaf with melted butter as soon as it comes out of the oven. For a crisper crust, leave it alone."
Nutrition Facts
Per 1 slice (about 50g) • 16 servings per recipe
* Values are estimates based on standard ingredients; actual values vary by brands and portion size.
Storage
Room Temperature
3-4 days in a sealed bread bag or wrapped tightly in beeswax wrap. The vinegar in the dough helps keep it fresh.
Refrigerated
Don't refrigerate. Bread stales faster in the fridge than on the counter.
Frozen
Up to 3 months. Slice the entire loaf before freezing, then pull out individual slices as needed and toast directly from frozen.
Refresh
To refresh a day-old loaf, sprinkle with water and warm in a 350F (175C) oven for 8 to 10 minutes. Toasting individual slices works at any age.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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