25+ Mouthwatering Whole Grain Oven Bread Recipes to Savor

Whole grain breads are not only a nutritious choice but also a flavorful one that brings a depth of taste and texture to any meal.

If you’re looking to enhance your baking repertoire with wholesome, hearty loaves, this article is for you!

Whole grain breads are made from flours that retain the bran, germ, and endosperm, preserving the essential nutrients that refined flours lose in processing.

With the rise in popularity of healthy eating, whole grain breads are becoming a staple in many kitchens, thanks to their rich, nutty flavor and numerous health benefits, including high fiber content, vitamins, and minerals.

Whether you’re a beginner or an experienced baker, there’s a whole world of whole grain bread recipes to explore.

From oat and barley to spelt and quinoa, the varieties of whole grain breads you can bake in your oven are endless.

These breads are not only perfect for sandwiches and toast but also make a hearty addition to any meal.

In this article, we’ve compiled 25+ of the best whole grain oven bread recipes that will inspire you to bake these nourishing loaves right at home.

25+ Mouthwatering Whole Grain Oven Bread Recipes to Savor

Baking whole grain breads at home is a fulfilling experience that results in loaves brimming with flavor, nutrition, and heartiness.

The natural sweetness of whole grains, combined with the satisfying texture, makes these breads perfect for any occasion.

Whether you prefer the earthy richness of rye, the mildness of oat, or the nutty taste of quinoa, these 25+ whole grain oven bread recipes offer something for every palate.

Homemade whole grain bread is an excellent way to add more fiber and essential nutrients to your diet, and the joy of baking these wholesome loaves is unmatched.

So, get ready to try out these recipes and fill your kitchen with the aroma of freshly baked, nutritious, and delicious bread. Happy baking!

Honey Whole Wheat Bread

This delicious honey whole wheat bread brings together the nutty richness of whole wheat with the subtle sweetness of honey, creating a moist and flavorful loaf. Ideal for sandwiches, toasting, or enjoying with just a smear of butter, this bread is packed with nutrients and provides a hearty, filling option for any meal.

Ingredients

• 3 cups whole wheat flour
• 1 cup bread flour
• 2 tsp active dry yeast
• 1 ½ cups warm water (110°F)
• ¼ cup honey
• 2 tbsp olive oil
• 1 ½ tsp salt

Instructions

1. In a large mixing bowl, combine the warm water and honey, stirring until the honey dissolves.
2. Add the active dry yeast and let it sit for about 10 minutes until foamy.
3. Stir in the olive oil and salt.
4. Gradually add the whole wheat flour, one cup at a time, mixing well.
5. Add the bread flour until the dough begins to come together and is only slightly sticky.
6. Knead the dough on a floured surface for about 10 minutes or until smooth and elastic.
7. Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1–1.5 hours, until doubled in size.
8. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
9. Cover and let it rise again for 30–45 minutes until it has doubled.
10. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden brown and hollow-sounding when tapped.

Honey whole wheat bread is a delightful, versatile choice that pairs well with savory and sweet spreads alike. Its soft texture and mild sweetness make it a perfect option for health-conscious bread lovers who appreciate whole grains in every bite. Once baked, let it cool for 10–15 minutes before slicing, and enjoy it as a delicious staple in your kitchen.

Spelt and Flaxseed Loaf

For those seeking a heartier, slightly nutty bread, this spelt and flaxseed loaf is an excellent option. Spelt flour gives the bread a pleasant, mildly sweet flavor, while flaxseeds provide a healthy boost of omega-3s and fiber. Great for sandwiches, breakfast, or alongside soups, this loaf is both filling and nutritious.

Ingredients

• 3 cups spelt flour
• ½ cup whole wheat flour
• 2 tbsp ground flaxseed
• 1 tbsp honey
• 2 tsp salt
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 2 tbsp olive oil

Instructions

1. In a mixing bowl, dissolve the honey in warm water, then add the yeast and let it activate for about 5 minutes until foamy.
2. Add the spelt flour, whole wheat flour, ground flaxseed, and salt to the yeast mixture.
3. Stir until a dough forms, then add the olive oil.
4. Turn the dough onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1–1.5 hours.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Let the dough rise again for 30–40 minutes.
8. Preheat the oven to 375°F (190°C) and bake for 30–35 minutes until the crust is golden and the bread sounds hollow when tapped.

The spelt and flaxseed loaf offers a nutritious twist on traditional whole grain breads, combining unique flavors and health benefits. This wholesome loaf is a delightful way to enjoy the benefits of spelt and flax, creating a nutrient-dense bread that is perfect for everyday meals.

Multigrain Seeded Bread

Bursting with whole grains and seeds, this multigrain seeded bread is ideal for those who love a hearty, crunchy texture. Featuring a mix of oats, flaxseed, and sunflower seeds, this bread is both nourishing and satisfying. It’s an excellent option for anyone looking to boost their fiber and protein intake while enjoying a delicious homemade loaf.

Ingredients

• 1 cup whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• 2 tbsp ground flaxseed
• ¼ cup sunflower seeds
• 1 tbsp honey or maple syrup
• 2 tsp salt
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 2 tbsp olive oil

Instructions

1. In a small bowl, mix the honey or maple syrup with the warm water, then add the yeast. Allow it to proof for about 5 minutes until it’s foamy.
2. In a large mixing bowl, combine the whole wheat flour, bread flour, oats, ground flaxseed, and sunflower seeds.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring to form a dough.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Transfer the dough to a greased bowl, cover, and let it rise for about 1–1.5 hours.
6. Once risen, punch down the dough, shape it, and place it in a greased 9×5-inch loaf pan.
7. Let it rise for another 30–40 minutes until nearly doubled in size.
8. Preheat the oven to 375°F (190°C) and bake for 35–40 minutes until golden brown.

This multigrain seeded bread brings together the benefits of various seeds and grains into one wholesome loaf, creating a deliciously textured bread with a delightful crunch. Whether enjoyed on its own or as the base for sandwiches, this bread is packed with flavor and nutrients, making it an ideal choice for the whole family.

Whole Wheat and Oatmeal Bread

This whole wheat and oatmeal bread is a hearty and wholesome loaf, perfect for those who appreciate the nutty flavors and dense texture of whole grains. The addition of rolled oats not only enhances the bread’s flavor but also gives it a beautiful, slightly chewy texture. This bread is fantastic for breakfast, lunch, or even as a side for soups and stews.

Ingredients

• 2 cups whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• 2 tsp active dry yeast
• 1 ½ cups warm water
• ¼ cup honey
• 2 tbsp olive oil
• 1 ½ tsp salt

Instructions

1. In a small bowl, dissolve honey in the warm water, then sprinkle the yeast over it. Let it activate for about 10 minutes until foamy.
2. In a large bowl, combine the whole wheat flour, bread flour, rolled oats, and salt.
3. Pour the yeast mixture into the flour mixture, then add the olive oil. Stir until the dough begins to form.
4. Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1–1.5 hours until doubled.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
7. Let the dough rise again for 30–45 minutes until it reaches the top of the pan.
8. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden and hollow when tapped on the bottom.

This whole wheat and oatmeal bread is both nutritious and satisfying, offering a great mix of textures and flavors. The oats add a subtle chewiness, while the whole wheat flour provides a deep, earthy taste. Whether you serve it for breakfast with a dollop of jam or as a sandwich base, this bread is sure to become a family favorite.

Buckwheat and Rye Bread

With the earthy tones of buckwheat and the tangy flavor of rye, this buckwheat and rye bread is a unique and robust whole grain option. The combination of these two flours creates a hearty bread that’s perfect for those who enjoy a stronger, more complex flavor profile. Packed with fiber and essential nutrients, this bread is perfect for sandwiches, toasting, or enjoying with a bowl of soup.

Ingredients

• 1 cup buckwheat flour
• 1 cup rye flour
• 1 cup whole wheat flour
• 1 ½ tsp active dry yeast
• 1 ½ cups warm water
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. In a small bowl, dissolve honey or maple syrup in warm water, then sprinkle in the yeast. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the buckwheat, rye, and whole wheat flours, along with the salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir until the dough begins to come together.
4. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1–1.5 hours, until it has doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased loaf pan.
7. Allow the dough to rise again for 30–40 minutes, until it nearly doubles.
8. Preheat the oven to 375°F (190°C) and bake the bread for 30–35 minutes, or until golden brown and hollow-sounding when tapped.

Buckwheat and rye bread offers a wonderfully hearty, flavorful alternative to traditional white bread. The buckwheat adds a nutty richness, while the rye flour provides a tangy bite that complements the texture of the loaf. This is the perfect bread for those looking for a bread that offers depth in both taste and nutritional benefits.

Millet and Barley Bread

Millet and barley are two ancient grains that come together beautifully in this hearty, whole grain bread. Known for their high fiber content and health benefits, these grains create a soft, chewy texture with a mild, slightly nutty flavor. This bread is perfect for those seeking a wholesome, rustic loaf that pairs well with a variety of meals.

Ingredients

• 1 cup millet flour
• 1 cup barley flour
• 1 cup whole wheat flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 2 tbsp honey
• 2 tbsp olive oil
• 1 ½ tsp salt

Instructions

1. In a small bowl, dissolve the honey in the warm water, then add the yeast. Let it activate for about 10 minutes until it becomes foamy.
2. In a large mixing bowl, combine the millet flour, barley flour, whole wheat flour, and salt.
3. Add the yeast mixture and olive oil, stirring until the dough begins to form.
4. Knead the dough on a floured surface for about 8–10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours, or until it has doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
7. Let the dough rise for another 30–45 minutes, until it nearly doubles in size.
8. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes until golden brown and hollow-sounding when tapped.

Millet and barley bread is a delightful, health-conscious choice that combines two nutritious grains into a single loaf. With its soft, chewy texture and subtle nutty flavor, this bread is perfect for those who enjoy rustic, whole grain breads. It’s versatile enough to be served with a variety of meals or enjoyed on its own with butter or your favorite spread.

Quinoa and Spelt Bread

Quinoa, often hailed as a supergrain, is combined with spelt to create a wonderfully light yet hearty loaf. This quinoa and spelt bread is packed with protein, fiber, and essential nutrients, making it a perfect option for a nutritious and satisfying bread. Its soft, slightly nutty flavor and unique texture make it an excellent choice for sandwiches or served alongside salads and soups.

Ingredients

• 1 cup quinoa flour
• 2 cups spelt flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 2 tbsp olive oil
• 1 tbsp honey
• 1 ½ tsp salt

Instructions

1. In a small bowl, dissolve the honey in warm water and sprinkle the yeast over it. Allow it to sit for 5–10 minutes until foamy.
2. In a large bowl, combine the quinoa flour, spelt flour, and salt.
3. Add the yeast mixture and olive oil to the flour mixture, stirring until the dough begins to form.
4. Knead the dough on a floured surface for 8–10 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours, until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
7. Let it rise for another 30–40 minutes, until nearly doubled.
8. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden brown and hollow when tapped.

This quinoa and spelt bread is a delightful blend of two nutritious grains, providing a soft, airy texture with a subtly nutty flavor. Quinoa adds a protein boost, while spelt brings a mild, earthy taste. This wholesome loaf is perfect for breakfast, lunch, or as a snack and can easily be incorporated into any meal for a nutritious, filling bread option.

Whole Grain Rye and Wheat Bread

Rye flour combined with whole wheat flour makes for a robust, flavorful loaf that has a slight tang and a dense, chewy texture. This whole grain rye and wheat bread is perfect for those who enjoy heartier breads with complex flavors. Whether toasted with butter or served with cheese and meats, this bread will elevate any meal.

Ingredients

• 1 ½ cups rye flour
• 1 ½ cups whole wheat flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. In a small bowl, dissolve the honey in warm water, then add the yeast. Let it sit for 5–10 minutes until the yeast is foamy.
2. In a large bowl, combine the rye flour, whole wheat flour, and salt.
3. Pour in the yeast mixture and olive oil. Stir until the dough starts to form.
4. Knead the dough on a lightly floured surface for 10 minutes, until it’s smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours, until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
7. Let the dough rise again for 30–40 minutes, until it nearly doubles.
8. Preheat the oven to 375°F (190°C). Bake the bread for 35–40 minutes, or until golden brown and hollow when tapped on the bottom.

This whole grain rye and wheat bread offers a satisfying combination of two hearty flours that bring depth and flavor to each slice. The rye adds a slight tang, while the whole wheat flour gives the bread its density and nutritional value. This bread is perfect for those who love rustic, flavorful loaves that are full of texture and perfect for a variety of savory dishes.

Brown Rice and Millet Bread

Brown rice and millet flour come together in this unique and nutritious whole grain bread. The combination of these grains creates a loaf that is light, fluffy, and slightly nutty in flavor. With the added benefit of being gluten-free, this bread is a great option for those with dietary restrictions while still providing the wholesome qualities of whole grains.

Ingredients

• 1 ½ cups brown rice flour
• 1 cup millet flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. In a small bowl, combine warm water and honey, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until it becomes foamy.
2. In a large bowl, combine the brown rice flour, millet flour, and salt.
3. Pour in the yeast mixture and olive oil, mixing until a dough forms.
4. Knead the dough for 6–8 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover, and allow it to rise for about 1 hour, until it has doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
7. Let it rise for another 30–45 minutes until it nearly doubles.
8. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden brown and hollow when tapped.

Brown rice and millet bread is a light, fluffy, and nutrient-dense loaf that is both gluten-free and satisfying. With its subtle nutty flavor and soft texture, this bread is perfect for those following gluten-free diets or anyone looking to incorporate a variety of whole grains into their baking. Enjoy it as a healthy option for sandwiches, snacks, or alongside any meal.

Spelt and Amaranth Bread

Spelt and amaranth flour combine in this wholesome bread, creating a slightly sweet and nutty flavor with a dense, chewy texture. Spelt adds a mild, earthy undertone, while amaranth, a gluten-free grain, brings its nutrient-dense profile to the table. This bread is perfect for those looking for a high-protein, fiber-rich loaf that’s both satisfying and versatile.

Ingredients

• 1 ½ cups spelt flour
• 1 ½ cups amaranth flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. In a small bowl, dissolve honey in warm water and add yeast. Let it sit for about 10 minutes, until it becomes frothy.
2. In a large bowl, mix together spelt flour, amaranth flour, and salt.
3. Pour in the yeast mixture and olive oil, stirring until the dough forms.
4. Knead the dough on a lightly floured surface for 8–10 minutes, until it’s smooth and elastic.
5. Place the dough in a greased bowl, cover, and allow it to rise for about 1 to 1 ½ hours, until it has doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
7. Let it rise for another 30–45 minutes, until it has risen near the top of the pan.
8. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until it’s golden brown and sounds hollow when tapped.

This spelt and amaranth bread is a great way to enjoy the unique flavors of ancient grains while boosting your intake of protein and fiber. The soft texture and slightly nutty taste make it a wonderful addition to any meal, whether served with butter or used for sandwiches. It’s a hearty, nutritious loaf perfect for those seeking a wholesome, flavorful bread.

Teff and Barley Bread

Teff, a tiny but mighty grain from Ethiopia, combines beautifully with barley flour to create this rustic, hearty loaf. Teff flour is rich in protein, fiber, and essential nutrients, while barley flour contributes a slightly sweet, malty flavor. This bread has a dense crumb and is perfect for those who enjoy a hearty, whole grain loaf with a subtle sweetness.

Ingredients

• 1 cup teff flour
• 1 cup barley flour
• 1 ½ cups whole wheat flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1 ½ tsp salt

Instructions

1. In a small bowl, combine warm water and honey, then sprinkle the yeast over the top. Let it sit for about 5–10 minutes, until frothy.
2. In a large bowl, mix together teff flour, barley flour, whole wheat flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes, until it becomes smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1–1 ½ hours until doubled.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
7. Let it rise for an additional 30–40 minutes, until it has nearly doubled.
8. Preheat the oven to 375°F (190°C) and bake for 30–35 minutes, or until golden brown and hollow when tapped.

Teff and barley bread combines the best of two whole grains—teff’s rich nutritional profile and barley’s sweetness—into a dense, flavorful loaf. This bread is perfect for those looking for a hearty and nourishing option that pairs wonderfully with both savory and sweet spreads. It’s a great choice for any meal or as a nutrient-dense snack.

Kamut and Brown Rice Bread

Kamut, an ancient form of wheat, pairs with brown rice flour in this deliciously hearty bread. Kamut flour gives the bread a slight sweetness and nutty flavor, while brown rice flour adds a mild earthiness. Together, these two whole grains create a loaf that’s satisfying, full of character, and packed with nutrients.

Ingredients

• 1 ½ cups kamut flour
• 1 cup brown rice flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. In a small bowl, dissolve honey in warm water, then add yeast. Let it activate for about 10 minutes until foamy.
2. In a large bowl, mix the kamut flour, brown rice flour, and salt.
3. Add the yeast mixture and olive oil, stirring until the dough begins to form.
4. Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1–1 ½ hours, until doubled.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
7. Let the dough rise again for 30–45 minutes, until it nearly doubles in size.
8. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden brown and hollow when tapped.

Kamut and brown rice bread brings together two ancient grains that offer a unique flavor profile and a wealth of nutrients. The slight sweetness of kamut and the earthy depth of brown rice flour make this bread a hearty and satisfying option. This loaf is perfect for those seeking a delicious and wholesome whole grain bread that’s both nutritious and versatile enough for any meal.

Millet and Buckwheat Bread

Millet and buckwheat flour create a wonderfully light and nutritious bread, combining the mild sweetness of millet with the earthy, slightly nutty flavor of buckwheat. This bread is an excellent choice for those looking for a gluten-free yet hearty loaf that’s packed with essential minerals, fiber, and protein. Its slightly crunchy crust and soft, tender crumb make it a perfect addition to any meal or as a standalone snack.

Ingredients

• 1 ½ cups millet flour
• 1 cup buckwheat flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. In a small bowl, dissolve honey in warm water, then sprinkle the yeast over the top. Allow it to sit for 10 minutes until frothy.
2. In a large mixing bowl, combine millet flour, buckwheat flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
7. Let the dough rise again for 30–45 minutes.
8. Preheat the oven to 375°F (190°C) and bake for 30–35 minutes, or until golden brown and sounds hollow when tapped.

This millet and buckwheat bread offers a unique combination of flavors and textures, with the lightness of millet and the earthy depth of buckwheat. Ideal for those with gluten sensitivities or anyone looking for a healthy, whole grain bread, it’s both nutritious and versatile. Whether enjoyed on its own or as part of a larger meal, this bread is a wholesome and delicious choice.

Oat and Rye Bread

The combination of oat and rye flour in this bread creates a rich, nutty flavor with a wonderfully dense yet tender crumb. Oats bring their familiar, slightly sweet flavor and texture, while rye flour adds a bit of tang and depth. This hearty bread is perfect for sandwiches, toast, or simply enjoyed with butter.

Ingredients

• 1 ½ cups oat flour
• 1 ½ cups rye flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. In a small bowl, dissolve honey in warm water, and sprinkle the yeast over the top. Let it sit for 10 minutes until foamy.
2. In a large bowl, mix together oat flour, rye flour, and salt.
3. Add the yeast mixture and olive oil, stirring until the dough comes together.
4. Knead the dough for 8–10 minutes on a floured surface until it’s smooth and elastic.
5. Transfer the dough to a greased bowl, cover it, and let it rise for 1–1 ½ hours, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
7. Allow the dough to rise for another 30–45 minutes.
8. Preheat the oven to 375°F (190°C), and bake for 30–35 minutes or until golden brown and hollow when tapped.

This oat and rye bread brings together the best of two flavorful grains. The slightly sweet and smooth texture of oats combines with the hearty, tangy flavor of rye, creating a bread that’s both satisfying and wholesome. It’s a great option for anyone looking to add more fiber and flavor to their bread selection and is perfect for toasting or making sandwiches.

Whole Wheat and Amaranth Bread

Whole wheat flour, known for its deep, earthy flavor, pairs beautifully with amaranth in this nutrient-packed bread. Amaranth flour adds a slightly sweet and nutty flavor, while the whole wheat flour provides a dense, hearty texture. This bread is high in protein, fiber, and essential vitamins, making it an excellent choice for a healthy, whole grain loaf.

Ingredients

• 2 cups whole wheat flour
• 1 cup amaranth flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1 ½ tsp salt

Instructions

1. In a small bowl, dissolve honey in warm water and sprinkle yeast over the top. Let it sit for about 10 minutes, until foamy.
2. In a large bowl, combine whole wheat flour, amaranth flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1–1 ½ hours, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
7. Let the dough rise for another 30–40 minutes, until it nearly doubles.
8. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until golden brown and hollow when tapped.

This whole wheat and amaranth bread is a nutritious and flavorful loaf that combines the earthy richness of whole wheat with the slightly sweet, nutty flavor of amaranth. It’s packed with essential nutrients, making it a great addition to any diet. Enjoy it as a hearty breakfast bread, a sandwich base, or paired with a delicious stew for a wholesome meal.

Note: More recipes are coming soon!