Ingredient Checklist


Instructions Checklist
  • In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.

  • Transfer to the bowl of a mixer fitted with the dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball.

  • Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.

  • Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.

  • Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.

  • In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.

  • Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.

  • Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).

  • Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Reviews (7)

114 Ratings
  • 5 star values: 24
  • 4 star values: 31
  • 3 star values: 29
  • 2 star values: 24
  • 1 star values: 6
Rating: 4 stars
This is a very easy and delicious recipe. I have a few comments -- The recipe calls for 2 tablespoons of course salt. I used regular sea salt and it turned out too salty. I would suggest using less salt if you are going to substitute. I also had an issue with the top browning too quickly with the egg wash and had to turn my oven down to 350 degrees to enable the bread to get done inside without the top burning. I will definitely make this bread again with some minor edits. Thanks Martha!
Rating: 5 stars
This bread was absolutely delicious. Very fun to make. I will never buy store-bought bread again.
Rating: Unrated
Very very tasty bread. Thank you Martha! I love all of your's recipes.
Rating: Unrated
I liket every recepy i see in your show ,créate im very interest , for long time i dont CARE for nothing, i lost interest in cook ,i eat anithing , now im happy to tray cook ALL your recepy i live by may self may husband pass 3year se go , but this Chanel 11 change may LIFE im interest cook helty food,i cat the recepy for one PERSON only and work ok .i want to Thans you Marta STEWART i admayer you very much, have a wonderfull THIME in your LIFE with may admiración lily geeting
Rating: Unrated
Why not make a printable version of these recipes? I don't have a tablet on my countertop so I have to highlight, open word, copy & paste then print.
Rating: Unrated
My neighbors and I agree, this is the best bread ever! So easy to make and the loaves are beautiful. Doubt that I will ever eat a slice of any other bread. Thank you so much for sharing the recipe.
Rating: Unrated
I love this bread! It was easy to make, however, took some time locating some of the ingredients. The bulgar has to be soaked for 30 minutes in boiled water and then cooled and the wheat berries have to be soaked overnight and cooked for 90 minutes and cooled. So, it takes some time in preparation to make the bread. But it is worth the extra effort. Thanks Martha.....I am falling in love with baking bread!