This commercial 12-grain bread contains inflammatory seed oils (soybean and canola oil) plus artificial dough conditioners. Our clean version eliminates all seed oils, replacing them with organic butter and avocado oil, while using only organic whole grains and eliminating unnecessary chemical additives.
Based on: 12 Grain Bread
· Makes 2 loaves, approximately 40 servings
· Serving: 1 slice (43g), matching commercial serving
Why This Recipe is Seed Oil Free
Commercial 12 Grain Bread from L'Oven Fresh often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic whole wheat flour
800g (about 6.5 cups) · King Arthur Organic Whole Wheat Flour
Primary flour base providing structure and wheat flavor
Neutral healthy fat to complete the fat profile without overpowering
Organic active dry yeast
12g (about 1.5 packets) · Red Star Organic Active Dry Yeast
Leavening agent for rise and bread texture
Sea salt
12g (about 2 teaspoons) · Redmond Real Salt
Flavor enhancement and gluten strength
Filtered water
400ml (about 1.75 cups), lukewarm · Filtered tap water
Hydrates flour and activates yeast
Instructions
Step 1. Prepare your grains: In a spice grinder or high-speed blender, pulse the organic 10-grain cereal blend for 10-15 seconds to create a coarse flour (don't over-process into fine powder). Measure out 150g of this freshly ground grain blend. Toast the flax seeds and sunflower seeds in a dry skillet over medium-low heat for 3-4 minutes until fragrant, then let cool completely. This toasting step is crucial for developing nutty flavors and preventing the seeds from making the bread gummy.
Step 2. Create the dough base: In a large mixing bowl, combine 400ml lukewarm water (should feel neutral on your wrist) with 25g coconut sugar and 12g active dry yeast. Whisk gently and let sit for 8-10 minutes until foamy and doubled in volume - this proves your yeast is active. Meanwhile, melt 40g butter and let it cool slightly, then whisk in 15ml avocado oil. In a separate bowl, whisk together 800g whole wheat flour, 60g vital wheat gluten, 12g sea salt, and the 150g ground grain blend.
Step 3. Mix and knead the dough: Pour the melted butter-oil mixture into the foamy yeast mixture, then add this liquid to the flour blend. Mix with a wooden spoon until a shaggy dough forms, then add 80g rolled oats and the toasted seeds. Turn onto a lightly floured surface and knead for 8-12 minutes until the dough is smooth and elastic - it should pass the windowpane test (stretch a small piece thin enough to see light through). The dough will be slightly sticky due to the whole grains, which is normal.
Step 4. First rise: Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot (75-80°F) for 1.5-2 hours until doubled in size. The whole grains will slow the rise compared to white bread, so be patient. You can test if it's ready by gently poking - if the indentation stays, it's ready.
Step 5. Shape the loaves: Punch down the dough and turn onto a lightly floured surface. Divide into two equal portions (about 800g each). Shape each portion into a tight oval loaf by flattening into a rectangle, then rolling tightly from the short end, pinching seams closed. Place seam-side down in two greased 9x5 inch loaf pans. Brush tops lightly with water and sprinkle with a mixture of reserved rolled oats, flax seeds, and sunflower seeds for the signature topping.
Step 6. Second rise and bake: Cover loaves with a damp towel and let rise 45-60 minutes until the dough crowns above the pan edges by about 1 inch. Preheat oven to 375°F during the last 15 minutes of rising. Score the tops with a sharp knife in 3 diagonal slashes about 0.5 inches deep. Bake for 35-40 minutes until deep golden brown and internal temperature reaches 200°F. The loaves should sound hollow when tapped on the bottom.
Step 7. Cool and store: Remove from pans immediately and cool on wire racks for at least 1 hour before slicing - cutting too early will result in gummy texture. Once completely cool, wrap in clean kitchen towels or store in airtight containers. This bread improves in flavor after 24 hours as the grains hydrate fully. For usage, slice as needed and store at room temperature for 5 days, refrigerate for up to 10 days, or freeze sliced portions for up to 3 months.
Storage
Store at room temperature for 5 days, refrigerate up to 10 days, or freeze slices for 3 months. Bread improves in flavor after 24 hours. Toast day-old slices for best texture.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.35
Savings40%
Higher upfront ingredient cost but significant per-serving savings. Organic ingredients cost more but eliminate inflammatory seed oils and chemical additives. Bulk buying reduces cost per batch over time.