This commercial bread contains inflammatory soybean oil and soy lecithin, plus likely conventional (non-organic) grains with potential glyphosate residue. Our clean version eliminates all seed oils, replaces soybean oil with heart-healthy organic coconut oil, uses organic sunflower lecithin instead of soy lecithin, and sources all 12 grains/seeds from certified organic suppliers for superior nutrition without chemical contamination.
Based on: Whole Grains 12 Grains and Seeds Bread
· Makes 2 loaves (approximately 36 slices)
· Serving: 1 slice (43g)
Why This Recipe is Seed Oil Free
Commercial Whole Grains 12 Grains and Seeds Bread from Arnold 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.
The original Whole Grains 12 Grains and Seeds Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds clean sweetness without sugar, matching the reb-a in original
Instructions
Step 1. In a large mixing bowl, combine 420ml (1.75 cups) filtered water heated to 110°F (43°C) with 24g (2 tablespoons) organic coconut sugar and stir until dissolved. Sprinkle 14g (2 packets) organic yeast over the surface and let proof for 8-10 minutes until foamy and doubled in size. This step is crucial — if yeast doesn't foam vigorously, it's dead and bread won't rise properly.
Step 2. In a separate large bowl, whisk together 680g (5.5 cups) organic whole wheat flour, 200g (2 cups) organic multi-grain blend, 30g (3 tablespoons) organic corn meal, 30g (3.5 tablespoons) organic vital wheat gluten, 12g (2 teaspoons) sea salt, and 6g (1.5 teaspoons) organic sunflower lecithin powder. Whisk thoroughly for 2-3 minutes to ensure even distribution — lecithin tends to clump and must be well incorporated.
Step 3. Melt 45g (3.5 tablespoons) organic coconut oil and let cool to room temperature. Add the melted coconut oil, 15ml (1 tablespoon) organic apple cider vinegar, and 0.5g (1/8 teaspoon) organic stevia to the proofed yeast mixture. Stir gently to combine without deflating the yeast foam.
Step 4. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a shaggy dough forms (about 2-3 minutes). The dough will look rough and uneven initially. Add 60g (0.5 cup) chopped organic mixed nuts and fold in gently. Turn dough onto a lightly floured surface and knead for 12-15 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should pass the windowpane test — stretch a small piece until it's thin enough to see through without tearing.
Step 5. Place kneaded dough in a lightly oiled large bowl (use a tiny bit of coconut oil), cover with a damp kitchen towel, and let rise in a warm place (75-80°F) for 90-120 minutes until doubled in size. The multi-grain dough takes longer to rise than white bread due to the fiber content. Punch down gently and divide into 2 equal portions (about 750g each).
Step 6. Shape each portion into a loaf by rolling into a rectangle about 8x12 inches, then rolling tightly from the short end, pinching seams closed. Place seam-side down in greased 9x5 inch loaf pans (grease with coconut oil). Cover and let rise again for 60-90 minutes until dough crowns about 1 inch above pan edges. Preheat oven to 375°F (190°C) during the last 20 minutes of rising.
Step 7. Score the top of each loaf with 3-4 diagonal slashes about 0.25 inches deep using a sharp knife or razor blade. This prevents cracking and creates an attractive appearance. Bake for 35-40 minutes until internal temperature reaches 190°F (88°C) and the crust is golden brown. The bread should sound hollow when tapped on the bottom. Cool completely on wire racks for at least 2 hours before slicing — cutting too early results in gummy texture.
Step 8. Store sliced bread in an airtight container at room temperature for up to 5 days, or freeze individual slices for up to 3 months. For daily use, store one loaf at room temperature and freeze the second. This bread contains no preservatives, so it will mold faster than commercial bread — refrigeration extends life to 10 days but may make texture slightly dense.
Storage
Store in airtight container at room temperature for 5 days, refrigerate for up to 10 days, or freeze slices for up to 3 months. No artificial preservatives means shorter shelf life than commercial bread.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.45
Savings58%
Higher upfront ingredient costs are offset by bulk purchasing and superior quality. Each organic ingredient lasts many batches, making the per-serving cost very competitive while delivering infinitely better nutrition than seed oil-laden commercial bread.