This European-style seeded bread contains inflammatory sunflower oil that disrupts omega-3/omega-6 balance. Our DIY version eliminates this seed oil completely, replacing it with organic coconut oil for superior nutrition and traditional flavor. We also upgrade to certified organic grains and eliminate processed additives.
Based on: European Grains & Seeds Bread
· Makes approximately 32 servings (two 1.6 lb loaves)
· Serving: 52g slice (same as commercial)
Why This Recipe is Seed Oil Free
Commercial European Grains & Seeds Bread from Trader Joe's 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 European Grains & Seeds Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole grain rye flour
400g (about 3.25 cups) · Bob's Red Mill Organic Dark Rye Flour
Primary flour base, provides dense texture and distinctive rye flavor
Organic whole wheat flour
300g (about 2.5 cups) · King Arthur Organic Whole Wheat Flour
Adds gluten structure and lighter texture to balance the dense rye
Improves moisture retention and creates softer crumb
Unrefined sea salt
12g (about 2 teaspoons) · Redmond Real Salt
Essential for gluten development and flavor enhancement
Filtered water
400ml (about 1.75 cups, room temperature) · Filtered tap water or spring water
Hydrates flour and activates yeast - chlorine-free water is essential for healthy fermentation
Instructions
Step 1. Prepare your workspace by measuring all dry ingredients into separate bowls. Combine 400g rye flour, 300g wheat flour, 40g wheat bran, and 15g potato starch in a large mixing bowl (about 6-quart capacity). Whisk thoroughly for 2-3 minutes to ensure even distribution - different grain textures can separate and create uneven hydration. In a small bowl, dissolve 12g salt in 50ml of the warm water, stirring until completely dissolved. Salt directly on flour can inhibit yeast activity, so pre-dissolving is critical.
Step 2. Toast the seeds for optimal flavor: heat a dry skillet over medium-low heat and add 100g sunflower seeds and 60g rye flakes. Toast for 3-4 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and let cool completely (about 10 minutes). Add 80g ground flaxseed to the cooled toasted mixture - flaxseed should not be toasted as heat can damage its delicate omega-3 oils.
Step 3. Prepare the wet mixture: melt 45g coconut oil gently (just until liquid, not hot) and combine with 25g blackstrap molasses and remaining 350ml room temperature water. The mixture should be lukewarm (75-80°F). Add 200g active sourdough starter and whisk until completely smooth. If your starter seems sluggish, let this mixture sit for 15-20 minutes to activate.
Step 4. Combine wet and dry ingredients by pouring the liquid mixture into the flour bowl. Using a wooden spoon or Danish dough whisk, mix until no dry flour remains - this should take about 2-3 minutes of steady mixing. The dough will be quite sticky and shaggy, which is correct for this style of bread. Add the toasted seed mixture and fold in with a bench scraper or your hands until evenly distributed.
Step 5. First fermentation: cover the bowl tightly with plastic wrap or a damp tea towel and let rise at room temperature (68-72°F) for 8-12 hours, until doubled in size and very bubbly. This long fermentation develops flavor and makes the grains more digestible. If your kitchen is cold, place the bowl in a slightly warm oven (just the light on) or on top of the refrigerator.
Step 6. Shape and final proof: turn the dough onto a lightly floured surface and divide into two equal portions (about 800g each). Shape each 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 greased 8.5x4.5 inch loaf pans or on parchment-lined baking sheets for free-form loaves. Cover with oiled plastic wrap and proof for 2-3 hours until puffy and increased by 50%.
Step 7. Baking: preheat oven to 425°F (220°C) with a metal pan on the bottom rack. Score each loaf with a sharp knife in 3-4 diagonal slashes about 0.25 inch deep - this prevents cracking and creates an attractive appearance. Pour 1 cup hot water into the metal pan immediately after loading the bread (this creates steam for crusty exterior). Bake for 35-40 minutes until deep golden brown and internal temperature reaches 205°F (96°C). Cool on wire racks for at least 2 hours before slicing - cutting too early will make the bread gummy.
Step 8. Storage and usage: wrap completely cooled loaves in clean tea towels or store in paper bags at room temperature for up to 4 days. For longer storage, slice and freeze for up to 3 months. This bread is excellent toasted and pairs beautifully with cultured butter, cheese, or as a base for open-faced sandwiches. The complex flavors improve after the first day as moisture redistributes.
Storage
Store at room temperature wrapped in tea towels for 4 days, or slice and freeze for 3 months. Avoid plastic bags as they make the crust soft.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.45
Savings40%
Higher upfront cost due to organic ingredients and bulk purchasing, but significant long-term savings. Most ingredients last for multiple batches, making subsequent loaves even more economical.