Whole Grain Runner’s Bread


Whole Grain Runner’s Bread


3 loaves



Prep Time


Bake Time

35 to 45 minutes

Rise Time

2 hours 40 minutes

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  • 1/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/2 teaspoon sugar
  • 1-3/4 cups water
  • 1/4 cup corn oil
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 3-1/2 cups whole wheat flour
  • 1 egg
  • 2 tablespoons flax seed
  • 2 tablespoons cracked wheat
  • 2 tablespoons unsalted sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 teaspoons salt
  • 2-1/4 to 2-3/4 cups bread flour


  1. Dissolve yeast in 1/4 cup warm water with 1/2 teaspoon sugar in a small bowl; let rest 5 to 10 minutes, until foamy. Heat water, oil, molasses, honey and lemon juice until warm (100° to 110°F); pour into large mixer bowl.
  2. Add yeast mixture and mix well. Gradually beat in whole wheat flour. Add egg, flax seeds, cracked wheat, sunflower seeds and pumpkin seeds; mix well. Let dough rest for 15 to 20 minutes. Add salt and gradually add enough bread flour to form a soft dough. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm draft-free place about 1 hour, until doubled.
  3. Punch dough down and shape into 3 balls. Cover and let dough rest 20 minutes.
  4. Form each dough portion into an 8-inch ball; place on greased baking sheets, OR form each into a loaf and place in 8-1/2 x 4-1/2-inch greased loaf pans. Cover and let rise about 1 hour. Bake in preheated 350°F oven for 35 to 45 minutes until golden brown on top. Remove to wire rack to cool.
  5. Tip: If desired slash top of loaves with a sharp knife before baking.

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