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Whole Grain Bread

Brady has been working on creating a Whole Grain Bread recipe for months. He had a lot of flops and fails and some near success. This weekend he finally mastered it. 

My husband has a picky pallet, he isn’t a picky eater, he just has a refined sense of taste. I personally think that he should have become a food critique instead of an engineer, but he disagrees.

This has quickly became his favorite thing to make and I can’t complain because we all love eating it. This is a going to become a bread that everyone will love.

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Whole Grain Bread instantloss.com

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His Whole Grain Bread recipe is a mixture of ancient grains and super foods and it’s dangerously delicious. It’s conveniently made in your bread machine, no kneading, rolling, or oven use required!

Grain can be inflammatory so we do limit our intake but we like to treat ourselves to some delicious homemade bread once a month. This is one of our favorite bread recipes, I hope you like it too!

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Whole Grain Bread

Print Recipe


  • 1 cup spelt berries
  • 1/4 cup whole flax seeds
  • 1 3/4 cup room temperature water
  • 2 tablespoons softened grass-fed butter or ghee
  • 2 1/3 cup organic unbleached all purpose flour
  • 1/4 cup organic cane sugar
  • 2 teaspoon fine sea salt
  • 2 tablespoon chia seeds
  • 3 tablespoons steel cut oats
  • 1 tablespoon cacao powder
  • 3 1/2 teaspoons active dry yeast


  • Place spelt berries and whole flax seeds in a high powdered blender, like the Vitamix. Blend on high until the mixture becomes flour.
  • Sift your flour mixture to remove any big chunks that may be leftover.
  • Add all of the ingredients to your bread machine in this order: water, butter, flour blend, all purpose flour, organic cane sugar, sea salt, chia seeds, steel cut oats, cacao powder, and yeast.
  • Select the Whole Grain setting on your bread machine. Medium Color. Large Loaf.
  • Our machine takes about 4 hours from start to finish to make this bread. Enjoy!
Author: Brady Williams


  1. Sounds delicious! I’ve been looking for a good and healthy bread machine recipe.
    I live an hour out of town and have spelt flour on hand as well as ground flax. What would the amount be of those ingredients? I’m assuming like most things, once ground they would create a different measurement than whole.

  2. I think that is funny how you described your husband! It is the same as my husband, he is also an engineer, and so picky and critiques his food! Sometimes I get tired of hearing about every dish when we eat out! Thanks for the recipe, I will try it out!

  3. Hi Brittany I too have spelt flour and ground flax seeds and would lik3 to know I& the amount needs to be adjusted.

  4. dude! you are the first person i have ever seen mention the MTHFR gene mutation! you must have it too, to even know what it is?! i’m so surprised to see you mention it!

    1. I would not make bread in the Instant Pot as you would not get the right consistency. To make it in the oven if you’re ever made bread before you can follow basic recipes. If you haven’t then I would combine the yeast and water and let it sit for a few minutes, until bubbly. Then mix in the rest of the ingredients except the flour. Mix until smooth. Add the white flour a cup at a time until incorporated. If you’re using a good mixer like a Kitchen Aid use the dough hook and let it knead for 5-10 minutes. You can also knead by hand until the dough is soft and pliable. Return to a greased bowl, turning the dough to coat and let rise until doubled (2 hrs or so in a warm place). Punch down and shape into a loaf. Put into a greased loaf pan, cover with a tea towel and let rise again until it fills the bread pan. I’d bake it at 375F to 400F, checking to see if it was done after 30 – 35 minutes. You can stick a thermometer in – should register over 200F. Turn out onto a cooling rack and let it cool before slicing.

      At least that’s what I’m going to do – got rid of my bread maker years ago.

  5. I looked up the conversion online. It states 1/4 cup of flaxseed is equal to 6 tablespoons ground, and 1 1/2 cups splet flour to 1 cup of berries. I don’t know if it will work, but thought I’d give it a try.

  6. I have celiac disease, so I am thinking there aren’t any substitutions for the spelt is there? I would love some yummy bread!

  7. I have a 1 lb bread maker rather then the normal 2 lb bread maker.

    Could you please hope me figure out how to make this recipe in it? I know bread is finicky, so I’m assuming that I have to do more than just cutting the recipe in half.

    1. Hi Melinda,
      I have never experimented making it in a 1 lb bread maker but I would start by simply trying it by just cutting the recipe in half. Ideally it should work, please come back and let us know how it goes.

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