EBTB Whole Wheat Loaf

(EBTB = Everything But The Bagel Seasoning)

I love bread. It has always been my weakness. This is a super simple recipe with only 5 ingredients and no kneading! Just mix the dough, let it sit overnight, and bake. I add EBTB to the actual dough and crust of the bread to give it even more flavor and a delicious salty crust. It is YUM!

Note – We have all heard that whole wheat bread is better for us. But do we know why? If you compare the calories between the two you may have noticed that they are similar and thought that it didn’t really matter which one you ate. This is the danger of only counting calories! Refining wheat removes the bran and the germ. The bran and the germ of the wheat has 75% of the fiber, 70% of the minerals, 64% of the B vitamins, and 25% of the protein. Opt for wheat over white bread and reap more benefits!

Prep Time: 24 hrs / Cook Time: 45 min / Servings: 1 loaf, approx. 8 slices


  • 3 cups whole wheat flour
  • 4 tablespoons everything bagel seasoning (I used the one from Trader Joes. It is slightly saltier than other brands but works great in this recipe)
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 2 1/4 cups warm water


  • Combine the flour, 2 tablespoons of the EBTB seasoning, salt, and active dry yeast in a large bowl.
  • Slowly add in the warm water with a wooden spoon. The dough should be shaggy and sticky. You want the flour to be absorbed but sill want little air pockets (see images below). It is important not to over mix so that you have a light and fluffy bread.
  • Cover the dough tightly with plastic wrap and let sit 8 hours or overnight. The dough should double in size.
  • Take the dough out of the bowl and place on a lightly floured surface. Gently form the dough into a ball and lightly cover with the plastic wrap.
  • While the dough rests, preheat the oven to 450 degrees. Place your dutch oven, uncovered, into the oven while it preheats for 30 minutes.
  • After 30 minutes, take the dutch oven out of the oven and drizzle the bottom of it with a 2 tsp of olive oil so that the bread doesn’t stick. You can also use parchment paper.
  • Add your dough to the dutch oven. Drizzle the top of the dough with the remaining tsp of olive oil so that the EBTB seasoning has something to stick to. Sprinkle the remaining 2 tablespoons of the EBTB over the top of the dough, cover and bake in the 450 degree oven for 30 minutes.
  • After 30 minutes, remove the lid and bake for an additional 3-5 minutes. You want the top to get crispy but you don’t want to burn the seasoning.
  • Once it is done, let it cool for 10 minutes before slicing.
  • Enjoy!

Recipe adapted from The Comfort of Cooking

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