Tulo

Whole Grain Avocado Toast Bread Recipe

A toasted slice of seeded whole grain bread topped with mashed avocado, flaky salt, and red pepper flakes, with the sliced loaf and a few extra sunflower seeds scattered on a wood board behind it.
Photo by cottonbro studio on Pexels

A mix of whole wheat and bread flour gives the crumb enough structure and gluten strength to slice thin without crumbling, while flaxseed meal and sunflower seeds add fat and texture that keep the interior from turning gummy once it's toasted and topped with something wet like mashed avocado. A touch of honey balances the slight bitterness whole wheat bran can bring, so the loaf tastes good plain, not just as a vehicle for toppings.

Prep
25 min
Cook
38 min
Total
215 min
Servings
14

Ingredients

Servings14
  • 1 1/4 cups warm water (110-115°F)
  • 2 1/4 tsp active dry yeast
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 2 cups whole wheat flour
  • 1 1/2 cups bread flour
  • 1 1/2 tsp fine sea salt
  • 3 tbsp flaxseed meal
  • 1/3 cup raw sunflower seeds, divided
  • 2 tbsp old-fashioned rolled oats, for topping

Nutrition per serving

Calories
163
Protein
5g
Carbs
26g
Fat
5g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large mixing bowl or stand mixer bowl, whisk together the warm water, yeast, and 1 tablespoon of the honey. Let stand 5-10 minutes until foamy on top.
  2. 2Add the remaining honey, olive oil, whole wheat flour, bread flour, salt, flaxseed meal, and all but 1 tablespoon of the sunflower seeds. Mix until a shaggy, sticky dough forms.
  3. 3Knead by hand on a lightly floured surface for 8-10 minutes, or with a stand mixer dough hook on medium speed for 6 minutes, until smooth and elastic. Whole grain dough stays tackier than white bread dough even when fully kneaded, that's normal.
  4. 4Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60-90 minutes, until doubled in size.
  5. 5Punch down the dough, shape it into a tight loaf, and place it seam-side down in a greased 9x5-inch loaf pan.
  6. 6Cover loosely and let rise a second time for 30-45 minutes, until the dough crowns about 1 inch above the rim of the pan.
  7. 7During the last 15 minutes of the second rise, preheat the oven to 375°F (190°C).
  8. 8Brush the top of the loaf lightly with water and sprinkle with the rolled oats and reserved 1 tablespoon of sunflower seeds.
  9. 9Bake for 35-40 minutes, until deeply golden and the internal temperature reads 195-200°F on an instant-read thermometer; tent loosely with foil for the last 10 minutes if the top is browning too fast.
  10. 10Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, at least 1 hour, before slicing.
  11. 11Slice about 3/4 inch thick and toast until firm and golden at the edges before topping with mashed avocado; the seeded, whole grain crumb holds its structure under wet toppings instead of turning soft.
How to Keep Avocados from Browning

Tips & variations

  • Slice the cooled loaf and toast individual slices rather than the whole loaf ahead of time; pre-toasting a batch and storing it makes the crumb go soft again, defeating the point of a sturdy avocado toast bread.
  • Swap up to 1/4 cup of the sunflower seeds for pumpkin seeds or chopped walnuts for a different crunch, keeping the total seed volume the same so the dough hydration doesn't shift.
  • If the loaf browns too quickly on top but still feels underbaked when tapped, an internal temperature reading is more reliable than color alone; whole grain loaves with a seeded crust can darken faster than the crumb actually finishes cooking.
  • For a slightly milder flavor, replace up to 1/2 cup of the whole wheat flour with additional bread flour; the loaf will still hold up under avocado but taste less assertively of wheat bran.

Storage & reheating

Store the fully cooled loaf in a paper bag or bread box at room temperature for up to 3 days, or in a sealed bag for up to 5 days (the crust will soften but the crumb stays fine). Freeze whole or pre-sliced, wrapped tightly in plastic and then foil, for up to 3 months; toast slices straight from frozen, adding an extra minute or two in the toaster.

Tips from the Tulo kitchen

  • Salting the mashed avocado right before it goes on the toast, not while it sits, keeps it from turning watery and soaking into the bread.
  • A light drizzle of olive oil on the warm toast before adding the avocado adds a moisture barrier that keeps the crumb from softening as quickly under the topping.

FAQ

Why does this bread work better for avocado toast than a regular sandwich loaf?

The higher ratio of whole wheat flour, flaxseed meal, and sunflower seeds gives the crumb more fiber and fat than a standard white sandwich loaf, so it toasts firmer and resists going soft when a wet topping like mashed avocado sits on top.

Can I make this bread without a stand mixer?

Yes. Mix the dough with a wooden spoon until it comes together, then knead it by hand on a floured counter for 8-10 minutes; whole grain dough takes slightly longer to smooth out by hand than all-purpose flour dough.

Can I use whole wheat flour only, with no bread flour?

Yes, but expect a denser, heavier loaf since bread flour's higher protein content is what gives this recipe extra rise and chew; if using all whole wheat, add 1-2 extra tablespoons of water since whole wheat flour absorbs more liquid.

Why did my loaf turn out dense instead of light?

The most common causes are underproofed dough (it needs to visibly double in the first rise) or water that was too hot and killed the yeast; water above about 120°F will kill active dry yeast before it can activate.

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