Trail Bread

Trail Bread

The health food store that I go to each week sells fresh and delicious loaves of artisan breads. The Trail Bread is very popular and is their best seller. This bread comes in a round loaf packed with fiber and seeds. It is fragrant, dense, and very tasty. If you are at the store around lunch time, they normally have samples of this bread served with organic butter. Instead of buying a loaf, I decided to make my own this time round although I was very tempted. I took a closer look at the ingredients, purchased whatever I needed and came straight home to get started.

The bread called for flax seeds which I have not used in my breads thus far. Flax seeds are high in dietary fiber and omega-3 fatty acids. They are slightly larger than sesame seeds and have a smooth, shiny shell with a nutty flavor. They come in two basic varieties – brown and golden. I bought the golden flax seeds.

Trail Bread

I have always used the bread machine for my breads, but since making the Gluten-Free Rice Bread using the electric beater, I thought it might be fun to knead my own bread this time. Besides, I wanted to use my huge mixing bowl which has been sitting idle in the basement. It is time to put it to good use.

Trail Bread

This is my own version of the Trail Bread. It is a whole wheat loaf wthat is slightly sweet with a dense yet tender crumb. The flax seeds gave the bread lots of flavor. It is delicious warm with just butter or some jam.

Trail Bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • 3 cups (450g) whole wheat flour
  • 2 tbsp quick rolled oats
  • 2 tbsp oat bran
  • 2 tbsp golden flax seeds
  • 2 tbsp toasted pumpkin seeds
  • 2 tbsp toasted sunflower seeds
  • 1 tbsp toasted sesame seeds
  • 1½ tsp salt
  • 2 tsp dry yeast granules
  • 3 tbsp (52g) butter, softened
  • ¼ cup (60ml) honey
  • 1 cup (240ml) water (about 110°F/43°C))
  • ¼ tsp canola oil
  1. Combine all dry ingredients including seeds and yeast in a large bowl. Add butter, honey, and water and knead until a soft and smooth dough forms, about 10 minutes.
  2. Remove dough from bowl. Grease bowl with canola oil and return dough to bowl, gently rubbing it against the sides so that dough is lightly greased. Cover and allow dough to rise for about an hour.
  3. Gently remove dough and shape into a round, plump ball. Place on a baking sheet, cover with oiled plastic wrap and let rise another 30 minutes.
  4. Preheat oven to 400°F (200°C).
  5. Slash the top of loaf with 4 cuts, rotate and repeat to make a criss-cross effect. Bake for 30 to 35 minutes.
  6. Remove and cool on a wire rack.

Trail Bread

Enjoy…..and have a wonderful day! 😎

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  1. the lacquer spoon says

    Lovely bread, Biren! Mixed bran bread has been rising in Japan too. I rarely bake at home, but I should with your recipe 😉

  2. Anncoo says

    This is definitely a healthy bread that I would like to try and it is not cheap here if you buy at the bakery store.

  3. Stella says

    Beautiful loaf, Biren! I want a slice even though it's not gluten-free. Oh, and you know, I always feel like kneading the bread is healthful. I mean, after all that work, you deserve that carb load (smile). You know? I don't know if that makes any sense, but I guess I just feel like hard work makes carbs healthful whereas a sedentary day doesn't create the body chemistry that needs heavy carbs-maybe?!?
    p.s. I'm in Atlanta, and my Mom wants me to make bread. So we might be trying your gluten free loaf this week!

  4. The Mom Chef says

    Wow, that's a gorgeous loaf. You know, I wonder if it would work with that kneadless bread recipe. It might be worth a try since it's a more dense loaf. Sometimes kneading is necessary (for the kneader, that is), but other times, not so much.

  5. MaryMoh says

    That's a very healthy bread. I will be eating alone if I make cos my children won't touch bread with any seeds in it :(

  6. lequan@luvtoeat says

    Biren, your breads always look perfectly made and so much better than store bought. I've never tried baking bread before. I'm just starting to get into baking. Anytime I feel like baking something, my sweettooth always wins and I always end up making something sweet. I really need to learn from you and start making these beautiful healthy breads as we actually do eat a lot of bread. Another great recipe!

  7. Angie's Recipes says

    Beautifully baked bread! Don't see the golden flax seeds here….do they taste the same like usual dark brown one?

  8. Reeni says

    I love that you went home and recreated this with great success! It looks wonderful! Very hearty and healthy. Love the seeds in it.

  9. rotinrice says

    For this recipe I only kneaded the bread for 10 minutes. I have never tried the kneadless bread recipes but it may be worth a try :)

  10. Devaki says

    That is some lineup of healthy, Biren! Excellent!!

    And the texture in the loaf is wonderful. It reminds me so much of soda irish bread – you know that dense, old world kind of bread.

    Ciao, Devaki @ weavethousandflavors

  11. Ivy @ My Simple Food says

    This looks really rustic and healthy. When I was young, I only eat white bread. Now, i won't even touch them. We need more good fiber.

  12. IJust LoveMyApron says

    You're a Queen of bread Biren! All the bread you make looks so tasty including this one! I dont think I've had flax seed bread before.

  13. Cook with Madin says

    I am always impressed about you making your own bread. This looks really good and healthy. I can just taste it with the butter and the jam and with tea of course. Lovely bowl you got there too.

  14. rotinrice says

    My understanding is that wholemeal flour is a UK term but here in the US we call it whole wheat flour. However, some people, especially those with wheat intolerances, say that it is different. Whole meal is supposed to be a little gentler on the stomach. Anyway, King Arthur, one of my favorite brands of flour has an Irish style wholemeal flour that you may want to check out. It is considered a "soft" flour and here is the link…. I have not used this flour but from the reviews, it sounds like a good one for those unleavened breads. I'll have to get a bag :)

  15. Elin says

    Biren..this bread is so healthy. I want to try to make this too instead of making buns all the time :) Thanks for sharing the recipe .

  16. Kristi Rimkus says

    I used to make bread at home all the time. Loved the kneading process. It was so therapeutic! I have to admit I use my bread machine these days, but you've inspired me to take the time to make it from scratch. :)

  17. Jeannie says

    This is a very beautiful loaf of bread indeed! I have yet to bake one that used fully whole wheat flour before…that's because my sons do not like this type of bread.

  18. pfirsch says

    Biren, your bread looks great and I would like to try to make it myself, but I have a question: After reading the list of ingredients and then looking at the pictures, I can't figure out what those yellow chunks are when you add the honey and yeast. Did you add something extra that you forgot to list perhaps?

    When I make this bread (or a version of it), I'll let you know how it turned out!

  19. rotinrice says

    Hi pfirsch! Thanks for visiting :) Oops and double oops….you are absolutely right! I did leave out the butter. Sorry about that. I have already updated the post. Thanks for pointing it out.

    I would love to hear how the bread turn out for you.

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