Following a whole-food, plant-based nutrition plan can be challenging when it comes to buying bread as most processed breads include excess salt and added oil. This recipe has become a tried and true success in our house with no added oil and just a touch of salt. (For those who want more salt, 1 tsp of salt should suffice.) Recipe by Debbie Zimmerman.


OMG-Omega-3 Whole Wheat Bread


  • 3-4 cups King Arthur Organic 100% Whole Wheat Flour (divided)
  • 2 packages Fast Acting Yeast
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 1 ½ cups water @ 120-130 degrees F
  • ¼ cup Organic maple syrup
  • ½ cup OMG-Omega-3 Mix
  • ½ cup almond milk (or other plant-based milk)

OMG-Omega 3 Mix:

This mixture was inspired by Brenda Davis, MS, RD/LDN

  • ½ cup Organic ground golden flaxseed meal
  • ½ cup Organic ground chia seeds
  • ½ cup Organic hemp seeds
  • ½ cup ground pumpkin seeds
  • ½ cup group walnuts
  • Mix all together and store in an airtight jar in the refrigerator.


In a large mixing bowl, combine 2-1/2 cups of 100% whole wheat flour, 2 packages of Fast Acting Yeast, cinnamon and salt. Stir well, incorporating the yeast with the flour.

Heat water to 120 to 130 degrees F. I usually boil the water then add the refrigerated maple syrup, and the temperature gets down between 120-130 quite quickly. Be careful, you don’t want a higher temperature as it will kill your yeast and you don’t want a lower temperature as it will not activate your yeast. Use a candy thermometer for accuracy.

Once it is the proper temperature, pour into flour/yeast mixture, mix well. Slowly, fold in OMG Omega-3 mixture, almond milk and enough whole wheat flour to form a nice ball that is soft and smooth. You have added enough flour when the dough begins to leave the sides of the bowl and is no longer sticky to touch.

Transfer dough to a large bowl, cover with a clean towel and allow to rise until doubled in size, about 30-45 minutes. Once it is doubled, punch down dough, and allow to rest for 5 minutes. In the meantime, prepare your kneading area. I use a silicone mat with additional whole wheat flour.

Divide dough into two balls. Knead several times with additional flour (not too much). With a rolling pin, roll-out into a rectangle according to the size of bread loaf you want, then roll into a log shape. We prefer smaller loaves, so I will make one long log and cut in two.

Repeat with the second ball of dough. Preheat the oven to 350 degrees F while your loaves are rising a second time for approximately 20-30 minutes. Place loaves in oven and bake for 35 minutes (smaller loaves) up to 50 minutes for larger loaves.