Homemade Seeded Bread

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Baking your own seeded bread at home fills your kitchen with an incredible aroma and gives you a hearty, nutrient-dense loaf packed with crunch and flavor.

Ingredients

  • Bread Flour: 3 cups (360g) — provides the strong gluten structure needed to support heavy seeds.
  • Whole Wheat Flour: 1 cup (120g) — adds a nutty depth and extra fiber.
  • Instant Yeast: 2 tsp (approx. 7g)
  • Warm Water: 1.5 cups (360ml) — around 105°F to 110°F to activate the yeast.
  • Honey or Maple Syrup: 2 tbsp — feeds the yeast and adds a touch of subtle sweetness.
  • Salt: 2 tsp
  • Olive Oil or Melted Butter: 2 tbsp
  • Mixed Seeds (Inside & Topping): 1/2 cup total (a blend of sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and poppy seeds). Reserve 2 tablespoons for topping the crust.

Step-by-Step Instructions

  1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine warm water, honey, and instant yeast. Let it sit for 5 to 10 minutes until it becomes frothy.
  2. Mix the Dough: Add the bread flour, whole wheat flour, salt, olive oil, and 6 tablespoons of the seed mix to the bowl. Stir until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface (or use a stand mixer fitted with the dough hook attachment) and knead for about 8 to 10 minutes, until the dough becomes smooth, elastic, and slightly tacky.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape the Loaf: Punch down the dough and turn it out onto a work surface. Shape it into a tight oval or round loaf. Lightly mist the top with water, then press the remaining 2 tablespoons of seeds firmly onto the surface.
  6. Second Rise: Transfer the shaped loaf to a parchment-lined baking sheet or a greased 9×5-inch loaf pan. Cover and let rise for 45 to 60 minutes, until puffy.
  7. Bake: Preheat your oven to 400°F (200°C). Slash the top of the loaf with a sharp knife or razor blade to allow for expansion. Bake for 30 to 35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
  8. Cool: Transfer to a wire rack and let cool completely before slicing (about 1 to 2 hours).

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