🍞🌾 Homemade Seeded Bread
A hearty, rustic loaf packed with crunchy seeds and a soft, fluffy interior—perfect for sandwiches, toast, or just warm with butter.
đź›’ Ingredients
🍞 Dough
- 3 cups all-purpose flour (or half whole wheat for a heartier loaf)
- 1 cup warm water
- 2ÂĽ tsp (1 packet) active dry yeast
- 2 tbsp honey or sugar
- 1½ tsp salt
- 2 tbsp olive oil
🌻 Seed mix (inside + topping)
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp flaxseeds
- 1 tbsp chia seeds (optional)
👨‍🍳 Instructions
1. Activate yeast
- Mix warm water, yeast, and honey in a bowl
- Let sit 5–10 minutes until foamy
2. Make the dough
- Add flour, salt, olive oil, and half the seed mix
- Mix until a soft dough forms
- Knead 8–10 minutes until smooth and elastic
3. First rise
- Place dough in a greased bowl
- Cover and let rise 1–1½ hours until doubled
4. Shape
- Punch down dough and shape into a loaf
- Place in a greased loaf pan or shape free-form
5. Second rise
- Cover and let rise again for 30–45 minutes
6. Add seeds
- Brush top lightly with water or egg wash
- Sprinkle remaining seeds on top
7. Bake
- Bake at 190°C (375°F) for 30–35 minutes
- Bread should be golden and sound hollow when tapped
8. Cool
- Let cool completely before slicing (important for texture)
🍽️ Serving Ideas
- Toast with butter or jam
- Use for sandwiches or avocado toast 🥑
- Pair with soups or salads
🔥 Tips
- Don’t add too much flour—soft dough = softer bread
- Use warm (not hot) water for yeast
- For extra crunch, toast seeds before adding
- Add oats on top for a bakery-style finish
🌾 Why it’s great
You get a perfect mix of soft bread and crunchy seeds, plus extra fiber and nutrients—homemade, wholesome, and way better than store-bought.
If you want, I can also give you a no-knead seeded bread, a multigrain artisan loaf, or a