Seeded Bread

Ingredients

• 3 cups bread flour (or all-purpose flour)
• 1 cup whole wheat flour
• 1 packet (2¼ tsp) instant yeast
• 1½ tsp salt
• 1 tbsp honey or maple syrup
• 1½ cups warm water
• 2 tbsp olive oil

Seed Mix

• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 1 tbsp sesame seeds
• 1 tbsp flaxseeds
• 1 tbsp chia seeds (optional)

For Topping

• Extra mixed seeds
• 1 tbsp water or milk for brushing

Instructions

1. Mix the Dough

In a large bowl, combine bread flour, whole wheat flour, yeast, salt, and all the seeds.

Add warm water, honey, and olive oil. Stir until a shaggy dough forms.

2. Knead

Knead the dough for 8–10 minutes until smooth and elastic.
If sticky, add a little flour, 1 tablespoon at a time.

3. First Rise

Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.

4. Shape the Loaf

Punch down the dough and shape into a loaf or round boule.

Place into a greased loaf pan or onto a parchment-lined baking tray.

Brush lightly with water or milk and sprinkle extra seeds on top.

5. Second Rise

Cover loosely and let rise again for 30–45 minutes.

6. Bake

Preheat oven to 375°F (190°C).

Bake for 30–35 minutes until golden brown and the loaf sounds hollow when tapped underneath.

7. Cool

Let cool on a wire rack before slicing.

Optional Add-Ins

• Rolled oats
• Cracked wheat
• Chopped walnuts
• Dried cranberries
• Herbs like rosemary or thyme

Storage

• Room temperature: 3 days in an airtight container
• Freeze slices up to 2 months

Serve toasted with butter, avocado, soup, or sandwiches.