Seeded Bread Dough Recipe
Seeded Bread is a wholesome, hearty choice that brings texture, flavor, and added nutrition to every bite.
With a blend of seeds like sunflower, flax, chia, and sesame, this bread is packed with fiber, healthy fats, and a satisfying crunch that makes each slice stand out. Whether enjoyed plain, toasted, or as a base for sandwiches, seeded bread offers a rustic quality that complements both savory and sweet toppings.
It’s an ideal recipe for home bakers looking to make a more substantial and nutrient-dense loaf that goes beyond typical white or whole wheat bread.
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Making seeded bread at home allows you to customize the types and quantities of seeds based on your personal taste. It also gives you control over ingredients, ensuring a healthier, preservative-free loaf that you can feel good about sharing with family and friends.
With a little patience and practice, this seeded bread recipe can become a staple in your kitchen, adding a delightful crunch and earthy flavor to your daily bread routine.
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Ingredients:
3 cups all-purpose flour (or bread flour)
1 tablespoon sugar
1 teaspoon salt
2 teaspoons instant yeast
1 1/4 cups warm water (around 110°F / 45°C)
2 tablespoons olive oil (optional, for added softness)
2-3 tablespoons mixed seeds (e.g., flaxseeds, sesame seeds, or chia seeds)
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Instructions:
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Stir well to evenly distribute the ingredients.
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Add Seeds: Add the seeds and mix them into the dry ingredients.
Add Wet Ingredients: Gradually add the warm water and olive oil to the dry mixture. Stir until a dough forms.
Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable.
First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for 1-2 hours, or until it doubles in size.
Shape the Dough: After the dough has risen, gently punch it down to release air. Shape it into a round or desired shape.
Second Rise (Optional): Let the shaped dough rise again for about 30-45 minutes.
Bake: Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes or until the top is golden brown and it sounds hollow when tapped.
Cool and Enjoy: Let the bread cool on a wire rack before slicing.
Let me know if you’d like to try more variations or need any help with this!
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Tips for Perfect Seeded Bread
When making seeded bread, it’s important to soak certain seeds, like chia and flax, before adding them to the dough.
Soaking these seeds for about 15–20 minutes helps them absorb water, preventing them from drawing moisture out of the dough during baking.
This simple step ensures a softer, moister bread. Additionally, to achieve a good rise and a crisp crust, make sure to knead the dough properly, either by hand or with a mixer.
Kneading activates the gluten, which helps develop the dough’s structure and results in a chewy, satisfying texture.
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Another key tip is to let the dough rise in a warm, draft-free area. Seeded bread, especially if it includes whole grains, may require a slightly longer rise time than white bread.
Be patient and allow the dough to double in size for the best results.
Just before baking, consider brushing the top with an egg wash or a little water and pressing extra seeds onto the surface.
This will add visual appeal, flavor, and a delightful crunch, creating a loaf that’s as beautiful as it is delicious.
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Variations on Seeded Bread
One of the joys of seeded bread is the endless variety of seed combinations. For a nutty, savory flavor, try incorporating pumpkin seeds, sesame seeds, or poppy seeds.
If you prefer a slightly sweet bread, add a handful of sunflower seeds with a touch of honey or maple syrup.
Whole grains like oats or wheat berries can also be folded in for added texture and nutritional value.
You can also experiment with different flours, such as whole wheat or spelt, for a denser, more robust loaf.
For an added twist, consider adding dried herbs like rosemary or thyme, which pair wonderfully with the earthy flavors of the seeds.
Some bakers like to mix in spices like caraway or fennel seeds, giving the bread a distinct, aromatic profile.
If you’re looking for a gluten-free option, substitute the flour with a gluten-free blend and increase the hydration slightly, as gluten-free flours can absorb more liquid.
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Conclusion
Seeded bread is a wonderful, versatile choice that brings both flavor and nutrition to the table.
Each loaf, with its unique combination of seeds and textures, offers a wholesome, homemade experience that elevates any meal.
Whether you’re a seasoned baker or just beginning, seeded bread is a rewarding project that adds a special touch to your baking routine.
The earthy, nutty flavors and crunchy texture make each slice a satisfying addition to sandwiches, soups, or breakfast spreads.
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Baking seeded bread at home allows for creativity and customization, as you experiment with different seeds, grains, and herbs to make a loaf that suits your taste.
Once you master this recipe, you’ll have a staple that’s perfect for family gatherings, weekend brunches, or simply enjoying a slice with butter.
Seeded bread is more than just a recipe—it’s a wholesome tradition that celebrates the simple pleasure of good bread, made by hand and enjoyed with those you love.
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