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5 from 3 votes
A top-down view of the Seeded Bread shows its bubbly crumb, golden crust with loaded of seeds.
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Seeded Bread Recipe
Prep Time
15 mins
Rise time
14 hrs
Total Time
14 hrs 15 mins
 

My Seeded Bread recipe is quick to prep with a shorter rise giving a hearty, chewy crumb and a crunchy crust. Nutty, egg-free and dairy-free!

Servings: 1 loaf
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz/284 g) bread flour
  • 1 cup (5 oz/142 g) whole wheat flour
  • 1 cup (3 oz/85 g) plus 1 tablespoon old fashioned oats
  • ¼ cup (1 ¼ oz/35 g) plus 1 tablespoon pumpkin seeds
  • ¼ cup (1 ¼ oz/35 g) plus 1 tablespoon sunflower seeds
  • ¼ cup (1 ¼ oz/35 g) plus 1 tablespoon sesame seeds
  • 2 teaspoons instant yeast
  • 1 ½ teaspoons salt
  • 1 ½ cups (12 fl oz/360 ml) lukewarm water
  • 2 tablespoons honey
Instructions
Make the Dough
  1. In a large mixing bowl combine the bread flour, whole wheat flour, 1 cup (3 oz/85 g) oats, ¼ cup (1 ¼ oz/35 g) each of pumpkin, sunflower and sesame seeds, yeast and salt.
  2. In a medium jug, combine the water and honey until blended and then stir into the flour mixture first with a wooden spoon and then with your hands until you have a sticky dough.
Let Rise Overnight

  1. Transfer to a large, oiled bowl, cover with plastic wrap and let rise on the counter overnight, for a minimum of 12 hours, but up to 18.

Shape and Proof

  1. In the bowl, pull and fold the dough over itself to knock out the air and strengthen it. I do this about 4 times, until the dough is much firmer and hard to stretch.

  2. Place the dough on a lightly floured surface, flour your hands and shape the dough into a smooth ball.

  3. With a little water on your hand, dampen the surface of the dough before sprinkling over the remaining 1 tablespoon each of oats and pumpkin, sunflower and sesame seeds. Pressing down gently to help them stick.

  4. Line a Dutch oven with some parchment paper and place the dough in it. Cover with the lid and let rise for 1 ½ - 2 hours, until doubled in size.

Bake the Bread

  1. Towards the end of the rising time, preheat the oven to 425°F (220°C).

  2. Just before baking, score a large X on the dough with a razor or sharp, thin knife.

  3. Bake with the lid on for 20 minutes, then lower the temperature to 400°F (200°C), remove the lid and continue baking for another 25 minutes. The loaf should be golden brown and sound hollow when tapped.

  4. Allow the bread to cool completely before slicing and serving.

  5. Store leftovers covered at room temperature for up to 3 days. For longer storage, slice and freeze for up to 2 months.