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Seeded Bread

Name: Seeded Bread
Prep time: 105 min
Cook time: 35 min
Total time: 140 min
Yield: 10 servings
Cuisine: Seeded Bread
Ingredients: 500g strong white bread flour; 6g sea salt; 7g fast action dried yeast; 350ml lukewarm water; 15ml olive oil; 5g honey; 100g mixed seeds

Seeded Bread is a wonderful choice for anyone who enjoys a loaf with plenty of texture and a nutty flavour. It works perfectly for morning toast or as a base for a hearty sandwich at lunch. This version uses a mix of seeds to ensure every bite has a satisfying crunch. Making your own loaf at home is a simple way to bring fresh aromas into your kitchen.

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Good reasons to make seeded bread

Making Seeded Bread at home allows you to control the quality of the ingredients and the amount of seeds used. The smell of fresh bread baking in the oven is much better than anything from a shop. It is a simple process that results in a loaf far superior to pre-sliced alternatives. You can customise the seed mix based on what you have in your kitchen cupboards.

Step by step: seeded bread

Step 1

Mix the dough: Combine the flour, yeast and salt in a large bowl. Pour in the lukewarm water, olive oil and honey then stir the mixture until a rough dough forms.

Step 2

Knead and add seeds: Tip the dough onto a floured surface and knead for ten minutes until smooth. Fold in most of the seeds during the last few minutes of kneading and save a small handful for the top.

Step 3

First rise: Place the dough back in the bowl and cover it with a damp cloth. Let the Seeded Bread dough rise in a warm place for about one hour or until it has doubled in size.

Step 4

Shape and bake: Shape the dough into a loaf and place it on a baking tray to rise for another thirty minutes. Sprinkle the remaining seeds on top and bake at 200C for thirty five minutes until golden and hollow when tapped.

The best tips for seeded bread

To get the seeds to stick to the top of the Seeded Bread you can brush the loaf with a little water before sprinkling them on. This creates a sticky surface that holds the seeds in place during the bake. You can toast the seeds in a dry pan for a few minutes before adding them to the dough to enhance their nutty flavour. Ensure your water is lukewarm and not hot as boiling water will kill the yeast and prevent the bread from rising. If you prefer a softer crust you can wrap the hot loaf in a clean tea towel once it comes out of the oven. This bread freezes very well if you want to slice it before putting it in the freezer for later use.

Storing the loaf in a bread bin or a paper bag will help maintain the texture for several days. Avoid using plastic bags as they can make the crust go soft and lose its crunch.

You might also enjoy creamed kale with pork belly, tuna mousse or pasta salad with pork tenderloin.

Ingredients

servings

Adjust quantity

500 g strong white bread flour
6 g sea salt
7 g fast action dried yeast
350 ml lukewarm water
15 ml olive oil
5 g honey
100 g mixed seeds

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1025 kJ / 245 kcal
Fat:8 g
- of which saturates:1 g
Carbohydrates:36 g
- of which sugars:1 g
Protein:8 g
Fibre:3 g
Salt:600 mg

Store the Seeded Bread in a paper bag or a bread bin at room temperature. It will stay fresh for up to three days when kept away from direct sunlight. You can also slice the loaf and freeze it for up to one month.

Can I use different seeds for this Seeded Bread?

You can use any combination of seeds like sesame, poppy or flax seeds in this Seeded Bread. Just ensure the total weight of the seeds remains the same as the recipe suggests to keep the dough balanced. Sunflower and pumpkin seeds are excellent for extra crunch.

How do I know when the bread is fully cooked?

Tap the bottom of the loaf with your knuckles and it should sound hollow. The crust should also be a deep golden brown and feel firm to the touch. If it sounds dull it may need another five minutes in the oven.