Seeded Bread Recipe – Gemma’s Bigger Bolder Baking

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My hearty, crunchy Seeded Bread Recipe is perfect for the new year, and this delectable, healthy loaf will become your go-to for toast and sandwiches. A generous slice is an ideal accompaniment to soups and salads or as a satisfying snack on its own!

• No-knead ease: No stand mixer necessary! Just mix the dough, cover, and let it rise on the counter overnight, then shape and bake the next day.
• Minimal effort: You can’t beat putting in 15 minutes of mixing and shaping (plus hand-off proofing time) and getting a delectable loaf of bread in return!
• Satisfying, versatile: Top with cheese, peanut butter, or an egg for extra protein. And use leftover bread for croutons, Make Ahead Breakfast Casserole or Croque Monsieur Savory Bread Pudding.
• Good for you! With protein, fiber, vitamins, and minerals, this seed bread is not only delicious, it’s energy-fueling.

I’ve been perfecting no-knead doughs for over 16 years, making everything from baguettes, pizza doughs, ciabatta, brioche, and other loaves, and now this incredible Seeded Bread Recipe. Early on, my no-knead breads lacked the lightness and flavor I achieve now, but every loaf taught me something new. With time, I mastered techniques like an 18-hour bulk ferment, optional refrigeration for deeper flavor, and pulling and folding the dough to improve texture and crumb. When working with this Seeded Bread, patience is key. The whole wheat flour and seeds make it naturally slower to rise, but the payoff is a hearty, flavorful loaf that’s well worth the wait. Whether you’re new to no-knead breads or a seasoned baker, this recipe is a satisfying journey from simple ingredients to a wholesome masterpiece.

You’re in good hands here if you’re looking for a substantial, stick-to-your-ribs bread! In addition to my new Seeded Bread Recipe, my Hearty No-Yeast Bread, Flourless Irish Oat Bread, Steakhouse Style Pumpernickel Bread, and Homemade Whole Wheat Bread all provide the wholesome goodness you’re looking for.

Table of Contents

What is Seeded Bread?

• Seeded Bread is a hearty loaf made with bread flour, whole wheat flour, old-fashioned oats, and a mix of seeds, offering a robust texture and a satisfyingly crunchy crust. This recipe uses instant yeast for a reliable and consistent rise, all while being completely egg-free and dairy-free.
• In this no-knead Seeded Bread Recipe, a long, slow rise allows the yeast to ferment and develop the gluten. As the bread rises, the fermentation deepens the flavor and also creates a pleasantly chewier texture compared to bread that’s made by kneading.
• In medieval Europe, whole-grain loaves were known as “peasant bread.”  They often contained seeds, and oats were a common ingredient, especially in Ireland, where they are a staple crop. Today, high-fiber whole-grain breads are valued for their health benefits and satisfying texture.

Bread flour

• Bread flour has a protein content of 11-14%, which means it easily develops more gluten than all-purpose flour. This gives the bread a more elastic texture and a pleasant chew.
• Bread flour is also known as “strong flour.”
• Our Ultimate Guide to the 10 Types of Flour for Baking details how to pick the best flour for any recipe.

Whole wheat flour

• Whole wheat flour, which contains the entire wheat kernel, including the bran, germ, and endosperm, gives this homemade bread a pleasantly earthy note.
• Whole wheat flour gives the bread a denser texture and a darker color due to the presence of bran.

Old fashioned oats

• Old-fashioned oats are thicker than quick-cooking oats or instant oats. They give this loaf a satisfying bite.
• Additionally, old-fashioned oats provide a mild flavor that enhances the other ingredients.
• Combining bread flour, whole wheat flour, and old-fashioned oats allows bakers to achieve an ideal texture, flavor, and structure balance.

Pumpkin seeds, sunflower seeds, and sesame seeds

• Pumpkin, sunflower, and sesame seeds add nutty flavor with hints of sweetness.
• Seeds provide a crunchy, delightful texture. Most of the seeds are mixed into the dough, and some are sprinkled on top before baking.
• Sunflower, sesame, and pumpkin seeds are excellent sources of protein, fiber, healthy fats, and vitamins and minerals, such as magnesium, calcium, and Vitamin E.

Instant yeast

• Instant yeast gives a quicker, more efficient rise than active dry yeast and does not require sponging.
• Instant yeast can be put directly into the dry ingredients. But it’s best to avoid direct contact with salt by mixing the instant yeast with flour first so it won’t get deactivated.
• Substitute: if you want to use active dry yeast instead, for every teaspoon of instant yeast in the recipe, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top. Mix with remaining ingredients and continue per the instructions.

Salt

• Salt enhances flavors and strengthens gluten, giving this bread with seeds a nice chew.

Lukewarm water

• Lukewarm water activates the yeast, and it is especially important when making bread in a cold environment.
• Before baking, the water hydrates the flour and helps to form the gluten network.
• The warm water also helps soften and tenderize the oats and seeds, improving the loaf’s overall texture.

Honey

• Honey provides natural sugar to feed the yeast to make the bread rise.
• Additionally, honey adds a note of floral sweetness, which enhances this seed bread’s depth of flavor.
• Honey also contributes to the bread’s moistness.

How to Make Seeded Bread Recipe

The day before baking: 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 ¼oz/35g) 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

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

The next day: Shape and proof

4. 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.
5. Place the dough on a lightly floured surface, flour your hands and shape the dough into a smooth ball.
6. Line a Dutch oven with some parchment paper and place the dough in it. Cover with the lid and let rise for 1 ½ – two hours, until doubled in size.

 Bake the bread

7. Towards the end of the rising time, preheat the oven to 425°F (220°C).
8. With a little water on your hand, dampen the surface of the dough.
9. Sprinkle over the remaining 1 tablespoon each of oats and pumpkin, sunflower and sesame seeds. Pressing down gently to help them stick. Just before baking, score a large X on the dough with a razor or sharp, thin knife.
10. 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.
11. Allow the bread to cool completely before slicing and serving.

Gemma’s Pro Chef Tips

• This dough should be very sticky when it’s first mixed. If it seems dry, add a bit more water, one tablespoon at a time, until you have a soft, sticky dough.
• You can replace the seeds in this recipe with any other mildly flavored seeds you want. Try poppy seeds or flax seed in the same amount, or replace just one of the seeds with 2 tablespoons of something more flavorful like fennel or caraway.
• If your kitchen is very warm, let the dough proof for three hours, and then refrigerate it overnight instead of leaving it on the counter.
• For even better flavor and texture, place the dough in the fridge after the 12-hour bulk ferment for up to two days.
• This dough, by nature, is a little sluggish due to the whole wheat flour and the seeds. Make sure to give it ample time to proof, as this dough can take longer than others.
• If freezing this loaf I recommend slicing it beforehand for easy access in the future for sandwiches or toast.

Make Ahead and Storage Instructions

Make ahead tips

• Because this recipe uses a slow-rise technique, the dough is mixed the day before baking and proofs overnight.
• Proof at room temperature for at least 12 hours and up to 18 hours.
• If you’d like to proof the dough for longer than 18 hours, transfer it to the fridge. The dough can be refrigerated for up to two days.

How to store leftovers

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

What to Serve With Seed Bread?

Savory Pairings

• Soups and Stews:
  • Pair with creamy Tomato Basil Soup or Chunky Vegetable Stew for a cozy, satisfying meal.
• Salads:
  • Serve alongside a crisp Caesar Salad or a hearty Lentil Salad with roasted vegetables for a balanced dish.
• Cheese Boards:
  • Include slices of Seeded Bread with an assortment of cheeses, fruits, and nuts. Try creamy brie, sharp cheddar, or tangy blue cheese.
• Egg Dishes:
  • Toast and top with poached eggs, avocado, and a sprinkle of chili flakes for a delicious breakfast or brunch.
• Dips and Spreads:
  • Serve with hummus, baba ghanoush, or herbed cream cheese for a flavorful appetizer.

Sweet Options

• Butter and Jam:
• Honey and Ricotta:
  • Spread ricotta cheese on a slice and drizzle with honey for a simple yet elegant treat.
• Nut Butters:
• Yogurt and Berries:
  • Pair slices with a bowl of Greek yogurt topped with fresh berries and a drizzle of maple syrup for a wholesome breakfast.

Creative Uses

• Croutons:
  • Cube and toast the bread to make crunchy croutons for soups and salads.
• Savory Bread Puddings:
  • Use leftovers in a Croque Monsieur Bread Pudding or a savory breakfast casserole.
• Open-Faced Sandwiches:
  • Pile high with smoked salmon, cream cheese, capers, and dill for a gourmet twist.

FAQs

Can I make this Seeded Bread Recipe if I don’t have a Dutch oven?

• Yes, you can make this Seeded Bread Recipe if you don’t have a Dutch oven.
  • Bake on a parchment-covered baking sheet. Place a large, oven-safe bowl (stainless steel #304 or #430) on top of the loaf for the first 20 minutes, then remove the bowl when you lower the oven temperature for the remainder of the baking time.
  • Note that the bread may differ from bread baked in a Dutch oven.

How do I make sure my bread rises well and isn’t dense?

• Try mixing the instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
• Be sure to bake your bread in a hot oven! Preheat your oven for 15 minutes before baking. A hot oven will give the bread the best rise and create steam, which can help with the rise.

Can I make this Seeded Bread Recipe gluten-free?

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