Seed bread has a lot to offer. It’s delicious, it’s full of fiber, and it’s packed with healthy fats and nutrients. Plus, it’s super versatile. You can use it for sandwiches, toast, or even just enjoy it on its own with a little butter or avocado.
So, ready to learn how to bake your own? This guide will walk you through everything you need to know to make amazing seed bread at home. We’ll cover a classic version, a super simple no-knead recipe, and even a gluten-free option so everyone can enjoy it.
Get ready to unleash your inner baker — and enjoy some seriously good bread!
No-Knead Three-Seed Bread Recipe
This recipe requires no kneading, making it a breeze to prepare. The combination of sunflower, pumpkin, and sesame seeds gives it a nutty flavor and satisfying crunch. Here’s what you’ll need:
Ingredients
- 3 1/4 cups (416g) unbleached bread flour or all-purpose flour
- 1 1/2 teaspoons (5g) kosher salt
- 1 1/2 teaspoons (7g) sugar
- 1 1/2 teaspoons (5g) instant yeast
- 1/4 cup (40g) sunflower seeds
- 1/4 cup (40g) pumpkin seeds
- 1/4 cup (35g) sesame seeds
- 1 1/2 cups (340g) lukewarm water
- 2 tablespoons extra-virgin olive oil, divided
Feel free to experiment with different seed combinations! Sesame, pumpkin, and sunflower seeds are classic choices, but flax, chia, or poppy seeds would also work well.
Step-by-Step Instructions
- In a large bowl, combine the flour, salt, sugar, instant yeast, and seeds.
- Add the lukewarm water and 1 tablespoon of olive oil. Mix until just combined. The dough will be shaggy.
- Cover the bowl with plastic wrap and let rise in a warm place for at least 2 hours, or up to 4 hours.
- Grease a 9×5 inch loaf pan with the remaining 1 tablespoon of olive oil.
- Gently shape the dough into a loaf and place it in the prepared pan.
- Cover the pan and let rise for another 30-45 minutes, or until the dough has almost doubled.
- Preheat oven to 375ºF (190ºC).
- Bake for 45 minutes, or until golden brown and the internal temperature reaches 200ºF (93ºC).
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips and Troubleshooting
- If you only have active dry yeast, you’ll need to proof it first. Add it to the lukewarm water with a teaspoon of sugar and let it sit for 5-10 minutes until foamy.
- If you find the seeds aren’t sticking to the loaf, try brushing the top with a little olive oil or egg wash before the final rise, then sprinkle with seeds.
- Be prepared for a bit of a seed mess on your countertops!
Want to customize this recipe? Try adding dried cranberries, chopped nuts, or different types of flour for a unique twist.
Gluten-Free Nut and Seed Bread Recipe
This recipe is packed with fiber and nutrients, and it’s surprisingly easy to make. The recipe relies on a few key ingredients to bind everything together without gluten. Here’s how to make it:
Key Ingredient: Psyllium Husk
Psyllium husk is a form of fiber derived from the seeds of the Plantago ovata plant. It’s often used as a natural remedy for constipation, but it’s also a powerhouse in gluten-free baking. Psyllium husk acts as a binding agent, helping the bread hold its shape and giving it a more bread-like texture. You can find psyllium husk at most health food stores or online.
Ingredients
- 3 cups rolled oats
- 2 cups sunflower seeds
- 1 cup flax seeds
- 1 cup almonds
- 6 tablespoons psyllium seed husks
- 3 1/2 cups water
- 2 tablespoons chia seeds
- 1 teaspoon salt
- 1 tablespoon maple syrup or honey (optional)
- Coconut oil, for greasing the pan
Instructions and Resting Period
- Combine all the dry ingredients in a large bowl and mix well.
- Add the water and maple syrup or honey (if using) and stir until everything is thoroughly combined.
- Grease a loaf pan with coconut oil.
- Pour the mixture into the prepared loaf pan.
- Let the mixture rest for at least 2 hours, or even overnight, in the refrigerator. This allows the grains to activate and makes them easier to digest.
- Preheat your oven to 350°F (175°C).
- Bake the bread for 50-60 minutes, or until it’s golden brown and firm to the touch.
- Let the bread cool completely before slicing and serving.
Flavor Variations and Customizations
The basic seed bread recipe is a blank canvas! Feel free to experiment with different flavor combinations to make it your own.
For the no-knead version, consider adding herbs and spices directly to the dough. Rosemary, thyme, or even a pinch of red pepper flakes can add a delicious twist.
The gluten-free seed bread is especially adaptable. Here are a couple of ideas:
- Currant-Rosemary: Add a quarter cup of ground almonds or oats, a handful of dried currants, and a teaspoon of dried rosemary to the mix.
- Tropical: Stir in some shredded coconut, diced dried papaya, and dried pineapple for a taste of the islands.
Don’t be afraid to play around with different nuts, seeds, and dried fruits too. Sunflower seeds, pumpkin seeds, chopped walnuts, dried cranberries – the possibilities are endless!
Think about what you want to do with your seed bread. The no-knead version is sturdy enough for sandwiches, so try it with a chickpea “tuna” salad or a classic egg salad. Both breads are fantastic toasted with a smear of avocado or your favorite nut butter.
What are the health benefits of seed bread?
Seed bread isn’t just delicious; it’s packed with nutrients! It’s a great source of fiber, healthy fats, and protein, making it a much better choice than most store-bought breads.
Let’s break down the benefits of some key ingredients:
- Sunflower seeds: These are rich in vitamin E and magnesium.
- Pumpkin seeds: A good source of zinc and iron.
- Flax seeds: Provide omega-3 fatty acids and lignans.
- Almonds: Excellent source of vitamin E and healthy fats.
This recipe also calls for psyllium husk, which is fantastic for digestive health. Psyllium can help improve blood sugar control, lower cholesterol, and significantly boost your fiber intake.
When you make seed bread at home, you control the ingredients. That means you can avoid the preservatives and added sugars often found in commercial breads. It’s a win-win!
In Closing
So, there you have it: two delicious recipes for seed bread. Whether you opt for the easy no-knead version or the gluten-free option, using high-quality ingredients is key to a satisfying loaf.
Don’t be afraid to experiment! Try different combinations of seeds and flours to find your perfect flavor profile. Add a touch of honey or maple syrup for sweetness, or a pinch of herbs for a savory twist.
There’s something incredibly rewarding about baking your own bread. Knowing exactly what goes into your food – and enjoying the amazing aroma that fills your kitchen – makes it all worthwhile. Plus, the gluten-free recipe is naturally vegan and dairy-free, making it a great choice for those with dietary restrictions. Happy baking!