Seed Bread

Seed Bread |

Here is a healthy recipe for you guys that I know you’re going to love. I think the bread works best with all-purpose flour but you can use whole-wheat if you prefer. Compensate for the weight of the whole wheat with an extra 1/4 tsp of yeast and expect  a denser loaf. The base for this recipe is from the absolute best bread recipe on the internet. No joke. This is the original recipe Crusty Bread and it’s awesome. Here is my slight variation.

OSeed Bread |


Seed Bread

3 cups all-purpose flour

3/4 tsp active dry yeast

1 1/2 tsp kosher salt

1/4 cup flax seeds

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/4 cup honey

  1. In a large bowl, combine the flour, yeast, salt, and seeds. Whisk to combine.
  2. Add the honey and 1 1/4 cups of water (add an extra 1/4 cup if your mixture seems too dry). With a spatula or wooden spoon, mix until the water and honey are thoroughly incorporated into the flour mixture. The dough will look very wet.
  3. Cover with plastic wrap and let rise at room temperature in a draft-free area for 12-18hrs.
  4. Preheat your oven to 450˚F. Place the pot you will be baking the bread in, in the preheating oven with the lid on until you are ready to use it. I use a 4 qt saucepan but you can use a 3 qt or lager size.
  5. While the oven and pan preheat, place your dough on a heavily floured surface and roughly form into a ball. Place the plastic wrap over it and let it rise again for at least 30 minutes.
  6. Carefully (it’s 450˚F!!!) pull the pan out of the oven, place your ball of dough inside and put the lid back on the pot. Bake for 30 minutes. After 30 minutes, take the lid off the pan, and bake for an additional 15 minutes. Immediately, take the bread out of the pan when done and allow to cool completely on a cooling rack. Slice, butter, and enjoy!

Seed Bread |

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