20 Delicious Seeded Bread Recipes Nutritious

Hello, bread lovers! Have you ever wanted to bake a loaf that’s not only delicious but packed with nutritious seeds? From hearty multigrain to delicate poppy seed rolls, seeded breads offer incredible flavor and health benefits. Whether you’re a seasoned baker or just starting out, these 20 recipes will inspire your next baking adventure. Let’s dive into these wholesome creations that are sure to become family favorites!

Classic Multiseed Sourdough Bread

A perfectly crusty, chewy loaf that’ll make your kitchen smell like a professional bakery. Activate that sourdough starter and get ready to bake bread that’ll impress even the most discerning carb-lover. This multiseed version adds nutty complexity to the classic tangy base.

Ingredients

– 1 cup active sourdough starter (100% hydration)
– 3 ½ cups bread flour
– 1 ¼ cups filtered water at 85°F
– 2 tsp fine sea salt
– ¼ cup mixed seeds (sunflower, pumpkin, flax, sesame)
– Rice flour for dusting

Instructions

1. Combine sourdough starter and 85°F filtered water in a large bowl, whisking until fully incorporated.
2. Add bread flour and mix with a dough scraper until no dry patches remain.
3. Cover bowl with damp cloth and autolyse for 30 minutes at room temperature.
4. Sprinkle sea salt over dough surface and dimple with wet fingers to incorporate.
5. Perform first set of stretch-and-folds, pulling dough upward and folding over itself.
6. Rest dough covered for 30 minutes, then repeat stretch-and-folds three more times at 30-minute intervals.
7. Mix in multiseed blend during final fold, ensuring even distribution.
8. Bulk ferment for 4-6 hours at 75°F until dough has increased 30% in volume.
9. Turn dough onto lightly floured surface and pre-shape into loose round.
10. Bench rest for 20 minutes uncovered to relax gluten structure.
11. Shape into tight boule, creating surface tension by pulling dough toward center.
12. Transfer to rice flour-dusted banneton, seam side up.
13. Cold proof in refrigerator for 12-16 hours at 38°F.
14. Preheat Dutch oven and lid in 475°F oven for 45 minutes.
15. Score chilled dough with lame at 45-degree angle, creating ½-inch deep cuts.
16. Bake covered in Dutch oven at 475°F for 20 minutes to develop oven spring.
17. Remove lid, reduce temperature to 450°F, and bake 25-30 minutes until deeply golden.
18. Cool completely on wire rack for 2 hours before slicing.

Golden crust crackles when you break into the chewy, open-crumb interior. Toasted seeds release their oils during baking, creating nutty notes that complement the tangy sourdough base. Slice thick for avocado toast or serve alongside olive oil and flaky sea salt for ultimate bread enjoyment.

Honey Oat and Sunflower Seed Loaf

Brace your taste buds for this wholesome masterpiece that’s about to become your new baking obsession. This golden-crusted loaf delivers nutty complexity with every tender slice, combining earthy oats and crunchy seeds in perfect harmony. Get ready to transform your bread game forever.

Ingredients

– 3 cups bread flour
– 1 cup rolled oats
– ½ cup raw sunflower seeds
– ¼ cup raw honey
– 2 tsp active dry yeast
– 1½ tsp fine sea salt
– 1¼ cups warm water (110°F)
– 2 tbsp unsalted butter, melted
– 1 large pasture-raised egg, lightly beaten

Instructions

1. Combine bread flour, rolled oats, sunflower seeds, and fine sea salt in a large mixing bowl.
2. Dissolve active dry yeast in 1¼ cups of warm water (110°F) and let stand for 5 minutes until foamy.
3. Pour yeast mixture into dry ingredients and add raw honey and melted unsalted butter.
4. Mix on low speed with dough hook attachment for 3 minutes until ingredients are fully incorporated.
5. Increase to medium speed and knead for 8 minutes until dough becomes smooth and elastic.
6. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and proof in a warm place for 1 hour until doubled in size.
7. Punch down dough and shape into a tight loaf, placing seam-side down in a greased 9×5-inch loaf pan.
8. Cover with a clean kitchen towel and proof for 45 minutes until dough rises 1 inch above pan rim.
9. Brush entire surface with lightly beaten pasture-raised egg using a pastry brush.
10. Sprinkle additional rolled oats and sunflower seeds over the egg-washed surface.
11. Bake in preheated 375°F oven for 35-40 minutes until internal temperature reaches 190°F.
12. Transfer loaf to wire rack and cool completely for 2 hours before slicing.

Let this honey-kissed creation cool completely for the perfect crumb structure that holds up to hearty spreads. The tender interior boasts subtle sweetness against the sunflower seeds’ satisfying crunch, making it ideal for avocado toast or as the foundation for elevated sandwiches. This loaf’s complex flavor profile deepens overnight, so consider baking ahead for maximum taste development.

Pumpkin and Flaxseed Whole Wheat Bread

Haven’t you been craving that perfect autumn loaf? This pumpkin and flaxseed whole wheat bread delivers moist, nutrient-dense perfection with zero compromise on flavor. Get ready to transform your baking game.

Ingredients

– 1 ¾ cups whole wheat flour
– ½ cup ground flaxseed meal
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pure pumpkin purée
– ½ cup pure maple syrup
– ¼ cup extra virgin olive oil
– 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with olive oil.
2. Whisk together 1 ¾ cups whole wheat flour, ½ cup ground flaxseed meal, 1 teaspoon baking soda, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves in a large mixing bowl.
3. In a separate bowl, combine 2 lightly beaten pasture-raised eggs, 1 cup pure pumpkin purée, ½ cup pure maple syrup, ¼ cup extra virgin olive oil, and 1 teaspoon pure vanilla extract until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined—do not overmix.
5. Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
6. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
8. Allow the bread to cool completely before slicing for clean cuts.

Golden and aromatic straight from the oven, this bread boasts a tender crumb with subtle spice warmth. Toasted slices slathered with almond butter make an exceptional breakfast, while thick slabs hold up beautifully for savory turkey sandwiches.

Rosemary Garlic Seeded Artisan Bread

Oven-ready in under 4 hours, this rosemary garlic seeded artisan bread delivers that perfect crackly crust and tender, airy crumb you crave. Forget complicated techniques—this no-knead method uses time instead of muscle to develop incredible flavor and texture. Get ready to fill your kitchen with that irresistible fresh-baked aroma.

Ingredients

• 3 ¼ cups bread flour, plus extra for dusting
• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 ½ tsp fine sea salt
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, microplaned
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp mixed seeds (sunflower, pumpkin, sesame)

Instructions

1. Combine warm water and yeast in a large mixing bowl, then let stand for 5 minutes until foamy.
2. Whisk in bread flour, sea salt, olive oil, microplaned garlic, and chopped rosemary until a shaggy dough forms.
3. Cover bowl with plastic wrap and proof at room temperature (72°F) for 2 hours until doubled in size.
4. Turn dough onto a lightly floured surface and gently fold edges toward center to form a tight boule.
5. Transfer shaped dough to a parchment-lined baking sheet, then cover with a damp kitchen towel.
6. Proof for 45 minutes at room temperature until dough springs back slowly when pressed.
7. Score the top of the loaf with a sharp lame or razor blade in a diagonal pattern.
8. Brush loaf lightly with water and sprinkle mixed seeds evenly over the surface.
9. Bake at 450°F for 25-30 minutes until internal temperature reaches 210°F and crust is deep golden brown.
10. Transfer bread to a wire rack and cool completely for 2 hours before slicing.

Heavenly crackle gives way to a chewy, open crumb infused with aromatic rosemary and pungent garlic. Serve thick slices warm with cultured butter or use for next-level avocado toast—the seeded crust adds delightful nutty crunch to every bite.

Seeded Rye Bread with Caraway and Fennel

Hear that crunch? That’s the sound of your new favorite loaf. This seeded rye bread brings serious flavor with caraway’s earthy punch and fennel’s subtle sweetness—no bakery trip required.

Ingredients

• 3 cups bread flour
• 1 cup dark rye flour
• 1 ½ cups warm water (110°F)
• 2 tablespoons active dry yeast
• 2 tablespoons dark brown sugar
• 2 teaspoons fine sea salt
• 2 tablespoons caraway seeds, toasted
• 1 tablespoon fennel seeds, toasted
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon extra-virgin olive oil

Instructions

1. Combine warm water, active dry yeast, and dark brown sugar in a large bowl; let stand until foamy, about 5 minutes.
2. Whisk bread flour, dark rye flour, and fine sea salt in a separate bowl.
3. Gradually stir flour mixture into yeast mixture until a shaggy dough forms.
4. Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp cloth, and proof in a warm place until doubled in size, about 1 hour.
6. Punch down dough and knead in toasted caraway seeds and fennel seeds until evenly distributed.
7. Shape dough into a round loaf and place on a parchment-lined baking sheet.
8. Score the top with a sharp blade in a crosshatch pattern.
9. Brush loaf lightly with beaten pasture-raised egg for a glossy crust.
10. Proof again until puffy, about 30 minutes.
11. Preheat oven to 375°F during the last 10 minutes of proofing.
12. Bake for 35–40 minutes until internal temperature reaches 190°F and crust is deep golden brown.
13. Cool completely on a wire rack before slicing.

Every slice reveals a tender, moist crumb with that signature rye tang. The toasted seeds pop with aromatic warmth—perfect for piled-high pastrami sandwiches or simply slathered with cultured butter.

Quinoa and Chia Seed Bread

Jumpstart your baking game with this powerhouse quinoa and chia seed bread. Transform basic pantry staples into a nutrient-dense loaf that’s gluten-free and protein-packed. Your breakfast toast will never be the same again.

Ingredients

• 1 ½ cups quinoa flour, stone-ground
• ¼ cup chia seeds, whole
• 3 pasture-raised eggs, lightly beaten
• ½ cup extra-virgin olive oil
• 1 cup filtered water, lukewarm (110°F)
• 2 tablespoons raw honey
• 1 teaspoon fine sea salt
• 2 teaspoons instant yeast
• 1 tablespoon apple cider vinegar

Instructions

1. Combine quinoa flour, chia seeds, and sea salt in a large mixing bowl.
2. Dissolve instant yeast and raw honey in lukewarm filtered water (110°F) and let stand for 5 minutes until foamy.
3. Whisk lightly beaten pasture-raised eggs with extra-virgin olive oil until emulsified.
4. Pour yeast mixture and egg mixture into dry ingredients simultaneously.
5. Add apple cider vinegar to the batter and mix vigorously for 2 minutes until smooth.
6. Cover bowl with damp cheesecloth and proof in a warm place (75-80°F) for 45 minutes until doubled in volume.
7. Grease a 9×5-inch loaf pan with olive oil and dust with quinoa flour.
8. Transfer proofed batter to prepared pan using a rubber spatula.
9. Proof uncovered for 20 minutes until batter reaches ½ inch below pan rim.
10. Preheat oven to 375°F with rack positioned in center.
11. Bake for 35-40 minutes until internal temperature reaches 205°F and crust is deep golden brown.
12. Cool in pan for 10 minutes, then transfer to wire rack for complete cooling.

The crust develops a satisfying crackle while the interior remains remarkably moist with chia seeds creating pleasant textural variation. Serve thick slices toasted with avocado mash or use for sophisticated open-faced sandwiches with smoked salmon and herbed cream cheese.

Vegan Seeded Spelt Bread

Punch up your baking game with this nutty, textured vegan seeded spelt bread. Perfect that artisanal crust with minimal effort—no kneading required. This wholesome loaf delivers complex flavor and satisfying chew in every slice.

Ingredients

– 3 cups whole grain spelt flour
– 1 ½ cups warm filtered water (110°F)
– 2 tablespoons raw sunflower seeds
– 2 tablespoons pumpkin seeds
– 1 tablespoon black sesame seeds
– 1 tablespoon flax seeds
– 2 teaspoons active dry yeast
– 1 ½ teaspoons fine sea salt
– 1 tablespoon pure maple syrup
– 1 tablespoon extra virgin olive oil

Instructions

1. Combine 3 cups whole grain spelt flour, 2 teaspoons active dry yeast, and 1 ½ teaspoons fine sea salt in a large mixing bowl.
2. Whisk 2 tablespoons raw sunflower seeds, 2 tablespoons pumpkin seeds, 1 tablespoon black sesame seeds, and 1 tablespoon flax seeds in a separate small bowl.
3. Reserve 2 tablespoons of the seed mixture for topping the loaf before baking.
4. Pour 1 ½ cups warm filtered water (110°F) into the flour mixture.
5. Add 1 tablespoon pure maple syrup and 1 tablespoon extra virgin olive oil to the bowl.
6. Mix all ingredients with a wooden spoon until a shaggy dough forms and no dry flour remains.
7. Fold in the remaining seed mixture until evenly distributed throughout the dough.
8. Cover the bowl with a damp kitchen towel and let rise in a warm place for 90 minutes until doubled in size.
9. Tip: Place the bowl in a turned-off oven with the light on for consistent warm proofing environment.
10. Lightly oil a 9×5-inch loaf pan with extra virgin olive oil.
11. Transfer the risen dough to the prepared pan and gently shape it to fit evenly.
12. Sprinkle the reserved 2 tablespoons of seed mixture over the top of the loaf, pressing lightly to adhere.
13. Cover the pan with the damp towel and let proof for 45 minutes until the dough rises just above the pan rim.
14. Preheat your oven to 375°F during the last 15 minutes of the second proof.
15. Tip: Place an empty baking sheet on the bottom oven rack to preheat for steam generation during baking.
16. Bake the loaf at 375°F for 40-45 minutes until the crust is deep golden brown and sounds hollow when tapped.
17. Tip: Use an instant-read thermometer to check for doneness—the internal temperature should register 190-200°F.
18. Transfer the baked bread from the pan to a wire cooling rack immediately.
19. Let the loaf cool completely for at least 2 hours before slicing to prevent gummy texture. This seeded spelt bread develops a crackly, substantial crust that gives way to a moist, dense crumb with earthy, nutty notes. Toast thick slices and slather with almond butter or use for robust avocado toast that stands up to hearty toppings.

Seeded Whole Grain Sandwich Bread

You’ve been hunting for that perfect, hearty loaf—crusty, seeded, and wholesome. Yield to this seeded whole grain sandwich bread; it’s sturdy, nutty, and slices like a dream for epic sandwiches or morning toast.

Ingredients

• 2 ¼ cups whole grain bread flour
• ¾ cup bread flour
• ¼ cup mixed seeds (sunflower, flax, sesame)
• 1 ½ tsp fine sea salt
• 2 ¼ tsp instant yeast
• 1 ¼ cups warm filtered water (110°F)
• 2 tbsp raw honey
• 2 tbsp extra-virgin olive oil
• 1 pasture-raised egg, lightly beaten

Instructions

1. Combine whole grain bread flour, bread flour, mixed seeds, fine sea salt, and instant yeast in the bowl of a stand mixer fitted with a dough hook.
2. Pour in warm filtered water (110°F), raw honey, and extra-virgin olive oil; mix on low speed for 2 minutes until a shaggy dough forms.
3. Increase speed to medium and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.
4. Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place (75–80°F) for 1 hour or until doubled in size.
5. Punch down the dough gently to deflate, then shape into a tight loaf and place in a greased 9×5-inch loaf pan.
6. Cover with the damp cloth again and proof for 45 minutes until the dough rises just above the pan rim.
7. Preheat oven to 375°F and brush the loaf top evenly with the lightly beaten pasture-raised egg for a glossy crust.
8. Bake on the center rack for 35–40 minutes until the internal temperature reaches 190°F and the crust is deep golden brown.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Makes a robust, chewy crumb with a crackly, seeded crust. Slather with cultured butter for breakfast or build a towering turkey-avocado sandwich—it holds up without crumbling.

Sunflower and Sesame Seed No-Knead Bread

Elevate your bread game with this effortless masterpiece. Embrace the nutty aroma of toasted sunflower and sesame seeds in every airy crumb. Transform your kitchen into an artisan bakery without breaking a sweat.

Ingredients

• 3 cups bread flour, sifted
• 1 ½ teaspoons fine sea salt
• ¼ teaspoon instant yeast
• 1 ½ cups filtered water at 75°F
• ⅓ cup raw sunflower seeds
• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seeds
• Rice flour for dusting

Instructions

1. Whisk together sifted bread flour, fine sea salt, and instant yeast in a large mixing bowl.
2. Pour filtered water at 75°F into the dry ingredients.
3. Mix with a rubber spatula until no dry flour remains, about 1 minute.
4. Fold in raw sunflower seeds, white sesame seeds, and black sesame seeds until evenly distributed.
5. Cover the bowl tightly with plastic wrap and let rest at room temperature (72°F) for 18 hours.
6. Turn the dough onto a lightly floured surface and shape into a tight ball using a bench scraper.
7. Place the shaped dough seam-side up in a rice flour-dusted proofing basket.
8. Cover with a damp kitchen towel and proof at room temperature for 2 hours.
9. Preheat a Dutch oven with lid in your conventional oven at 475°F for 45 minutes.
10. Carefully transfer the proofed dough into the preheated Dutch oven.
11. Score the top with a sharp lame or razor blade in one decisive motion.
12. Bake covered at 475°F for 30 minutes to develop steam and oven spring.
13. Remove the lid and continue baking uncovered for 15 minutes until the crust achieves a deep golden-brown color.
14. Transfer the loaf to a wire cooling rack and let cool completely for 3 hours before slicing.

Delight in the crisp, blistered crust that gives way to a tender, hole-riddled interior. Each slice reveals the toasted nuttiness of sunflower seeds punctuated by the subtle crunch of sesame. Serve thick slabs slathered with cultured butter or use as the foundation for an epic avocado toast situation.

Seeded Buckwheat Bread with Poppy Seeds

Make this seeded buckwheat bread your next kitchen project—it delivers nutty depth and satisfying crunch in every slice. Master the art of gluten-free baking with poppy seeds adding delicate texture and visual appeal.

Ingredients

– 2 cups raw buckwheat groats, soaked overnight and rinsed
– 1/4 cup psyllium husk powder
– 2 tbsp poppy seeds
– 1 tbsp sunflower seeds
– 1 tsp fine sea salt
– 1 3/4 cups filtered water at 110°F
– 1 tbsp raw apple cider vinegar

Instructions

1. Preheat your oven to 375°F and line a 9×5-inch loaf pan with parchment paper.
2. Combine soaked buckwheat groats, psyllium husk powder, poppy seeds, sunflower seeds, and fine sea salt in a large mixing bowl.
3. Whisk together filtered water at 110°F and raw apple cider vinegar in a separate container.
4. Pour the liquid mixture into the dry ingredients and stir vigorously for 60 seconds until a thick, gelatinous dough forms.
5. Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula.
6. Score the top of the loaf with three diagonal slashes using a sharp lame or knife.
7. Bake at 375°F for 60 minutes until the crust is deeply golden and firm to the touch.
8. Remove the loaf from the pan and tap the bottom—it should sound hollow when fully baked.
9. Cool completely on a wire rack for at least 2 hours before slicing to prevent crumbling.

Expect a dense, moist crumb with earthy buckwheat flavors punctuated by crunchy seeds. Each slice holds up beautifully to robust toppings like avocado mash or almond butter. Enjoy it toasted for enhanced nuttiness or as the foundation for open-faced sandwiches.

Gluten-Free Seeded Millet Bread

Just when you thought gluten-free bread couldn’t get more satisfying—meet your new kitchen obsession. This seeded millet loaf delivers that perfect crackly crust and tender crumb you’ve been craving. Get ready to transform your breakfast game completely.

Ingredients

• 2 cups organic millet flour
• 1/4 cup golden flaxseed meal
• 2 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 1 packet (2 1/4 tsp) rapid-rise yeast
• 1 tbsp raw honey
• 1 1/4 cups warm filtered water (110°F)
• 2 tbsp extra-virgin olive oil
• 1/4 cup mixed seeds (sunflower, pumpkin, sesame)

Instructions

1. Whisk together millet flour, flaxseed meal, psyllium husk powder, and sea salt in a large mixing bowl.
2. Dissolve honey and yeast in warm filtered water (110°F) and let stand until foamy, about 5 minutes.
3. Pour yeast mixture and olive oil into dry ingredients and mix with a wooden spoon until a shaggy dough forms.
4. Knead dough on a lightly floured surface for 8 minutes until smooth and elastic.
5. Fold in mixed seeds until evenly distributed throughout the dough.
6. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
7. Punch down dough and shape into a tight loaf, placing seam-side down in a greased 9×5-inch loaf pan.
8. Cover loaf and let rise again until dough crests just above the pan rim, about 45 minutes.
9. Preheat oven to 375°F during the final 15 minutes of the second rise.
10. Score the top of the loaf with a sharp blade just before baking to control expansion.
11. Bake at 375°F for 35-40 minutes until the crust is deeply golden and the loaf sounds hollow when tapped.
12. Transfer bread to a wire rack and let cool completely before slicing to prevent gumminess.

Velvety crumb meets satisfying crunch in every slice—this bread boasts a nutty complexity that stands up to bold toppings. Try toasting thick slices and slathering with avocado mash and flaky sea salt for the ultimate open-faced situation. The seeded crust provides delightful texture contrast against the tender interior, making it equally perfect for sandwiches or simply enjoyed with high-quality olive oil.

Seeded Cornbread with Pumpkin Seeds

Savor this elevated twist on classic cornbread that brings nutty crunch and autumnal warmth to your table. Sunflower and pumpkin seeds create irresistible texture while buttermilk ensures perfect moisture. This golden loaf bakes up with crispy edges and a tender, seed-studded crumb that’s anything but basic.

Ingredients

– 1 ½ cups fine-grind cornmeal
– 1 cup all-purpose flour
– ¼ cup granulated sugar
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 ¼ cups whole buttermilk
– ½ cup unsalted butter, melted and slightly cooled
– ⅓ cup raw pumpkin seeds
– ¼ cup raw sunflower seeds

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Generously grease a 9-inch cast-iron skillet with clarified butter, coating the bottom and sides completely.
3. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and kosher salt until fully incorporated.
4. Create a well in the center of the dry ingredients and add the lightly beaten eggs, buttermilk, and melted butter.
5. Using a rubber spatula, fold the wet ingredients into the dry mixture until just combined—do not overmix.
6. Gently fold in raw pumpkin seeds and sunflower seeds until evenly distributed throughout the batter.
7. Immediately transfer the batter to the prepared skillet, spreading it evenly with an offset spatula.
8. Bake at 375°F for 22-25 minutes until the edges pull away from the skillet and a toothpick inserted in the center comes out clean.
9. Transfer the skillet to a wire cooling rack and let the cornbread rest for 15 minutes before slicing.
10. Loosen the edges with a thin spatula and carefully invert the cornbread onto the cooling rack.Look for that perfect golden-brown crust giving way to a moist, tender interior studded with toasted seeds. The pumpkin seeds add earthy depth while sunflower seeds provide delicate crunch. Serve warm slices alongside chili or crumble over autumn salads for unexpected texture.

Seeded Baguette with Nigella and Flax

Elevate your bread game with this seeded baguette that’s about to become your new baking obsession. Crunch through that crispy crust to discover a soft, aromatic interior flecked with nigella and flax seeds. This artisan loaf brings professional bakery quality straight to your kitchen counter.

Ingredients

– 3 ½ cups bread flour, sifted
– 1 ¼ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 ½ teaspoons fine sea salt
– 2 tablespoons extra virgin olive oil
– 2 tablespoons nigella seeds
– 2 tablespoons golden flax seeds
– 1 large egg white, lightly beaten

Instructions

1. Combine warm water and active dry yeast in a large mixing bowl, letting it activate for 5 minutes until foamy.
2. Whisk in extra virgin olive oil and fine sea salt until fully incorporated.
3. Gradually add sifted bread flour, mixing with a dough hook on medium speed for 8 minutes until the dough becomes smooth and elastic.
4. Knead in nigella seeds and golden flax seeds by hand for 2 minutes until evenly distributed throughout the dough.
5. Place dough in a lightly oiled bowl, cover with damp cloth, and proof in a warm place for 1 hour until doubled in size.
6. Punch down the risen dough and divide into two equal portions on a floured surface.
7. Shape each portion into a 14-inch baguette, tapering the ends slightly for traditional form.
8. Transfer shaped baguettes to a parchment-lined baking sheet, spacing them 3 inches apart.
9. Score each baguette diagonally with a sharp lame, making 5-6 shallow cuts at a 45-degree angle.
10. Brush the surface of both baguettes with lightly beaten egg white using a pastry brush.
11. Proof covered for 30 minutes until the dough springs back slowly when pressed.
12. Preheat oven to 450°F with a baking stone or inverted baking sheet inside for 20 minutes.
13. Place baguettes in the preheated oven and immediately spritz the oven walls with water to create steam.
14. Bake for 20-25 minutes until the crust develops a deep golden-brown color and sounds hollow when tapped.
15. Transfer baked baguettes to a wire rack, allowing them to cool completely for 1 hour before slicing.

That crackly crust gives way to a tender, airy crumb speckled with earthy nigella and nutty flax seeds. Tear into warm slices for dipping in quality olive oil or build the ultimate sandwich with cured meats and sharp cheeses. The seeded exterior provides delightful texture contrast against the soft interior, making each bite a study in perfect bread architecture.

Seeded Brioche with Almonds and Walnuts

Zesty, nutty, and impossibly soft—this seeded brioche will transform your breakfast game. Grab your stand mixer and let’s bake something unforgettable. You’ll never settle for store-bought again.

Ingredients

• 4 cups high-protein bread flour
• ½ cup granulated sugar
• 2 tsp fine sea salt
• 2¼ tsp active dry yeast
• ¾ cup whole milk, warmed to 110°F
• 4 pasture-raised eggs, lightly beaten
• 1 cup European-style unsalted butter, softened
• ½ cup raw almonds, roughly chopped
• ½ cup walnut halves, toasted and chopped
• 2 tbsp mixed seeds (sunflower, pumpkin, sesame)
• 1 egg yolk mixed with 1 tbsp heavy cream (for egg wash)

Instructions

1. Combine bread flour, granulated sugar, fine sea salt, and active dry yeast in the bowl of a stand mixer fitted with a dough hook.
2. Pour in whole milk warmed to 110°F and add lightly beaten pasture-raised eggs; mix on low speed for 2 minutes until a shaggy dough forms.
3. With the mixer running on medium-low, add softened European-style unsalted butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next.
4. Knead on medium speed for 8–10 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl sides. Tip: To test elasticity, gently stretch a small piece—it should form a thin, translucent “windowpane” without tearing.
5. Fold in roughly chopped raw almonds and toasted, chopped walnut halves by hand until evenly distributed.
6. Transfer dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place (75–80°F) for 1.5–2 hours, or until doubled in size.
7. Punch down the dough gently to release air bubbles, then divide into two equal portions.
8. Shape each portion into a tight loaf and place into greased 9×5-inch loaf pans.
9. Cover pans loosely with plastic wrap and let proof for 45–60 minutes until the dough rises just above the pan rims. Tip: For optimal rise, place pans in a turned-off oven with a bowl of hot water underneath to create a warm, humid environment.
10. Preheat oven to 375°F during the last 15 minutes of proofing.
11. Brush loaves evenly with the egg yolk and heavy cream wash, then sprinkle generously with mixed seeds.
12. Bake for 30–35 minutes until the internal temperature reaches 190°F and the crust is deep golden brown. Tip: If the top browns too quickly, tent loosely with aluminum foil for the remaining bake time.
13. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Nothing beats the delicate crumb and rich, buttery flavor of this seeded brioche. Serve thick slices toasted with honey or use it for an elevated French toast—the nutty crunch and tender interior make every bite irresistible.

Seeded Focaccia with Olives and Herbs

Venture beyond basic bread with this artisanal seeded focaccia that transforms your kitchen into a Roman bakery. Master the perfect crumb with olive-studded dough and aromatic herbs that perfume your entire home. This isn’t just bread—it’s your new culinary flex.

Ingredients

• 4 cups bread flour, sifted
• 1½ cups warm filtered water (110°F)
• 2¼ teaspoons active dry yeast
• 2 tablespoons extra virgin olive oil, plus ¼ cup for drizzling
• 1½ teaspoons fine sea salt
• ½ cup Castelvetrano olives, pitted and halved
• 2 tablespoons fresh rosemary sprigs
• 1 tablespoon fresh thyme leaves
• 2 tablespoons mixed seeds (sesame, flax, sunflower)
• 1 teaspoon flaky sea salt for finishing

Instructions

1. Combine warm filtered water and active dry yeast in a stand mixer bowl, letting it activate for 5 minutes until foamy.
2. Add sifted bread flour, fine sea salt, and 2 tablespoons extra virgin olive oil to the yeast mixture.
3. Mix with dough hook attachment on medium speed for 8 minutes until the dough becomes smooth and elastic.
4. Transfer dough to a lightly oiled bowl, cover with damp cloth, and proof in a warm place for 1 hour until doubled in size.
5. Punch down the risen dough and press it into a 9×13-inch baking pan greased with olive oil.
6. Create deep dimples across the dough surface using your fingertips, pressing firmly to the bottom.
7. Arrange Castelvetrano olive halves evenly across the dimpled dough surface.
8. Sprinkle fresh rosemary sprigs and thyme leaves over the olives and dough.
9. Drizzle remaining ¼ cup extra virgin olive oil generously over the entire surface.
10. Scatter mixed seeds and flaky sea salt across the oiled surface.
11. Proof the shaped focaccia for 30 minutes until slightly puffed.
12. Preheat oven to 425°F during the final 15 minutes of proofing.
13. Bake for 20-25 minutes until golden brown with crisp edges and hollow sound when tapped.
14. Transfer to wire rack and cool for 15 minutes before slicing.

Let this focaccia cool just enough to handle before tearing into its cloud-like interior. The olive oil creates a crisp, golden crust that gives way to an airy, tender crumb studded with briny olives. Serve warm with high-quality olive oil for dipping, or slice horizontally for extraordinary sandwiches that’ll ruin deli bread forever.

Seeded Irish Soda Bread with Buttermilk

Perfect your baking game with this rustic seeded loaf that requires zero yeast or kneading. Packed with nutty flavors and wholesome texture, it comes together in under an hour for instant bread satisfaction.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 ½ cups whole wheat flour
• 1 ½ tsp baking soda
• 1 tsp fine sea salt
• 1 ¾ cups cultured buttermilk, cold
• 2 tbsp unsalted butter, chilled and cubed
• ¼ cup raw sunflower seeds
• 2 tbsp flax seeds
• 1 tbsp sesame seeds
• 1 tbsp poppy seeds

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Line a baking sheet with parchment paper to prevent sticking.
3. Whisk together the sifted all-purpose flour, whole wheat flour, baking soda, and fine sea salt in a large mixing bowl.
4. Cut in the chilled, cubed unsalted butter using a pastry blender until the mixture resembles coarse crumbs.
5. Stir in the raw sunflower seeds, flax seeds, sesame seeds, and poppy seeds until evenly distributed.
6. Make a well in the center of the dry ingredients and pour in the cold cultured buttermilk all at once.
7. Use a wooden spoon to mix just until a shaggy dough forms—do not overmix to avoid toughness.
8. Turn the dough out onto a lightly floured surface and gently shape it into a round loaf about 7 inches in diameter.
9. Score a deep “X” across the top of the loaf with a sharp knife to allow for even expansion during baking.
10. Transfer the loaf to the prepared baking sheet and bake at 425°F for 15 minutes.
11. Reduce the oven temperature to 400°F and continue baking for 25–30 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
12. Cool the bread completely on a wire rack before slicing to maintain structure.

You’ll love the craggy crust and tender, dense crumb studded with crunchy seeds. This bread pairs beautifully with smoked salmon and crème fraîche or simply toasted and slathered with honey butter for a cozy treat.

Seeded Flatbread with Za’atar and Sesame

Zesty, aromatic, and impossibly crisp—this seeded flatbread delivers Middle Eastern flair with every bite. Za’atar’s herbal punch meets nutty sesame in a golden, cracker-like canvas. Tear it warm from the oven or layer it with dips for instant crowd appeal.

Ingredients

– 2 cups all-purpose flour
– 1 tsp fine sea salt
– 1 tsp active dry yeast
– ¾ cup warm water (110°F)
– 2 tbsp extra-virgin olive oil
– 2 tbsp za’atar spice blend
– 1 tbsp white sesame seeds
– 1 tbsp black sesame seeds
– 1 tbsp clarified butter, melted
– Flaky sea salt for finishing

Instructions

1. Combine 2 cups all-purpose flour, 1 tsp fine sea salt, and 1 tsp active dry yeast in a large mixing bowl.
2. Pour in ¾ cup warm water (110°F) and 2 tbsp extra-virgin olive oil; mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and proof in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 425°F and place a pizza stone or baking sheet inside to heat.
6. Punch down the dough and roll it into a ¼-inch thick rectangle on parchment paper.
7. Brush the surface evenly with 1 tbsp melted clarified butter using a pastry brush.
8. Sprinkle 2 tbsp za’atar spice blend, 1 tbsp white sesame seeds, and 1 tbsp black sesame seeds over the dough, pressing gently to adhere.
9. Score the dough into rough squares with a bench scraper without cutting through.
10. Transfer the parchment with dough to the preheated pizza stone and bake for 12–14 minutes until golden and crisp at the edges.
11. Remove from the oven and immediately sprinkle with flaky sea salt while hot.
12. Cool on a wire rack for 5 minutes before breaking along score lines.
Yeasty, herbaceous notes bloom against the toasty crunch of sesame seeds. Serve it fractured into shards with whipped feta or drag it through olive oil for a minimalist bite. This flatbread shatters satisfyingly, offering a textural playground for dips or charcuterie boards.

Seeded Ciabatta with Golden Flaxseeds

Venture beyond basic bread with this seeded ciabatta that transforms your sandwich game completely. Golden flaxseeds create a nutty crunch while the open crumb structure soaks up every drizzle of olive oil imaginable.

Ingredients

– 4 cups high-protein bread flour
– 1 ½ cups filtered water at 85°F
– 2 teaspoons fine sea salt
– 2 teaspoons active dry yeast
– ¼ cup extra virgin olive oil
– ½ cup golden flaxseeds
– 2 tablespoons sesame seeds
– 1 tablespoon poppy seeds
– 1 egg white, lightly beaten

Instructions

1. Combine 4 cups high-protein bread flour, 2 teaspoons fine sea salt, and 2 teaspoons active dry yeast in the bowl of a stand mixer fitted with a dough hook attachment.
2. Pour 1 ½ cups filtered water at 85°F and ¼ cup extra virgin olive oil into the dry ingredients simultaneously.
3. Mix on medium speed for 8 minutes until the dough becomes smooth and elastic, passing the windowpane test when stretched thinly without tearing.
4. Incorporate ½ cup golden flaxseeds, 2 tablespoons sesame seeds, and 1 tablespoon poppy seeds by hand, kneading for 2 minutes until evenly distributed throughout the dough.
5. Transfer the seeded dough to a lightly oiled bowl, cover with a damp kitchen towel, and proof in a warm place for 90 minutes until doubled in volume.
6. Turn the proofed dough onto a floured surface and divide into two equal portions using a bench scraper.
7. Shape each portion into an oblong ciabatta form approximately 10 inches long by 5 inches wide, handling minimally to preserve air pockets.
8. Place the shaped loaves on a parchment-lined baking sheet dusted with semolina flour.
9. Proof uncovered for 45 minutes until the dough springs back slowly when gently pressed with a fingertip.
10. Preheat your oven to 450°F with a baking stone or inverted baking sheet positioned on the middle rack.
11. Brush the proofed loaves with 1 lightly beaten egg white using a pastry brush, creating a thin, even coating.
12. Score the tops of the loaves with three diagonal slashes approximately ½ inch deep using a lame or sharp paring knife.
13. Transfer the loaves to the preheated baking stone and immediately introduce steam by placing a pan of ice cubes on the oven floor.
14. Bake for 25 minutes until the crust develops a deep golden-brown color and sounds hollow when tapped on the bottom.
15. Cool completely on a wire rack for 2 hours before slicing to allow the crumb structure to set properly.
Zesty crust gives way to a tender, hole-riddled interior that makes this seeded ciabatta perfect for absorbing sauces in sandwiches or serving alongside rich stews. The golden flaxseeds release their nutty aroma when toasted, creating layers of flavor that elevate even the simplest buttered slice. Try tearing chunks to dip into high-quality olive oil with flaky sea salt for an instant appetizer that feels restaurant-worthy.

Seeded Pumpernickel Bread with Molasses

Tired of basic bread? This seeded pumpernickel with molasses delivers deep, complex flavor and incredible texture. Transform your sandwich game with this artisanal loaf that’s surprisingly simple to master.

Ingredients

– 3 ½ cups bread flour
– ½ cup rye flour
– 2 tablespoons caraway seeds
– 1 tablespoon fennel seeds
– 2 teaspoons active dry yeast
– 1 ½ teaspoons fine sea salt
– 1 ¼ cups warm water (110°F)
– ¼ cup blackstrap molasses
– 2 tablespoons sunflower oil
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons rolled oats

Instructions

1. Combine bread flour, rye flour, caraway seeds, fennel seeds, yeast, and sea salt in a stand mixer bowl.
2. Whisk warm water and blackstrap molasses in a separate vessel until fully incorporated.
3. Pour molasses mixture and sunflower oil into dry ingredients while mixer runs on low speed.
4. Knead with dough hook for 8 minutes until smooth and elastic.
5. Transfer dough to oiled bowl, cover with damp cloth, and proof in warm place for 1 hour or until doubled.
6. Punch down dough and shape into tight oval loaf on floured surface.
7. Place in greased 9×5-inch loaf pan and proof for 45 minutes until risen 1 inch above rim.
8. Brush loaf surface evenly with lightly beaten pasture-raised egg using pastry brush.
9. Sprinkle rolled oats generously over egg-washed surface.
10. Score top with sharp lame in three diagonal slashes, ¼-inch deep.
11. Bake at 375°F for 35-40 minutes until internal temperature reaches 190°F.
12. Cool completely on wire rack for 2 hours before slicing.

Luxuriously dense with a moist, tight crumb, this bread offers earthy sweetness from molasses balanced by aromatic seeds. The crisp oat-crusted exterior gives way to complex layers of flavor perfect for smoked salmon sandwiches or simply toasted with cultured butter.

Seeded Banana Bread with Walnuts and Chia

Haven’t you been scrolling for that perfect banana bread upgrade? This seeded version delivers next-level texture and nutrition. Get ready to transform those spotty bananas into your new baking obsession.

Ingredients

• 3 very ripe medium bananas, thoroughly mashed
• 2 pasture-raised eggs, lightly beaten
• ½ cup clarified butter, melted and cooled
• ¾ cup dark brown sugar, firmly packed
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup raw walnuts, roughly chopped
• 2 tablespoons black sesame seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon turbinado sugar for sprinkling

Instructions

1. Preheat your oven to 350°F and position the rack in the center.
2. Generously grease a 9×5-inch loaf pan with clarified butter and line with parchment paper, leaving overhang on two sides.
3. In a large bowl, combine mashed bananas, beaten eggs, melted clarified butter, brown sugar, and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, and sea salt to aerate the mixture.
5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
6. Fold in chopped walnuts, sesame seeds, sunflower seeds, and chia seeds until evenly distributed.
7. Transfer the batter to the prepared loaf pan and smooth the top with an offset spatula.
8. Sprinkle turbinado sugar evenly over the surface for a crackly crust.
9. Bake for 55-65 minutes until deeply golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Cool in the pan on a wire rack for 15 minutes before using parchment overhang to lift out the loaf.
11. Continue cooling completely on the wire rack before slicing—this prevents crumbling.

Crunchy seeded crust gives way to a moist, tender crumb studded with toasted walnuts. The chia seeds create delightful texture pockets while keeping the bread incredibly moist for days. Consider toasting thick slices and serving with cultured butter or transforming leftovers into French toast with maple syrup.

Summary

Joyfully, these seeded bread recipes offer wholesome nutrition and delicious variety for your kitchen. We hope you’ll bake one (or several!) and discover new favorites. Don’t forget to share which recipe you loved most in the comments below, and pin this article to your Pinterest boards to save these nutritious ideas for later!