Homemade Round Seed Bread

🍞 Homemade Round Seed Bread

Description

This Homemade Round Seed Bread is a wholesome, crusty, and hearty loaf made with a blend of seeds—flax, sunflower, sesame, and chia—for extra flavor, crunch, and nutrition. It’s perfect for sandwiches, toasts, or simply enjoyed warm with butter or honey. The bread is dense yet soft inside, with a rustic golden crust that makes it look bakery-worthy.

Ingredients

Dry Ingredients

• 3 ½ cups (440 g) bread flour or whole-wheat flour

• 2 tbsp sugar or honey

• 2 ¼ tsp (1 packet) instant yeast

• 1 ½ tsp salt

• 3 tbsp mixed seeds (sunflower, flax, chia, sesame, or pumpkin seeds)

Wet Ingredients

• 1 ¼ cups (300 ml) warm water (about 105°F/40°C)

• 2 tbsp olive oil or melted butter

Topping (optional)

• 1 tbsp mixed seeds for sprinkling

• 1 tsp rolled oats for garnish

Instructions

1. Activate the Yeast (if using active dry yeast)
   In a small bowl, mix warm water and sugar (or honey). Sprinkle yeast over it, stir gently, and let sit for 5–10 minutes until foamy.

2. Mix the Dough
   In a large mixing bowl, combine flour, salt, and seeds. Add the yeast mixture (or water if using instant yeast) and olive oil. Stir until a rough dough forms.

3. Knead the Dough
   Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Add a little flour if sticky, but don’t overdo it.

4. First Rise
   Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1–1½ hours or until doubled in size.

5. Shape the Round Loaf
   Punch down the dough, form it into a round ball, and place it on parchment paper or in a round proofing basket. Sprinkle with a little flour or seeds.

6. Second Rise
   Cover and let rise again for 30–45 minutes, until slightly puffed.

7. Preheat and Bake

   • Preheat oven to 425°F (220°C).

   • If you have a Dutch oven, place it inside to preheat as well (optional for crisp crust).

   • Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped underneath.

8. Cool
   Cool on a wire rack for at least 30 minutes before slicing.

Serving Size & Yield

• Servings: 10–12 slices

• Yield: 1 round loaf (about 800 g)

Nutritional Information (per slice, approx.)

(Values may vary depending on flour and seed choice.)

Notes & Tips

✅ For extra crunch, toast the seeds before mixing them into the dough.
✅ Use a combination of flours (e.g., whole wheat + bread flour) for better structure and flavor.
✅ Add 1–2 tbsp rolled oats or bran for added fiber.
✅ Store leftovers in a bread box or airtight container for up to 3 days.
✅ Freeze slices for up to 2 months—toast directly from frozen.
✅ Brush the loaf with water before baking for a crispier crust.

Health Benefits

• 🌾 High in fiber – aids digestion and keeps you fuller longer.

• 💪 Rich in plant-based protein – from seeds like chia, flax, and sunflower.

• ❤️ Heart-healthy fats – seeds provide omega-3 and omega-6 fatty acids.

• ⚡ Steady energy – complex carbs prevent sugar crashes.

• 🧠 Good source of minerals – magnesium, zinc, and selenium for overall wellness.

Q&A

Q1: Can I make this bread gluten-free?
Yes! Substitute with a gluten-free all-purpose flour blend and add 1 tsp xanthan gum for structure.

Q2: Can I use only one type of seed?
Absolutely. You can use just sunflower or flax seeds—adjust to your preference.

Q3: Do I need a bread machine or Dutch oven?
No. You can bake it on a baking tray. A Dutch oven just helps create a better crust.

Q4: Can I use whole wheat flour only?
Yes, but the bread will be denser. Add 1 tbsp extra olive oil and a little more warm water for softness.

Q5: How can I make it sweeter?
Add 1 extra tablespoon of honey or sugar to the dough.