Crunchy Seeded Bread

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Hi there, thank you for stopping by.  So today I have this Crunchy Seeded Bread recipe to share with you. And it tastes utterly amazing. Because each mouthful is filled with the taste of freshly baked bread and nutty, mixed seeds, including; poppy, sunflower, sesame and pumpkin seeds. Easy to make, either by hand, bread maker or stand mixer with dough hook attachment.

Crunchy Seeded Bread

Making this bread using my bread maker, stand mixer and by hand. Each method is rigorously tested and gives consistently delicious results. While the seeds give this bread incredible crunch and flavour, especially good when toasted.

 

Country style loaf with one crust cut off.

Recipe : Makes One Crunchy Seeded Bread Loaf

260ml  Water – tepid

7g  Sachet Dried Yeast – I use Allinson easy bake

1tbsp  Runny Honey

450g/1lb  Strong White Bread Flour

4tbsp  Mixed Seed (I used a mixture of poppy, sesame, sunflower and pumpkin)

1tbsp  Unsalted Butter – plus extra for greasing the loaf tin

7g Salt – I use Maldon

Method :

Bowl – refers to bread maker tin, stand mixer bowl or large bowl for hand mixing.

Making The Bread Dough

Place the water, yeast and honey into the bowl.  Swish around with clean fingers to mix.  Add the flour, butter and salt. Do not add any seeds yet.

If using a bread maker set to mix and prove. Add 3 tablespoons of mixed seeds when prompted by your machine during the mixing process.

When using a stand mixer, attach a dough hook, mix for 8 minutes.  Now add 3 tablespoons of mixed seeds and continue to mix for a further 2-3 minutes. Remove dough and place in a buttered bowl cover in cling film and leave until doubled in size (1-2 hours).

And if hand mixing, bring all the ingredients together with your hand.  Place on a very lightly floured worktop.  Knead for a good 10 minutes.  If the dough gets sticky, keep kneading and working it – if you add extra flour the finished bread will be dry.  After a good 10 minutes kneading, the dough should have a smooth elasticity.  Add 3 tablespoons of mixed seeds and knead into the dough until evenly dispersed. Place the kneaded dough into a buttered bowl, cover in cling film and leave until doubled in size, 1-2 hours.

Shaping The Dough Into A Loaf

Turn the seeded bread dough out onto a lightly floured work top. Stretch the dough out and fold each end (a third of the dough) back into the centre. Turn the dough by a quarter and repeat. Turn and repeat the folding twice more (4 times in total).  This builds structure into your loaf.

Shaping the crunchy seeded bread for a loaf tin before it’s second proof.

Into a buttered 2lb place your shaped loaf.

Cover with a clean cotton tea towel and put in a draught free place until doubled in size – 1-2 hours.

Adding The Crunchy Seeded Topping

Lightly brush the surface with water, or spray with water and sprinkle over the remaining tablespoon of mixed seeds, pressing them lightly into the top of the dough.

Risen dough in the tin ready for baking.

Preheat the oven to 220C/200C fan, gas mark 7, 425F.

Baking The Seeded Bread

Place the proofed dough into the oven and bake for 20-25 minutes.  The bread should be a golden brown and sound hollow when knocked with your knuckle on the base.  I turn my loaf straight out into the oven rack to crisp up the base for  a few minutes, while I quickly wash the loaf tin up. CAREFUL THE TIN IS VERY HOT!!

As soon as the Crunchy Seeded Bread is baked remove from the oven. Turn out of the tin, if not already done and place on a cooling rack. Leave to cool completely.

Breathe in deeply.  It doesn’t matter how many times I bake bread, the smell is amazing!!

Now you have to wait until the loaf is cooled, or only just warm. If you try to cut through the bread when it’s hot it’ll just go squishy.  It’s worth the wait, I promise!

A sliced loaf of crunchy seeded bread on a wooden board.

Also, allowing the bread to cool makes the crumb lighter, helps the loaf keep it’s shape and is more easily digested.

 

Toasting takes this bread to another level!!
Toasting takes this bread to another level!!

Yummy, scrummy a big bite for my rumbly tummy!

You have to taste this to believe it!
You have to taste this to believe it!

I love eating this Crunchy Seeded Bread sliced and toasted ( I know I’ve also said  that about my Oat Bran White Bread – I can have two favourites?!). Also it is ideal for dunking in soup, eating with chilli – in fact this bread is perfect for any occasion which requires bread!  So I guess you could call this an easy, everyday  loaf, perfect for feasting and sharing!

If you have enjoyed this recipe for Crunchy Seeded Bread you may also like these:

Easy Home Cottage Loaf

Easy homemade cottage loaf
Easy Homemade Cottage Loaf

Seeded Cob Loaf

Seeded cob loaf of bread on a wooden board.
Seeded Cob Loaf

Lighter Wholemeal Loaf

Lighter wholemeal bread loaf.
Lighter Wholemeal Loaf

Baking bread at home is such a rewarding experience and a great way to get children involved in the kitchen. Since it is very difficult to over work bread made by hand, dough is the perfect medium for them to practice with. Also, I find when they have had a hand in making something, such as my Better Than Takeout Pizza they are much more inclined to eat what they’ve made and also try new flavours. And this can work for adults too!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

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Crunchy Seeded Bread recipe with descriptive graphics for Pinterest.

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