Ingredients
- 2 cups whole-wheat flour
- 1 1/2 cups mixed seeds — sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, or chia seeds
- 1 1/2 cups water
Optional: a small pinch of salt can be added for extra flavor, but the basic recipe uses only three ingredients.
Instructions
1. Prepare the Seeds
Add the mixed seeds to a large bowl.
For extra flavor, you can lightly toast the sunflower and pumpkin seeds in a dry skillet for a few minutes. Let them cool before using.
2. Mix the Ingredients
Add the whole-wheat flour to the seeds.
Slowly pour in the water while stirring with a wooden spoon or spatula.
Continue mixing until everything is well combined and a thick, sticky dough forms.
3. Rest the Dough
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rest for 30–60 minutes.
This gives the flour and seeds time to absorb the water and helps create a better texture.
4. Prepare the Pan
Preheat your oven to 180°C (350°F).
Line a loaf pan with parchment paper or lightly grease it.
5. Transfer the Dough
Spoon the dough into the prepared loaf pan.
Press it down firmly with the back of a spoon or spatula so there are no large air pockets.
Smooth the top.
For an attractive finish, sprinkle a few additional seeds over the surface if desired.
6. Bake
Place the loaf in the preheated oven.
Bake for approximately 45–55 minutes, or until the bread is firm and the top is nicely browned.
The exact baking time can vary depending on your oven and the size of your loaf pan.
7. Cool Completely
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
Carefully remove it from the pan and place it on a wire rack.
Let it cool completely before slicing.
This is important because the inside continues to set as the bread cools.
8. Slice and Serve
Once completely cool, slice the bread with a sharp serrated knife.
Serve it toasted with butter, avocado, hummus, nut butter, or your favorite spread.
Tips for the Best Seeded Bread
Don’t Add Too Much Water
The dough should be thick and sticky rather than runny. If your flour absorbs water differently, add the water gradually.
Use a Seed Mixture
A combination of seeds gives the bread a much more interesting texture. Try:
- Sunflower seeds
- Pumpkin seeds
- Sesame seeds
- Flaxseeds
- Chia seeds
Toast the Seeds
Lightly toasting the seeds before adding them can give the finished bread a deeper, nuttier flavor.
Cool Before Slicing
Avoid slicing the loaf while it is very hot. Cooling allows the crumb to firm up and makes cleaner slices.
Storage
Store the completely cooled bread in an airtight container or wrapped in a clean kitchen towel.
It can be kept at room temperature for about 2–3 days.
For longer storage, slice the loaf and freeze the slices in a freezer-safe bag. Individual slices can then be toasted straight from frozen.
Serving Ideas
This seeded bread is delicious in many ways.
For breakfast, toast a slice and top it with mashed avocado or nut butter.
For lunch, use it to make a vegetable sandwich with lettuce, tomato, cucumber, and hummus.
For a simple snack, toast it and spread with butter or your favorite fruit spread.
You can also serve it alongside soups and salads.
Final Result
This 3-Ingredient Simple Seeded Bread is an easy homemade loaf with a hearty texture, crunchy seeds, and a delicious nutty flavor. With only flour, seeds, and water, it is a wonderfully simple bread to make whenever you want something homemade.
