Easy seeded bread recipe

2020 taught us so many life lessons. Some good, others bad. My family learned a lot from being stuck at home with limited supplies. We learned how to make all types of bread, including this seeded bread recipe.
While most people were and are still sharing old family bread recipes, I’m here sharing my 15-year-old daughter’s recipe! Like that’s how out of the ordinary things got for us. Yes, the bread-making recipes in this case have been handed down the other way round.

My oldest daughter taught us how to make this moist banana bread, Sourdough bread without a Dutch oven as well as this multigrain seeded bread recipe.

What seeds can be added to bread?

Seeds add flavour, nutrients and texture to the bread, and depending on what type you like. For every 2 cups of flour, you can add between 2 tablespoons – ½ cup of seeds to your bread.

Seeds that can be added to bread are pumpkin, poppy, chia, sesame, sunflower and hemp seeds. You can add the seeds to the dough or sprinkle a few on top of the bread just before baking.

Tips for variation

Toasted Seeds– There’s also the option of adding toasted seeds to bread if you want to intensify the flavour. Simply place the seeds in a skillet on medium heat without adding any oil. Stir with a wooden spatula every 10 seconds until the seeds are golden brown. Remove from heat and pan, and let the seeds cool in a bowl, then add to bread dough.

Flour– for this particular recipe, I used brown bread flour but on other occasions, my daughter has used all-purpose flour with great success. You may use whichever of the two, depending on what you like.

Sugar– I can’t remember the last time I bought white sugar- I normally use brown sugar or honey for my baking and everyday use. You can substitute white sugar with brown if that is what you have in your house.

Vegetable oil– Canola oil is the best for this seeded bread recipe because it has the most neutral taste. However, if you don’t have canola oil, you may use sunflower oil.

Multi seed mix– You can use different types as of seeds. In this recipe, I used a multi seed mix that I bought from a store.

Can I prepare bread dough to be cooked the next day?

If you don’t intend to make the bread straight away, you can prepare the dough the day or night before. Follow the steps from 1 to 4, and let the dough rise as normal after mixing and then cover the bowl and refrigerate. Take the dough out the next day, shape it, let it rise and then bake.

Can I freeze homemade bread?

You can store this seeded bread for a day or two by wrapping it in foil. If you would like to keep the bread fresh for more than 2 days, wrap it tightly in a freezer bag and freeze it for up to 2 months.

How to make multigrain seeded bread recipe

Ingredients

• 2 cups warm water 110 °F/45 °C
• ½ cup white sugar
• 1 ½ tablespoons active dry yeast
• ¼ cup vegetable oil
• 2 tablespoons multi seed mix
• 1 ½ teaspoons salt
• 5-6 cups flour this recipe uses brown bread flour, but it can also work with all-purpose flour!

Method

1. In a large bowl, dissolve 1 tbsp of the sugar in warm water then stir in the yeast. Let it prove until the yeast resembles a creamy foam; about 5-10 minutes.
2. Mix in the remaining sugar, oil, seeds salt into the yeast.
3. Mix in the flour one cup at a time. The dough should be sticky after all the flour is mixed in. (Clean the sides of the bowl and add a bit of oil to the bottom.)
4. On a clean surface, knead the dough for about 5 minutes. Afterwards, place in the now oiled bowl and cover with a cloth. Allow it to rise for 1 hour.
5. After the dough has risen and doubled in size, place it on a surface again and knead it. Once all air bubbles are absent after kneading, divide the dough in half and place it into two greased bread pans. Allow the dough to rise for about 15 minutes.
6. Bake at 350 °F (175 °C) for 30 minutes or until the bread is golden brown on top and it sounds hollow inside when it is tapped on.

MORE EASY BREAD RECIPES

Simple healthy and moist banana bread