Nut and Seed Bread is made without any flour and yeast and is held together with eggs. It's nutritious, delicious, and comes together in no time at all.
This seeded multigrain bread is full of whole grain goodness, long fermented benefits of sourdough with its signature tang, as well as the nutty, wholesome flavor from all of the seeds. Sesame, pumpkin, hemp hearts, and sunflower seeds are all woven throughout the loaf and roasted across the beautiful, crunchy crust.
You will be delighted how easy to it is to create this impressive Artisan Bread! And the great news is, you can use any seed combination that you like! This recipe has poppy seeds, pumpkin seeds, sesame seeds, flax seeds and sunflower seeds. A perfect medley of flavors and textures! Watch the video below to see just how easy this bread is to whip up! (Printable Recipe is at the bottom of the post!) Ingredients: 3 cups bread flour ¼ tsp. dry active yeast 1 ¼ tsp. salt 2 T. sunflower kernels 2 T. pumpkin seeds 1 T. flax seeds 1 T. poppy seeds 1 T. sesame seeds 1 ⅝ cups water For the topping: (optional) 1 T. of each kind of seeds, all mixed together Basic Instructions: In a large bowl, mix together the flour, yeast, and salt, and all the seeds. Add the water and mix together with a wooden spoon until just combined. You will have a sticky, shaggy ball of dough. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, and do not disturb! After rising, the dough will be very sticky! Cover your hands with oil, then stretch the dough and fold it into thirds. Then turn the dough 90° and stretch it out again, and fold it into thirds. Gently shape the lump into a loaf with the ends tucked under, set aside. Pour the seed topping mixture onto a flat surface and spread it out, then roll the top and sides of the loaf in the seeds until it is well coated. Slash the top of the loaf, then allow the loaf to rest 15 minutes. A few notes for the perfect bake: Your oven should be very hot at 450 degrees Fahrenheit, and you should have a cast irons skillet heated in the oven. Transfer your loaf to the hot pan and get ready to pop it into the oven. This next step is optional, but it will help your bread to form an amazing crust. For the best artisan style crust, you need to form steam in the oven just as the loaf goes in. Some bakers us a spray bottle of water and spray inside the oven to create this steam. I have found that the easiest way for me is to just throw a few ice cubes in right before I pop the bread in. The steam in the oven will allow your bread to expand for longer before the crust hardens, and give you bigger bubbles and a better texture! Bake 35-40 minutes. Allow to cool before slicing! And that all there is to making amazing artisan seed bread. Please let me know how your loaf turns out! I loved this bread spread with cream cheese, or for a super delish grilled cheese sandwich. It’s easier to work from a paper copy! Click below to print this recipe. Save this for later on Pinterest:
The tangy citrus flavor of lemon poppy seed, but with the moisture and natural sweetness of banana bread – this vegan gluten-free loaf is a delicious, glazed, best-of-both-worlds spring baking recipe!
Introducing Seeded Sourdough Bread - an earthy, nutty flavored loaf, bursting with whole wheat flour goodness, long-fermented sourdough tang, and roasted seeds upon roasted seeds.
Adapted from my cookbook, Bread Toast Crumbs. Changes from the original recipe include: The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5x4.5-inch pan or a 9x5-inch pan. I prefer the 8.5x4.5-inch pan for this one because it creates a slightly taller loaf. Quantity of flour: I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour, and I do not think the small amount of added flour adversely affects the texture of the bread. Toasting the seeds: I don't do it! Doesn't seem necessary. Oil: I've reduced it. I now use just 1 tablespoon of oil in the dough itself and an additional tablespoon for coating the loaf after the first rise. Yeast: Yeast: SAF Instant Yeast is my preference. I store it in my fridge or freezer, and it lasts forever. The beauty of instant yeast is that there is no need to "proof" it — you can add the yeast directly to the flour. I never use active-dry yeast anymore. To use active-dry yeast: In a small bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for 10 to 15 minutes or until the mixture is foamy and/or bubbling, then proceed. Final note: As noted in the post above, the seeds do not stay as glued to the loaf as I would like. If I come up with a better way to make the seeds stay adhered, I'll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.
Vegan, xanthan gum free, nut free
I save a lot of recipes, some I make and some get left by the wayside but when I saw this one I knew I had to try it, to share with you all and to spread the word that it is possible to make bread that is SIMPLE, DELICIOUS, NUTRITIOUS. On the hunt for THE go-to recipe then this is it. Absolutely love the way @mynewroots put this together, mixing it straight into the loaf pan! What a great idea. Packed full of fibre, protein and good fats, so you are only going to feel great and wholesome eating
This seeded multigrain bread is full of whole grain goodness, long fermented benefits of sourdough with its signature tang, as well as the nutty, wholesome flavor from all of the seeds. Sesame, pumpkin, hemp hearts, and sunflower seeds are all woven throughout the loaf and roasted across the beautiful, crunchy crust.
Easy no-knead multi-seed bread that's perfect for sweet and savory due to its natural flavor. A healthier option. Bonus, no yeast is needed!
This low carb, high protein nut and seed Paleo Bread is easy to make, tastes fantastic, and is packed FULL of nutrients!
This easy moist and tangy lemon poppy seed is the ultimate sweet bread to make for the spring and summer days.
This amazing bread was originally invented by a Norwegian Pastor named Marksett, and is nothing short of a miracle. Jam packed with nutrients and no flour, no yeast and no leavening whatsoever. Pur…
fuss free loaf of artisan bread, studded with hearty seeds inside and coated in more roasted seeds on the crust
Healthy and easy no-knead multi-seed bread that's perfect for breakfast, sandwiches, or snacks. This amazing multi-seed bread has a natural flavor that you can use for sweet and savory, which is very convenient! It doesn't use any yeast and you'll take only 1 hour from making it until it's fully baked!
