📝 About This Recipe
This artisanal loaf is a celebration of texture and wholesome flavors, blending hearty whole wheat and rye with a curated selection of nutrient-dense seeds and kernels. The crust is intentionally thick and crackly, providing a satisfying contrast to the soft, airy crumb that hides bursts of toasted sunflower and flax seeds in every bite. Perfect for a slow Sunday bake, this bread brings the cozy, earthiness of a traditional European bakery right into your home kitchen.
🥗 Ingredients
The Flour Base
- 2 1/2 cups Bread Flour (high-protein for better structure)
- 1 cup Whole Wheat Flour (stone-ground preferred)
- 1/2 cup Dark Rye Flour (adds deep, earthy notes)
- 1/2 cup Old-Fashioned Rolled Oats (plus extra for topping)
The Seed & Kernel Blend
- 1/4 cup Raw Sunflower Seeds (shelled)
- 1/4 cup Pumpkin Seeds (Pepitas) (raw and unsalted)
- 2 tablespoons Flax Seeds (whole)
- 2 tablespoons Sesame Seeds (unhulled for more flavor)
- 1 tablespoon Poppy Seeds
- 1 tablespoon Chia Seeds
Liquid & Leavening
- 1 3/4 cups Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2 tablespoons Honey (to feed the yeast and add a hint of sweetness)
- 2 teaspoons Fine Sea Salt
- 2 tablespoons Olive Oil (extra virgin)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, honey, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, whole wheat flour, rye flour, oats, and sea salt until well combined.
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3
Add the sunflower seeds, pumpkin seeds, flax, sesame, poppy, and chia seeds to the dry flour mixture, reserving about 2 tablespoons of the mixed seeds for the crust later.
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4
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms.
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5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-7 minutes in a stand mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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6
Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the dough to release excess air. Turn it out onto a lightly floured surface and shape it into a tight oval or round loaf.
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8
Lightly mist the top of the loaf with water. Sprinkle the reserved seeds and a few extra oats over the top, pressing gently so they adhere to the surface.
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9
Place the loaf on a parchment-lined baking sheet or into a greased loaf pan. Cover loosely and let rise for another 45-60 minutes until it looks puffy.
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10
While the bread rises, preheat your oven to 400°F (200°C). For a better crust, place an empty broiler pan on the bottom rack of the oven.
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11
Using a very sharp knife or a bread lame, score the top of the loaf with 3 diagonal slashes about 1/2 inch deep.
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12
Place the bread in the oven. Carefully pour 1 cup of hot water into the preheated broiler pan at the bottom to create steam, then quickly close the oven door.
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13
Bake for 35-45 minutes. The bread is done when the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom (internal temperature should be 190-200°F).
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14
Transfer the loaf to a wire cooling rack immediately. Resist the urge to slice it for at least 1 hour; this allows the internal structure to set and prevents a gummy texture.
💡 Chef's Tips
If your kitchen is cold, let the dough rise inside an oven that is turned off with the light on. Always weigh your flour with a kitchen scale if possible for the most consistent results. Toasting the sunflower and pumpkin seeds in a dry pan for 3 minutes before adding them to the dough significantly enhances the nutty aroma. If the crust is browning too quickly, tent the loaf loosely with aluminum foil for the last 10 minutes of baking. For a vegan version, simply swap the honey for maple syrup or agave nectar.
🍽️ Serving Suggestions
Serve warm with salted cultured butter and a drizzle of wildflower honey. Toast a thick slice and top with mashed avocado, red pepper flakes, and a poached egg. Pairs beautifully with a hearty beef stew or a creamy roasted tomato soup. Slice thinly for a gourmet turkey and cranberry sandwich with sharp white cheddar. Enjoy a slice alongside a strong Earl Grey tea for a comforting afternoon snack.