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The best everyday bread with seeds

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Are you still looking for a delicious everyday bread, which is prepared quickly and has a loose, juicy crumb? Then you are  just right here.

This bread consists wholegrain flour and grains/seeds. I’m just taking what I have here. For example, pumpkin seeds, sunflower seeds, sesame, poppy seed, chia, flaxseed, almonds, hazelnuts, puffed quinoa, amaranth. You can choose what you like the most.

Do you make sourdough and find it a shame to put it in trash? I have the solution  just throw it in the dough.  It is not a rising agent. it gives just another taste. However, I use the old sourdough from the fridge  that I would normally throw away when feeding my sourdough.

Show me your baked bread. You can find me on Facebook, Instagram, Pinterest, Twitter with @veeatcookbake.

The best everyday bread with seeds
Recipe type: Bread, Wholegrain
This delicious whole grain bread is our daily bread. Not only is it fast baked, it also tastes great with the loose, juicy crumb.
  • 750 g wholegrain flour (spelt or wheat) *
  • 225 g of grains, seeds, nuts, etc. ** + to sprinkle the box
  • 2-3 teaspoons of Himalayan salt
  • 650 g of water
  • 21g fresh yeast or 14 g active dry yeast
  • 2 tablespoons apple cider vinegar
  • 60 g rye sourdough/ old sourdough from the refrigerator (optional)
  1. Dissolve the yeast in lukewarm water.
  2. Put the flour, the grains, the salt in a bowl and stir well. Now you can add the remaining ingredients and the yeast water.
  3. Knead this through until a homogeneous mass is formed. The dough is rather fluid and sticky.
  4. Now heat the oven to 425 ¬į F. Put a bowl of water on the floor to create steam.
  5. After about 20 minutes stir the dough again briefly and fill it in the loaf pan sprinkled with grains. Brush the dough with water and sprinkle a few more seeds over it.
  6. Now put the bread in the oven and bake it for about 60 min.
  7. After the 60 minutes you lift it out of the box and bake it again for 10 minutes without form, while you switch the oven down to 200 ¬į C.
  8. Now let the bread cool well before you cut it, otherwise the crumb is sticky.
I always grind my own flour from spelt grains. You can use storebought flour of course. I feel better freshly ground and I also feel longer full.
** Take the grains / seeds that you like. It varies with me every time. Puffed quinoa or amaranth you can use here as well. (Sunflower, pumpkin, flaxseed, chia seeds, sesame, poppy, almond, hazelnut, oatmeal)


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