Seed Bread

Seed Bread

A friend recently asked me if I wanted to go with her to Chicago for the May long weekend.  Money is a bit tight right now so I instantly had to work numbers in my head only to disappointingly decide that right now isn’t a good time.  I had been to Chicago once before as a child but never as a foodie.  And with Chicago being a huge food city I really really wanted to go.

Several days after this I saw a friend on a social media platform exclaim that she was going to New York City in May.  Man the travelling bug bit back with a vengeance. It’s still stinging. And there is a slight burning sensation. NYC is THEE city. MY city.  The minute my feet hit the sidewalk I feel the vibrations that this place exudes.  I’ve experienced all the seasons and each and every time I discover something new.  The last time I went I saw sailors. Real sailors.  In their starchy white uniforms.

So all this talk of travel, especially to cities perfect for a food blogger, has me slightly bummed.  I have a vacation planned later this fall when I go out West to visit my family, my friend Gwen and to attend the Food Blogger of Canada Conference.  But it is such a long time away.  Until then I guess I have to live vicariously through others.

I could sure use more bread right about now.

Guess I’ll settle for this. 

Yields 2 small or 1 large loaf

Seed Bread
Save RecipeSave Recipe


  • 1 cup water
  • 2 cups all purpose flour
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup rolled oats
  • 2 tbsp sesame seeds
  • 1 tsp salt
  • 2 tsp instant yeast
  • Topping
  • 1 egg yolk beaten
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds


  1. Combine all ingredients except toppings in mixing bowl.
  2. With dough hook attachment or spoon mix everything together.
  3. Knead using your hands or the dough hook for 8 minutes until dough is smooth and supple.
  4. [img src="" alt="Seed Bread" width="470" height="311" class="aligncenter size-large wp-image-20168"]
  5. Place dough in lightly oiled bowl and cover with plastic wrap. Place somewhere warm and let rise 1 1/2 hours until doubled.
  6. If making two loafs cut dough in half and shape into two smalls or shape into one large round. Place on lightly greased baking sheet. Cover with plastic wrap and let rise 45-60 minutes.
  7. [img src="" alt="Seed Bread" width="470" height="311" class="aligncenter size-large wp-image-20169"]
  8. Preheat oven to 350 degrees F.
  9. Brush top of loaf with egg white and press the remaining seeds onto the top.
  10. Bake in oven for 30-35 minutes until browned.
  11. [img src="" alt="Seed Bread" width="470" height="311" class="aligncenter size-large wp-image-20170"]
  12. Bread is done when bottom tapped sounds hollow.


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  1. Ugh, I'm totally on the same page traveling wise!! My instagram feed is full of people traveling (aka I have so much travel envy). I've been to Chicago once, I think I was about 12 though so I didn't really appreciate all the foodie goodness - I've been wanting to get back to visit again!

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