Seriously Seedy Loaf Recipe

Toast seeds (optional)

Preheat a small skillet over medium heat. Add sunflower and pumpkin seeds and toast, shaking or stirring, until fragrant and just beginning to brown, 3–4 minutes. Transfer to a bowl to cool. Toast sesame seeds and oats briefly, 1–2 minutes, then add to the bowl. Allow to cool completely before adding to dough to prevent killing the yeast.

In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, instant yeast, fine sea salt, and brown sugar until evenly distributed. Stir in rolled oats (cooled if toasted), flaxseed, chia seeds, and 3/4 of the toasted seed mix (reserve remaining seeds for topping).

Warm the water to 105–115°F (40–46°C). In a measuring cup or small bowl, combine warm water, olive oil, and honey or maple syrup; stir to dissolve honey. Pour the wet ingredients into the dry ingredients.

Stir with a sturdy spoon or use a stand mixer fitted with a dough hook on low speed until a shaggy dough forms. If dough seems very dry, add up to 2 additional tablespoons of warm water, 1 tablespoon at a time. The dough should be slightly tacky but not sticky.

Turn the dough out onto a lightly floured surface. Knead by hand for 6–8 minutes until smooth and elastic, or continue mixing in the stand mixer on medium-low for 5–6 minutes. During the last 2 minutes of kneading, fold in any remaining loose seeds so they are evenly distributed but not crushed.

Lightly oil a large bowl. Shape the dough into a ball, place seam-side down in the bowl, and cover with plastic wrap or a damp towel. Let it rise in a warm draft-free place until doubled in size, about 60–75 minutes depending on room temperature.

Gently deflate the risen dough and turn it onto a lightly floured surface. Press the dough into a rectangle roughly 8x10 inches. Fold the shorter edges over toward the center, then roll or fold to form a tight loaf log. Pinch the seam to seal.

Lightly grease a 9x5-inch loaf pan. Place the seam-side down loaf into the pan. Brush the top with beaten egg or milk if using. Sprinkle reserved seeds evenly over the top, pressing lightly so they adhere.

Cover the loaf loosely with lightly greased plastic wrap or a clean towel and let rise in a warm place until the dough crests 1 inch above the rim of the pan, about 35–45 minutes.

Preheat the oven to 375°F (190°C) while the dough is finishing its second rise. Position the oven rack in the lower-middle position.

Place the loaf in the preheated oven and bake for 30–35 minutes, until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Remove the loaf from the oven and immediately turn it out onto a wire rack. Brush the hot crust with a little melted butter or olive oil if you want a softer sheen. Let the loaf cool in the pan for 5 minutes, then completely on the rack for at least 1 hour before slicing to ensure a clean crumb and full seed texture.