Josey Baker Seed Feast Bread Recipe

Prepare seeds

Toast sunflower and pumpkin seeds in a dry skillet over medium heat, stirring frequently, until fragrant and just beginning to brown, about 4–6 minutes. Transfer to a bowl to cool.

Bloom yeast

In a measuring cup or small bowl, combine warm water (about 105–115°F / 40–46°C) with 1 tsp of the honey. Sprinkle the active dry yeast over the water, stir gently, and let sit until foamy, 5–10 minutes. If it doesn't foam, discard and use fresh yeast.

Mix wet ingredients

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), whisk together the melted cooled butter, remaining honey (about 3 tbsp if you used 1 tsp for the yeast), warm milk, and eggs until combined. Stir in the foamed yeast mixture.

Combine dry ingredients

Whisk together the bread flour, whole wheat flour, malt powder (if using), salt, rolled oats, sesame seeds, flax seeds, and cooled toasted sunflower and pumpkin seeds in a separate large bowl.

Form the dough

Add the dry ingredients to the wet mixture in two additions while mixing on low (or by hand with a wooden spoon). Mix until a shaggy dough forms. Increase speed to medium and knead (in a stand mixer) about 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 10–12 minutes.

Adjust hydration if needed

If the dough feels very dry and not coming together, add warm water 1 tablespoon at a time up to 2–4 additional tablespoons. If dough is excessively sticky, sprinkle up to 2 tablespoons additional flour, sparingly.

First rise

Lightly oil a large bowl with olive oil. Shape the dough into a ball and place seam-side down in the bowl, turning once so the top is lightly oiled. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Shape loaves

Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces (for two standard loaves) or keep whole for one large loaf. Pre-shape into rounds and let rest 10–15 minutes, covered. Then shape into sandwich loaves or bâtards and place into two greased 9x5-inch loaf pans or onto a parchment-lined baking sheet.

Second rise

Cover the shaped loaves loosely with lightly greased plastic wrap or a damp towel and let rise until puffy and roughly doubled, about 45–60 minutes. Meanwhile preheat the oven to 375°F (190°C) 20 minutes before baking.

Egg wash and topping

Whisk one egg with 1 tablespoon water to make an egg wash. Brush the top of each loaf gently with the egg wash. Sprinkle additional rolled oats and a few sesame seeds on top, pressing lightly so they adhere.

Bake

Bake in the preheated oven for 30–38 minutes for two 9x5 loaves (or 35–45 minutes for one large loaf), 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 tops brown too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove loaves from oven, transfer to a wire rack, and let cool in pans 10 minutes. Remove from pans and cool completely on the rack, at least 1 hour before slicing to avoid gummy texture.

Soften butter: Leave the unsalted butter at room temperature until very soft (or gently soften in 5–10 second bursts in the microwave, taking care not to melt).

Mix butter and honey: In a small bowl, beat the softened butter with a fork or small spatula until creamy. Stir in the honey until fully incorporated and smooth.

Add herbs and seasonings: Fold in the chopped parsley, chopped thyme leaves, lemon zest, sea salt, and freshly ground black pepper. Taste and adjust honey or salt to preference.

Chill or serve: Transfer the butter to a small serving dish or roll into a log wrapped in parchment if you prefer slices. Chill for 20–30 minutes if you want firmer slices, or serve immediately at room temperature with warm slices of Seed Feast Bread.