Whole Wheat Seed Bread


  • 400 g whole wheat bread flour
  • 100 g plain bread flour
  • 15 g yeast
  • 10 g salt
  • 1 tsp white sesame seeds
  • 2 tsp black sesame seeds
  • 1/2 tsp carraway seeds
  • 1/2 tsp poppy seeds
  • 1 tsp flax seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp raw pepitas
  • 1 tbsp olive oil
  • 1 1/5 cups + 5 tsp cold water
  • bench flour
  • olive oil for the bowl


  1. Combine bread ingredients in a bowl or in a stand mixer with the dough hook attachment until a ball forms.
  2. Knead dough until smooth, using bench flour as needed to keep the dough from sticking to the work surface.
  3. Oil a large bowl – ideally a bowl larger than double the size of the dough as it will need to rise.
  4. Place the kneaded dough ball into the oiled bowl and cover with plastic wrap.
  5. Allow the dough to rise in a warm place for an hour to an hour and twenty minutes or until the dough has doubled in size.
  6. Punch down the dough and transfer it to a loaf pan, rising basket, or put it back in the oiled bowl for the second rise.
  7. Cover and return to a warm place. Allow the dough to double in size again. This process should take about 20 – 30 minutes.
  8. Preheat the oven to 350 degrees.
  9. Bake the dough in a loaf pan, or turn out onto a lightly floured cookie sheet. Bake for 30 – 45 minutes until the loaf is golden brown on the outside and sounds hollow when tapped.
  10. Allow to cool thoroughly before slicing and serving.