Soft bread with seeds on a wooden table for healthy meals

Soft Bread with Seeds

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why make this recipe

This soft bread with seeds is simple and quick. It makes a nice sandwich or a side for soups and salads. The seeds give a light crunch and a nutty taste. You will enjoy fresh bread at home with little fuss.

introduction

This recipe uses common ingredients and gives a soft, golden loaf. The dough rises once and bakes in about 25 minutes. For another easy bread idea, see an easy homemade bread guide which shares simple steps you can use with this loaf.

how to make Soft Bread with Seeds

Follow the Directions below step by step. Mix the dough, let it rise, shape it, brush with egg yolk, add seeds, and bake. Use a warm place for the dough to rise and a clean surface to shape the loaf. Handle the dough gently so it stays soft.

Ingredients :

  • 3½ cups all-purpose flour
  • 1¼ cups warm water
  • 2¼ teaspoons instant yeast
  • 1 tablespoon granulated sugar
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
  • 1 egg yolk
  • 1 tablespoon sesame seeds
  • 1 tablespoon black seeds (nigella or black sesame)

Directions :

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until bubbly.
  3. Add flour, salt, and olive oil. Stir until a soft dough forms.
  4. Transfer the dough to a lightly oiled bowl. Cover and let it rise for about 1 hour or until doubled in size.
  5. Turn the dough onto a floured surface and gently shape it into a round loaf. Place on the prepared baking sheet and dimple the surface with your fingers.
  6. Brush the top with beaten egg yolk and sprinkle with sesame and black seeds.
  7. Bake for 20 to 25 minutes or until golden and hollow-sounding when tapped.
  8. Cool on a wire rack for at least 15 minutes before slicing.

how to serve Soft Bread with Seeds

Slice when cooled and serve warm or at room temperature. Use it for sandwiches, toast, or with butter and jam. It also pairs well with cheese, soups, and salads.

how to store Soft Bread with Seeds

Wrap the cooled loaf in plastic wrap or place it in a bread bag. Keep at room temperature for 2 to 3 days. For longer storage, slice and freeze the bread for up to 2 months. Thaw slices at room temperature or toast them directly from frozen.

tips to make Soft Bread with Seeds

  • Use warm water (not hot) to activate the yeast.
  • Do not add too much flour; dough should stay slightly tacky for a soft crumb.
  • Let the dough double in size for a light texture.
  • Brush with egg yolk for a shiny, golden crust.
  • Press seeds gently so they stick well before baking.

variation (if any)

  • Replace olive oil with melted butter for richer flavor.
  • Add 1 tablespoon of honey for a touch of sweetness.
  • Mix in 2 tablespoons of mixed seeds (sunflower, flax) into the dough for extra texture.
  • Make small rolls instead of one loaf; bake 12–15 minutes until golden.

FAQs

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, dissolve it in the warm water and wait 5–10 minutes until it foams before mixing with the flour.

Q: What if my dough is too sticky?
A: Lightly dust the work surface with flour and use wet hands to handle it. Add a little flour, a tablespoon at a time, until it is manageable but still soft.

Q: How do I know the bread is fully baked?
A: The loaf should be golden and sound hollow when you tap the bottom. An instant-read thermometer should read about 190–200°F (88–93°C) inside.

Q: Can I skip the egg yolk brushing?
A: Yes. The bread will still bake well but the crust will be less shiny and slightly paler.

Conclusion

For more ideas on seeded and soft sandwich breads, you can read this detailed guide on Baker Bettie’s seeded sandwich bread.