Learn How to Make Homemade Seeds Bread

A table without bread is not a table, but bread is a table in it own…

We all love to eat crunchy bread, however, a lot of people think that it might not be healthy to eat big amounts of bread. Most people nowadays skip consuming bread at all, as it contains a high amount of carbs. 

But what about making a healthy bread with whole-wheat flour and healthy seeds at home? No sugar, no oil and no bleached flour added? 


  • 500g whole-wheat flour
  • 400cl water
  • 1/2 teaspoon of salt
  • 3g baker’s yeast
  • 1 teaspoon of sunflower seeds
  • 1 teaspoon of pumpkin seeds
  • 1 teaspoon of flax seeds.
  • 1 teaspoon of Sesame Seeds
  • 1 teaspoon of poppy seeds
  • 1 teaspoon of Hemp Seeds
Bread has been a prominent food in large parts of the world. 


  1. The first step is to dissolve the yeast in a bit of water, after that, in a big bowl, you add the flour with the salt and the yeast that you already prepared with the remaining amount of water. With very clean hands make sure you knead the ingredients until the mixture becomes homogenous, then you add all the seeds gradually. “ For kneading, you can use cooking gloves if you have at home” 
  2. The mass now has to rest for 12 hours approximately. Make sure it’s covered either with a clean fabric or the cling film.
  3. After 12 hours, you put the cocotte in a preheated oven to 250 degreed, you will get a better bread if you put the cocotte in the oven and then start the preheating process.
  4. Meanwhile, before removing the dough from the bowl, make few surface cuts carefully and without crushing the dough too much. 
  5. You carefully remove the cocotte from the oven, remember it is hot, then you spread a bit of flour on the bottom of the cocotte before putting the dough, you can also spread a bit of flour on the top of the bread, and a bit of seed if you have any left, so it gets that rustic touch. 
  6. Bake the bread with the cocotte covered for around 40 minutes, then uncovered for 20 minutes so you get that brown colour.
If you want to know that your bread is cooked from inside, you can carefully give it a couple of blows with your knuckles, if it sounds like a hole, then your bread is ready. Enjoy! 

Some flours are different from others and the amount of water could vary, so for better results, is adding the water gradually, if you think that the mass still needs a bit more of water, then add more bit by bit, the result needs to be a sticky and a hydrated mass.

You can use any seeds you like or you have at home!

Emma Born

The woman behind TheGastroMagazine, chief editor, food lover, polyglot, aviator and a globetrotter. Emma enjoys Moroccan, Spanish, Italian, Greek and Caribbean food a lot. Cheese & chocolate are her biggest addictions. However, she is really considering becoming Vegan one day.