This Three Seed Bread is a comforting, rustic loaf that brings a wholesome, earthy flavor to any meal. Made with hearty wholemeal flour and sweetened with golden syrup, the dough develops a rich, slightly sweet profile that pairs beautifully with the nutty crunch of sunflower, pumpkin, and sesame seeds. The texture is dense yet tender, with a crisp crust that gives way to a soft, airy interior. Perfect for slicing thick for toast, using in sandwiches, or enjoying warm with butter. This vegan-friendly bread is simple to make with pantry staples, offering a satisfying homemade experience that tastes far better than store-bought versions. It’s an ideal addition to breakfast tables or as a side for soups and stews.
Three Seed Bread
Description
This Three Seed Bread is a comforting, rustic loaf that brings a wholesome, earthy flavor to any meal. Made with hearty wholemeal flour and sweetened with golden syrup, the dough develops a rich, slightly sweet profile that pairs beautifully with the nutty crunch of sunflower, pumpkin, and sesame seeds. The texture is dense yet tender, with a crisp crust that gives way to a soft, airy interior. Perfect for slicing thick for toast, using in sandwiches, or enjoying warm with butter. This vegan-friendly bread is simple to make with pantry staples, offering a satisfying homemade experience that tastes far better than store-bought versions. It&# 226;ÂÂs an ideal addition to breakfast tables or as a side for soups and stews.Ingredients
Directions
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In a small bowl, mix the dried yeast with 1 teaspoon of the golden syrup and a small amount of the warm water. Let it stand for 10 minutes until it becomes frothy and active.
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In a large mixing bowl, combine the remaining golden syrup, salt, sunflower oil, and the rest of the warm water. Add the wholemeal flour.
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Pour the activated yeast mixture into the flour mixture. Knead thoroughly for 5 minutes until the dough is smooth and elastic.
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Place a teaspoon of oil in a clean bowl. Turn the dough into the oil to coat it, cover the bowl with a damp tea towel or cling film, and let it rise in a warm place for about 1 hour, or until doubled in size.
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Grease a 2lb loaf tin. Punch down the risen dough to release air bubbles.
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Add the sunflower seeds, sesame seeds, and pumpkin seeds to the dough. Knead briefly to distribute the seeds evenly throughout the dough.
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Place the shaped dough into the prepared loaf tin. Cover loosely and let it rise in a warm place for another 35 to 40 minutes, or until it rises just above the rim of the tin.
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Preheat the oven to 425ðF (210ðC / Gas Mark 7).
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Bake the bread for 45 to 50 minutes. Remove from the tin and tap the bottom; if it sounds hollow, it is done. If not, bake for an additional 5 minutes upside down on a baking sheet.
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Transfer the loaf to a wire rack and let it cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1710.7kcal
- % Daily Value *
- Total Fat 57.0g88%
- Saturated Fat 8.1g41%
- Cholesterol 0.0mg0%
- Sodium 1236.3mg52%
- Total Carbohydrate 249.2g84%
- Dietary Fiber 16.9g68%
- Sugars 3.7g
- Protein 52.4g105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe listed empty items for the seeds; these have been clarified as peeled sunflower seeds and peeled pumpkin seeds based on the "Three Seed" title and common bread variations.
Ensure the water is warm (about 105-110ðF or 40-43ðC) but not hot, as water that is too hot can kill the yeast.
For a softer crumb, you can replace half of the wholemeal flour with white bread flour, though this will reduce the nutritional density.
Store the bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months.
