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Seed Studded Bread

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  • recipe image cover





It may be good, or bad, but I have a tendency to just start heaping ingredients into mixing bowls. That’s how I came up with this recipe. I was running really low on the usual suspects for a fresh loaf of bread, but the  baking itch had already hit. I’d already started throwing things together – and I refuse to waste wherever possible.

So in it’s place, I used up some pumpkin seeds, linseed, sunflower seeds, sesame seeds and the last few black chia seeds. If anything this was a recipe waiting to be made, thanks to those “almost, but not quite” empty jars of seeds and meals.

Enjoy fresh, toasted and dipped. Hint –  when it’s no longer fresh as can be: toasted, it tastes fantastic with a little smashed avo, a squirt of lemon and a dash of pepper (but that’s coming from a bias, avid avo eater).


500ml warm water
2 tbsp. gluten free yeast
1 tsp. McKenzie’s baking powder
Pinch salt
Flour blend (approximately 520gm):
1 c brown rice flour
1 c potato flour
½ c tapioca starch
1 c S/R flour
1 c LSA (linseed, sunflower, almond meal)
2 tbsp. flaxseed meal
1 tbsp. psyllium husk
2 tbsp. pepitas
2 tbsp. sesame seeds + 1 tsp. extra
2 tbsp. black chia seeds + 1 tsp. extra


Add the yeast to the warm water and leave to sit for 5 minutes.
Sift all the dry ingredients into a large mixing bowl.
Add the seeds and whisk through.
Make a well in the dry ingredients and pour in the yeast mixture.
Fold the seeded flour mixture into the yeast mixture until it forms a sticky, soft dough. (Or use the dough hooks on your mixer) With jewellery free, clean hands form the mixture into a dough ball.
Grease a loaf pan well. Place the dough into the pan, cover with a damp cloth and allow to rise for 30 minutes or until the dough rises to the lip of the tin.
10 minutes prior to the loaf rising, top the loaf with the extra sesame and chia seeds. Preheat the oven to 200 degrees Celsius (fan forced).
Once risen, bake for 45 minutes or until the top is golden and a skewer inserted comes out clean. With heat proof gloves turn the bread on to a wire rack, if desired place the bread back in the oven for a further 10 minutes to crisp the sides further.