why make this recipe

This soft bread with seeds is easy and fast. It makes a light loaf with a thin, golden crust and soft crumb inside. You can eat it plain, with butter, or use it for sandwiches. The seeds add a little crunch and a mild nutty flavor.

introduction

This recipe uses common ingredients and simple steps. It works well for weekday lunches or a fresh loaf on the weekend. If you want another easy bake to try after this bread, check this soft sugar cookies with vanilla glaze recipe for a sweet treat.

how to make Soft Bread with Seeds

Make the dough, let it rise, shape it, and bake. The steps are short and clear. You will mix yeast with warm water and sugar, add flour, salt, and oil, then let the dough double. Shape into a round loaf, brush with egg yolk, add seeds, and bake until golden.

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 :

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

how to serve Soft Bread with Seeds

Slice the bread when it is cool. Serve with butter, cheese, or your favorite spread. It also works great for sandwiches or toast.

how to store Soft Bread with Seeds

Let the bread cool fully before storing. Keep it in a bread box or a paper bag at room temperature for 2–3 days. For longer storage, slice and freeze in a sealed bag for up to 1 month. Thaw or toast slices when ready to eat.

tips to make Soft Bread with Seeds

Use warm water (not hot) so yeast stays active.
Measure flour by scooping and leveling to avoid a dry dough.
Do not skip the rise: it makes the bread soft.
Brush gently with egg yolk for a shiny top.
Tap the bottom of the loaf; a hollow sound means it is done.

variation (if any)

Swap sesame or black seeds for poppy seeds or mixed seeds.
Add 1–2 tablespoons honey for a slightly sweet loaf.
Mix in 1/4 cup chopped herbs or 1/4 cup grated cheese for extra flavor.

FAQs

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. Dissolve active dry yeast in the warm water and sugar first, let it sit until foamy, then continue.

Q: What if my dough is sticky?
A: Lightly flour your hands and work surface. A slightly sticky dough helps make soft bread.

Q: Can I make rolls instead of one loaf?
A: Yes. Divide the dough into equal pieces, shape into rolls, and bake for about 15–18 minutes.

Q: Do I have to use egg yolk?
A: No. You can brush with milk or omit the wash. The top will be less shiny.

Q: Can I knead by hand?
A: Yes. Knead about 8–10 minutes until smooth and elastic.

Conclusion

For a similar seeded bread idea and extra tips on soft seeded loaves, see this guide on Soft and Fluffy Seeded Sandwich Bread – Baker Bettie.