mixed seed bread

Seed bread is about my favourite bread. I love the texture of this bread recipe and the slight crunch added by the seeds. I chose sunflower seed, linseed, poppy-seed and sesame, but the combination is really upto you, if tempted to do some bread at home.

El pan de semillas es mi pan favorito. Me encanta la textura de esta receta de pan y el leve crocante agregado por las semillas. Elegí semilla de girasol, de lino, semillas de amapola y sésamo, pero la combinación realmente depende de uno, si los tienta hacer pan en casa.

At home we love to eat this bread fresh, with some butter or cream cheese for breakfast, but it is also delicious when toasted for a sandwich with chicken or tenderloin, juicy tomatoes and some hearty mustard for a light dinner.

En casa nos encanta comer este pan fresco, con un poco de manteca o queso crema para el desayuno, pero también es delicioso cuando está tostado para un sandwich de pollo o lomo, tomates jugosos y un poco de mostaza fuerte para una cena ligera.

Kneading bread by hand can be so therapeutical and I do so every time I have the chance. Though this bread can be made in a bread machine if you have one. I personally don´t use it, it feels so good to work the dough!

Amasar el pan con las manos puede ser tan terapéutico y lo hago cada vez que puedo. Sin embargo, este pan se puede hacer en una máquina de pan, si ustedes tiene una. Personalmente no la uso, es tan bueno trabajar la masa!

mixed seed bread (pan de semillas surtidas)

Makes 1 loaf / Para 1 hogaza

1 cup milk, warm
2 oz. unsalted butter, melted
1/4 cup granulated sugar
1 egg
2 1/2 tbsp granulated active dry yeast
1 tbsp fine salt
2 1/2 cups strong bread flour
1 cup self raising flour
1 tbsp wheat germ
1/2 cup assorted seeds (sunflower, linseed, black and white sesame, poppy seed)
Egg wash
1 tbsp sunflower seed, plus 1 tsp poppy seeds

1 taza de leche, tibia
2 oz / 60 g de manteca, derretida
1/4 taza de azúcar granulada
1 huevo
2 1/2 cucharadas de levadura seca granulada
1 cucharada de sal fina
2 1/2 tazas de harina de fuerza o "000"
1 taza de harina leudante
1 cucharada de germen de trigo
1/2 taza de semillas surtidas (girasol, semillas de lino, sésamo blanco y negro, semillas de amapola)
huevo batido
1 cucharada de semillas de girasol, más 1 cucharadita de semillas de amapola

  1. In a large bowl combine the warm milk, melted butter and granulated sugar. Stir in the yeast and let it sit until it is foamy, about 10 minutes. Stir in the beaten egg and mix
  2. In another bowl combine the bread flour, self raising flour, salt, wheat germ and assorted seeds
  3. Add the flour and seed mix to the wet mixture and work till you obtain a sticky dough but not to the fingers.  Knead the dough over a floured working surface for about 5 minutes. Allow to prove for 2 hours in a warm place
  4. Degas the dough on a floured working surface with a rolling pin into a 10" x 8" inch rectangle, 1" inch tall. Roll the rectangle up lengthwise into a jellyroll. 
  5. Grease and line a 10" x 5" inch loaf tin. Place the loaf in the tin covered with film paper and allow to prove for 1 hour
  6. Brush with egg wash and sprinkle the sunflower and poppy seeds
  7. Preheat the oven to 180º C / 350º F and bake on the middle rack for 30 to 35 minutes or until the bread is golden brown
  8. Allow to cool 10 minutes. Best served with a spread of soft butter or cream cheese


  1. En un bols grande combinar la leche tibia, la manteca derretida y el azúcar granulada. Mezclar la levadura y dejar reposar hasta que esté espumosa, aproximadamente 10 minutos. Agregar el huevo batido y mezclar
  2. En otro bols mezclar la harina de fuerza o "000", harina leudante, la sal, el germen de trigo y las semillas surtidas
  3. Añadir la mezcla de harina y semillas a la mezcla húmeda y trabajar hasta obtener una masa pegajosa, pero no a los dedos. Amasar sobre una superficie de trabajo enharinada durante unos 5 minutos. Permitir que leude durante 2 horas en un lugar cálido
  4. Desgasificar la masa sobre una superficie de trabajo enharinada con un rodillo formando un rectángulo de 25 cm x 20 cm y 2.5 cm de alto. Enrollar el rectángulo en el lado largo
  5. Enmantecar y forrar un molde rectangular de 25 cm x 10 cm. Colocar la hogaza en el molde tapado con papel film y dejar leudar durante 1 hora
  6. Pincelar con huevo batido y espolvorear las semillas de girasol y amapola
  7. Precalentar el horno a 180 º C / 350 º F y hornear en la rejilla del medio durante 30 a 35 minutos o hasta que el pan esté dorado
  8. Dejar enfriar 10 minutos. Servir untado con manteca o queso crema

Related posts:

Chocolate Cinnamon Babka

Almond Easter Bread

24 comentarios:

  1. That looks really tasty

  2. Absolutely delicious, I love this wonderful bread!! Congratulations and Happy Day
    Kisses ;))

  3. What gorgeous bread. Love all the seeds and it really reminds me a bit of a brioche. Just beautiful, I am going to make a loaf, I have lots of seeds laying around and I rarely use them. this is a great way to do so, hope you had a great day.

    1. This gread is brioche inspired indeed, though it is not loaded with eggs as brioche is!! Thanks Suzanne!

  4. Hi Viviana, love seeded bread and this looks wonderful. I know what you mean about kneading bread being so therapeutical I feel the same way about chopping veggies and things. Happy week-end to you!

  5. Such a beautiful loaf Viviana. I love the seed combo! Have a great week :-)

  6. I love your loaf Viviana! Fluffy and tasty!

  7. I love to work the dough as well, I feel I have worked a little harder for the end product, though my mixer does have a dough hook and sometimes if I am pushed for time I will use it. This loaf looks and sounds fantastic :)

  8. Your recipes always look delicious and this bread is no exception!

    1. Thank you Cathy, you are always so kind! I´m honoured!

  9. I love seeded bread, it's the only kind I buy from the store if I don't have time to make any. Your loaf looks delicious. Pinning. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  10. Amasar es lo mejor! Y que rico pan Viviana! Cada vez me cuesta más comprar pan hecho. Me molesta no saber que le pusieron, o como me mintieron cuando dicen, por ej, que mas de la mitad es harina integral, jaja!

    1. Si, Paula últimamente no se puede confiar ni en el pan que venden...

  11. This looks really fluffy and wonderful. Have shared on Facebook page and hope to bake soon! Come link to #CookBlogShare if you like : )

    1. Wow Lucy! I´m happy you liked it, thanks a lot! Thanks for the invitation too! By the way, l´m a great fan of your blog!

  12. Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen Dreaming.com ! I hope to see you there! (Pinned)


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