Hearty Three-Seed Bread With Flax, Sunflower, and Pumpkin Seeds

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 5 minutes

Quick Ingredients

• 360 g (1 1/2 cups) warm water (about 105°F / 40°C)
• 7 g (2 1/4 tsp) instant yeast
• 21 g (1 tbsp) honey
• 360 g (3 cups) bread flour
• 120 g (1 cup) whole wheat flour
• 10 g (1 3/4 tsp) fine sea salt
• 14 g (1 tbsp) olive oil
• 40 g (1/4 cup) flax seeds
• 60 g (1/2 cup) sunflower seeds
• 60 g (1/2 cup) pumpkin seeds (pepitas)
• Optional topping: 9 g (1 tbsp) flax + 9 g (1 tbsp) sunflower + 9 g (1 tbsp) pumpkin seeds

Do This

• 1. Mix warm water, yeast, and honey; rest 5 minutes.
• 2. Stir in flours, salt, olive oil, and the three seeds; knead 8–10 minutes.
• 3. Let rise covered until doubled, 60–90 minutes.
• 4. Shape into a log, place in a greased 9 x 5-inch loaf pan, and proof 30–45 minutes.
• 5. Bake at 375°F (190°C) for 38–42 minutes (to 200°F / 93°C internal).
• 6. Cool 10 minutes in pan, then cool completely on a rack before slicing.

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Why You’ll Love This Recipe

• Hearty, nutty flavor with real crunch from flax, sunflower, and pumpkin seeds.
• Soft, sliceable crumb that still feels substantial (great for toast and sandwiches).
• Pan-loaf method makes it approachable for home bakers without special equipment.
• Freezer-friendly: bake once, enjoy for weeks.

Grocery List

• Produce: None
• Dairy: None (optional: butter for serving)
• Pantry: Warm water, instant yeast, honey, bread flour, whole wheat flour, fine sea salt, olive oil, flax seeds, sunflower seeds, pumpkin seeds (pepitas)

Full Ingredients

Dough

• 360 g (1 1/2 cups) warm water, about 105°F / 40°C
• 7 g (2 1/4 tsp) instant yeast
• 21 g (1 tbsp) honey
• 360 g (3 cups) bread flour
• 120 g (1 cup) whole wheat flour
• 10 g (1 3/4 tsp) fine sea salt
• 14 g (1 tbsp) olive oil

Three-Seed Mix (in the dough)

• 40 g (1/4 cup) flax seeds
• 60 g (1/2 cup) sunflower seeds
• 60 g (1/2 cup) pumpkin seeds (pepitas)

Optional Seed Topping

• 9 g (1 tbsp) flax seeds
• 9 g (1 tbsp) sunflower seeds
• 9 g (1 tbsp) pumpkin seeds (pepitas)

For the Pan

• 5 g (1 tsp) olive oil (or neutral oil), to grease a 9 x 5-inch loaf pan

Step-by-Step Instructions

Step 1: Activate the yeast

In a large mixing bowl, combine the warm water (about 105°F / 40°C), instant yeast, and honey. Whisk briefly to dissolve. Let it stand for 5 minutes. The mixture should look slightly foamy or cloudy; that’s a good sign the yeast is waking up.

Step 2: Mix the dough and add the seeds

Add the bread flour, whole wheat flour, fine sea salt, and olive oil to the bowl. Stir with a sturdy spoon until a shaggy dough forms and no dry flour remains.

Add the flax, sunflower, and pumpkin seeds. Mix again until the seeds are evenly distributed throughout the dough.

Step 3: Knead until smooth and elastic

Turn the dough out onto a clean work surface (no need to flour it heavily; a light dusting is fine if it sticks). Knead for 8 to 10 minutes, until the dough becomes smoother and more elastic. The seeds will make the surface look slightly bumpy, but the dough should feel springy and hold together well.

If the dough feels very sticky after a couple minutes of kneading, add bread flour 1 tablespoon (8 g) at a time, up to 24 g (3 tbsp). If it feels dry or tough, add warm water 1 tablespoon (15 g) at a time, up to 30 g (2 tbsp).

Step 4: First rise (bulk fermentation)

Shape the dough into a ball and place it back into the bowl. Cover tightly (with a lid, plate, or plastic wrap). Let rise at room temperature until doubled in size, 60 to 90 minutes (closer to 90 minutes in a cooler kitchen).

Step 5: Shape the loaf and prepare the pan

Grease a 9 x 5-inch loaf pan with 1 tsp (5 g) olive oil.

Gently press the risen dough to deflate it. On a lightly floured surface, pat it into a rectangle about 8 x 12 inches. Roll it up tightly from the short end into a log, pinching the seam closed. Tuck the ends under so the loaf fits neatly in the pan.

Place the shaped dough seam-side down in the prepared loaf pan.

Step 6: Second rise (proof) and add topping

Cover the pan loosely and let the loaf rise until the dough crowns about 1 inch above the rim of the pan, 30 to 45 minutes.

If using the optional seed topping: lightly mist the top of the loaf with water (or gently brush with a small amount of water), then sprinkle on the flax, sunflower, and pumpkin seeds. Press very gently so they adhere.

Step 7: Bake until deeply golden

While the loaf proofs, preheat the oven to 375°F (190°C) with a rack in the center.

Bake for 38 to 42 minutes, until the top is a deep golden brown and the loaf sounds hollow when tapped. For best accuracy, check the internal temperature with a thermometer: aim for 200°F (93°C) in the center.

If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.

Step 8: Cool fully before slicing

Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then turn it out onto a wire rack and cool completely for at least 1 hour before slicing. This cooling time helps the crumb set so you get clean slices (and better texture).

Pro Tips

• Weigh the flour if you can. A kitchen scale makes bread results far more consistent, especially with whole wheat flour.
• Use the “windowpane-ish” test. Because seeds interrupt gluten strands, you may not get a perfect windowpane, but the dough should stretch a bit without tearing immediately after 8–10 minutes of kneading.
• Control stickiness gradually. Add extra flour or water in small increments (1 tbsp at a time). A slightly tacky dough usually bakes up softer.
• Don’t rush the cool. Slicing hot bread compresses the crumb and can make it gummy.
• Go by internal temp. Pulling at 200°F / 93°C prevents an underbaked center in a hearty, seeded loaf.

Variations

• Soaked-seed version (extra tender): Pour 120 g (1/2 cup) boiling water over the three-seed mix, let stand 20 minutes, then cool to lukewarm and add with the wet ingredients. Reduce the dough water to 270 g (1 1/8 cups) to keep hydration balanced.
• Slightly sweet, darker loaf: Replace honey with 21 g (1 tbsp) molasses for a deeper, malty flavor.
• Crunchier crust: Bake the loaf on the center rack with an empty metal pan on the lower rack; add 240 g (1 cup) hot water to the lower pan right when the bread goes in (carefully) for a touch of steam.

Storage & Make-Ahead

Let the bread cool completely, then store at room temperature in a bread bag or tightly wrapped for up to 3 days. For longer storage, slice the loaf and freeze in a sealed freezer bag for up to 2 months. Toast slices directly from frozen (they’ll crisp nicely and taste freshly baked). If you want to make ahead for a specific day, bake the day before and cool completely; the flavor often improves overnight.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 200 calories, 7 g protein, 7 g fat, 30 g carbohydrates, 5 g fiber, 4 g sugar, 320 mg sodium.