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Vegan Seedy Bread

This vegan Seedy Bread is filled with super seed power: flax seeds, pumpkin seeds, and sunflower seeds. It’s easy to make (even when you are new to bread baking) and done in about 2 hours. The bread is super soft and delicious.

Seedy Bread with vegan cream cheese

Fresh-out-of-the-oven Seedy Bread with vegan cream cheese

There are not many things that are better than fresh out of the oven, warm, and soft homemade bread. Well, add tons of seeds in there and I’ll be in bread heaven!

In this bread, you can find flax seeds, sunflower seeds and pumpkin seeds, which all add a lovely crunch and amazing texture. Plus, they are good for you! These are the staple seeds I always have at home, but of course, if you’re not a fan of one of the seeds or ran out of one of them, you can simply omit them or sub them with more of the other seeds. It will still be delicious.

There’s also whole cumin in the bread, which gives it that amazing rustic flavor typical for bread!

Serve with…

I’ve been making this bread so many times, I actually stopped counting! It’s delicious for breakfast (how about some hummus or potato cheese spread to spread on top?), a snack (anyone else just snacking on a slice of homemade bread in between meals?), sandwiches or to serve it with creamy soups (carrot ginger soup, broccoli soup) or stews (goulash, chili con carne). I’m sure you’ll find a good use for this bread!

How to store it…

Homemade bread is always the best when it’s eaten on the same day, but you can store this bread at room temperature (ideally in a bread box or any box that is not completely airtight) for 2-3 days. I prefer to toast the bread slices if they end up too dry after a couple of days.

Vegan Seedy Bread slices

Seedy Bread with vegan cream cheese

Vegan Seedy Bread

Elephantastic Vegan
This vegan Seedy Bread is filled with super seed power: flax seeds, pumpkin seeds, and sunflower seeds. It's easy to make (even when you are new to bread baking) and done in about 2 hours. The bread is super soft and delicious.
3.25 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Resting Time 2 hrs
Total Time 2 hrs
Course Bread
Cuisine Vegan
Servings 1 loaf
Calories 1591 kcal

Ingredients
 
 

  • 1 cup all-purpose wheat flour
  • 1 cup spelt flour
  • 1/4 cup flax seeds
  • 1/3 cup sunflower seeds
  • 1/4 cup shelled roasted pumpkin seeds - chopped
  • 1 teaspoon whole cumin
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 3/4 cup water - lukewarm

Instructions
 

  • Combine the dry ingredients in a mixing bowl (you can either use a kitchen machine (if you have a dough hook for it), a bread baking machine or use your hands), stir to combine and add the olive oil and water. Knead until a smooth dough ball comes together. Adjust the dough: If it's too dry, add more water, if it's too sticky, add more flour.
  • Cover the bowl with a clean kitchen towel and let the dough rise for about 1-2 hours. 
  • Preheat the oven to 400°F/200°C.
  • Form a loaf and carve the surface of the dough lightly with a knife.
  • Then transfer the bread loaf onto a baking tray lined with parchment paper. Let it bake in the oven until the surface is golden. You can knock on the bottom of the bread and when it sounds hollow it's done! The baking times vary a lot, but it will be somewhere between 10 and 20 minutes depending on the form of the loaf. 

Nutrition

Serving: 1loafCalories: 1591kcalCarbohydrates: 211gProtein: 55gFat: 59gSaturated Fat: 5gSodium: 1205mgPotassium: 1043mgFiber: 38gSugar: 2gCalcium: 179mgIron: 19.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramDid you make this vegan Seedy Bread? Leave a comment and please rate the recipe for other users! Did you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

Seedy Bread | ElephantasticVegan.com
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Recipe Rating




Laura

Friday 24th of May 2019

Can I substitute the spelt flour for all-purposes flour, or will it change the product of the bread?

Bianca

Monday 3rd of June 2019

actually, that should be fine! you can also use this recipe with ap-flour as base and add in the seeds.

Mariam

Sunday 16th of December 2018

Mmm! I made this using oat milk in place of water and with coconut oil rather than olive and teaspoon of maple syrup - turned out great!! It’s so hearty and yummy thank you :) will certainly be making this again !

Bianca

Thursday 20th of December 2018

Yeay! Glad to hear that!

Lauren

Wednesday 19th of September 2018

Trying this bread today and leaving it to rise for 80 minutes. How long do you usually prove it for? Also, why do you not prove for a second time? I’m new to bread and trying to clean all the knowledge I can :).

Bianca

Friday 28th of September 2018

It depends on the room temperature and how much time I have. The dough should approximately double in size. I usually let it rise 70-80 minutes or so! You can absolutely let it proof for a second time, but I just can't be bothered with it :D I'm happy with how the bread turns out, though :)

Eno

Wednesday 2nd of May 2018

1591 calories for a slice???? Total fat 59 g???? I think you have to revise it as it doesn't look healthy at all

Bianca

Thursday 3rd of May 2018

I don't know where you see that the nutrition facts are for a slice... they are for the whole loaf obviously.

Margaret

Tuesday 24th of April 2018

I love seeds and can't wait to make it. But I'm concerned about the serving size. Is it really 1 serving....meant to be eaten in one meal? if not, how many slices do you normally get (normal size slices)? I'm worried about the total calorie count!

Bianca

Wednesday 25th of April 2018

Hi Margaret, no worries. It's a whole loaf - not just for one person. And the estimated nutrition facts are for the whole loaf. I usually get 10 slices out of it. Hope you enjoy it! :)