Seed and kernel bread

  • 25 minutes
  • cooking icon 45 minutes
  • 60 minutes


For 1 bread(s)

  • 500 g

  • 10 g


  • 300 g


  • 10 g

    unsalted butter at room temperature

  • 10 g

    fresh yeast

  • 10 g

    poppy seeds

  • 15 g

    sunflower seeds

  • 15 g

    pumpkin seeds


  1. Put the flour in a mixing bowl. Break the yeast and sprinkle over the flour. Now pour the water into the flour and mix well. Add the salt. Continue to knead it into a smooth dough. Once the dough is formed, add the butter. Continue to knead it into a smooth dough.
  2. Roll the dough into a ball, cover with a kitchen towel and allow to rise for 30 minutes.
  3. Press the dough ball flat with your hand. Press the dough into a square and fold the corners over to the centre of the dough. Now turn it over so that the seam is at the bottom. Place your hands around the ball of dough and as you rotate your hand, push the sides down. Do not lift your hand; the dough should be in contact with the work surface at all times. Now press the ball into an oblong shape.
  4. Moisten the top of the dough ball well with water. Press the wet side into the mixture of poppy seeds, pumpkin seeds and sunflower seeds. Grease the bread tin with some butter. Put the dough balls in, cover with a kitchen towel and allow to rise for 30 minutes.
  5. Preheat the oven to 220°C. Bake the bread for 40 to 45 minutes. Remove from the oven, take out of the tin and allow to continue steaming on a wire rack.


For a good crispy crust, you can add some steam. To do this, put a bowl of pebbles in the oven. Let this heat along with it. Just after baking, pour half a teaspoon of water on the pebbles. Be careful not to get burnt by the steam.

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