This week I have a similar agenda for another troubled Bread Toast Crumbs recipe, the three-seed bread, which as you can gather, calls for three seeds: sesame, pumpkin, and sunflower. The recipe instructs you to toast the sesame seeds and then has you add the toasted seeds to the flour mixture with no mention of what to do with the pumpkin or sunflower seeds. This mistake, understandably, has left people wondering if the other seeds are supposed to be toasted as well. Yes, they are, but the truth is that I don’t toast any of the seeds anymore, and the good news is that it doesn’t matter. Toasted or not, the seeds impart the same amount of nuttiness (seediness?) to the loaf while lending a heartiness as well. Just as the pan for the oatmeal-maple loaf is coated with oats, here the pan is coated with seeds, the same mix that goes into the bread. This coating step is unnecessary, but the exterior seeds do make the loaf look very pretty while also providing an added textural crunch to the crust. Warning: the seeds do not stay as glued to the loaf as I would like, and you may find your countertop blanketed with them. If I discover a better way to make the seeds stick, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables. Like the oatmeal-maple loaf, this one makes excellent toast, but it’s also light enough to be used for sandwiches. I love it for this chickpea “tuna” salad and this favorite egg salad. Hope you do, too.
How to Make Three Seed Bread, Step by Step
First, gather your ingredients: flour, salt, sugar, yeast, water, olive oil, and three seeds: sunflower, pumpkin, and sesame.
Combine all of the dry ingredients in a large bowl.
Then whisk to combine.
Add the water followed by the olive oil.
And stir with a spatula until you have a sticky dough ball.
Cover and let rise in a warm place for 2 to 3 hours or until doubled in volume.
After it doubles…
… slick the surface with a tablespoon of olive oil, then release it from the sides of the bowl. I do this with my hand.
Flip the dough so that the oil side is down, then roll into a coil or loaf shape.
Butter a standard loaf pan (8.5×4.5 or 9×5 inches). Optional: coat with the same seed mix that is in the dough.
Place the dough in the pan and sprinkle with more seeds, if you wish.
Let rise again until doubled or nearly doubled.
This is an 8.5×4.5-inch pan.
I like it because it makes a slightly taller loaf than a 9×5-inch pan.
Bake for 45 minutes at 375ºF.
Warning: The seeds make a bit of a mess because not all of them stay adhered to the dough, but aren’t they fun?
Let the bread cool for 30 to 60 minutes before slicing.
This bread is excellent for both toast and sandwiches.
4.9 from 26 reviews Changes from the original recipe include:
The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf. Quantity of flour: I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour, and I do not think the small amount of added flour adversely affects the texture of the bread. Toasting the seeds: I don’t do it! Doesn’t seem necessary. Oil: I’ve reduced it. I now use just 1 tablespoon of oil in the dough itself and an additional tablespoon for coating the loaf after the first rise.
Yeast:
Yeast: SAF Instant Yeast is my preference. I store it in my fridge or freezer, and it lasts forever. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore. To use active-dry yeast: In a small bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for 10 to 15 minutes or until the mixture is foamy and/or bubbling, then proceed.
Final note: As noted in the post above, the seeds do not stay as glued to the loaf as I would like. If I come up with a better way to make the seeds stay adhered, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.
