Seeded Wholegrain Loaf
A homemade seeded loaf with chia, flaxseed and pumpkin seeds — crisp crust, soft inside. A simple yeasted dough that's lovely with feta and olive oil.
Prep
20 min
Cook
35 min
Total
55 min
Servings
4
Ingredients
- 150 g T80 flour (or wholewheat flour)
- 20 g chia seeds
- 25 g flaxseed
- 40 g pumpkin seeds (keep a few back for the top)
- ½ tsp instant dry yeast (about 2 g)
- ½ tsp salt
- 1 tbsp olive oil
- 130 ml warm water (120–140 ml, depending on the dough)
Method
Gluten-free option ↓- 1
Mix the chia, flaxseed and pumpkin seeds in a bowl. You can roughly crush the pumpkin seeds a little if you like.
- 2
In a large bowl, combine the flour, instant yeast and salt. Add the seed mix.
- 3
Add the olive oil and first 120 ml of warm water. Mix, and once it starts coming together, knead by hand for 5–8 minutes until smooth and elastic. It'll be slightly sticky from the seeds, which is normal; add a little more water if it's too dry.
- 4
Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 1 hour, until doubled.
- 5
Gently knock the air out and shape into a round loaf on a parchment-lined tray. Cover and rest for another 20–30 minutes.
- 6
If you like, brush the top with a little water, scatter over extra pumpkin seeds and slash the top a few times with a knife.
- 7
Bake at 200°C (180°C fan) for 30–35 minutes, until golden and hollow-sounding when tapped underneath.
- 8
Cool completely on a wire rack, then slice — cutting it warm leaves the inside doughy.
Gluten-free swap
This recipe relies on wheat flour and yeast; a gluten-free flour won't give the same rise. If you want a gluten-free alternative, a yeast-free thin seeded cracker dough works better.
Nutrition per serving
280kcal
Calories
9g
Protein
33g
Carbs
13g
Fat