Delicious Seed Bread

Three kinds of seeds packed into one bread machine loaf. Poppy seeds, sesame seeds, and sunflower seeds give every slice a nutty crunch and a toasty flavor that plain white bread just can’t compete with.

Honey adds a subtle sweetness that balances the earthy seeds without making the bread taste like dessert. The powdered milk enriches the dough and helps the crust brown to a gorgeous golden color.

This is a dump-and-go loaf with five minutes of measuring and zero hands-on time after that. Slice it for sandwiches, toast it with butter, or eat it straight from the machine while it’s still warm.

Kitchen Tips

• Add ingredients in your machine’s recommended order (usually wet first, flour, then yeast on top). Seeds can go in with the dry ingredients.
• Raw sunflower seeds work best here. Roasted seeds can turn bitter during the long bake cycle.
• The seeds add weight to the dough, so don’t be surprised if this loaf is a bit denser than a plain white bread. That’s normal and part of the appeal.
• Store at room temperature in a plastic bag for up to 3 days. The oils in the seeds can turn rancid faster than plain bread, so freeze what you won’t eat quickly.

Variations

• Add flax seeds or chia seeds for extra nutrition and a slightly different crunch.
• Use whole wheat flour for half the bread flour for a heartier, more fiber-rich loaf.
• Brush the top with an egg wash and sprinkle extra seeds on the crust before the final rise if your machine allows it.