76 seed bread recipes

Make-ahead freezer bread sticks shaped, frozen unbaked, and stored for up to 4 weeks. Thaw, rise, brush with egg wash, sprinkle with sesame or poppy seeds, and bake fresh whenever you need them.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.

A dark, earthy bread machine rye with caraway seeds, molasses, and a touch of cocoa for deep color and flavor. Just load the machine and press start for a fragrant homemade loaf.

Bread-and-butter cucumber pickles with garlic, turmeric, and mustard seed in a sweet vinegar brine. Salt-and-ice draws moisture out for crisp slices that hold up through canning and long pantry storage.

Freezer pickles made with sliced cucumbers, onions, sugar, vinegar, and celery seed. No canning, no water bath, no special equipment. Just salt, slice, and freeze for bread-and-butter flavor any time of year.

Tangy sourdough bread made in a bread machine with active starter, bread flour, and minimal ingredients. Feed starter first for lighter loaf.

Two-ingredient drop biscuits using Bisquick and water. Just stir, drop, and bake for 12 minutes. The fastest path to warm, golden biscuits when you need bread on the table right now.

French onion soup scaled for catering with slow-cooked onions in beef stock topped with toasted bread and Parmesan. A large-batch recipe built for feeding a crowd.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

Feed this sweet, yeast-based starter with flour, sugar, and milk every few days to keep it alive. Use it for Amish friendship bread or share with friends to start the tradition.

Slow-roasted veal breast packed with savory sausage, sweet chopped apples, and a hearty bread crumb stuffing. This old-school Sunday roast feeds a crowd and fills the kitchen with irresistible aromas.