Bread with seeds

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2,5 hours


1 kg loaf



A lot of people think that making bread is a tiresome and long process that is very time-consuming. But in reality, it is easier than it may seem. You will be sure about it when you try to make a loaf of bread at home. 


I make bread at home rarely, but always at tomato season. I love home-baked bread with seeds, along with tomato salad (I usually make it out of several tomato types), and fragrant oil. 



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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
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I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.

Method of cooking

Dry the seeds in the oven for some minutes.

In the bowl of a mixer combine all the dry ingredients, oil and half of the water.

Start kneading the dough, gradually adding the rest of the water.

When the dough becomes elastic and easily leaves the walls of the bowl, pour in the seeds, mix well.

If kneading by hand, it is necessary to dissolve the yeast in warm water, then add salt and sugar. Gradually add flour and mix the dough.

Transfer the dough to a large bowl, cover with a towel and leave at room temperature for 30 minutes.

Divide the dough into two parts. Make two blanks. Place them on a baking sheet lined with baking parchment, seam down. The bread can also be baked in molds. If there are no molds just bake it on the baking sheet.

Put the baking tray with bread in the turned off oven and leave for 1.5 hours. Cover with a towel beforehand.

Before baking, carefully coat the bread with water and sprinkle with seeds. Make an incision on top.

Bake at 220°C for 20-30 minutes.

Cool completely before cutting.