Quick bread with seeds

Quick bread with seeds

Is there anything better than the smell of fresh bread that comes from a bakery? With this recipe you will have this feeling at home! We used to think that you always need a bread machine to make really good bread, but this recipe shows that oven-baked bread is as delicious. When I wanted to make this bread, I didn’t have that many ingredients at home, for example yeast was missing in my cupboard. Still, I wanted to give it a try, I googled a bit how to make bread without yeast and I found out that it is possible. This bread has another ingredient that you maybe wouldn’t expect to be in bread, oat milk. The bread is quite dense, but the texture is really soft and the outside is crunchy, love it! The seeds give it an extra bite and it gives the bread a lot of flavour. Next to all these delicious benefits, it is also super easy to make. The preparation is not even 10 minutes and it only needs around 40 minutes in the oven. Doesn’t it sound great?

Note: It is important that for this recipe you don’t use roasted seeds, because in this case they won’t stick that well to the bread. This is due to the oil that is used for the roasting. 

Ingredients for a small bread:

  • 250 g of spelt flour (or whole wheat flour)
  • 150 g of oat milk
  • 1 tsp of baking powder
  • 1 tsp of salt
  • 20 g of sunflower seeds (NOT roasted)
  • 20 g of pumpkin seeds (NOT roasted)


Preheat the oven at 190 degrees Celsius. Put the flour, baking powder, salt and the seeds in a bowl. Mix everything together with a whisk. Now, make a ‘hole’ in the flour mixture in the middle of the bowl and pour the oat milk in this hole. Then use a fork to mix the milk carefully with the flour mix. When it is almost mixed, use your hands to knead the dough. When everything is incorporated well, it is done.  Knead the dough into a disk shape of about 3 cm thick. Do not make a ball or bread shape! In this case, the inside of the bread will not be cooked. So make sure you have a disk shape that is equally thick. Cut a cross in the top of the bread with a knife. Put a baking sheet on a baking tray and put the bread on the baking tray. Put this in the oven for about 40 minutes. After 30 minutes, I put a bit of water on the bread so the top becomes a bit brown (just wet your hand and touch the top of the bread). Delicious for a Sunday brunch with some extra virgin olive oil and sea salt! Enjoy!

Option: if you don’t like seeds, you can leave them out. If are more a sweet tooth, then you can add raisins instead of seeds. 

Nutritional value per slice (when sliced into 6 thick slices):

193 calories – 4.8 g fat of which 0.6 g saturated – 33 g of carbohydrates, of which 5.2 g fibre and 1 g sugar – 7.5 g of protein


Anna & Marit

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