My favorite smell is bread baking. So naturally, I make it at home all the time.

Seedy Artisan Bread

Making bread is something that’s pretty new to me, actually. I grew up with lots of fresh baked buns, but they were made in my Nanny’s bread maker and she never really shared the recipe (side note: she still makes these buns, and they’re still delicious).

Seedy Artisan Bread

So, obsessed with home baked bread, I got busy over the years. Recently, I’ve been making it once a week on Saturday’s and this recipe I have for you today is one of my favorites (as in, this is one of the best recipes I’ve ever made)!

Seedy Artisan Bread

This bread is a classic artisan recipe made with oats, ground flax seeds, and honey. I topped it off with a mixture of my favorite seeds, baked it in a dutch oven for a crusty outside and drizzled even more honey over top.

Seedy Artisan Bread

Seedy Artisan Bread

Trust me when I say all this bread needs is some butter. But if you haaaaaaave to, it makes a mean sandwich bread too.

Seedy Artisan Bread

Seedy Artisan Bread

Prep Time: 26 minutes

Cook Time: 40 minutes

Total Time: 24 hours

Yield: 1 large loaf


  • 1 cup bread flour
  • 1/2 cup warm water
  • 1/4 tsp active dry yeast
  • Bread Dough:
  • 2 tsp active dry yeast
  • 3 tbsp liquid honey, plus more for drizzling
  • 1 1/2 cups warm water, divided
  • 1 cup large flake oats
  • 3 tbsp ground flax seeds
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups bread flour, plus more for kneading
  • 1 tsp kosher salt
  • 1 egg, beaten
  • 7 tbsp of mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds and flax seeds), divided


  1. The night before baking the bread make the preferment. In the bowl of your stand mixer, mix together the flour, water and yeast until a smooth small dough forms. Cover the bowl with plastic wrap and allow to sit at room temperature overnight. The preferment will double in size by morning.
  2. The next day, measure out 1/4 cup of warm water in a glass measuring cup. Add the yeast and honey. Mix to combine and then allow the mixture to sit, undisturbed for 5 minutes or until the mixture is foamy on top. At the same time, add the remaining 1 1/4 cups of warm water to a bowl. Add the oats and flax and allow this mixture to sit for 5 minutes.
  3. After 5 minutes, add both the yeast mixture and the oat mixture to the bowl with the preferment from the night before. Add the flours and salt. Using the dough hook on your stand mixer, mix the dough on medium speed for 4-6 minutes. If the dough seems sticky, add extra flour 1 tablespoon at a time until it looks the way you would like (but a little sticky is good!). Add in 3 tablespoons of the mixed seeds and mix until combined.
  4. Grease the bowl you mixed the dough in and place the dough back in the bowl. Cover with plastic wrap and place in a warm place (or in the oven with the light on) for at least 2 hours or until the dough has doubled in size.
  5. Once the dough has doubled in size, preheat oven 450 degrees F. Place a large dutch oven with the lid on in the oven on the centre rack. You may also use a pizza stone (or baking sheet) if that's all you have.
  6. Punch the dough down with your fist and then place it onto a floured work surface. Knead the dough a few times with your hands and then form the dough into a rough oval shape (if needed, you can divide the dough in half and make two loafs). Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise for 20 minutes.
  7. After 20 minutes, brush the dough with the beaten egg and then sprinkle with the remaining 4 tablespoons of mixed seeds. Using a sharp knife, gently make a small slit down the center of the loaf. Drizzle the the seeds with a little liquid honey.
  8. Carefully remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift it into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
  9. Bake for 20 minutes, then reduce the heat to 375 degrees F. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a wire rack to cool completely, about 2 hours (the bread continues to cook as it cools).
  10. Once cooled, slice and enjoy.


Recipe adapted from Half Baked Harvest

38 Responses to Seedy Artisan Bread

  1. Sues says:

    This is SUCH a gorgeous loaf of bread! Looks completely perfect 🙂

  2. This bread looks PERFECT. I love a good, seedy bread. 🙂

  3. What a beautiful bread. I love seedy breads – so perfect for sandwiches!

  4. Katrina, I literally drooled when I saw your first photo. It’s hard to believe that you are a newish bread-baker…. that loaf is perfection!

  5. This looks so good and I bet it smells wonderful I think I will be baking bread this weekend 🙂

  6. Eileen says:

    This is such a beautiful loaf of bread! I love all those seeds — that crust must be super crunchy and satisfying. 🙂

  7. This looks ah-mazing! Definitely doesn’t look like you’re a newer bread maker to me! I’ve never even heard the word preferment before, let alone made bread that requires it 🙂 Novice over here!

  8. What I would give for a slice of this right now, toasty and warm with butter on it. This loaf looks heavenly!

  9. Erin says:

    This looks so delicious, I can’t wait to try it!

  10. Cakespy says:

    In my opinion, the more seedy bits the better. AWESOME bread!

  11. Laura says:

    I love home-made bread, yours is very good looking one

  12. I agree that baking bread is one of the best smells in the world. This bread looks so good and I’m all for the extra honey on top!

  13. Ashley says:

    This bread is beautiful! I love a good bread recipe and this sounds just perfect with all those seeds!

  14. That bread looks so delicious and flavorful! 🙂

  15. Amber @ The Bewitched Baker says:

    I’m trying to get into making my own bread too – like you, I’m crazy for the smell! – so I’ll definitely have to hold on to this recipe for once I manage to master the basics, haha. This looks delicious.

  16. Amanda says:

    This bread is beyond amazing!

  17. Joanne says:

    My favorite bread from Whole Foods is The One With All the Seeds, and this is a pretty close rendition of it from what I can tell. So gorgeous. A must make!

  18. This looks delicious! I would love a slice right now slathered with butter…

  19. I love making my own bread. This one looks amazing, I am loving the abundance of seeds and honey on top!

  20. My favorite smell is also bread baking, it reminds me of childhood, I am too afraid to try to bake my own, but I should just go for it probably. There is nothing better that toasted homemade bread with some butter and preserves.

  21. Sofia says:

    I can almost smell the bread from my home!! I also love making bread, coming up with my own recipes! I’m saving this one for later 🙂 Pinned!

  22. Oh my gosh the seeds are top are calling to me. I have been playing with sourdough a lot lately and definitely need to try that topping for a loaf of sourdough. I agree bread baking in the oven smells amazing!

  23. Dude! All the seeds on top of this bread are making me drool – I’d like a huge slice of this with avocado on it please! What a gorgeous loaf!

  24. Hi Katrina! We haven’t cyber-connected yet but all my blogger friends were telling me how wonderful you were and I decided to stop by and say hello. Plus OHEMGEE can we talk about this bread? I’m with Sarah—avo and cream cheese it up, s’il vous plait! This is my dream loaf of bread. So glad to connect, and I’m excited to check out the rest of WVS. xo

  25. ambrosia @ figandpie says:

    Oh wow! I want a warm piece of this bread with some Irish butter!

  26. […] all kinds of bread with it. For this recipe though, I decided to make a sourdough version of my Seedy Artisan Bread and found it really easy to do! I’ve made it every weekend since starting my […]

  27. Athena says:

    Wow what an amazing bread!! I would like to try it however with an active yeast starter (as for making a sourdough bread). Would it work and how much starter would I need then for the levain and later the dough? Thank you!

    • katrina says:

      Hi Athena! I wish I knew! I have never tried this recipe that way, and am really not sure how you would go about it. If you happen to experiment and it goes well, PLEASE let me know!! I am sorry I can`t be of more help!

  28. Christina Gaudreau says:

    I was half afraid go make this with all the steps. I thought I might miss something, but I didnt! Lol It turned out great! I wish I could post a picture.

    • katrina says:

      You are so sweet! And I know that the steps look a little scary, but they’re necessary! So glad you enjoyed the bread 🙂

  29. Christine Jones says:

    This looks amazing but I don’t have a standing mixer. Do you think I can just mixing it with my hand or a spoon or something instead of the dough hook you reference in the recipe?

  30. Rose says:

    Hi , For some reason, I am unable to find/see the recipe. How could i get a copy of it?

  31. viktorija says:

    Hi. If I bake it on a baking sheet do I need to cover it? And what temperature do I bake it on and for how long? I made it before just one big loaf in a dutch oven but this time I want to try 2 small on baking sheet. Thank you!!!

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