There’s something deeply satisfying about baking a seed loaf recipe—it’s hearty, nutritious, and full of flavour. This loaf combines a mixture of seeds—like sunflower, flax, and pumpkin—with stone-ground flour, creating a dense and flavorful bread that’s perfect for breakfast, sandwiches, or savory toast.
At Gideon Milling, we believe good baking starts with good ingredients. That’s why we mill our flours the traditional way: using stone-ground methods that preserve the wheat’s full character and nutrients. This seed loaf includes whole seeds, which lend a satisfying crunch and boost fibre, healthy fats, and minerals.
Preparing this loaf is easy. Simply mix the wet and dry ingredients, fold in the seeds, and bake until golden and deeply aromatic. The seeds absorb moisture as they bake, contributing to a tender, moist crumb. For pro baking tips, check out Simply Delicious Food’s guide to making seed loaf — it offers excellent insights on the seed-to-dough ratio and baking times.
Whether you slice it thick to toast or layer it with avocado and tomato, this seed loaf brings delightful texture and nutrition to your table. It also freezes beautifully—bake once, enjoy all week long.
Swap in your favorite seeds or add mix-ins like oats or nuts for variation. Regardless, every slice reflects your commitment to wholesome baking with quality stone-ground flour baked at home.
Ingredients
- 250 g (1.5 cup) Gideon Milling Unsifted Whole Wheat Flour
- 100 g (1 cup) rolled oats
- 75 g (1/2 cup) sunflower seeds
- 50 g (1/3 cup) linseeds (flax seed)
- 35 g (1/4 cup) chia seeds
- 75 g (1/2 cup) pumpkin seeds
- 50 g (1/2 cup) wheat germ
- 1.5 tsp baking powder
- 1 tsp baking soda
- 500 ml (2 cups) plain yoghurt
- 1/2 cup sunflower oil
- 4 tbsp honey
- 1 tsp salt
Method
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Pre-heat the oven to 180˚C and line a loaf tin with baking paper.
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In a large bowl, combine the flour, oats, seeds, wheat germ, baking powder, and baking soda and mix well.
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In a separate bowl, mix together the yoghurt, oil, honey, and salt.
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Pour the wet ingredients into the dry and mix well to combine.
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Transfer the mixture to the prepared loaf tin then bake at 180°C for 20 minutes then turn down to 150°C and continue baking for 1 hour until the loaf is golden brown and a skewer inserted comes out clean.
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Remove from the oven and allow to cool before serving.
Image and recipe (adapted) by Alida Ryder.
