Sunflower Pumpkin Seed Bread: Easy Homemade Whole Wheat Loaf

Homemade bread always beats the store-bought kind, and this seeded whole wheat loaf is a good place to start. A soft, hearty crumb is packed with sunflower and pumpkin seeds that give every slice a nutty crunch, and a little honey rounds out the flavor. It takes about 15 minutes of hands-on time, two rises, and 30 to 35 minutes in the oven, so plan on roughly 3 hours from start to finish, mostly waiting.

Ingredients and Notes

This loaf uses simple pantry ingredients. Choose unsalted, hulled seeds if you can.

• 1½ cups warm water: to activate the yeast and hydrate the dough.
• 2 teaspoons active dry yeast: makes the bread rise.
• 2 tablespoons honey (or sugar): feeds the yeast and adds a little sweetness.
• 2 tablespoons olive oil: adds moisture and a soft crumb.
• 3 cups whole wheat flour: a hearty, fiber-rich base.
• 1 cup all-purpose flour: lightens the crumb.
• 1 teaspoon salt: for flavor.
• ½ cup sunflower seeds and ½ cup pumpkin seeds: for crunch and nutty flavor.
• 2 tablespoons chia seeds and 2 tablespoons flaxseeds (optional): for extra fiber and omega-3s.

How to Make Sunflower Pumpkin Seed Bread

1. Activate the yeast. Stir the warm water, honey, and yeast together in a small bowl and let it sit for 5 to 10 minutes, until frothy. If it does not foam, the yeast is old or the water was too hot or too cold, so start again.
2. Mix the dough. Whisk the whole wheat flour, all-purpose flour, and salt in a large bowl. Pour in the yeast mixture and olive oil and stir until a shaggy, sticky dough forms.
3. Knead and add the seeds. Knead on a lightly floured surface (or with a dough hook) for 8 to 10 minutes, until the dough is smooth and elastic. Knead in the sunflower and pumpkin seeds, plus the chia and flax if using, during the last couple of minutes.
4. First rise. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 to 1½ hours, until doubled in size.
5. Shape and second rise. Gently punch the dough down, shape it into a loaf, and place it in a greased 9 by 5-inch loaf pan. Cover and let it rise for another 30 to 45 minutes, until it crowns slightly above the rim.
6. Bake. Preheat the oven to 375°F (190°C) and bake for 30 to 35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom (about 200°F / 93°C inside). Tent with foil if the top browns too quickly.
7. Cool. Turn the loaf out onto a wire rack and let it cool completely before slicing.

Tips for the Best Loaf

• Toast the seeds first. Warm them in a dry skillet over medium heat for 3 to 5 minutes, then cool them. It deepens the flavor noticeably.
• Use unsalted, hulled seeds. If yours are roasted and salted, cut the salt in the dough slightly.
• Expect a sticky dough. Whole wheat absorbs water slowly. Let the mixed dough rest for 10 minutes before kneading instead of adding lots of extra flour.
• Add water if you use chia and flax. They soak up moisture, so add 2 to 3 extra tablespoons of water when you include both.
• Keep the water warm, not hot. About 100 to 110°F (38 to 43°C) is ideal for yeast.
• Top it with seeds. Brush the loaf with a little water and sprinkle extra seeds on top before baking for a bakery look.
• Do not slice it hot. The crumb is still setting, and hot bread turns gummy. Wait until the loaf is completely cool.

Storing and Freezing

• Room temperature: keep the loaf in an airtight container or bread bag for up to 3 days.
• Freezer: slice it first, wrap the slices well, and freeze for up to 3 months. Toast slices straight from frozen.
• Keep it cool: the oils in seeds can turn rancid over time, so avoid storing the bread in a warm spot.

Nutrition Notes: What the Seeds Add

The seeds are what make this bread special, but keep the proportions in mind: ½ cup of each seed is shared across about 12 slices, so each slice gets a modest amount. Think of the seeds as a bonus on top of a whole wheat loaf, not a supplement.

The recipe card lists about 150 to 180 calories per slice. The bread contains wheat, and seeds are a common allergen, so keep that in mind if you are serving guests.

Serving Ideas

• Toast: top with butter, nut butter, or ricotta and honey.
• Avocado toast: the nutty crust is great with mashed avocado and a pinch of flaky salt.
• Sandwiches: sturdy slices hold up well to hummus, roasted vegetables, or turkey and cheese.
• With a bowl of something warm: dunk it into soup, or serve it next to our squash and kidney beans.
• Leftovers: turn stale slices into croutons, bread crumbs, or savory French toast.

Sunflower Pumpkin Seed Bread Recipe Card

Sunflower Pumpkin Seed Bread Recipe: How to Make It in 5 Easy Steps

Recipe by Mary

0.0 from 0 votes

Servings

12

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

150-180

kcal

Ingredients

• 1 ½ cups warm water: To activate the yeast and help the dough rise.

• 2 tsp active dry yeast: The leavening agent that makes the bread rise and gives it fluffiness.

• 2 tbsp honey (or sugar): A natural sweetener that helps to activate the yeast while adding a slight sweetness.

• 2 tbsp olive oil: Adds moisture and a subtle richness to the bread.

• 3 cups whole wheat flour: Provides a hearty, fiber-rich base for the bread.

• 1 cup all-purpose flour: Balances the texture, making the bread light and fluffy.

• 1 tsp salt: Enhances the flavor and balances the sweetness.

• ½ cup sunflower seeds: Rich in Vitamin E, magnesium, and antioxidants, these seeds provide a lovely crunch.

• ½ cup pumpkin seeds: High in zinc, protein, and healthy fats, they add an earthy flavor and crunch to the bread.

• 2 tbsp chia seeds (optional): Packed with omega-3s and fiber, chia seeds can be included for extra nutrition.

• 2 tbsp flaxseeds (optional): Adds additional omega-3s, protein, and fiber, enhancing the overall health benefits.

Directions

• Step 1 – Activating the Yeast
  Before you begin mixing your dough, it’s essential to activate the yeast. This process helps to ensure the bread rises properly.
  In a small bowl, combine warm water, honey (or sugar), and active dry yeast.
  Stir the mixture gently and allow it to sit for 5-10 minutes. If your mixture becomes frothy, it means the yeast is active and ready to go.
• Step 2 – Mixing the Dough
  Now it’s time to combine the ingredients into a dough.
  In a large mixing bowl, combine whole wheat flour, all-purpose flour, and salt.
  Once the yeast mixture is ready, pour it into the dry ingredients along with olive oil.
  Mix until everything comes together to form a dough.
• Step 3 – Adding the Seeds
  The next step is to fold in the sunflower and pumpkin seeds. These add texture, flavor, and loads of nutritional benefits to your bread.
  Once your dough is combined, gently knead in the seeds. You can add chia seeds and flaxseeds at this stage as well
• Step 4 – Letting the Dough Rise
  Allow the dough to rise and double in size.
  Shape the dough into a ball and place it in a lightly oiled bowl.
  Cover the bowl with a damp cloth and let the dough rise for about 1 to 1.5 hours, until it has doubled in size.
• Step 5 – Shaping and Second Rise
  After the first rise, it’s time to shape the dough into a loaf.
  Punch the dough down gently to release any air bubbles.
  Shape the dough into a loaf and place it in a greased loaf pan.
  Cover it again and let it rise for another 30-45 minutes.
  
• Step 6 – Baking the Bread
  Preheat the oven and bake the bread until golden brown.
  Preheat your oven to 375°F (190°C).
  Once the dough has risen, bake it in the preheated oven for 30-35 minutes.
  The bread is ready when it sounds hollow when tapped on the bottom and has a beautiful golden-brown crust.
• Step 7 – Cooling and Slicing
  Allow your bread to cool before slicing.
  Remove the bread from the pan and place it on a wire rack to cool completely.
  Once cooled, slice and enjoy!

Sunflower Pumpkin Seed Bread FAQs

Can I use other seeds?

Yes. Sesame, hemp, millet, or extra flax and chia all work. Keep the total at about 1 cup of seeds so the dough still rises well.

Can I make this bread gluten-free?

Not by simply swapping the flour. This loaf relies on the gluten in wheat flour for its structure, and gluten-free doughs need different liquid amounts and a binder like psyllium husk or xanthan gum. Start from a tested gluten-free seeded bread recipe instead.

Why isn’t my dough rising?

The yeast may be old, or the water may have been too hot (which kills yeast) or too cold. A chilly kitchen slows the rise too, and whole wheat dough rises more slowly than white dough, so give it extra time.

Is this bread vegan?

It is if you replace the honey with sugar or maple syrup. Everything else is plant-based.

Can I use all whole wheat flour?

Yes, but the loaf will be denser and a little drier. Add a tablespoon or two of extra water and allow more time for the rises.

Why is my loaf dense?

The common causes are too much flour, not enough kneading, or cutting the rises short. Keep the dough slightly tacky and let it fully double in size the first time.

Final Thoughts

A good seeded loaf should taste like something, and this one does: nutty, a little sweet from the honey, and full of crunch. It uses ingredients you can find anywhere, it needs no special equipment, and it makes your kitchen smell wonderful. Be patient with the rises, let it cool before you slice it, and you will have sandwich bread you are proud of.

Tried It? Tell Me How It Went

If you bake this loaf, leave a comment and tell me which seeds you used and how it turned out. Rate the recipe below if you like it, because it helps other readers find it.

More Recipes You Might Like

• Vegan Jalapeño Cheddar Bread, another easy homemade loaf with a spicy kick
• Braided Chocolate Chip Brioche, a softer, sweeter bread for weekend baking
• Squash and Kidney Beans Recipe, a hearty one-pan dish to serve with a thick slice of this bread