3-Ingredient Simple Seeded Bread

3-Ingredient Simple Seeded Bread

This 3-Ingredient Seeded Bread is wonderfully simple, hearty, and naturally nutty. It requires no complicated techniques and comes together with just three basic ingredients. The seeds provide plenty of crunch while the finished loaf has a dense, satisfying texture that’s perfect for toast, sandwiches, or serving alongside soup.

Ingredients

• 2 cups (200 g) mixed seeds
  • Sunflower seeds
  • Pumpkin seeds
  • Sesame seeds
  • Flaxseeds or chia seeds
• 3 large eggs
• ½ teaspoon salt

Optional: A little oil or parchment paper for the loaf pan.

Instructions

1. Preheat the oven.
   Preheat your oven to 350°F (175°C). Line a small loaf pan, approximately 8×4 inches, with parchment paper.
2. Prepare the seeds.
   If desired, lightly toast the seeds in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently.

   Let them cool slightly before continuing.

3. Combine the eggs and salt.
   Crack the eggs into a large bowl and whisk until smooth and lightly foamy.
4. Add the seeds.
   Stir the mixed seeds into the eggs until every seed is coated and the mixture is evenly combined.
5. Fill the loaf pan.
   Pour the mixture into the prepared pan. Use the back of a spoon or spatula to press it down firmly and smooth the top.

   Pressing the mixture together helps the loaf hold its shape after baking.

6. Bake.
   Bake for approximately 25–35 minutes, or until the loaf is firm, golden, and set in the center.
7. Cool.
   Remove the pan from the oven and let the bread cool for 10–15 minutes.

   Lift it out using the parchment paper and place it on a wire rack to cool completely.

8. Slice.
   Once cooled, use a sharp serrated knife to cut the loaf into thin slices.

Tips for the Best Seeded Bread

• Press the mixture firmly into the pan before baking to prevent crumbly slices.
• A combination of different seeds gives the best texture and flavor.
• Toasting the seeds first adds a deeper, nuttier taste.
• Let the loaf cool completely before slicing.
• Use parchment paper with overhang to make removing the loaf easy.

Easy Variations

Herb Seed Bread:
Add ½ teaspoon dried rosemary, thyme, or Italian seasoning.

Garlic Seed Bread:
Add ½ teaspoon garlic powder and a pinch of black pepper.

Everything Seed Bread:
Use an everything-bagel seed mixture for a savory breakfast loaf.

Spicy Seed Bread:
Add a pinch of chili flakes or cayenne pepper.

Cheesy Seed Bread:
Add ¼ cup finely grated Parmesan. Since this adds another ingredient, it technically becomes a 4-ingredient loaf.

Serving Ideas

Slice and toast the bread, then top with:

• Avocado and a pinch of salt
• Cream cheese and cucumber
• Fried or scrambled eggs
• Peanut or almond butter
• Hummus and roasted vegetables
• Sliced tomato and feta
• Butter and a little honey

It’s also excellent alongside soups and salads.

Storage

Once completely cool, store the bread in an airtight container in the refrigerator for up to 5 days.

For longer storage, slice it first and freeze the slices in a freezer-safe bag for up to 2 months. Toast directly from frozen.

Makes

Approximately 8–10 slices, depending on thickness.

For the best texture, toast each slice before serving. The edges become wonderfully crisp while the seeds develop an even richer roasted flavor.