Rustic Seeded Yogurt Bread 

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Ingredients for Seeded Yogurt Bread

This recipe uses simple, accessible ingredients, and you can easily adapt it depending on what you have in your kitchen.

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional, but recommended for balance)

Seeds and Texture Add-ins

  • 3 tablespoons flax seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon chia seeds (optional)

Wet Ingredients

  • 1½ cups plain yogurt (full-fat preferred)
  • 2 large eggs (room temperature)
  • ⅓ cup vegetable oil or melted butter
  • ½ cup milk
  • 1 teaspoon apple cider vinegar or lemon juice

Topping

  • 2 tablespoons mixed seeds
  • 1 teaspoon olive oil or milk (for brushing)

Why This Seeded Bread Recipe Works

This bread is not yeast-based, which means:

  • No rising time
  • No kneading
  • No special equipment

The yogurt adds moisture and tenderness, while baking powder and baking soda work together to give the loaf a beautiful rise. The seeds add crunch, nutrition, and visual appeal—just like the loaf shown in your image.

Preparing Your Baking Pan and Oven

Before mixing anything, preparation is key.

  1. Preheat your oven to 180°C (350°F)
  2. Grease a standard loaf pan (approximately 25 x 11 cm)
  3. Line with parchment paper, leaving overhang for easy removal

This step ensures your bread releases cleanly and keeps its perfect shape.

Mixing the Dry Ingredients

In a large bowl:

  1. Add the flour
  2. Whisk in baking powder, baking soda, salt, and sugar
  3. Add all the seeds and mix thoroughly

Distributing the seeds evenly at this stage ensures that every slice has the same nutty texture.

Combining the Wet Ingredients

In a separate bowl:

  1. Whisk the eggs until slightly frothy
  2. Add yogurt and mix until smooth
  3. Pour in oil (or melted butter)
  4. Add milk and vinegar (or lemon juice)

Mix gently until everything is well combined. The mixture should be creamy and thick.

Bringing the Batter Together

Now comes the most important step.

  1. Make a well in the center of the dry ingredients
  2. Slowly pour in the wet mixture
  3. Use a spatula or wooden spoon to fold gently

Do not overmix. Stop as soon as no dry flour remains. Overmixing can make the bread dense instead of soft.

Filling the Pan and Adding the Seed Topping

  1. Pour the batter into your prepared loaf pan
  2. Smooth the top gently with a spatula
  3. Brush lightly with milk or olive oil
  4. Sprinkle generously with mixed seeds

This topping gives the loaf that beautiful golden, bakery-style finish you see in the image.

Baking the Seeded Yogurt Bread

Place the pan in the center of the oven and bake for:

  • 45–55 minutes

After 40 minutes:

  • Check the top—if it’s browning too quickly, cover loosely with foil

The bread is done when:

  • A toothpick inserted in the center comes out clean
  • The top is firm and golden
  • The loaf pulls slightly away from the pan edges

Cooling the Bread Properly

Once baked:

  1. Remove the pan from the oven
  2. Let the bread rest for 10 minutes
  3. Lift it out using parchment paper
  4. Cool completely on a wire rack

Cooling is essential—it allows the crumb to set and makes slicing easier.

Texture and Flavor Description

This bread has:

  • A crispy, seed-crusted top
  • A soft, moist interior
  • A mild tang from the yogurt
  • Nutty depth from flax and seeds

Each slice holds together beautifully, making it perfect for both sweet and savory toppings.

How to Serve This Seeded Bread

This bread is incredibly versatile.

Sweet Serving Ideas

  • Spread with butter and honey
  • Serve with jam or orange marmalade
  • Toast lightly and drizzle with maple syrup

Savory Serving Ideas

  • Pair with cheese and olives
  • Serve alongside soup or salad
  • Use as sandwich bread with eggs or avocado

Storage and Shelf Life

To keep your bread fresh:

  • Store at room temperature in an airtight container for 2–3 days
  • Refrigerate for up to 5 days
  • Freeze sliced bread for up to 2 months

To reheat:

  • Toast slices directly from frozen
  • Or warm in the oven at 160°C for 10 minutes

Healthy Variations and Substitutions

You can easily customize this recipe.

Whole Wheat Version

Replace half the flour with whole wheat flour and add 2 extra tablespoons of milk.

Gluten-Free Option

Use a gluten-free all-purpose flour blend with xanthan gum.

Cheese Seed Bread

Add 1 cup grated cheese (cheddar or mozzarella) to the batter.

Herb-Infused Bread

Add:

  • 1 teaspoon dried rosemary
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder

Common Mistakes to Avoid

  • Overmixing the batter
  • Skipping the parchment paper
  • Cutting the bread while hot
  • Using low-fat yogurt (results in dryness)

Final Thoughts

This Rustic Seeded Yogurt Bread is everything homemade bread should be: comforting, nourishing, and visually stunning. With its crunchy seed topping and tender crumb, it looks just like the loaf in your image—golden, hearty, and inviting.

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