Country Seed Bread Recipe -
Country Seed Bread Recipe

Country Seed Bread

Recipe by  

"Enjoy this light, nutty-flavoured loaf toasted in the morning, or as a foundation for your favorite sandwich. Toast seeds for a nuttier flavour."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 1 pound loaf Change Servings


  1. Toast seeds on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely. This step is optional. The seeds can be added untoasted.
  2. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  3. Select Basic bread cycle, and Start.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2006

Oh yum. The other reviewers are right, this bread is very pretty. As always, I made a few changes. First, I used 3 T ground flaxseed and toasted it with the other seeds. There's really no point in using whole flax seeds as most of the nutrients can't be extracted through chewing and digesting alone. Using ground seeds will still give you that robust flax flavor and all of the wonderful omega-3s. You can buy ground flax seed or you can grind your own in a food processor/blender. I added 2 t of raw sunflower seeds to make up for the missing crunch from the flax seeds. Instead of honey, I used blackstrap molasses (this has an unbelievable amount of vitamins and nutrients and is rather tasty), which may have given the bread a stronger flavor than with honey, but it was still delicious. I put all ingredients in my bread machine and set it on the dough cycle. At the end of the cycle, I put the dough in a very lightly greased clear glass loaf pan and baked it at 375 for 30 minutes. The crust was crunchy and flavorful, while the interior was moist and lighter than you might think. I will definitely make this again.

Most Helpful Critical Review
Jan 03, 2011

dear me, another bread maker failure for me---i look at that photo of that beautiful loaf and want to weep: my hard, craggy, lumpy "bread" looked *nothing* like that and i followed the recipe to the letter...i have no idea what i'm doing wrong, but the result was a hard lump of baked dough with burnt seeds stuck to the bottom...same thing happened when i tried to make cinnamon raisin bread from this site...if anyone can tell me what i'm doing wrong, please do, because i don't want to be relegated to making *just* the recipes from the manufacturer's handbook!

Jan 25, 2004

This is a great bread recipe, Donna. I've only made 12 loaves in 8 days. What does that tell ya? The seed combination adds a nice nutty flavor.I didn't take time to toast the seeds, but other than that, I did exactly as the recipe states. Didn't have to change a thing to get a beautiful loaf of very flavorful bread. As another reviewer commented, this is pretty enough to give as gifts. This recipe makes me look like a skilled baker, but its sooo easy my granddaughter can do it.All 12 loaves have come out perfect every time. I use the dough cycle, then shape the loaf, place it in a 9X5 bread pan, and bake at 375 degrees for exactly 32 minutes. WoW! GREAT BREAD!!

May 07, 2006

For those not using a bread machine: While the seeds are toasting, blend the yeast into 1/4C of the water, (warmed), along with the honey, (warmed) and the salt. Wait for bubbles to form, and then add the remaining water and the oil. In another bowl mix the flour and the seeds, (I didn't wait for them to cool), and mix into the liquid to create a ball of dough. Cover with a towel and allow to rise in a warm place. The stovetop worked nicely, since the oven had been on. I left it for a half an hour and got a small loaf. I'm not sure whether it would have risen further had I waited longer, as I used regular white flour rather than bread flour, but under less hurried circumstances I'd have left it for an hour. From here I followed ItsJustaRide's baking directions. This was lovely toasted with butter for breakfast. My parents put jam on it and said it was very good, but I didn't think it needed any.

Apr 27, 2008

This is a really great loaf bread; perfect for sandwiches, heavenly as toast, great for grilled sandwiches, and just right when you simply want a fresh slice to hold some honey or butter. It doesn't need any changes - you can make it just as directed and it will come out perfectly every time. If you want a variation, however, it is perfectly amenable to tinkering. I frequently add oat bran, diastatic malt, and/or sunflower seeds. I often change the bread flour to a mix of plain and whole wheat flour (although when I do this, I add a tablespoon of wheat gluten to the mix, and increase the yeast quantity to 2 1/2 tsp.) For a sweeter version, I simply increase the honey and add a handful of currents. I bake almost all the breads my family eats; traditional, artisan, flat breads, rolls, braids, you name it. That being said, this is the best "everyday" loaf recipe I've come across, and I thank Donna Beth for sharing it.

Jan 25, 2004

This bread comes out perfect every time. I make the dough in my bread machine and then bake it in a long loaf on my baking stone. Really tasty with an excellent texture. Pretty enough to give away!

Jan 25, 2004

This is a nice light bread. Very good taste and texture. It's the best multigrain bread I've ever made in my bread machine.

Jan 25, 2004

Very good. Makes a small loaf (probably 1 lb). Changes I made because I had no poppy seeds: 2 tbsp of flax seeds, 1 tbsp+2 tsp sunflower seeds. I love the taste of sunflower seeds in bread.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Monkey Bread II

See how to use your bread machine to make sweet, nutty monkey bread.

Poppy Seed Bread with Glaze

See how to make a sweet poppy-seed bread with almond and orange flavors.

Whole Wheat Honey Bread

See how to make moist, homemade whole-wheat bread in your bread machine.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States