Three Seed Breakfast Bread |Cooking With Amanda

It's been a pretty long while since I shared a recipe for homemade bread. I think it was way back when I got on my brioche burger bun kick.

It's not that I don't make my own bread often -- I actually do! The problem with sharing is that you guys need a visual, and my kids are carb addicts.

So if I make a gorgeous homemade loaf of bread, my teen boys with monster appetites eat the whole thing before I ever take photos.

I can't very well complain about that either, because they definitely come by the carb-a-holic thing pretty honest. I did manage to solve this problem by covering my delicious homemade loaf slices with smashed avocado.

My kids won't touch avocado with a ten-foot pole, and bonus! Now you are hip to the fact that this three seed breakfast bread makes amazing avocado toast. It's also great for these whipped feta breakfast crostinis, although it's not technically baguette or what you'd use for an actual crostini. It's still good though! Definitely still good.

This bread is also a really amazing vehicle for peanut butter. Because who likes getting caught with the spoon in the jar? Earthy seedy breakfast bread is much more respectable. And peanut butter toast is THE BEST. It's so good in fact, that I am considering a post devoted entirely to peanut butter toast. Stay tuned for that, guys.

Let's talk homemade bread basics for a second -- this one is EASY. I adapted it from a bread machine recipe and the dough is soft, simple, and kneads like a dream. If you count yourself as more of a novice bread baker, this is definitely a recipe you'll want to try.

I can't think of a better way to start the day!

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Three Seed Breakfast Bread Recipe

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Ingredients

1 1/4 cups warm water
1 package active dry yeast, or 2 1/4 teaspoons
2 tablespoons honey
2 tablespoons canola oil
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons kosher salt
1/3 cup flax seed
2 tablespoons roasted sunflower seeds
1 tablespoon poppy seeds

Directions

In a large bowl whisk together the warm water (check your active dry yeast for temperature recommendations), the active dry yeast, and the honey.
Let it sit for about 5 minutes until the liquid looks foamy on top (that means the yeast is blooming).
Add the oil, flours, and salt and knead in the bowl until the dough starts to come together (1-2 mins).
Turn the dough out onto a floured surface and flour your hands. Knead the dough for about 5 more minutes, adding a little bit of flour if it gets too tacky.
In the last minute or two, pour the three seeds onto the dough and knead them in. The dough will be smooth and only slightly tacky.
Spray the bowl with nonstick cooking spray and form a ball with the dough. Cover and place in a warm place to rise.
When the dough has doubled in size (after 30-45 mins), punch it down. Spray an 8"X4" loaf pan with nonstick cooking spray. Shape the dough into a log and stuff it into the pan.
Let it rise for another 30-45 mins.
Preheat the oven to 350°F. Bake the bread for 30-35 mins.