Soft Seeded Bread (Loaf Pan)

This looks like a Soft Homemade Seeded Sandwich Bread — fluffy inside, golden outside, perfect for toast or sandwiches

Here’s a simple, reliable recipe to get the same result.

Soft Seeded Bread (Loaf Pan)

Ingredients

For the dough:

• 500 g (4 cups) all-purpose flour
• 1 tbsp sugar or honey
• 1 tsp salt
• 2¼ tsp (7 g) instant yeast
• 250 ml (1 cup) warm milk (or water)
• 50 ml (3½ tbsp) vegetable oil or melted butter
• 1 egg (optional, makes it richer)

For topping:

• 1 egg yolk + 1 tbsp milk (egg wash)
• Mixed seeds:
  • Sesame
  • Pumpkin seeds
  • Sunflower seeds
  • Flaxseed
  • Nigella (black seeds)

Instructions

1. Make the dough
   In a bowl, mix flour, sugar, salt, and yeast.
   Add warm milk, oil, and egg (if using).
   Knead 8–10 minutes until soft and elastic.
2. First rise
   Cover and let rise 1 hour, until doubled.
3. Shape
   Punch down dough, shape into a log.
   Place into a greased loaf pan.
4. Second rise
   Cover and rest 30–40 minutes until puffy.
5. Seed topping
   Brush with egg wash.
   Sprinkle generously with mixed seeds.
6. Bake
   Bake at 180°C (350°F) for 30–35 minutes
   Until golden brown and sounds hollow when tapped.
7. Cool
   Remove from pan and cool on a rack before slicing.

Tips for Perfect Bread

• For extra softness: replace 2 tbsp milk with yogurt
• For crust shine: brush with butter right after baking
• Keeps soft 3 days wrapped, freezes perfectly