Easy Seedy Sourdough Breakfast Bread
This moist and hearty seedy sourdough breakfast bread is packed with crunchy seeds, subtle sourdough tang, and wholesome flavor. Perfect for breakfast, brunch, or snacking, this easy quick loaf recipe comes together with simple pantry ingredients and delivers a soft bakery-style texture with every slice.
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Silicone spatula or wooden spoon
- 9x5-inch loaf pan
- Cooling rack
- Oven
Ingredients
- 1 cup sourdough discard
- 2 large eggs
- 1/3 cup olive oil or melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons flaxseeds
- 2 tablespoons sunflower seeds
- 1 tablespoon poppy seeds
- 1 tablespoon chia seeds
- Optional extra mixed seeds for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly.
- In a large bowl, whisk together the sourdough discard, eggs, olive oil, milk, and honey until smooth.
- In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Stir in the flaxseeds, sunflower seeds, poppy seeds, and chia seeds evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top gently. Sprinkle extra seeds on top if desired.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, loosely cover the loaf with foil during the final 15 minutes of baking.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Transfer the loaf to a cooling rack and allow it to cool slightly before slicing and serving.
Notes
Nutritional Information (Per Slice Approximate)
- Calories 240 kcal
- Carbohydrates 29g
- Protein 7g
- Fat 11g
- Fiber 4g
- Sugar 4g
- Sodium 290mg
