Seeded bread
Bread made with a mixture of seeds, adding toasted flavour, texture and generally more fibre than white bread.
What it offers and why to use it
The recipe may contain sesame, flax, sunflower, pumpkin, poppy or chia seeds. For appetisers, choose a loaf with a fairly close crumb that can be cut into thin, sturdy slices.
Toasted cereal and nutty seed flavours, with a crisp crust when toasted.
From shopping to cooking
Choose
Look for a dry crust and springy crumb, without a rancid smell. Check the actual proportion of wholemeal flour and seeds on the label.
Store
Keep in a cloth bag or a container allowing some ventilation. For longer storage, slice and freeze in sealed packaging.
Prepare
Suitable for toast, canapés, sandwiches, breakfasts and accompaniments. Thin slices can be toasted in the oven without added fat.
How to make the most of it
Good pairings
Pairs with cheese, slowly cooked onions, avocado, tomatoes, salmon, eggs, hummus, olive oil and fresh herbs.
How to substitute it
Replace with wholemeal bread, baguette, rye bread or a certified gluten-free alternative when required.
Recipes with seeded bread
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