Main Points

• A hearty whole-wheat “Autumn Seed Bread” you can make start-to-finish in a bread machine with pantry staples.
• Toasted pumpkin and sunflower seeds add crunch, flavor, and minerals; wheat bran boosts fiber.
• Clear timing, weight/volume measures, and a quick dough-check guide help you get a tall, even loaf on the first try.

Autumn Seed Bread (Bread-Machine Loaf)

What makes this loaf worth your time?

This is an everyday sandwich and toast loaf with a nutty, lightly sweet flavor that actually holds together. Whole-wheat breads can bake up squat or crumbly; this formula balances moisture, sweetener, fat, and seeds so the crumb stays soft and sliceable. You’ll load the pan once, let the machine do its work, and end up with a 1½-lb loaf that freezes well and slices cleanly.

Required equipment

• Bread machine with a whole-wheat or basic cycle (1½-lb capacity)
• Measuring spoons and cups (or, better, a kitchen scale)
• Small skillet for toasting seeds
• Wire rack for cooling
• Bread knife for slicing

Prep and bake times

• Active prep: 15 minutes (including toasting seeds)
• Cycle time: 3 to 4 hours, depending on your machine’s whole-wheat program
• Total time: ~3¼ to 4¼ hours
• Yield: One 1½-lb loaf, about 12 slices

Ingredients (US & Metric)

Use the weights if you can; they’re more consistent.

Ingredient	US Measure	Metric
Warm water (about 105–115°F / 40–46°C)	1 cup	240 ml
Honey	¼ cup	85 g
Neutral oil (canola, light olive, etc.)	4 tsp	20 ml
Whole-wheat flour	3 cups (scoop/level)	360 g
Wheat bran	¼ cup	15 g
Fine sea salt	1 tsp	6 g
Pumpkin seeds, toasted & roughly chopped	⅓ cup	45 g
Sunflower seeds, toasted	⅓ cup	45 g
Instant/bread-machine yeast	2¼ tsp	7 g
(Optional but helpful) Vital wheat gluten	1 Tbsp	8 g

Yeast note: If using active dry yeast instead of instant, increase to 2¾ tsp (9 g). Most machines handle active-dry just fine when added on top of the flour; no pre-proofing needed.

How to make it (bread-machine method)

1. Toast the seeds (5 minutes). Warm a dry skillet over medium heat. Add pumpkin and sunflower seeds; stir until they smell nutty and just take color, 2–4 minutes. Cool completely so they don’t heat the dough.
2. Load the pan in this order.
   • Liquids first: water, honey, oil.
   • Dry next: whole-wheat flour and wheat bran (sprinkle evenly to fully cover the liquids).
   • Add salt on one corner of the flour bed.
   • Add yeast in a small well on the opposite corner (keeps yeast away from salt until mixing).
   • Optional: sprinkle vital wheat gluten over the flour.
3. Select the cycle. Choose Whole-Wheat (preferred) or Basic/White with a Medium crust setting. Start the machine.
4. Add seeds at the mix-in signal. When your machine beeps for add-ins (usually late in the first knead), add the cooled seeds. If your machine has a seed/nut dispenser, load them there before starting.
5. Do a quick dough check (5–10 minutes into kneading). Lift the lid briefly. The dough should form a soft, cohesive ball that clears the sides, with a clean smear at the bottom.
   • Too dry/crumbly: add water 1 tsp at a time.
   • Too wet/sticky puddle: add flour 1 Tbsp at a time.
     Small tweaks here prevent a short, dense loaf later.
6. Let the program finish. The machine will knead, rise, and bake. Avoid opening during the final rise so you don’t lose heat.
7. Cool properly. When done, remove the pan, shake out the loaf, and cool on a wire rack at least 1 hour before slicing. This sets the crumb and keeps slices from squashing.

Troubleshooting & small adjustments

• Loaf is short/dense: Whole wheat absorbs a lot. Next time add 1–2 Tbsp (15–30 ml) more water or include the vital wheat gluten. Confirm you used instant/bread-machine yeast or increased the active-dry amount.
• Collapsed top: Usually too wet or over-risen. Reduce water by 1 Tbsp (15 ml) or choose a lighter crust (some machines bake hotter with dark crust settings).
• Crumb is dry: Add 1 Tbsp (15 ml) oil or swap 1–2 Tbsp (15–30 ml) water for milk.
• Seeds shredding the dough: Make sure seeds are cooled and added at the mix-in beep, not at the start.

Flavor swaps and add-ins (keep totals the same)

• Seeds: Try ⅓ cup chopped pecans or hazelnuts for part of the seeds.
• Sweetener: Use maple syrup in place of honey, same weight (85 g).
• Spice (optional): ½ tsp cinnamon complements the seeds without overwhelming the loaf.

Slicing, serving, and storage

• Serving size: Slice into 12 pieces for sandwiches or toast.
• Room-temperature storage: Wrap airtight; keep 2–3 days at cool room temp.
• Freezing: Slice, wrap tightly (foil or freezer bag), and freeze up to 3 months. Toast slices straight from frozen or thaw at room temp in the bag to prevent drying.
• Refrigeration: Not ideal for bread texture; use the freezer for longer storage.

Nutrition (approximate, per 1 of 12 slices)

Calculated from standard ingredient databases; values vary with brands and exact weights.

• Calories: ~186
• Carbohydrates: ~31 g
• Fiber: ~4 g
• Total fat: ~6 g
• Protein: ~6 g
• Sodium: ~190 mg
• Added sugar: ~6 g (from honey)

Quick reference: dough-check cheat sheet

What you see in the pan	What it means	Small fix (add during knead)
Dry bits/flour streaks, dough tearing	Hydration too low	Add water 1 tsp at a time
Shiny, sticky smear that clings to sides	Hydration too high	Add flour 1 Tbsp at a time
Dough climbs paddle and smears	Seeds too early/warm	Add seeds only at beep; cool fully
Tall rise, sunken cap after bake	Over-proofed or too wet	Reduce water by 1 Tbsp; lighter crust setting next time

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Conventional-oven option (if your machine has a “Dough” cycle only)

1. Load ingredients as above, choose Dough cycle.
2. When the cycle ends, shape into a loaf, place in a greased 8½×4½-inch (21×11-cm) pan, cover, and proof until the dough crowns 1 inch (2.5 cm) above the rim (30–60 minutes, warm kitchen).
3. Bake at 375°F (190°C) for 32–38 minutes to an internal temp of 195–200°F (90–93°C).
4. Cool completely on a rack before slicing.

This version stays true to whole-grain character—nutty, gently sweet, sturdy without being heavy—and gives you consistent results whether you use the full bread-machine program or switch to a pan bake for a classic loaf shape.