Seeded Brioche
Prep
1 hr 30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This seeded brioche recipe has become my go to when I want to impress without spending hours in the kitchen. What I love most is how forgiving it is, coming together in just ninety minutes from start to finish. The luxurious butter and eggs create that signature brioche richness, while the mix of sunflower, pumpkin, sesame, and flax seeds adds wonderful texture and nutrition. Flax seeds are particularly brilliant because they're packed with omega 3 fatty acids, making this indulgent loaf actually quite good for you. Best of all, the ingredients are simple pantry staples, so there's nothing fancy to hunt down. The result is a beautiful, golden loaf that tastes bakery quality but costs a fraction of the price.
Ella x
Ingredients
- 500 gstrong bread flour
- 60 gcaster sugar
- 8 gsea salt
- 7 ginstant yeast
- 200 mlwarm milk
- 4eggs(room temperature)
- 100 gunsalted butter(softened, cubed)
- 50 gsunflower seeds(toasted)
- 40 gpumpkin seeds(toasted)
- 30 gsesame seeds(toasted)
- 25 gflax seeds(toasted)
- 1egg wash(beaten with 15ml water)
- 40 gmixed seeds for topping
Detail level
Instructions
- 1
Combine flour, sugar, salt and yeast in a large mixing bowl. Make a well in the centre and gradually add the warm milk and eggs, stirring until a shaggy dough forms.
Tip: Ensure eggs are at room temperature for even incorporation and better dough development.
- 2
Knead the dough on a floured surface for 8 minutes until smooth, then begin adding the softened butter piece by piece, kneading for another 10 minutes until fully incorporated and the dough becomes elastic and glossy.
Tip: This enriched dough requires patience—add butter gradually so it fully incorporates rather than separating.
- 3
Fold the toasted seeds gently into the dough using a bench scraper or your hands, distributing them evenly throughout.
Tip: Reserve some of the largest seeds for the top rather than folding everything in for a more elegant finish.
- 4
Place the dough in an oiled bowl, cover with a damp tea towel, and leave to rise at room temperature for about 60 minutes until nearly doubled in size.
Tip: A warm kitchen (around 25°C) will help the dough rise more quickly and evenly.
- 5
Shape the dough gently into a round or oval loaf and place on a lined baking tray. Cover again and prove for 30 minutes until puffy.
Tip: Handle the seeded dough carefully to avoid pressing out the air you've worked to develop.
- 6
Preheat the oven to 200°C. Brush the risen loaf with egg wash and scatter the mixed seeds generously across the top, pressing them lightly to secure.
Tip: Apply egg wash just before baking for a beautiful golden shine.
- 7
Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the base.
Tip: If the top darkens too quickly, tent loosely with foil and continue baking.
- 8
Cool on a wire rack for at least 20 minutes before slicing. The brioche is best enjoyed warm with butter or toasted the next day.
Tip: Resist slicing immediately—the crumb needs time to set for clean slices.
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