Experience Nordic comfort with this Hearty Finnish Oat & Seed Sourdough Loaf. Packed with wholesome oats, sunflower and pumpkin seeds, and a hint of rye, this bread delivers a chewy crumb and a crisp, golden crust. Perfect for breakfast or a rustic snack, it’s a rewarding bake for any home breadmaker seeking deep flavor and nourishing texture.
Top Tip
For a crustier loaf, place a pan of hot water on the oven floor during baking to create steam.
Ingredients
For the Dough
- 1 1/2 cups bread flour
- 1 cup rye flour
- 1 cup rolled oats
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 tsp fine sea salt
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
For the Topping
- 2 tbsp rolled oats
- 1 tbsp mixed seeds (sunflower, pumpkin, sesame)
Steps
- In a large mixing bowl, combine bread flour, rye flour, oats, sunflower seeds, pumpkin seeds, yeast, and salt. Mix well.
- In a separate bowl, whisk together warm water, honey (or maple syrup), and olive oil until combined.
- Pour the wet ingredients into the dry mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- Knead the dough by hand on a lightly floured surface for about 8 minutes, or with a stand mixer for 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot until doubled in size (about 1 to 1.5 hours).
- Punch down the dough, shape into a round or oval loaf, and place on a parchment-lined baking sheet. Cover loosely and let rise for another 45 minutes.
- Preheat oven to 425°F (220°C). Brush the loaf with a little water, sprinkle oats and mixed seeds on top, and make a few shallow slashes on the surface with a sharp knife.
- Bake for 30-35 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
- Cool completely on a wire rack before slicing. Enjoy with butter, cheese, or your favorite spread.
Nutrition
- Calories: 245
- Protein: 7g
- Net Carbs: 41g
- Fat: 5g
- Fiber: 4g
Tips
- Try adding a handful of chopped dried cranberries or walnuts for extra texture and flavor.
- Store leftover bread in a paper bag or wrapped in a towel for up to 3 days, or freeze slices for longer storage.
- This dough also works well shaped into rolls—bake for 18-20 minutes.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in equal amounts. No need to dissolve it in water; just mix with the dry ingredients.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Can I make this bread without rye flour?
You can replace rye flour with more bread flour or whole wheat flour, though the flavor will be slightly different.
How do I know when the bread is fully baked?
The loaf should sound hollow when tapped on the bottom and have an internal temperature of around 200°F (93°C).
Can I use sourdough starter instead of yeast?
Absolutely! Replace the yeast with 1 cup of active sourdough starter, reduce the water slightly, and extend the rise times.