Poppy Seed Bread

I love bread, I’m not going to lie. But I also love bread with more substance and that’s exactly what you get with this easy Poppy Seed bread.

The texture is great and closely resembles a regular sandwich bread. It’s great for complimenting any meal and soaking up the leftover juices.
I’m a fan of using it as a sandwich bread – it’s so light and spongy, yet it’s so much healthier than normal sandwich bread.

This bread is really just a healthy and super easy sandwich bread. You can make it into a bread or divide it into buns. The possibilities are endless.

What’s great about this Poppy Seed Bread:

  • It’s a healthy and tasty alternative to sandwich bread
  • The texture is both light and filling
  • Super easy to make
  • Goes with any dish
  • Few ingredients
  • Amazing breakfast bread

Bread is a stable in any diet, but not all bread is created equal (in my opinion). I like to experiment with different bread recipes, but I always keep this one at the top of the pile. It never disappoints.

Unlike a lot of bread recipes, this one only has a few ingredients – most of them are stable items in any kitchen.

If you’re not vegan, you can use regular milk or a beaten egg instead of almond milk to brush on top of the bread.

Tip: If you’re feeling adventurous you can always experiment with this bread – Sprinkle sesame seeds along with the poppy seeds on top, add thyme to the dough for a mediterranean flavor, add cardamom to the dough for an amazing variation or come up with a whole new twist.

Try using this bread for my easy Hummus Sandwich

Poppy Seed Bread

This Poppy Seed Bread is tasty and has just the right texture – it works amazing as a part of any breakfast as well as a side to any meal.
Course Bread, Breakfast
Keyword Bread
Servings 1 Bread


  • 0.9 oz Yeast
  • 1.7 cup Lukewarm Water
  • 2 tsp Salt
  • 7/8 cup Wholewheat Flour
  • 5 cup Regular Flour
  • 0.4 cup Sesame Seeds
  • 3 tbsp Poppy Seeds For topping
  • Almond Milk For topping


  • 1. Dissolve the yeast in the water and stir in salt, sesame seeds and wholeweheat flour. Cover the dough and leave it to rise for 15 minutes,
    2. Now, add the rerular flour to the dough and knead it for 5 minutes. Cover it again and leave it to rise for 1 hour,
    3. Shape your dough into the bread shape you want and place it on a baking tray. Brush the bread with almond milk and sprinkle poopy seeds over it. Bake in the middle of the oven at 400 Fahrenheit for about 40 minutes.

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