Recipe

Earthy Bread (Savory and Satisfying)

A cozy, herb-forward loaf with toasted seeds, olive oil, and a tender crumb. Weeknight-friendly, soup-approved, and built for ripping and dunking.

By Matt Campbell

•

4.8

A real photograph of a rustic golden-brown loaf with a crackly crust and mixed seeds on top, sliced on a wooden cutting board with a small bowl of olive oil nearby

Jump to Recipe

If your kitchen could wear a flannel shirt, this bread would be it. This is an earthy, savory loaf that tastes like you actually had a plan, even if you started it on a whim. Think: olive oil warmth, rosemary and thyme doing their woodsy thing, and a handful of seeds for that subtle crunch that makes you keep “testing” slices until half the loaf is gone.

It is approachable for newer bakers because it uses a simple knead and a reliable rise, but it still delivers the good stuff: a crisp, bronzed crust and a soft, satisfying interior that holds up to soup, stew, or a shameless swipe of salted butter.

A real photograph of two slices of savory bread on a plate with softened butter and flaky salt

Why It Works

Big savory flavor without fancy ingredients: dried herbs, onion, garlic, and olive oil do the heavy lifting.
Great texture: seeds add crunch, and a touch of whole wheat gives it that earthy, nutty depth.
Flexible schedule: two simple rises, then bake. No sourdough starter required.
Built for pairing: sturdy enough for dipping, toast, and sandwiches that do not collapse mid-bite.

Pairs Well With

Cozy Tomato Soup
Roasted Garlic Butter
Simple Green Salad
Herby White Bean Stew

Storage Tips

Room temp (best for crust): Let the loaf cool completely, then store cut-side down on a cutting board for up to 24 hours. If your kitchen is dry, loosely tent with a clean towel.

Counter storage (best for softness): Wrap in foil or place in a bread bag for 2 to 3 days. The crust softens a bit, but the crumb stays tender.

Freeze (best for actually finishing the loaf): Slice the bread, then freeze in a zip-top bag with parchment between slices for up to 2 months. Toast slices straight from frozen or thaw at room temp.

Re-crisping trick: If the loaf feels tired, spritz the crust lightly with water and warm it in a 350°F oven for 8 to 12 minutes.

Common Questions

Can I make this bread more “earthy”?

Yes. This dough already has 1 cup whole wheat, so here are two clear options:

Option A (a little more earthy): Swap 1/2 cup of the bread flour for whole wheat or rye.

Option B (very earthy): Swap up to 1 full cup of the bread flour for whole wheat or rye (so you will have about 2 cups whole grain total). If you do this, plan to add 1 to 3 tablespoons extra water as needed because whole grains drink more. The dough should feel soft and slightly tacky, not stiff.

Do I have to use bread flour?

No. All-purpose works. The loaf will be a little less chewy and a touch more tender, which is still very good for toast and sandwiches.

My dough feels sticky. Did I mess up?

Probably not. Sticky dough is normal early on. Knead for a few minutes first, then decide. If it is still unmanageable, add flour 1 tablespoon at a time. The goal is soft and slightly tacky, not dry.

Can I make it in a Dutch oven?

Absolutely. Preheat the Dutch oven at 450°F for 30 minutes. Shape the loaf, let it proof until puffy (about 30 to 45 minutes), then bake covered for 20 minutes and uncovered for 15 to 20 minutes until deeply golden. You can keep the oven at 450°F for a bolder crust, or reduce to 425°F after uncovering if the crust is browning too quickly.

How do I know it is done?

The crust should be deeply browned, and the loaf should sound hollow when tapped. If you use a thermometer, aim for 200 to 205°F in the center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Clean kitchen towel or plastic wrap
Baking sheet or loaf pan
Parchment paper (helpful, not required)
Wire rack for cooling
Instant-read thermometer (optional, but reassuring)

I started making this loaf when I wanted “something homemade” on the table without turning my whole night into a science project. The first time, I tossed in dried rosemary and a messy handful of seeds because it felt right. The smell did the rest. Now it is my go-to whenever soup is simmering or I have that very specific craving for a slice of bread that tastes like it belongs next to a candle and a big bowl of something cozy.

Earthy Bread (Savory and Satisfying)

(4.8 Reviews)

Prep Time 20 mins

Cook Time 35 mins

Total Time 2 hrs 10 mins

Servings 10 slices

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm water (about 105 to 110°F)
1 tablespoon honey or sugar
2 tablespoons olive oil, plus more for the bowl and brushing
1 1/2 teaspoons fine salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried rosemary (or 2 teaspoons if very strong)
2 teaspoons dried thyme
2 1/2 cups bread flour (or all-purpose)
1 cup whole wheat flour
1/3 cup mixed seeds (sunflower, pumpkin, flax, or sesame), plus 1 to 2 tablespoons for topping
Optional: 1 teaspoon cracked black pepper

Optional add-ins: 1/2 cup chopped walnuts, 1/3 cup grated Parmesan, or 1 tablespoon nutritional yeast for extra savory vibes.

Instructions

Wake up the yeast. In a large bowl, combine warm water, honey, and yeast. Let it sit 5 to 8 minutes until foamy. If it does not foam, your yeast may be old or the water may be too hot or too cool.
Build the flavor base. Stir in olive oil, salt, garlic powder, onion powder, rosemary, thyme, and black pepper if using.
Make the dough. Add bread flour, whole wheat flour, and mixed seeds. Stir until a shaggy dough forms.
Knead. Turn onto a lightly floured surface and knead 8 to 10 minutes until smoother and elastic. The dough should feel soft and slightly tacky. If it is sticking to everything, dust with a little more flour, but go slow.
First rise. Lightly oil the bowl, add the dough, and turn it once to coat. Cover and let rise in a warm spot for 60 minutes, or until roughly doubled.
Shape. Punch down gently, then shape into a round boule for a baking sheet or a log for a loaf pan. Place on a parchment-lined baking sheet or into a greased 9x5-inch loaf pan.
Second rise (do not skip). Cover and let the shaped dough rise 30 to 45 minutes, until it looks puffy and springs back slowly when you press it lightly with a fingertip. This is the step that helps you avoid a dense loaf.
Top it. Brush the top lightly with olive oil, then sprinkle with extra seeds. If you want a rustic look, make a shallow slash across the top with a sharp knife.
Bake. Bake at 400°F for 30 to 38 minutes, until deeply golden and the center reads 200 to 205°F.
Cool, then slice. Let cool on a wire rack for at least 30 minutes before slicing. Cutting too early can make the crumb gummy. I know it is hard. This is your official reminder to be strong.

Nutrition information is estimated.

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