Pan de Miel y Semillas

This bread is so good I’ve baked two this week. And I’m not baking more because it can’t be good for my health to eat such a loaf of bread all by myself because if you try it, you won’t be able to stop eating it.

The bread is super simple. You don’t have to be an expert in kneading and the sitting time can be reduced to 1 hour (nevertheless, I always say that overnight is much better).

It has a little bit of honey, but you can avoid it if you don’t want the slightly sweet touch. The seeds could be removed or you can choose any others that you like. I use to add sesame seeds but this time, the bread has poppy seeds.

(English) Honey & Seeds Bread

  • Serves: 6
  • Level: 1 loaf


  • 650 grams Flour
  • 2 tsps. Salt
  • 7 grams dry yeast
  • 50 grams honey
  • 350 milliliters very hot water
  • Seed (sesame, poppy, etc.)
  • Olive Oil


  1. Mix flour, salt and dry yeast.
  2. Add honey and water and mix using your hands. It’s okay if some flour remains on the bowl. Just take the dough to the countertop and finish the kneading there.
  3. Cover with a kitchen cloth and let it sit for an hour (or even better, overnight).
  4. After the sitting time, knead it again so it turns to its original size.
  5. Give it the form that you want and spread some olive oil on top. Add the seeds.
  6. Heat oven to 200º and bake for 35 minutes.


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    • Hola, Secun! Qué alegría verte por aquí! En la intro de la entrada cuento que con una hora vale, pero a mí me gusta más dejarlo toda la noche. Yo lo he hecho de las dos formas y queda bien igualmente, quizás un pelín más esponjoso y con más sabor a la miel si lo dejas toda la noche, pero mínimo.

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