• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Bread Recipes

    Everything Bread

    May 15, 2021 | by Jennifer | Last Updated: May 26, 2021

    Jump to Recipe

    Bring the Everything flavours to a regular loaf of bread. With all the everything seed mix and onion and garlic flavours baked into the loaf, as well. Makes 1 loaf, that's perfect with butter, toasted or try it for sandwiches!

    Everything Bread sliced on cooling rack

    I have always been a fan of Everything seed and spice mix, so it was only natural that I would find a way to bring those flavours to a loaf of bread. This Everything Bread loaf is everything I hoped it would be. It's great plain with just butter, makes great toast and with a spread of cream cheese, it's even better! Try it for sandwiches, too.

    Jump to:
    • Ingredient Notes
    • Step-by-Step Photos
    • FAQ
    • Baker's Tips
    • Recipe
    • Comments, Questions and Reviews

    Ingredient Notes

    All Purpose or Bread Flour - you can use either all purpose or bread flour here. For bread flour, you will probably find you need a little less over-all than stated. Unbleached flour is best, if you have it.

    Yeast - you can use either active dry yeast or regular Instant Yeast (such as SAF). Quick or rapid rising yeast is not recommended for this typical two-rise bread.

    Onion and Garlic Powder - I've specified garlic powder, but if you only have garlic salt, you can use it, but just reduce the added salt in the bread slightly. In place of onion powder, you could also use minced, dried onion here.

    Everything Mix Seeds - "everything mix" typically contains sesame seeds and poppy seeds. If you have black sesame seeds, they are a nice addition with the white sesame seeds. I have used them here. *If you happen to have store-bought "Everything Mix", you can certainly use that instead of making your own mix. You'll need about 3 1/2 Tbsp total.

    Sugar - I think people are always surprised by sugar in savoury loaves and might be tempted to reduce it. You can, of course, if you wish, but I think the bit of sugar in savoury loaves help to make them great toasting loaves, so that may be the trade-off.

    Step-by-Step Photos

    This is a quick summary of the steps to make this bread. Always refer to the complete instructions in the Recipe Card below when making the bread, as all steps and details may not be reflected here.

    photo collage of steps to make Everything Bread 1

    This bread starts with the beautiful dough from my Cheese Bread recipe. It is my favourite dough to work with and makes a wonderfully soft bread and great toast. Once the dough is mixed, it is set to rise until doubled, then gently deflated.

    photo collage of steps to make Everything Bread 1

    To start shaping, roll the dough into a rectangle. Mix up the Everything seed mix and scatter it over the dough, pressing it into the dough lightly. Roll up the dough, starting from the long side and pinch together the seam.

    photo collage of steps to make Everything Bread 1

    Using a sharp knife, cut down the centre of the log and separate it into two pieces. Pinch together at the far end, then twist it as shown here.

    photo collage of making Everything Bread 4

    Place the twisted dough into a greased loaf pan. Cover and let rise until it crests the pan by a good inch. Bake and enjoy!

    FAQ

    Can I freeze this bread?

    Absolutely. Most bread freezes beautifully, well-wrapped, for up to 3 months.

    Can I add more or less of the onion or garlic powder?

    You can. Simply adjust up or down to you liking. No need to make any other adjustments other that adding more (or less).

    Can I double or triple the recipe?

    Yes! Use the "2X or 3X" buttons at the top of the Ingredient List in the Recipe Card to have the doubled or tripled ingredient amounts calculated automatically for you. When tripling a bread recipe, always make sure your stand mixer (if using) can take the bulk of that amount of dough. If your mixer seems to be straining, remove to the counter and finish kneading in the last bit of flour there.

    Can I make this Everything bread in a bread machine?

    I don't see why you can't at least make the dough in the bread machine, as it is a standard 1lb dough recipe. Obviously, you'll want to remove to fill, twist and rise, then bake in the oven.

    Baker's Tips

    • As with all bread recipes, the amount of flour indicated in the recipe is "approximate" and will vary from kitchen to kitchen. You may need to use a bit more or less than what is indicated. The right amount of flour is as much flour as it takes to produce a smooth, moist but not sticky dough.
    • New to yeast bread baking? Check out my resource page Getting Started with Yeast Bread Baking for some of my best bread baking tips!
    • I debated (with myself :) whether I should brush some melted butter on the dough before adding the seed mix, but decided not to. It seemed to stick pretty darned well though, so I don't think it's necessary. That said, if you wanted the bit of extra flavour of butter in the bread, you could give it a try.
    • This bread is perfect for experimenting and tweaking to your taste. Add more or less of the seed mix. Add more or less of the onion and garlic powder flavour. I've been tempted to spread some cream cheese onto the dough before adding the seed mix and baking a bit of the cream cheese flavour into the bread, as well.
    everything bread sliced on a cutting board

    Recipe

    Everything Bread sliced on cooling rack

    Everything Bread

    Bring the Everything flavours to a sliceable loaf of bread. With all the everything seed mix and onion and garlic flavours baked into the loaf, as well.
    Author: Jennifer
    5 stars from 3 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 20 mins
    Cook Time 40 mins
    Rising Time: 1 hr 45 mins
    Total Time 2 hrs 45 mins
    Course Bread
    Servings 12 servings

    Ingredients
     

    • 1/2 cup lukewarm water, about 95 F.
    • 2 1/4 tsp Active Dry or regular Instant yeast
    • 2 Tbsp white sugar
    • 1/2 cup lukewarm milk, about 95 F.
    • 2 Tbsp vegetable oil, or any neutral tasting oil
    • 2 1/2 cups all purpose flour, approximately, plus more as needed
    • 1/2 - 3/4 tsp garlic powder
    • 1/2 - 3/4 tsp onion powder
    • 1 tsp fine salt

    Everything Mix:

    • 1 1/2 Tbsp poppy seeds
    • 2 Tbsp sesame seeds, white or black, or a mix of both
    • 1/8 tsp garlic powder
    • 1/8 tsp onion powder
    Prevent screen from going dark

    Instructions
     

    • In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the warm water, yeast and sugar. Let stand 5 minutes, the add the lukewarm milk and melted butter (or oil). Mix to combine.
    • Add 2 cups of the flour, the garlic powder, onion powder and salt. Mix to combine. Begin adding additional flour, in small increments, until you have a smooth, moist, but not sticky dough that cleans the bowl.
    • Remove the dough to a lightly floured surface and knead a few minutes until smooth. Form into a ball. Place into a greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
    • Meanwhile, prepare the Everything Mix by mixing together all the ingredients in a small bowl. Set aside. Grease an 8 1/2 x 4 inch loaf pan and set aside.
    • When dough has risen, remove to a lightly floured surface and gently deflate. Using a rolling pin, roll the dough into a rectangle about 10 x 15-inches. Scatter the Everything Mix evenly over the top of the dough and use your palms to press into the dough lightly.
    • **If the shaping instructions below are unclear to you, please refer to the Step-by-Step photos above the Recipe Card or the Recipe Video in this Recipe Card, for a visual summary of shaping.
    • Starting from the long, 15-inch edge, roll up the dough jelly-roll style. Pinch the seam together and flip the dough log over so the seam is at the bottom. Using a sharp knife, cut down the centred of the log, from end to end, cutting it into two pieces. Rotate the slices slightly so that the cut edge is facing up and place the pieces about 1-inch apart. Pinch together the two pieces at the farthest end, then twist the dough pieces together, pinching together the near ends once twisted. Place the dough into the prepared 8 1/2 x 4-inch loaf pan. Cover with plastic wrap and let rise until it has crested the pan by 1 - 1 1/2 inches in the centre, about 45 minutes.
    • Preheat oven to 375F (Regular Bake setting), with rack in the centre of the oven. Bake loaf for 35-40 minutes, or until the loaf reaches at least 195F internal temperature. **Be sure to check at about 25 minutes and loosely cover the top of the loaf with a sheet of aluminum foil, if sufficiently browned at that point, to prevent over-browning.
    • Remove from oven, then immediately remove the loaf from the pan to a cooling rack to cool at least 1 hour before slicing. Avoid slicing a hot loaf, to prevent a gummy crumb.

    Notes

    Be sure to read the Ingredient Notes above this Recipe Card, for more details and substitution suggestions. You will also find Step-by-Step photos there, Frequently Asked Questions and my Baking Tips for this recipe.

    Nutrition

    Calories: 144kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 200mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Bread
    Cuisine American, Canadian
    Never miss a new recipe!SIGN UP for email updates!
    PinShareTweetShares123

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Eli says

      January 09, 2022 at 5:53 pm

      5 stars
      I’ve literally been making this bread every day. Once I make it it’s gone. So so good! Thank you!

      Reply
      • Jennifer says

        January 09, 2022 at 6:30 pm

        So glad to hear, Eli. It's a favourite of mine, too :) Thanks so much!

        Reply
    2. Mary Ann | The Beach House Kitchen says

      May 20, 2021 at 9:51 pm

      5 stars
      Always looking for a new loaf to challenge myself Jennifer! And we love everything seasoning. Adding to my baking list!

      Reply
      • Jennifer says

        May 21, 2021 at 9:08 am

        Thanks Mary Ann :)

        Reply
    3. Dawn - Girl Heart Food says

      May 18, 2021 at 9:31 am

      5 stars
      This bread is so up my alley! I bet it makes amazing sandwiches, though I'd want to devour a couple of slices as soon as it's baked!! On my to-try list for sure. Yum!

      Reply
      • Jennifer says

        May 18, 2021 at 10:04 am

        Thanks Dawn and yes, it is perfect sandwich bread!

        Reply
    4. Milena says

      May 15, 2021 at 8:50 pm

      Looks perfect! I love the braiding part and the baked loaf is so tempting:)

      Reply
      • Jennifer says

        May 15, 2021 at 9:05 pm

        Thanks Milena :) I'm always happy when a bread comes out like I imagined it!

        Reply

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.