Name: Mixed seed bread
Prep time: 25 min
Cook time: 30 min
Total time: 3 h 55 min
Yield: Makes 1 loaf
Cuisine: British
Ingredients: 350g wholemeal flour; 100g rye flour; 50g quinoa flour or extra rye flour; 2 tsp salt; 7g sachet fast-action yeast; 125g pack sunflower seeds; 25g caraway seeds; 50g each poppy seeds and sesame seeds; 75ml black treacle; 300ml water

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Mixed seed bread

Mixed seed bread

Good Food team

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Makes 1 loaf

More effort

Prep: 25 mins

Cook: 30 mins

Plus 3 hours proving

A star rating of 4.5 out of 5.14 ratingsRate

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This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g wholemeal flour
100g rye

flour
50g quinoa

flour or extra rye flour
2 tsp salt
7g sachet fast-action yeast
125g pack sunflower seeds
25g caraway

seeds
50g each poppy seeds

and sesame seeds
75ml black treacle
300ml water

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Nutrition: per serving

kcal315
fat13g
saturates1g
carbs42g
sugars5g
fibre5g
protein11g
salt1g

low

Method

step 1

Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
step 2

Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
step 3

Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

RECIPE TIPS

GETTING YOUR DOUGH TO RISE

Yeast needs warmth in order to grow, so it can help to use hand-hot water when making the dough - be careful it's not too hot, though, or it could kill the yeast. Leave to rise in a warm place.

Recipe from Good Food magazine, October 2005

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A star rating of 4.5 out of 5.14 ratings

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