Mixed Seed Bread
This multi-seed wholemeal bread is a hearty and flavorful loaf that combines the goodness of wholemeal, rye, and quinoa flours with a mix of nutritious seeds. The addition of sunflower, caraway, poppy, and sesame seeds provides a delightful crunch and depth of flavor to each slice. Enjoy this wholesome bread warm from the oven, with a generous spread of butter or your favorite toppings.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT25M
Yield
Makes 1 loaf
Nutrition
- Calories: 315 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1 milligram of sodium
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