Mixed seed bread

Latest comments and suggestions

• Ponkkaa

  20 January 2008

  Ponkkaa commented on this recipe

  I tried this bread today. It wouldn't rise. Not having much experience in baking, I can't pinpoint where I went wrong. I'll try it again.

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• Ponkkaa

  23 January 2008

  Ponkkaa commented on this recipe

  I tried it yet again. I made certain that the yeast was good. I double checked all of my ingredients. I now have two (2) seed cake bricks (suitable for building or use as boat anchors). I think I'll stick with regular flour for now.

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• Alie

  07 February 2008

  Alie commented on this recipe

  Quick tips for heavy whole wheat breads: 1) Mix the yeast with a bit (100ml or so) of luke warm water and some of the sugar, in this case the treacle. A spoonful or so should do it. Make sure the water is warm to the touch, but not hot. Wait about 10 minutes. You'll see it bubbling away. Mix it into all the dry ingredients before adding the rest of the wet. 2) Keep the bread warm while it's rising. Put your oven on the lowest setting and stick it on top. Keep it covered! 3) Try substituting some of the whole wheat, rye or quinoa for white or white whole wheat flour. You can also use a high gluten or "very strong" whole wheat, as these are easier to rise. I know you can get this in the supermarkets in the uk, and king arthur flours does one in the us. Good luck and don't give up on whole wheat breads. They can be tricky but they're worth the effort.

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• blulou

  13 November 2008

  blulou commented on this recipe

  I'm going to try this one - I'm normally a big fan of rye bread but tho I've made granary and wholemeal I havent tried making this. Looking at the recipe its the same problem as on some of the others I've seen on here where they havent specified for tepid water. Warmth is crucial, as is sugar, for yeast to activate and whole flours tend to take more time to rise. To add to Alies post, another tip is to mix the flours together then warm in the bowl in the oven for ten minutes. You only want your water, flour etc hand hot, any hotter and it will kill the yeast. And if it hasnt risen in the specified time, leave it longer before you cook it. I'll let you know how I get on.

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• Pippifer

  19 November 2008

  Pippifer rated and commented on this recipe

  

  Alie was absolutely right, the missing link was the use of warm water. That's the only thing I changed and it rose beautifully. Delicious with the River Cafe Winter Minestrone!

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• lydiac123

  03 December 2008

  lydiac123 commented on this recipe

  i just made this bread, but used golden syrup instead of black treacle and linseeds instead of caraway (purely because thats what i had in the cupboard!) I used warm water and put the dough next to a radiator to proove, and it rose nicely! The only problem was that the bread didnt even get a chance to cool...we ate it with butter whilst still warm!!! delicous!!

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• mobda

  18 January 2009

  mobda commented on this recipe

  Oh boy, do I wish I'd read the comments this morning! I've currently got an unsalted, cold-watered, non-watery-yeasted loaf proving in my cold kitchen. Thanks, Good Food recipe! I fear that instead of baking bread I may have baked a weapon.

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• mobda

  18 January 2009

  mobda commented on this recipe

  Update - it's a bit like sourdough but not as tasty! Edible but not encouraged. I might make another batch later with the golden syrup substitution.

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• Georgina

  20 March 2009

  Georgina rated and commented on this recipe

  

  Superb bread. I replaced the quinoa flour with white flour and it was very good. The dough did take MUCH longer than two hours to double in size. I left it to take its own sweet time to rise and it was well worth the wait.

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• Margaret

  09 July 2009

  Margaret commented on this recipe

  I would like to bake this loaf but what does 'knock back' mean? Can anyone tell me how many calories quinoa has when cooked on its own?

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• weeble cooks

  29 July 2009

  weeble cooks rated and commented on this recipe

  

  I've made this bread a few times & always mix the yeast with the treacle & warm water. It does take longer but is worth it

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• marmar

  13 August 2009

  marmar commented on this recipe

  the best way to start making bread and being successful is to use white bread in your flour mixture total.. i.e. if using 4 cups of flour in total.. first start out with 2 cups of white flour and the rest of the flour needed would be 2 cups.. White flour gives you volume and white flour dough is easier to work with and lets you get use to what dough should feel like when you are kneading it for proofing ( or rise), the dough should not stick to your hands nor should you add so much flour that it is too t dense. in this recipe is a a total of 400g flour or 350g wholemeal flour,100g rye flour 50g quinoa flour . then I would use about 200 g of white flour and then 175 of ww flour and 25 of quinoa flour = 400 g of flour in total..

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• BOOMPDABAETDWWWNNN!!!!!!!

  09 September 2009

  BOOMPDABAETDWWWNNN!!!!!!! commented on this recipe

  i love bread

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• Srdjan

  14 October 2011

  Srdjan rated and commented on this recipe

  

  I used my bread machine for the first kneading and rising (it has a program for that) and it rose very nicely - it keeps the dough warm so that certainly helps. It even required less time. I also used fresh yeast (I dissolved it in water with black treacle) and millet flour instead of quinoa. Everything went smoothly. I think I'll try different seed mixtures - sunflower seeds are definitively a must, but beside them I think one more kind is just enough, not to make it same every time. So maybe flax or pumpkin seeds next time...

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• Aliceblue_eyes

  23 August 2012

  Aliceblue_eyes commented on this recipe

  I cannot get treacle in Austria. Can I use unrefined sugar and water instead?

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• kathrynagillespie

  21 November 2012

  kathrynagillespie commented on this recipe

  Alice - I live in Germany and use "Grafschafter Goldsaft" in recipes that call for syrup. You might be able to find it in Austria in the supermarket near jam and marmelade.

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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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Difficulty and servings

Makes 1 loaf

Preparation and cooking times

Prep 25 mins

Cook 30 mins

Vegetarian

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

315 kcalories, protein 11.0g, carbohydrate 42.0g, fat 13.0 g, saturated fat 1.0g, fibre 5.0g, sugar 5.0g, salt 1.0 g

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