Mixed seed bread

Prep: 25 mins Cook: 30 mins Plus 3 hours proving

More effort

Makes 1 loaf
This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal315
  • fat13g
  • saturates1g
  • carbs42g
  • sugars5g
  • fibre5g
  • protein11g
  • salt1g
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  • 350g wholemeal flour
  • 100g rye flour
  • 50g quinoa flour or extra rye flour



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 2 tsp salt
  • 7g sachet fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 125g pack sunflower seeds
  • 25g caraway seeds
  • 50g each poppy seeds and sesame seeds
  • 75ml black treacle
  • 300ml water


  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.

  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.

  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.

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Comments (18)

karola's picture

Having had disappointments with rye bread before, and after reading the comments, I made this using 250g white bread flour, 100g rye flour, 150g brown bread flour. I used dried action yeast, not fast action, so I put it in the 300ml (warm) water with the treacle and left it for a few minutes to reactivate before adding it to the flours. I also left it to prove for several hours, although I was surprised it had risen as much as it had after the specified 2 hours - I just chose to leave it longer.

The loaf is nice, and the seed element really works, however the amount of caraway is too much. I love aniseed but this was far too overpowering. If I make this again, I will either halve it or miss it out completely.

keith8385's picture

This kind of food are not common in our part of the country.But I will surely try it out in my home.Looks very simple and easy.Will surely try it out.Thanks a lots for sharing the recipe.a href='http://bo2aimbot.com">bo2 aimbot

kathrynagillespie's picture

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.

aliceblue_eyes's picture

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

mayrhofer's picture

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...

kennedymf's picture

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..

weeble's picture

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

tutonm's picture

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?

georginakonyves's picture

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.

mobdas's picture

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.

mobdas's picture

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.

lydiac123's picture

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!!

philipparowley's picture

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!

blulou's picture

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.

aliefries's picture

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.

ponkkaa's picture

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.

ponkkaa's picture

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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