Mixed seed bread

Mixed seed bread

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(6 ratings)

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

Nutrition:

  • kcal315
  • fat13g
  • saturates1g
  • carbs42g
  • sugars5g
  • fibre5g
  • protein11g
  • salt1g
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Ingredients

  • 350g wholemeal flour
  • 100g rye flour
  • 50g quinoa flour or extra rye flour
    Quinoa

    Quinoa

    keen-wah

    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

    Yeast

    yee-st

    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

Method

  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, questions and tips

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Middlesex girl
21st Feb, 2017
3.8
Like another reviewer I used white bread flour rather than quinoa and was very pleased with the result. It has an unusual slightly sweet taste but is very tasty especially with proper butter and some cheddar cheese. Will definitely make this loaf again!
karola
26th Aug, 2014
2.55
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
24th Oct, 2013
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
21st Nov, 2012
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
23rd Aug, 2012
I cannot get treacle in Austria. Can I use unrefined sugar and water instead?
mayrhofer
14th Oct, 2011
5.05
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...
kissmyass
9th Sep, 2009
i love bread
kennedymf
13th Aug, 2009
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
29th Jul, 2009
5.05
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
9th Jul, 2009
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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