Mixed seed bread

Mixed seed bread

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(9 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


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


  • 350g wholemeal flour
  • 100g rye flour



    The richly flavoured seed of a common and widely grown grass, rye

  • 50g quinoa flour or extra rye flour



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 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, questions and tips

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21st Sep, 2017
Would liked to have seen some pics not sure if it is possible to add to comments. Looking forward to baking one myself
18th May, 2017
My husband just made his first ever loaf and it has turned out lovely. We've just enjoyed a slice warm with butter and cheddar. It has a nice malty flavour and dense texture but this is purely due to the type of flour used, a good old fashioned loaf. Very tasty and will certainly make it again,or rather my husband will!
Middlesex girl
21st Feb, 2017
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!
26th Aug, 2014
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.
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
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.
23rd Aug, 2012
I cannot get treacle in Austria. Can I use unrefined sugar and water instead?
14th Oct, 2011
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...
9th Sep, 2009
i love bread
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..


25th Jul, 2020
I have tried this, halving the quantities in my bread maker, but it didn't rise. The wholemeal bread recipe in the bread maker booklet gives a 50:50 wholemeal/white flour ratio. Previous attempts at 100% wholemeal flour in the bread maker also resulted in a non-rising loaf. I am guessing this is the reason, but why, when there are many recipes such as this that uses 100% wholemeal flour? For this recipe, I used spelt wholemeal, the quinoa flour I used quinoa flakes, I left out the caraway, poppy, and sesame seeds. Everything else I left the same, but added walnuts and pumpkin seeds in the bread maker hopper for nuts and seeds. Plus I added 10g butter and 6g milk powder, which the break maker recipe for wholemeal bread has, and which I usually add with excellent results. I didn't add sugar as I thought the treacle would be the food for the yeast.
lulu_grimes's picture
2nd Aug, 2020
Hi, Previous commentators have managed to make this in a bread maker, do you have any more yeast left? If so it's worth checking if the yeast is still alive. As I don't know what kind of bread maker you have I'm afraid that I'm not sure what else to suggest. Lulu
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