6 Seed Bread

I have had so many great reviews on my soft fluffy white bread tips and recipes that I thought I better add a seed option to the list. This is my 6 Seed Bread!I will add this recipe to my bread tips and recipe section.

I LOVE seeded bread. I love the taste of all the seeds together. This 6 Seed Bread includes sesame, poppy, chia, flax, sunflower seeds and pepitas. Together it makes for a delicious bread. Its slightly denser than regular white bread due to the amount of seeds in  it. It will still be soft and delicious though, just not light.

Seeded bread can be quite expensive from bakeries and even the supermarket. You can make it at home to be more cost effective. When buying ingredients from bulk places or in co ops it will be a lot cheaper.

The best thing about this is you control how many seeds are in it. You can add more or less (don’t add too much more though) and you can change what seeds you use. Tweak to suit your tastes.

Making my 6 Seed Bread without a thermo mixer is easy!  Simply use your hands to combine the ingredients and form a smooth dough. You will knead it for about 5- 8 minutes then add the seeds in. Knead for another minute or two. It’s a great workout for those arms! Follow the remaining instructions.

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6 Seed Bread

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• Author: The road to loving my Thermo Mixer
• Total Time: 170

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Description

This recipe yields one family sized loaf. You can double it for two loaves or a very large loaf using a bigger bread tin.

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Ingredients

Scale 1x2x3x

Dough

• 220g lukewarm water
• 375g bakers flour
• 1.5 teaspoons yeast
• 1 teaspoon of salt
• 1.5 teaspoons of bread improver, optional
• 1 tablespoon of chia seeds
• 1 tablespoon poppy seeds
• 1 tablespoon seseme seeds
• 1 tablespoon flaxseeds
• 3 tablespoons each of pepitas and sunflower seeds

Seed coating, optional

• 1 tablespoon of chia seeds
• 1 tablespoon poppy seeds
• 1 tablespoon seseme seeds
• 1 tablespoon flaxseeds
• 2 tablespoons each of pepitas and sunflower seeds

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Instructions

1. Add the water, yeast, flour, improver and salt in that order.
2. Blitz on speed 7 for 10 seconds to roughly combine.
3. Knead for 6 mins.
4. In the last 30 seconds add the seeds.
5. Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
6. Leave this to rise for approximately an hour or until doubled.
7. Remove dough from bowl, knock out the air by shaping your dough into a loaf shape.
8. Combine coating seeds on a plate and roll your dough in them.
9. Place the dough in to a bread tin and sprinkle over any remaining seeds from the plate.
10. Allow to rise for another 30-45 minutes in the tin. Due to the seeds, the second rise needs to be a little longer than a traditional white loaf.
11. Preheat oven to 180 degrees.
12. Bake for approximately 30-45 minutes.
13. You can check it is cooked by tapping the bottom of the loaf and hearing a hollow sound.

• Prep Time: 140
• Cook Time: 30