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6 Seed Bread


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

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.


Ingredients

Scale

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

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