Seeded Batch Loaf

Seeded Batch Loaf

19saves
3hours


136 people made this

A delicious seeded wholegrain loaf that is made in your bread machine with sunflower seeds, flax seeds, millet, quinoa and sweetened with a hint of brown sugar.

Debbie Wilson

Ingredients
Serves: 12 

  • 3/4 cup (200ml) water
  • 30g butter, softened
  • 1 teaspoon salt
  • 2 tablespoons sunflower seeds
  • 3 teaspoons sesame seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon millet
  • 1 tablespoon quinoa
  • 1 cup (150g) bread flour
  • 1 cup (130g) wholemeal flour
  • 1 tablespoon dried milk powder
  • 1 1/2 tablespoons dark brown soft sugar
  • 1 tablespoon dried yeast

Directions
Preparation:5min  ›  Cook:2hours55min  ›  Ready in:3hours 

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

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Reviews (4)

ShannonS
by
1

Used different ingredients. This is the loaf i will make now on and forever, I don't have a bread machine so i added ~ 225g more of flour and added a tbsp of gluten. I substituted honey for the brown sugar and I omitted the sunflower seeds and the bread flour for spelt flour to get 100% whole grain bread. I also used oil instead of the butter. It makes a small loaf so I will double it from now on. This makes a great gift loaf of bread, great for sandwiches, french toast, toast or with dinner. Not heavy at all either. my picky eater little sister loved it, even asked for the recipe. - 08 Oct 2008

LRCARTER414
by
1

Used different ingredients. Fantastic recipe. I wanted a 100% whole-grain bread so I used all wholemeal and it worked wonderfully. I didn't have sunflower seeds or quinoa, I used oats and doubled up on the millet and linseed. Great toasted. Makes a small loaf so next time I'll double. I also took mine out after dough setting and shaped it and let it rise for 30 min and placed it in a greased bread tin on a lower rack for 40 min. at about 180. Delicious! Thanks Debbie! - 08 Oct 2008

MINDYANDSCOTT
by
0

This truly is a wonderful tasting bread. The texture is dense and compact, perfect for toast and sandwiches. I believe I will cut the sugar by about half next time, but otherwise this recipe is a gastronomic delight! - 08 Oct 2008

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