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Seeded loaf (Pumpkin, sesame, sunflower, flax)

This recipe uses a mix of wholemeal flour and white flour as well as tasty seeds to give a rich tasting but light textured loaf. Ideal for toast and sandwiches.

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W/meal flour 450g

White flour 450g

Seed mix 4 x 40g of each (160g)

Dried Mint 10g

Marjoram 5g

Yeast 12g

Salt 10g

Olive oil 30ml

Water 615ml


Add all the dried ingredients to a mixing bowl. Add the oil and water mix and bring together to form a dough. Knead the dough either in a mixer with dough hooks or by hand. If using a mixer and dough hooks, set on a slow speed for 3 minutes then turn out onto a floured board and knead by hand for 2 minutes or until the dough feels smooth and elastic. If kneading by hand only, this could take up to 10 minutes. Set aside in a warm place to prove for about 1 hour, then knock back and divide into loaf tins (2 x 2lb loaf tins). Set aside again for around 40 minutes or until doubled in size. Bake in a preheated oven at 220 degrees C initially but turn down to 200 degrees C after 2/3 minutes.


Added by: Pentewan

Tags: Bread Seeds

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