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Super seed bread

I have fallen for a seedy bread made by one of the large bakery chains. As always it was only a matter of time before I  decided to see if I could replicate the loaf, and I am pretty proud of this, my first attempt at recreating it.

There are seven different seeds in this loaf and that makes for a whole lot of fibre and nutrition. That was all I had on hand when I  finally decided I had time to test my idea. Next time I plan to add flax seed (linseed) and millet.

Super seed bread

 

Mix together:

1/4 cup poppyseeds

1/4 cup sesame seed

Put aside until ready to bake the bread.

 

For the bread dough:

6 cups bread flour (plain, strong white flour)

3/4 cup buckwheat flour

3/4 cup rye flour

1 cup roasted buckwheat

1 tablespoon dry yeast

1 tablespoon salt

2 tablespoons dark brown sugar

2 tablespoons oil

1/2 cup quinoa

1/4 cup poppyseeds

3/4 cup sunflower seeds

1/2 cup sesame seeds

1/4 cup pepitas (pumpkin seeds)

1 tablespoon caraway seeds

1 teaspoon cumin seeds

 

Mix all the bread dough ingredients together in a large bowl. Add lukewarm water, mixing all the time until a soft dough forms. Knead well, adding a small amount of extra flour as needed.

Place the dough in a greased bowl and cover with plastic (a clean plastic showercap is ideal) and let rise in a warm place until doubled in size (about an hour).

Punch down and shape into loaves or individual rolls. Put a small amount of oil on plate and roll the loaves in it, covering all sides, then roll in the poppyseed-sesame seed mixture. Place in a loaf tin or other baking container, then cover and let rise again for about 30 minutes.

Bake in a preheated 200C oven for 45 minutes for a loaf, around 25 minutes for individual rolls. Cool on a rack. Loaves are done when they sound hollow when tapped on the base. Makes two loaves this size.

 

Comments  

 
0 #2 ThanksSallyh 2017-07-29 19:20
Exactly. It's a great way to use up some tag-ends of flours and grains, although I do try to use at least half wheat flour so that the loaf doesn't turn out too crumbly.
Quote
 
 
-1 #1 Lavender and LimeTandy 2017-07-29 16:40
Hi. Popped in from Lorraine's blog as she's just shared your recipe. So nice to see a variety of flours used in this seed loaf. It looks great.
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