Five-Seed Bread Recipe

Name: Five-Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted, roasted sunflower seeds kernels; 1 tablespoon chia seeds; 1 tablespoon caraway seeds; 1 tablespoon sesame seeds; 1 teaspoon poppy seeds; 2 tablespoons honey; 1 package dry yeast (about 2 1/4 teaspoons); 1 1/2 cups warm water (100u00b0 to 110u00b0); 4.2 ounces sweet white sorghum flour (about 1 cup); 3.9 ounces potato starch (about 3/4 cup); 2.3 ounces cornstarch (about 1/2 cup); 1 tablespoon xanthan gum; 1 teaspoon baking powder; 1 teaspoon sea salt; 1/4 cup canola oil; 1 teaspoon white vinegar; 2 large eggs, lightly beaten; Cooking spray

Servings: persons

1/4 cup unsalted, roasted sunflower seeds kernels
1 tablespoon chia seeds
1 tablespoon caraway seeds
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons honey
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (100u00b0 to 110u00b0)
4.2 ounces sweet white sorghum flour (about 1 cup)
3.9 ounces potato starch (about 3/4 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 tablespoon xanthan gum
1 teaspoon baking powder
1 teaspoon sea salt
1/4 cup canola oil
1 teaspoon white vinegar
2 large eggs, lightly beaten
Cooking spray

1
Combine first 5 ingredients in a small bowl, stirring to combine. Set aside.
2
Dissolve honey and yeast in 1 1/2 cups warm water in a medium bowl; let stand 5 minutes.
3
Weigh or lightly spoon flour, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flour, potato starch, cornstarch, xanthan gum, baking powder, and salt in a large bowl; beat with a mixer at medium speed until blended. Add seed mixture, yeast mixture, oil, vinegar, and eggs; beat at low speed until blended.
4
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until dough reaches top of pan.
5
Preheat oven to 375u00b0.
6
Bake at 375u00b0 for 45 minutes or until loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup unsalted, roasted sunflower seeds kernels, 1 tablespoon chia seeds, 1 tablespoon caraway seeds, 1 tablespoon sesame seeds, and more.

Yes, Five-Seed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Five-Seed Bread

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