Mixed Seed Bread Recipe

Name: Mixed Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 350 g whole meal flour; 100 g rye flour; 50 g quinoa flour; 10 g salt; 30 g fresh yeast; 20 g sunflower seeds; 20 g caraway seeds; 40 g poppy seeds; 70 ml black treacle; 330 ml water; 50 g sesame seeds

Servings: persons

350 g whole meal flour
100 g rye flour
50 g quinoa flour
10 g salt
30 g fresh yeast
20 g sunflower seeds
20 g caraway seeds
40 g poppy seeds
70 ml black treacle
330 ml water
50 g sesame seeds

1
Place the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl .
2
Add the black treacle and water and bind together.
3
Place on a flat surface and gently knead the dough for seven minutes before placing it back in the bowl to rest for two hours.
4
Tip the dough onto a floured work surface and shape into ball.
5
Roll the dough in the sesame seeds and place on a greased baking tray to rise for a further hour.
6
Set the oven to 220C/gas 8 and bake for 30 minutes. Cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 350 g whole meal flour, 100 g rye flour, 50 g quinoa flour, 10 g salt, and more.

Yes, Mixed Seed Bread falls under the Vegetarian 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.

Mixed Seed Bread

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