How many servings does this recipe make?

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

What ingredients do I need for Mixed seed bread?

You need 10 ingredients. The key ingredients include: 350 grams whole wheat flour, 100 grams rye flour, 50 grams quinoa flour, 10 grams salt, and more.

Is Mixed seed bread suitable as general?

Yes, Mixed seed bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Mixed seed bread?

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 Recipe

Name: Mixed seed bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams whole wheat flour; 100 grams rye flour; 50 grams quinoa flour; 10 grams salt; 30 grams yeast extract fresh; 20 grams sunflower seeds; 20 grams caraway seeds; 70 millilitres molasses black; 330 millilitres water; 50 grams sesame oil

Bake this irresistible Mixed seed bread at home. Made with whole wheat flour, flour, flour and salt. Easy step-by-step instructions included.

This Mixed seed bread relies on simple, everyday ingredients such as grams whole wheat flour, grams rye flour, grams quinoa flour and grams salt. It comes together quickly and makes 4 servings, at about 574 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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Mixed seed bread

Tips for the best results

Variations & substitutions

My Personal Notes

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