Mixed seed bread Recipe

Name: Mixed seed bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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.
7
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 10 ingredients. The key ingredients include: 350 grams whole wheat flour, 100 grams rye flour, 50 grams quinoa flour, 10 grams salt, and more.

Yes, Mixed 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.

Mixed seed bread

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