Wicklewoods Seed Bread Recipe

Name: Wicklewoods Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 10 ounces brown rice flour; 34 ounce buckwheat flakes; 1 ½ tablespoons xanthan gum; 1 ounce poppy seed; 1 ounce pumpkin seeds; 1 ounce sunflower seeds; 1 ½ teaspoons salt; 1 teaspoon lemon juice; 3 tablespoons walnut oil; 3 tablespoons agave nectar; 1 tablespoon fast action dried yeast; 1 large egg, beaten; 14 fluid ounces hand hot water; 1 teaspoon oats; 1 teaspoon poppy seed; 1 teaspoon sunflower seeds; 1 teaspoon pumpkin seeds; 1 tablespoon walnut oil

Servings: persons

10 ounces brown rice flour
34 ounce buckwheat flakes
1 ½ tablespoons xanthan gum
1 ounce poppy seed
1 ounce pumpkin seeds
1 ounce sunflower seeds
1 ½ teaspoons salt
1 teaspoon lemon juice
3 tablespoons walnut oil
3 tablespoons agave nectar
1 tablespoon fast action dried yeast
1 large egg, beaten
14 fluid ounces hand hot water
1 teaspoon oats
1 teaspoon poppy seed
1 teaspoon sunflower seeds
1 teaspoon pumpkin seeds
1 tablespoon walnut oil

1
Preheat the oven to 200.
2
Grease a 2lb loaf tin.
3
In a large bowl, mix the flours, yeast, seeds, xanthan gum and salt together.
4
In another bowl mix the remaining ingredients together.
5
Add to the flour mix and blend well until all is combined.
6
Transfer to the baking tin, smooth the surface of the dough.
7
Brush lightly with walnut oil and sprinkle on the topping oats and seeds, cover loosely with cling film and place in a warm place.
8
After approximately 30 mins remove film and bake for 40-45 minutes.
9
Transfer to a cooling 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 18 ingredients. The key ingredients include: 10 ounces brown rice flour, 34 ounce buckwheat flakes, 1 ½ tablespoons xanthan gum, 1 ounce poppy seed, and more.

Yes, Wicklewoods 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.

Wicklewoods Seed Bread

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