I found myself getting more and more frustrated with the typical breads I could find in my local grocery stores … bland, tasteless, and insubstantial. That’s when I turned to my bread machine (I had previously only really used it to make pizza dough).
With the aid of my trusty bread machine I was happily surprised that I could create the type of bread I was looking for. My family now enjoys sandwiches made with hearty, granary-style bread. I love the fact that I know exactly what is in my bread, how healthy it is for all of us, and that it contains no preservatives!
I love all homemade bread, but this particular recipe comes with a fun little story. I was out with my family on a picnic in the mountains when we noticed a squirrel trying to get at some bread that I had left out. As I was getting ready to shoo it away my 8 yr. old son said, “It’s okay, Mom. He just likes it because of all the seeds in your bread.” We made sure to give the squirrel a small piece before I put the lid back on my food box!
Seed Bread Recipe:
This recipe is for the bread machine, 1 1/2 to 2 lb. (750 g – 1 kg) bread loaf pans.
1 1/4 cups (300 ml) warm water
2 tbsp. (25 ml) liquid honey
2 tbsp. (25 ml) vegetable oil
1 1/2 tsp. (7 ml) salt
1 cup (250 ml) whole wheat flour
2 cups (500 ml) all-purpose flour
1/4 cup (50 ml) flax seeds
2 tbsp. (25 ml) sesame seeds
1 tbsp. (15 ml) poppy seeds
2 tsp. (10 ml) quick-rise (instant) dry yeast
In order, place water, honey, oil, salt, flours, seeds and yeast into your baking pan. Remember not to let the liquids touch the yeast. Choose whole wheat setting on your bread machine. Remove baked loaf from pan and cool on rack.
If you would like a hearth-type bread:
Simply make the dough in the bread machine and then remove to a floured surface. Punch down the dough and gently pull into a 8 x 11 inch (20 x 28 cm) rectangle. Starting at the narrow end, roll up into a cylinder, pinch along the bottom to smooth and seal. Fit it into a greased 8 x 4 inch (1.5 L) loaf pan. Cover and let rise for 1 hour (or until doubled in size).
Brush the top of the loaf with water. With a sharp knife, cut a slash about 1 inch (2.5 cm) deep along the length of the top. Bake at 400º F (200º C) for 15 minutes. Reduce heat to 350º F (180º C) and bake for 30-35 minutes. Loaf will be brown and should sound hollow when tapped on the bottom. Remove from pan and cool on a rack.
Find more healthy bread machine recipes on Betty-Ann’s site: www.healthy-picnics.com
Comments for Seed Bread
Feb 19, 2015
i was searching for a unique bread recipe that has not been in India. and i finally reach at the correct site. i am running a bakery. i tried lot of bread recipe it was all success, but you know food will get bored if it is served again and again. now i am going to try your recipe. thanks a lot.
Feb 18, 2013
I made your bread yesterday. The first thing I proceeded to do was load the container of the bread maker. I subbed in 1/2 cup of oatmeal for 1/2 a cup of the flour. After I loaded the ingredients I happened to notice the stir/knead part of it on the counter. EEEK! So, I tried to reach into the gloppy mess to put it into place. No go. I ended up dumping the whole mess into a bowl and mixing it by hand! I considered simply doing it by hand at that point. Instead, I went ahead and reloaded it into the bread maker container… WITH the stirrer/kneader in place! I had no idea what would happen. The bread kneaded and then rose… and rose…! By the time it finished baking it was lightly pressing up against the window. I hadn’t the opportunity to sample it while warm. so now today I have a slab with peanut butter and jam on it. It . is . fantastic! It’s light and fluffy (despite the added 1/2 of oatmeal). There’s just enough seeds. Thank you so much for sharing… this will be my ‘go to’ recipe.
See additional comments below:
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
Latest posts by Cathy (see all)
- On the Road to the 2015 Kneading Conference in Maine - September 2, 2015
- Red Fife Wheat Flavoured Bread and the Trappist Monk - August 26, 2015
- Sprouted Wheat Bread Review — Columbia County Bread and Granola - August 23, 2015