Special thanks to Teresa Ulyate of Cupcakes & Couscous for creating this recipe!
This is a wholesome seed loaf that is delicious sliced, enjoyed as is or toasted. The loaf also freezes well.
Makes 1 large seed loaf.
- 25g linseeds
- 30g sesame seeds
- 35g pumpkin seeds
- 25g chia seeds
- 200g brown bread flour
- 100g buckwheat flour
- 100g plain flour
- 10g instant yeast
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp honey
- 300ml warm water
- 1 tbsp butter
- Combine the linseeds, sesame seeds, pumpkin seeds and chia seeds in a bowl and set aside.
- Place the brown bread flour, buckwheat flour, plain flour, yeast and salt in the bowl of a freestanding mixer (or a large mixing bowl). Reserve 2 tablespoons of the seed mix for the top of the loaf and mix the remaining seeds into the flour bowl.
- Add the olive oil, honey and 1 cup of water to the flour. (The water should be warm but not too hot, you should be able to touch the water without burning your finger.) Mix the ingredients together to form a dough. If the mixture is too dry add a bit more water 1 tablespoon at a time.
- Knead the dough for 10 minutes until smooth and elastic – you can use a mixer or do this by hand on a lightly floured surface. Place the dough in a lightly greased bowl, cover with a clean dish towel and leave in a warm place for an hour until the dough has doubled in size.
- Remove the dough from the bowl, punch down and shape into a loaf. Grease a 25cm loaf tin and place the dough inside. Melt the butter and brush over the top of the loaf. Sprinkle the reserved seed mix over the top. Leave to rise for another hour. Preheat your oven to 200ºC during the last few minutes of the rising time.
- Bake the loaf for 30 minutes, or until cooked through. You will know that your loaf is done if there is a hollow sound when tapped at the bottom. Allow to cool, then slice and serve.