Seedbread Recipes

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Steps:

• Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
• Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Steps:

• Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
• Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
• Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
• Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

Steps:

• Preheat oven to 375°F
• In a small bowl combine all the seeds and set aside.
• Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
• Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
• Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough).
• Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
• Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
• Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
• Cool on rack.

Steps:

• In small bowl or measuring cup combine sugar and 1/2 cup warm water. Sprinkle with yeast. let stand for 10 minutes or until yeast bubbles up and doubles in volume.
• Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.
• In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt.
• When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.
• Turn batter into one 10 x 6 inch (3 litres) or two 8 x 4 inch (1.5 litre) loaf pans that have been buttered and lined with parchment paper. Press extra seeds into top. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until batter has risen to top of pan.
• Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.

Steps:

• Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.
• Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
• Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.
• Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.

Steps:

• Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
• Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
• Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
• Do ahead
• Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.