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    You are in: Home / Recipes / Seed Bread Recipe
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    Seed Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    2 hrs 30 mins

    40 mins

    Penni Less's Note:

    This is a delicious and nutritious bread that is wonderful toasted, in sandwiches, etc. It was given to me by a male friend just when I was learning to bake bread. These were the first loaves that turned out well for me. I added the sesame oil and flax meal to the recipe.

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    Units: US | Metric


    1. 1
      Dissolve yeast in 1/4 cup of the warm water.
    2. 2
      Let stand for 5-10 minutes.
    3. 3
      (You can add a pinch of sugar to aid the yeast.) Combine flours, seeds, salt and flax meal.
    4. 4
      Pour remaining 2 cups of warm water, honey and oil in a large bowl.
    5. 5
      Add the yeast and then two cups of the flour/seed mixture.
    6. 6
      Stir until you have a ragged dough.
    7. 7
      At this point you can start kneading your dough.
    8. 8
      Add the remaining flour/seed mixture 1- 1 1/2 cups at a time until you have all of it kneaded together evenly.
    9. 9
      Place the bread dough in an oiled bowl.
    10. 10
      Cover with wax paper sprayed with oil and a damp tea towel.
    11. 11
      Place in a warm spot for 1- 1 1/2 hours or until it has doubled in size.
    12. 12
      Punch the dough down and divide in two equal portions.
    13. 13
      Shape each portion into a bun and place each into an oiled bread pan.
    14. 14
      Cover these with the waxed paper and tea towel.
    15. 15
      Let rise for an additional 20 minutes.
    16. 16
      Place loaves in a preheated 450 degree oven.
    17. 17
      After 10 minutes, reduce to 350 degrees and bake for an additional 30 minutes.
    18. 18
      Remove from oven and cool on a rack.

    Ratings & Reviews:

    • on January 13, 2008


      I followed the recipe except I didn't have the flax seed so, I used sunflower seeds instead. The dough was very wet and I had to add about 1 1/2 cups of additional flour. I agree with the other comment that it was a bit flat but, I think increasing the salt due to the extra flour would solve that problem. Other than that it was good. Nice and hearty. I think I will try it again with a few corrections.

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    • on March 20, 2004


      This was pretty easy, and turned out OK. I used white flour instead of whole wheat, and forgot to account for that in my liquid, so I wound up needing to add more flour. I used all flax meal instead of seeds, and I substituted wheat bran for the poppy seeds (trying to use what was in the house). I found that the end result tasted a little "flat," as though I had forgotten the salt (although I'm sure I didn't).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Seed Bread

    Serving Size: 1 (1615 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2227.7
    Calories from Fat 699
    Total Fat 77.6 g
    Saturated Fat 9.2 g
    Cholesterol 0.0 mg
    Sodium 1203.6 mg
    Total Carbohydrate 336.6 g
    Dietary Fiber 40.7 g
    Sugars 37.7 g
    Protein 59.1 g

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