Our Daily Bread (Bread Machine)

"This dense, nutty, slightly sweet wholemeal loaf is our 'daily bread' here at 'Avalon'. It keeps well and toasts beautifully. The consistency is more cake like than bread like - but we like it that way!"
photo by a food.com user photo by a food.com user
Ready In:
1 loaf (1.25kg)




  • Place all ingredients, except for the sunflower seeds, into the mixing pan in the order recommended for your brand of breadmaker.
  • In our breadmaker we put wet ingredients first, then dry ingredients, then yeast.
  • Place sunflower seeds into the fruit and nut dispenser of your breadmaker or, if you don't have a dispenser, keep them aside until later.
  • Set breadmaker settings to WHOLEWEAT, MEDIUM (crust), and LARGE (size)- this recipe makes a 1250g loaf.
  • If your breadmaker has a fruit and nut dispenser, set it to dispense the nuts eg NUTS YES.
  • Press START.
  • Check the consistency of the dough during the kneading stage and add a little more water or flour if the dough seems too dry or too wet.
  • If you don't have a fruit and nut dispenser, add the sunflower seeds towards the end of the first knead.
  • Check loaf again towards the end of the final rise and if necessary, use your hand to form it into a neater shape.
  • When the BAKE cycle is finished, remove the loaf from the pan and cool on a rack.
  • To give the loaf a nice shiny finish, spray with spray oil while it is still warm.

Questions & Replies

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  1. fantastic bread! mt favourite from now on!
  2. I love the taste and texture of this bread, especially toasted. I didn't use the LSA mix or sunflower seeds. I also did this by hand, and baked it in 180C oven for about 25 minutes. Thanks Kooka, for the recipe and reminding me what a great time I had in Avalon.


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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