- Dish type
- Bread machine
Wonderful bread machine recipe chock-a-block with seeds - flax (linseeds) and sunflower. 'Plant' the ingredient seeds in your bread machine and taste the 'fruits' of your bread garden!
510 people made this
- 325ml water
- 30g butter, softened
- 3 tablespoons honey
- 200g strong white bread flour
- 160g strong wholemeal bread flour
- 1 teaspoon salt
- 1 teaspoon dried active baking yeast
- 80g flax seeds (linseeds)
- 70g sunflower seeds
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Place all ingredients (except sunflower seeds) in the tin of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle.
Reviews & ratingsAverage global rating:(557)
Reviews in English (429)
Bit of a failure really. Could be I didn't use the right programme-I couldn't see a guide on recipe to use so had to guess. Guess I guessed wrong. Will try it again on a larger loaf setting sometime.-03 Sep 2015
Not particularly great, sunk in the middle with the consistency of a brick!!!! Not sure what I did wrong!-05 Sep 2014
This is a nice recipe! I don't have a bread maker so I did it this way for 2 loaves. 2 cups of warm water with 6 tbsp of honey dissolved in it. then sprinkle 2 1/4 tsp of yeast and let proof for 10 minutes. Then add 1/4 cup of oil and 1 1/2 tsp salt. Then all your flour (I used about 5 cups, half whole wheat and half white) and seeds. I also added hemp hearts which are high in omega 6 and omega 3 fats. Then I let rise in a oiled bowl for 1 hour, punch down and divide into 2 loaves then let rise again for 45 min. Bake at 375 for 30 minutes. SOOO GOOD!!!-27 Sep 2005
Grain-Free Seed Bread
We wanted to include a bread of some kind in our detox menu for everyone who became an amateur bread baker in 2020. Gluten-free and grain-free baking can be challenging, but we promise this one is a cinch. This loaf is dense and studded with many types of seeds, more like Danish rye than airy ciabatta. It’s great for dunking into our Everything Green Soup or topping with Curried Chickpea Salad, and it has endless breakfast toast possibilities (avocado and lemon, almond butter and dates, vegan ricotta and fruit compote).
2 teaspoons coconut sugar
¼ cup extra virgin olive oil, plus extra for greasing the loaf pan
1. Preheat your oven to 400°F. Grease a loaf pan with a little bit of olive oil.
2. Combine everything except the water in a bowl and toss well to make sure everything is evenly distributed. Add the hot water and mix well—you should see the psyllium and chia thicken the mix almost immediately.
3. Add the mix to your loaf pan, patting it down into a firm rectangle. Bake for an hour, then let cool completely—for 1 to 2 hours—before removing from the pan. Wrapped tightly with Saran or reusable food wrap and stored in a cool part of your kitchen, it should keep for 5 days.
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can almond milk that i make myself be used instead of soy milk?
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Thanks, Kathy, for turning me on to this “One Green Planet” website! It’s great!
This bread was delicious and super easy. it could have used a little more salt but was still great dipped in some homemade soup! Thanks for a simple yummy recipe!
This is definitely a keeper! The texture is amazing - chewy, with nice bubbling, and not too dense. I modified it slightly, but this is probably going to be my most baked bread. I used olive oil instead of butter, omitted the sunflower seeds, and used flax meal instead of flax seeds. Whole flax seeds pass through mostly undigested so the nutritional benefit of using the whole seeds is much less than using the ground meal.
O.M.G. This bread is outstanding! Bakes up beautifully and tastes wonderful. I used a ground flax mix because whole flax seeds pass through the digestive tract unable to absord the wonderful omegas flax is known for. I could not find whole wheat bread flour and used white whole wheat flour plus 2 tsp. of vital wheat gluten instead and reduced the honey down to 1.5 tablespoons. This recipe is a keeper and one I know I will make again.
I've ALWAYS made my own bread and recently (for at least the past 2 or 3 years) I've been trying very hard to incorporate "healthy" into my family's diet (better than middle aged couple, 3 adult children and -- as it stands right now -- 1 infant (the 4th most beautiful baby I have ever seen! :)) and another on the way). But this tasted really, really BAD (to us). I'm not attempting to blame the recipe -- the bread cooked up really nicely and, as far as I could tell, tasted exactly as it was supposed to. But NO ONE in my family liked it (on account of its flavor). I fed what remained of the loaf to our dog, and even SHE required that I mix in a can of Pedigree something or other before she would eat it. My guess is that my family is just not ready to go that far "natural" (or healthy) just yet. For who like it, I say good for you -- the loaf cooked up PERFECTLY as the recipe described it. And I would make it again -- if only ANYONE in my family enjoyed / appreciated the FLAVOR. Just my thoughts.
This is an excellent bread. I have added the sunflower seeds at the beginning of the cycle and they are fine. I set this up at night with the timer and it is ready in the morning. I've also used 1/2 sunflower seeds and 1/2 pumpkin seeds. This was great if you like lots of seeds in your bread. I think it would be good with a bit of chopped nuts as well. All in all a great bread machine recipe that turns out every time. Thanks for this one.
I've just spent 16 hours trying to make this bread. I realized early on that there isn't enough yeast in this recipe but decided to make it as is. Well after mixing it together and letting it "rise" for 2 hours, nothing had happened. Since it was evening, I figured I could lose nothing by letting it sit in my lighted oven overnight. Yay! it had risen when I checked it in the morning. So then I punched it down and had to let it do the slow rise again in the bread pan. I gave it about 2 1/2 hours and by the end of that time it had risen to the top of the pan but didn't have a bread dome. I baked it for about 30 minutes at 350 in a glass loaf pan. It looks in both composition and texture like a sweet bread. I don't like the initial taste that I've had but I will give it another chance when it's cool. If I make it again it will take some major tweaking.
Simply scrumptious! We polished off the bread quickly - I'm making another loaf now so we'll have some for tomorrow. I made the dough in the bread machine, kneaded in the sunflower seeds by hand, put it in a loaf pan, let it rise for a half hour and baked at 400 for 30 minutes. I am using raw sunflower seeds - on my first attempt last week I used roasted seeds, the oil had gone rancid and it ruined the flavor of the bread - make sure your ingredients are fresh! UPDATE: I like to use 1/4 c sunflower and 1/4 chopped pumpkin seeds and flax meal. I use canola oil instead of butter. I also add 1/4 quick oats and 2 tsp wheat gluten. Thanks for the recipe, it is a keeper!
This is my favorite bread. I make it at least once a week using whatever seeds I have around the house. I don't use a breadmaker. I add the honey and yeast to warm water and leave it for about 10 minutes then I mix together the rest of the ingredients and let it rise over night before cooking it for 30 minutes at 350. Yum!
Healthy Multigrain Seed Bread Recipe
A healthy, multigrain seed bread made with whole grains like wheat, rye, oats, buckwheat, and quinoa and tasty pumpkin, sunflower, flax, and sesame seeds.
It’s inevitable. When I go to visit my Dad there’s going to be some food tasting involved. He loves to show me all of his Whole-Foods-Finds. And I’m cool with that most of the time. (Not so much of a fan when there’s a sauce or condiment on a spoon. I need to sample in context.) Last year he toasted me up a piece of “Seed Bread” he had been enjoying and it was darn skippy!
So good, I’ve been dreaming of Seed Bread ever since!
But I’ll be honest. I’m not really the bread-buying type. In fact, if we buy bread I’m usually angry about it and stewing over my mismanagement of menu planning. (Again.) And this was swanky, expensive bread. I wasn’t sure how I was going to get my new Seed Bread fix.
Not too long ago, I could stand it no longer. I needed Seed Bread in my life! And I was pretty sure I could make a knock-off myself for a whole lot less.
It took some practice and quite a few failed loaves, but I’ve got something I’m really happy to add to our Family Cookbook!
I don’t think it’s a true knock-off. There were some ingredients in there I wasn’t interested in trying. Fruit juices, I think. But my loaves don’t have the store-bread flavor behind them that’s gotta come from making the loaves shelf-stable longer. It turns out, I actually like this bread better! (I think all store bread tastes moldy. Seems like I’m just a food snob?)
So you can bet the next time I visit my Dad, I’ll be taking some for him to try!
This healthy, multigrain Seed Bread is a fairly straightforward loaf of bread. I started to get all fancy pants with technique. But then I realized I would never make it if it was a pain. (Which is why the Quintessential Sourdough Loaf was such a game-changer for me.) Really, the only extra step above and beyond a regular old bread recipe is soaking the seeds and whole grains for at least an hour or more to soften them up. And rolling the dough in seeds if you want them on the outside.
You can totally make this recipe by hand, in the Kitchen Aid Mixer, or in the bread machine! The dough cycle on my bread machine turned it out beautifully! I even rebelled against the mid-cycle beep signaling for add-ins. Just add the seed and grain mix in before the flours.
You can skip the seedy crust if you’d like, but man, why would you? The extra step takes about 2 minutes and the toasted seeds on the outside are amazing! (Also, it’s kids favorite part!)
Finally, this bread makes a fantastic buttered toast! (Let’s qualify that. I need to distinguish cast-iron-skillet-bread-toasted-in-butter from counter-top-toaster-bread-slathered-in-butter-post-toasting. The two don’t compare and after that realization, I threw away my toaster.) I’ve been loving the toast with headcheese or a toasted sandwich! My little girls do complain that the crust is too hard and chewy for them to eat un-toasted. If you plan to eat it that way and don’t want the chewy crust, just skip the steaming part of the recipe.
Try baking your bread in one of these pans! I’m loving using silicone right now! 0% chance of the bread getting stuck in the pan and super easy to clean. The first middle one makes a batard and the second middle one makes a nice boule. (It’s the one used to make the round loaf in my photos in this post.) For a loaf pan, I usually stick with ceramic or stoneware but I’d love to try out the cast iron loaf pan!
Sunflower Seed Bread – German Bread
The Sunflower Seed Bread is an easy recipe even for baking beginners. There is nothing better than home made bread. No chemicals, and you can add what you like best. Spelt flour is a good alternative for wheat. This German bread recipe is proven and from Germany. I am sure you will love it. Happy Baking!
Sunflower Flax Bread Gluten Free Bread Recipe
- 3/4 cup sorghum flour
- 2/3 cup amaranth flour
- 1/3 cup flax flour
- 2/3 cup potato starch
- 1/3 cup cornstarch
- 1/4 cup granulated sugar
- 2 1/2 teaspoons xanthan gum
- 2 teaspoons bread machine yeast , or instant yeast
- 1 1/2 teaspoons salt
- 1/2 cup flaxseed , cracked
- 1/2 cup sunflower seeds , unsalted raw
- 1 1/4 cups water
- 3 tablespoons vegetable oil
- 2 teaspoons cider vinegar
- 2 eggs , lightly beaten
- 2 egg whites , lightly beaten
Tried this recipe? Let us know how it was!
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:
1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites (see the Techniques Glossary, page 238).
3. Follow the recipe instructions, but select the Gluten-Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes others need to be set by 10-minute intervals.)
This bread is fantastic and the recipe is very easy to follow. I made 2 modifications. For the topping (both top and bottom of loaf), I use Kosher salt, sesame seeds, poppy seeds and caraway seeds. The caraway especially gives the bread a ton of flavor. Also, I brush the loaves with milk instead of water before sprinkling the toppings on and it helps to make create a great crust. I also use a spray bottle and spritz water during baking 3 times, also helping to create a great crust.
This is definitely a winner. Everyone who has tried it has said "best bread I've ever had!". Like another reviewer, I used a 5-grain hot oat cereal. Tasted great, but next time I'll try the 7-grain Whole Foods bulk cereal others suggested.
Instructions should be more clear. If you pour cold water into a hot Pyrex pan the pan will shatter. This happened to me. The pan should be metal or you should have the water heat up with the pan. Using steam to bake the bread seems dangerous as you could burn hands if there is steam present when putting the bread in or removing it from the oven. I would not use steam in this recipe.
Love this recipe! It’s fool proof and always comes out delicious. I use the Kashi 7 grain puffed cereal and it gives it a really nice flavor. This is now my go to seeded bread recipe for whenever I need a good hearty bread.
I've been making this bread for years, and it always makes a big, beautiful, impressive loaf. Used to do by hand, but now use Kitchenaid. Have done variations such as substituting whole wheat for some of the bread flour, using different cereals, adding seeds, oats, wheat bran or walnuts to the dough, adding course salt on top, and making two smaller loaves. Every time it's a great bread, highly recommend this one!
I figured it out but this recipe doesn't tell you when to add all the flour. It is incorrect it only shows adding 1 cup offlour, other than flouring your work surface. Other than that great recipe!
This recipe worked beautifully first time! Fluffy bread with a crunchy crust that also looked amazing. I sliced then froze most of it and it made amazing toast for breakfast. Also impressive when it comes out of the oven. Will definitely make it again, every few weeks I hope. Used the 7-grain mix from Wholefoods bulk section. Thrilled to have found this recipe.
This makes one visually beautiful loaf of bread. Despite the small amount of multi-grain cereal and the seeds on top, this is largely a basic, dense crumbed sandwich loaf. You can easily serve it to non-multi-grain types. I thought the flavor was ok but I bake a lot of bread and this was not among the most flavorful.
Hands down the best bread I have ever made, and one of the easiest as well. I substituted the multi-grain cereal with straight quaker oats and added 2 T of flax seed to the bread. PERFECT. This will replace my current go-to recipe.
This is amazing bread even my Wonder-Bread-loving-boyfriend liked it. I took the suggestions of other bakers and incorporated various seeds into the bread during the final kneading, and made it into two loaves. I'm currently in the middle of my second attempt, and I was wondering if anyone else had these issues: 1. the dough seems SO sticky, should it be more elastic? I've added the correct amount of flour, but it still sticks like crazy. 2. When slicing it, the middle fell out of the slices. Is this because I needed to let it rest longer before slicing, or does this have to do with my sticky dough problem. Regardless, at least for now, this is my go-to bread, because it's quick and delicious, and lasted about five days outside the refrigerator.
Easily my new go-to bread! Substituted 1 c. bread flour with freshly milled wheat flour. Incorporated seeds into dough with the addition of sunflower and caraway. Wonderful, hearty, healthy, but not overly dense. Makes awesome toast as well.
This is a simple tasty bread! I shape it into two loaves however. Friends can't believe I've turned into a bread maker at 65. I even used regular flour rather than the bread flour, omitted the expensive poppy seeds. . . . .and it still turned out great.
The recipe was wonderful, I made it exactly what is written above, and it didnt disappoint me. The dish was delightful that my friends loved! Here are some sites that have unique recipes www.gourmandia.net and www.everythingbread.com . Highly recommended for someone who wants to try new recipes and improve their cooking skills.
Wow! Easy and great exactly as written. Lovely toasted the next day with gobs of butter. Might be tempted to work some seeds into the loaf as they fall off after baking. N Healthful, nutritious and delicious.
I made this one Sunday afternoon and was pleasantly surprised at how simple it was. I used a pizza stone to bake it on and the crust came out very well, crunchy and flavorful. I recommend it.
Wow! This is an awesome recipe! Crunchy outside tender inside-best bread I've ever made. Two recipes yielded 18 rolls and two large loaves. Like other reviewers I mixed the seeds into the dough and did the egg wash on top with extra flax seeds and chopped walnuts, salt and pepper on top. Perfect!
If you put your yeast in @ the temp suggested for your "cooled cereal", it could die. Cool to 90F or slightly less.
This bread turned out so beautifully that I almost can't believe I made it, plus it is absolutely delicious. I made it just as instructed except for substituting about a cup of whole wheat flour. I'll bet it would be even better with all bread flour as the recipe indicated. I can't stop eating it! And I never have such good luck with yeast breads! I'll make this one again and again.
This was my first bread! I found all the ingredients at Whole Foods including the cereal. They have a section where you can buy baking produce by the pound. Since this is the first time I baked bread I cannot compare it to anything, but it was delicious. My only wonder is if it is supposed to be very dense.. The bread rose and doubled it's size but the end result was a very dense loaf. Is it supposed to be this way? I used 2.5 cups all purpose and 1.5 whole wheat and the rest of the 1/3 all purpose I used for the kneading as someone suggested.
This bread is wonderful I usually use part whole wheat and a little rye flour instead of all bread flour. The recipe makes 2 largish loaves. To the reviewer wondering about the cereal, I use Bob's 5-Grain Rolled Whole Grain Hot Cereal (plus flaxseed). It comes in a 1 lb. plastic bag and is in the cereal or baking aisle.
I really want to make this bread but have no idea where I can get an unsweetened multi-grain cereal. Does anyone have a brand name or a store I can find it?
I have always wondered how to get the crust so crusty. The only problem with this was that it went stale very quickly and very noticeably because of the crust.
I love this recipe! I make it every week. I've played with it too, and the greatest is 1-1/2 c. whole wheat, 2-1/2 c. bread flour. The 1/3 is reserved for kneading. I put the seeds in the bread as well and it is so tasty. After trying a 9x13 and an 8x8 pan, then a shaped round loaf, I've settled on a 9x5 loaf pan. That gets the best rise. If you don't have one, get an oven thermometer for the right amount of crustiness.
This is a GREAT recipe!! Followed the reviewers' advice and did half/half ww/white flour. It turned out delicioius. I also added the flax seeds to the dough along with finely chopped walnuts, since I didn't have the other seeds. It was great. Will definitely make it again. Next time I'll try to make two loaves in loaf pans since my bread was HUGE, but more wide than tall. Wondering if anyone else's bread turned out that way as well.
This is a phenomenal recipe. I've made it using all whole wheat flour, all white flour, and 3/4 whole wheat and 1/4 white (my favorite). The first time I made it, I shaped it into one big loaf, per the instructions, but I have since been making it in rolls instead. With rolls, you have to reduce the cooking time somewhat, but they come out beautifully. And they freeze perfectly!
Easy Almond Flax Keto Bread Recipe Tips:
- This bread will last for about a week to a week and a half in the refrigerator. It will last longer sealed in a bag in the freezer. I haven&rsquot tested this yet, but I would imagine it would keep in the freezer for a month or more. We usually eat it all up before we have a chance to store it!
- The addition of honey is optional. It just adds a tiny touch of sweetness. If you are keto, you will want to omit the honey.
- The batter may seem thick when you are done, but this is normal. Resist the urge to add more liquid which will affect the texture. The bread comes out best using large eggs. If you only have small or medium, the bread will still turn out ok, but may be a bit more dense. You can also add an extra egg, but this may change the bread&rsquos flavor.
- Since this is a quick bread that is yeast-free and paleo, it won&rsquot rise very much (just a bit), but the flavor and texture are still incredible! This is not a traditional sandwich bread recipe, but more of a snacky bread. You can still make smaller open-faced sandwiches topped with homemade mayo and turkey or avocado. Or you can enjoy it with butter and jam along with a cup of tea.
- The apple cider vinegar combines with the baking soda to help this bread be a bit more airy and fluffy. It is a small amount and does not affect the flavor.
- If you aren&rsquot a big fan of the flavor of flax seeds, try using fresh golden flax seeds instead of regular brown flax seeds. Golden flax seeds have a lighter flavor. Also, flax seeds can go bad and develop a funky smell after a while, so using whole flax seeds that you&rsquove ground yourself (in a coffee grinder) will be best.
- ¼ cup unsalted hulled sunflower seeds
- ¼ cup unsalted hulled pumpkin seeds
- 3 tablespoons flaxseeds
- 3 tablespoons sesame seeds
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- ¼ cup avocado oil
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup (Optional)
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Line the bottom of the pan with parchment paper.
Combine sunflower seeds, pumpkin seeds, flaxseeds and sesame seeds in a medium dry skillet toast over medium heat, stirring, until light brown and starting to pop, 5 to 7 minutes.
Reserve 2 tablespoons of the seed mixture in a small bowl transfer the remaining seeds to a large bowl. Add almond flour, coconut flour, baking powder, baking soda and salt to the large bowl whisk to combine. Whisk eggs, buttermilk, oil, chia seeds and maple syrup (if using) in a medium bowl. Stir the wet ingredients into the dry ingredients until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds, pressing them gently into the batter to help them adhere. Let stand for 10 minutes.
Bake the loaf until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack for 30 minutes before turning out onto the rack to cool completely.
To make ahead: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.