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Seed Loaf - Inspired by Sarah

Nutty and Seedy and full of health benefits to keep you satisfied all morning.

Ingredients

Dry ingredients

  • 420 g Whole Meal Wheat Flour from Eureka Mills
  • 20 g crushed wholewheat flake Simple Truth reduced sugar
  • 5 g salt 1 1/2 tsp
  • 5 g instant yeast
  • 40 g pumpkin seeds
  • 40 g sunflower seeds
  • 20 g sesame seeds
  • 20 g golden flaxseed

Wet ingredients

  • 340 g lukewarm water (240g + 100g boiling for the seeds) 80% hydration (100g boiling water for the seeds)
  • 1 tbls olive oil 10g
  • Extra olive oil to coat

Instructions

  • Line a 900g loaf tin with baking paper (21cm x 11cm x 6cm)
  • Add seeds to a bowl and pour 100g of the boiling water to seeds - leave to cool to blood temperature. This allows the seeds to soften and adds moistness to the crumb of the bread
    40 g pumpkin seeds, 40 g sunflower seeds, 20 g sesame seeds, 20 g golden flaxseed
  • Add dry ingredients to a bowl whisk to blend
    420 g Whole Meal Wheat Flour, 20 g crushed wholewheat flake, 5 g salt, 5 g instant yeast
  • Add water and olive oil and mix to form a sticky dough - cover
    340 g lukewarm water (240g + 100g boiling for the seeds), 1 tbls olive oil
  • Leave to proof for 2-3 hrs or until double in size
  • Knock back dough, tip dough onto counter
  • Shape into loaf, rub with olive oil
    Extra olive oil to coat
  • Place dough in loaf pan and leave to proof for a further 45-60 minutes
  • Heat oven to 190°C
  • Bake for 50 minutes (96°C) to an hour depending on your oven.
  • Remove from oven, lift out of pan using the baking paper and place on wire rack to cool. Rest for 1 hour before slicing

Notes

Thanks to Evan Faull from Knead Bakery for the tip in his Book, Café Food at Home, about soaking the seeds in boiling water.  This was a revalation for me when I read it and credit lies squarely at his door. Every time a recipe calls for seeds, I now soak them.  
If you want to stick seeds to the outside of the loaf, this technique will stop the seeds from burning and also help them to stick to the loaf. 
I also like to dry fry the sesame seeds in a pan on the stove.  Another little tip to enhance the bread flavours.
Sarah puts 7g sugar in her bread.  I decided to try it without sugar, it works, no problem.
I've tested a 24cm x 14cm x6cm (wider loaf) loaf pan as well as a long 28cm x 12cm x 7cm (skinny loaf) one. They work, but I've  settled on the 21cm x 11cm x 6cm, perfect width and height 
Try the recipe with different flours, I love Wholewheat, but brown also works, which Sarah uses in hers.
Course: bread