Easy seed bread
If you’ve never baked bread or are just looking for an easy loaf to cook, here’s the recipe for you.
SERVES1
TIME TO MAKE2+ hours
MEAL TYPEBreakfast
TIME TO MAKE2+ hours
MEAL TYPEBreakfast
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Watch this short video to find out how to make this recipe
Method
- Mix the yeast into the water and allow to dissolve for 5-10 minutes
- In a large bowl mix the flours, rolled oats and 3/4 of the sunflower and pumpkin seeds, then add salt and the water and yeast mixture
- Mix well to combine then knead briefly with your hands
- Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours
- Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice
- Grease one large or two small loaf tins and place the dough in the tins
- Press the top of the dough to spread it out in the tin and make it flat on top, brush with a little water and sprinkle over the remaining sunflower and pumpkin seeds. Press the seeds gently down to help them stick
- Pre-heat oven to 200°C
- Leave the dough to rise for approximately 45 minutes or until it has doubled its original size then put into oven
- Bake for 40 minutes
- Remove from oven, turn loaves out of the tin and place on a rack to cool.
Tips
- Try putting other seeds such as sunflower, pumpkin or sesame seeds into the loaf.
- To create a shiny crust - brush the top with a little milk or beaten egg.
- One way to tell if a loaf of bread is cooked through is to take it out of the oven and tap the bottom- it should sound hollow.
- 1 tbspDry yeast
- 2 cupsLuke-warm water
- 2 cupsWholemeal flour
- 1 ½ cupsWhite flour
- 1 cupRolled oats
- 1/2 cupSunflower seeds
- 1/2 cupPumpkin seeds
- 1/2 tspSalt
Per serve
- Energy521kJ
- Total Fat4.0g
- Saturated Fat0.5g
- Total Carbohydrate20.8g
- Sugars0.2g
- Dietary Fibre2.8g
- Protein4.8g
- Sodium53mg
Watch this short video to find out how to make this recipe
Method
- Mix the yeast into the water and allow to dissolve for 5-10 minutes
- In a large bowl mix the flours, rolled oats and 3/4 of the sunflower and pumpkin seeds, then add salt and the water and yeast mixture
- Mix well to combine then knead briefly with your hands
- Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours
- Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice
- Grease one large or two small loaf tins and place the dough in the tins
- Press the top of the dough to spread it out in the tin and make it flat on top, brush with a little water and sprinkle over the remaining sunflower and pumpkin seeds. Press the seeds gently down to help them stick
- Pre-heat oven to 200°C
- Leave the dough to rise for approximately 45 minutes or until it has doubled its original size then put into oven
- Bake for 40 minutes
- Remove from oven, turn loaves out of the tin and place on a rack to cool.
Tips
- Try putting other seeds such as sunflower, pumpkin or sesame seeds into the loaf.
- To create a shiny crust - brush the top with a little milk or beaten egg.
- One way to tell if a loaf of bread is cooked through is to take it out of the oven and tap the bottom- it should sound hollow.
Ingredients
- 1 tbspDry yeast
- 2 cupsLuke-warm water
- 2 cupsWholemeal flour
- 1 ½ cupsWhite flour
- 1 cupRolled oats
- 1/2 cupSunflower seeds
- 1/2 cupPumpkin seeds
- 1/2 tspSalt
Ingredients
- 1 tbspDry yeast
- 2 cupsLuke-warm water
- 2 cupsWholemeal flour
- 1 ½ cupsWhite flour
- 1 cupRolled oats
- 1/2 cupSunflower seeds
- 1/2 cupPumpkin seeds
- 1/2 tspSalt
Nutrition Facts
Per serve
- Energy521kJ
- Total Fat4.0g
- Saturated Fat0.5g
- Total Carbohydrate20.8g
- Sugars0.2g
- Dietary Fibre2.8g
- Protein4.8g
- Sodium53mg
Watch this short video to find out how to make this recipe
Method
- Mix the yeast into the water and allow to dissolve for 5-10 minutes
- In a large bowl mix the flours, rolled oats and 3/4 of the sunflower and pumpkin seeds, then add salt and the water and yeast mixture
- Mix well to combine then knead briefly with your hands
- Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours
- Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice
- Grease one large or two small loaf tins and place the dough in the tins
- Press the top of the dough to spread it out in the tin and make it flat on top, brush with a little water and sprinkle over the remaining sunflower and pumpkin seeds. Press the seeds gently down to help them stick
- Pre-heat oven to 200°C
- Leave the dough to rise for approximately 45 minutes or until it has doubled its original size then put into oven
- Bake for 40 minutes
- Remove from oven, turn loaves out of the tin and place on a rack to cool.
Tips
- Try putting other seeds such as sunflower, pumpkin or sesame seeds into the loaf.
- To create a shiny crust - brush the top with a little milk or beaten egg.
- One way to tell if a loaf of bread is cooked through is to take it out of the oven and tap the bottom- it should sound hollow.
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