Seed loaf recipe

A simple multigrain bread recipe for beginners - a whole wheat and spelt bread recipe topped with seeds, using a simple process for beginner bread makers.

An easy Multi-Grain Bread recipe

Adapted from my cookbook, Bread Toast Crumbs. Changes from the original recipe include: The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5x4.5-inch pan or a 9x5-inch pan. I prefer the 8.5x4.5-inch pan for this one because it creates a slightly taller loaf. Quantity of flour: I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour…

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds

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Want a bread that's full of those wonderful nubbly, crunchy seeds? Try this bread made with wheat, rye and buckwheat flour plus seven types of seeds for extra goodness and makes you feel full for longer! The bread is high in fibre and protein and also low GI and most importantly, tastes wonderful!

MACROS: 2 grams net carbs, 6 grams fat, 8 grams fiber, 7 grams protein

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