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Breads

  • 31 January, 2025

Quick Seed Bread

  • 2 loaves
  • 15 min
  • 40-50 minutes
  • easy

Every student who has passed through our gates, will know this recipe. It has been in our recipe books almost since day one and is still one of the first breads that students learn to make at our culinary school. Not only because it is easy, and a great lesson in measuring, but also because it is simply delicious! Even the most nervous of bakers will have success with this recipe. 

Ingredients

155g Nutty Wheat flour
150g Cake Flour
15g Salt
5g Instant dry yeast
50g Oats
20g Bran
15g Sunflower seeds
36g Golden syrup
8ml Oil

15-20ml Milk
20g Linseeds
20g Poppy seeds
20g Sesame seeds

Method

  • Preheat the oven to 180˚C.
  • Mix all the dry ingredients, apart from the sesame, poppy and linseeds in a bowl.
  • Add the golden syrup, oil and water and stir into a soft dough.
  • Grease baking tins and fill half to three-quarter full.
  • Place the tins on a tray, cover loosely, and allow the bread to prove to double in size or to the top of the tin.
  • Brush the dough gently with milk and arrange a seed pattern on top. Alternating with each seed in a diagonal pattern.
  • Bake until brown and the seeds are toasted. (It will take about 40 minutes. If you remove the bread from the tin and you tap it, it should sound like a hollow drum, then it is cooked through.)
  • Turn the loaf out and place it on a rack to cool.
  • Resist the temptation to slice it while still hot, as the bread will become doughy and not slice well. 
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