Seed bread
16th June 2013

Seed bread

By Kurt Photography by Adam

I’ve got a real love affair with bread, have all my life. Our little farmers’ market down here in Dunedin has a bakery which produces the most beautifully textured bread with a crunchy outer crust - when Friday rolls around I am already excited about getting up early on Saturday morning just to secure my favourite loaf. When I just cannot wait for Saturday, this is the recipe I turn to, a great flavoursome loaf thanks to the addition of many different seeds.  This bread is perfect with a little cheese and a wee glass of wine or with lashings of butter and sweet fruit jam – enjoy!


makes 1 loaf
  • --
  • 3 tbsp honey
  • 330g lukewarm water
  • 190g lukewarm milk
  • 16g dried yeast
  • 650g high-grade white flour
  • 100g rye flour
  • 30g pumpkin seeds
  • 30g sunflower seeds
  • 30g sesame seeds
  • 30g chia seeds
  • 30g flax seeds
  • 20g flaky sea salt
  • Spray oil


    • --
    • 1. Warm the honey to make it liquid and add the water and milk.
    • 2. Sprinkle over the yeast, stir and set aside for 5 minutes.
    • 3. In a large bowl or the bowl of an electric mixer combine flours, seeds and salt. Add in the liquid and mix lightly using a dough hook or with a wooden spoon if mixing by hand.
    • 4. Once the wet and dry ingredients have come together to form a shaggy dough continue to mix for about 5 minutes on a medium-low speed, or by hand on a lightly floured bench. The dough should be in a ball shape but still slightly sticky. Add a little more flour only if necessary.
    • 5. Turn dough out onto a floured bench and continue to knead until you have a soft, supple ball of dough.
    • 6. Place dough in a large lightly oiled bowl, cover with plastic wrap and place in the refrigerator overnight.
    • 7. The next day, place the dough somewhere warm for a couple of hours to proof.
    • 8. Remove the dough onto a lightly floured surface shape the dough into a round cob shape. Transfer the dough to a baking tray, lined with baking paper, mist with spray oil and loosely cover the loaf with plastic wrap.
    • 9. Proof the dough a second time, until the loaf has doubled in size.
    • 10 Preheat your oven to 180°C on bake.
    • 11. Brush or mist the loaf with water and use a sharp knife to cut a cross-hatched pattern in the surface of the loaf.
    • 12. Place loaf in preheated oven for 40-50 minutes, or until it is a rich golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before serving.


      1. TRESH


      2. Kate

        Glad to hear you have tried this recipe with good results. I agree that the eating makes baking this bread well worth the effort.

      3. Pip

        I followed this recipe to the letter (and am an experienced bread maker) but the bottom wasn’t quite cooked after 55 mins. I had it in the middle of the oven, on bake and had it on a pizza stone. Should I have not used the stone? My bread isn’t doing well in this new oven and I guess it is operator error, but I need advice please.

      4. Mmagdy korin

        is very good

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