Five Seed bread - replaces Cape Seed Bread in EDC book

[Thermomixer]

Five Seed Bread
Ingredients
500g Bakers Flour
2 tsp dry Yeast
1 tsp Salt
50g Oats
30g Sesame Seeds
30gs Linseeds
30g Sunflower Seeds
30g Pumpkin Seeds
30g Poppy Seeds
30g Honey
30g Olive Oil
500g lukewarm Water
Method
Pre-heat oven to 200ºC.
Place all ingredients into TM bowl. Set dial to closed lid position and knead for
2½ minutes on Interval speed.
Scrape into 20cm square, greased baking dish. Sprinkle top with mixture of above seeds.
Set aside in warm place to rise for 25-30 minutes. Bake in oven for 40-45 minutes.
Allow to cool in tin before unmoulding and slicing.

[Katya]

Thanks for posting this - couple of questions:

Should one mix the mixture for a bit before doing the kneading?

Do you keep aside a few seeds for sprinkling on the top or do you use extra?

Sorry to be such a pain, but I've just bought a bag of mixed seeds and this looks perfect for them

[I Love Bimby!]

Hi Katya,

The recipe seems fine without mixing first (although I usually mix first, I tried the no mixing thing a couple of days ago and it came together very nicely). I have just started to grind all the seeds first in an attempt to make it a bit more welcoming to miss 3.

I think the recipe is flexible enough to just add extra seeds on the top when you're finished. I often add extra into the mix and it is fine.

BEWARE - it is a REALLY sticky recipe - so oil or line your bread pan well!!

[cookie1]

I knead this recipe first with no pre-mixing and it goes together well.  I put extra seeds on the top, if I remember.
One thing I have found with my bread tin, is to turn it out after a few minutes of sitting otherwise it begins to sweat and you will have soggy bread.
I think I've said before that this is the only grain bread I enjoy as the seeds are quite soft.  We love the Cape Seed bread too as the seeds are milled first. ILB how did the 5 seed one go with milled seeds?

[~Narelle~]

We really liked this bread, well DH and I did - oh and our visitor who was here when we first got it out of the oven and ate with slabs of butter lol.  But kids not so keen, but then I don't think they've liked any bread i've made!  So I'll probably stick with this for us and them when we have soup or something but bought bread for their lunches.

[I Love Bimby!]

Cookie it went fine. I just added all the seeds in and milled for 5-10 seconds on speed 10.  The poppy seeds weren't really that well ground (but I need to sharpen my blades too).

[cookie1]

Thanks ILB. I have actually dropped the weight of poppyseeds in the mix as they seem to be everywhere, especially under my teeth!

[judydawn]

I thought that when I made it too Cookie, not good for my Mum

[cookie1]

I've just made another batch of this bread. To try and avoid the crumbliness I increased the kneading time to 3 minutes and I let the bread rise for much longer. I only gave it the one rising though. I actually put it into 2 tins  and I think it rose for nearly an hour.
When I cut it it seemed much better than previous batches.

[Thermomixer]

Thanks cookie1 - it is like the pasta -probably just needs kneading to activate the gluten and make it less crumbly?

[Ceejay]

Just put my first attempt in the oven in a clay pot and I used fresh yeast... so here's hoping it turns out ok!! 

[cookie1]

I'll keep my fingers crossed for you.

[Ceejay]

Hmm yummy bread!  Even the kids are impressed! Two middles ones consumed it and asked for more. 

Think I need to turn the heat down if I use my clay pot again.. otherwise, no issues! 

[cookie1]

Well done.

[Ceejay]

Oh I forgot to mention it was lovely and moist and not at all crumbly and I just put it in the clay pot (that had been soaking in water for 10 mins beforehand) and then into the oven while it heated...
Beautiful crust on it too.. kids couldn't get enough.  Need to make more tonight!