Four Seed Bread

Makes 1 large loaf.
Seeds are an excellent source of essential oils and phytoestrogens.


25g sesame seeds
25g linseeds
25g poppy seeds
25g sunflower seeds
15g fresh yeast
1 tablespoon of honey
400ml lukewarm water
25ml Grainfields BE Wholegrain Liquid
650g organic wholemeal flour
15g sea salt
1 tablespoon olive oil and extra for greasing


Mix seeds together in a bowl and set aside.
Crumble the yeast into a separate bowl and mix in the honey and 4 tablespoons of the lukewarm water.
Mix the flour and seeds together with the salt in a large mixing bowl.
Make a well in the centre and tip in the yeast mixture followed by the rest of the lukewarm water and the olive oil. Draw some flour from around the edge until there is a smooth thick batter in the well. Leave about 20 minutes until the batter turns spongy.
Gradually mix the remaining flour from the outside edges into the batter until it gathers into a ball, leaving the side of the bowl clean.
Turn out on a lightly floured surface and knead for about 10 minutes. Then shape into a smooth ball, put in an oiled bowl and turn to coat in the oil.
Cover with a damp tea towel and leave to rise for about 1 to 1 and 1/2 hours (it is perfectly risen when it is pressed in the centre and doesn’t spring back).
Shape into and oval or round and roll it in some of the seeds, pressing them in with your hands if needed.
Place on a baking sheet and leave to rise again for about 1 hour.
Preheat oven to 220°C. Cut some diagonal slashes on the top with a knife for decoration. Bake for 15 minutes until lightly browned then reduce temerature to 190°C and bake for 20 to 25 minutes more, until the loaf sounds hollow when tapped. Cool on a wire rack.

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