Seven Seed Tinned Loaf

This is a wonderful seeded loaf - my daughter loves having it for breakfast. 



450 g Bakers' Magic Gluten free flour

1.5 - 2 tsp Salt

2 tsp Yeast

1 tbs Sugar

50 g Oil (I use Rice bran)

40 g Quinoa seeds - I love a mix of white, red & black

20 g Buckwheat kernels

20 g Chia seeds

20 g Black sesame (or plain ones)

10 g Pepitas

10 g Sunflower seeds

20 g Flaxseeds

550 g Warm water

140 g Boiling water to soak the seeds


Seeds - add what you would like. 

Water - it is important to soak the seeds first. 




Add all the seeds to a bowl, pour the boiling water over them & stir the mix. Let the mix sit for 5 - 10 mins to cool a little. 

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Lightly oil one or two heavy duty loaf baking tins. Whether you use one or two tins will depend on the size of your normal baking tin as the addition of the seeds  (& water) increases the amount of dough, resulting in a much larger loaf. The baking tin will need to be seasoned if using it for the first time, otherwise the bread will stick to the sides. 

Add all ingredients to the bowl of a stand mixer. Using the flat beater combine the mix until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. 

Transfer the dough to the baking tin(s). Spray a little oil on top. 

Let the dough proof for approximately 30 mins in a warm moist environment. Turn your oven on to 200 C.

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 200 C. The 20 mins is an estimate, it will depend on how long it takes your oven to reach 200 C.

Before putting it in the oven ensure that the dough has risen ~1.5X. 

Bake at 200o C for ~50 mins - 1 hour. The time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking. Baking the bread for longer will result in a wonderfully crusty bread.  

Take out of the oven & cool the bread on a cooling rack. Ensure the bread is sufficiently cooled before cutting into it.

When the bread is more than a day old I refresh the bread by sprinkling it  with a little water & putting it back in the oven for ~20 mins at 180o C.

Simply enjoy!