Sunday, 13 March 2011

Seedy Bread (variation of 5 seed bread: source" Everyday Cooking with Thermomix").

My family loves the EDC five seed bread and I make it 3 to 4 times a week. My variation is to use sunflower, pumpkin and linseeds, plus live sprouted seeds (if you don't feel like doing them yourself Migros sell them, usually they're in the herb and salad section).


200 g spelt seeds (or Dinkle in German, should you happen to be looking for them in CH )
50 g buckwheat seeds (Buchweizen in German)
280 g wholemeal flour
1 pkt dried yeast (1Tbs) or 25 g fresh yeast
50 g rolled oats
40 g pumpkin seeds
40 g sunflower seeds
40 g linseeds
100 g sprouted seeds
30 g honey
30 g olive oil
2 tsp salt
500 ml luke warm water

Grind the seeds on speed 9 or 10 for 30 to 60 sec, add remaining ingredients and knead on interval speed for 3 min. Transfer to a well greased tin (I use a 25 -30 x 10 cm expandable form), top with a mixture of extra seeds. Allow to rise for about 30 to 45 min, in a warm place.
Bake for 30 to 35 min in a preheated oven, 200 °C.

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1 comment:

  1. Hi,
    Is this bread heavier/denser with the wholemeal flour? Do you find it rises similarly to the original EDC five seed bread?
    Thanks :-)