25 Feb 2018

Mixed Seed Loaf

Mixed Seed Loaf

It's Real Bread Week - there is nothing more satisfying than making your own bread, I'm not an expert bread maker but make my own week after week.

This recipe is full of flavour using sesame seed oil, and honey as a sweetener. A mixture of white and wholemeal strong flour ensures the bread isn't heavy and gives a light crumb.

I made my loaf into a twisted shape which whilst not perfectly formed doesn't make a jot of difference to the end result.  After all, home baking isn't about making everything look Instagram perfect or production line perfect, it's home cooking in the kitchen and enjoying the process of making a loaf of bread.

Twisted Mixed Seed Loaf

Conventional Method in Italics

Thermomix Recipe
  • 7g Easybake yeast
  • 320g water
  • 250g strong white flour
  • 250g strong wholemeal flour
  • 1 tsp salt
  • 1 tbsp sesame oil
  • 1 tbsp clear honey
  • 85g mixed seeds
  • Extra seeds for sprinkling
You will need: a large shallow baking tray lightly floured


Add the yeast to the jug with the water 2 min/37°C/speed 1.

Add the sesame oil, honey, salt and flour. Knead 4 minutes. Add the seeds, dough setting 2 minutes. Leave in the jug with the lid and measuring cup in place. Prove for1 hour or until double in size.

Measure out the water and heat to tepid. Make a well in the centre of the flour. Pour in the water, sesame oil, honey and salt. Place the dough hook onto the stand mixer and mix on slow until a dough forms. Continue kneading on a medium speed for 8 minutes until smooth. Add the seeds and continue kneading for another 2 minutes until the seeds have been worked in. Or alternatively, remove the dough from the mixer, add the seeds and knead them in by hand. Place the dough in large greased basin, cover with clingfilm and leave to prove until double in size.

Turn the dough out onto a lightly floured silicone mat. Cut the dough into 2 equal pieces and roll into ropes about 40cm (16”) long. Lay one on top of the other to make an “X” then twist them together tightly. Tuck the ends under and press to seal.

Place onto the floured tray. Cover loosely with greased clingfilm and leave to rise until double in size. Brush the top gently with water and sprinkle with the reserved seeds. Preheat the oven to 200°C.
Bake for 30 to 40 minutes until golden has a good crust. Transfer to a wire rack to cool.

Sliced Mixed Seed Loaf