Three Seed Bread
Submitted by smooth_89406
Rustic whole wheat loaf packed with sunflower, sesame, and pumpkin seeds, sweetened with a touch of golden syrup. Crusty outside, nutty and dense inside. Proper homemade bread.
YIELD
1 loafPREP
2 hrsCOOK
1 hrsREADY
3 hrsThere’s nothing quite like the smell of a homemade loaf cooling on the rack, and this three seed bread is worth every minute of rising time.
Whole wheat flour gives it a hearty, slightly nutty base, while golden syrup feeds the yeast and adds just a hint of warmth to the crumb. The real stars are the seeds: sunflower for crunch, sesame for that toasty depth, and pumpkin seeds for earthy richness.
It’s a straightforward, no-fuss bread. Mix, knead, rise, bake. No fancy equipment needed, just your hands and a bit of patience.
Slice it thick, toast it up, and spread with good butter. That’s the whole point.
Baker’s Tips
- Make sure your yeast is properly frothy before adding it to the flour. If it doesn’t bubble after 10 minutes, your yeast may be dead and you’ll get a flat brick
- Knead the seeds in during the second rise so they stay evenly distributed and don’t interfere with the initial gluten development
- The “hollow tap” test is your best friend. Knock the bottom of the turned-out loaf and listen for that hollow thud
- If you can’t find golden syrup, honey or treacle work as a substitute
Ingredients
Directions
Mix the yeast with a teaspoon of syrup and a little warm water.
Stand for about 10 minutes until frothy.
Pour the rest of the syrup, the salt, oil and flour into a large mixing bowl.
Pour the yeast into the flour and knead thoroughly for 5 minutes.
Put a teaspoon of oil into into the bowl, turn the dough into it, cover the bowl with a clean damp tea towel or cling film and leave to rest in a warm place for about an hour until it has risen well.
Grease a non-stick 2lb loaf tin.
Push the dough down, add the seeds and knead thoroughly.
Put the dough into the tin, cover and keep warm for another 35 to 40 minutes.
Pre-heat the oven to gas mark 7, 425F, 210C, and bake for 45 to 50 minutes.
Remove, tip out of it’s tin and tap. If it sounds hollow, it’s ready, if not, bake for another 5 minutes upside down.
Then cool on a rack
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