Super Seeded Bread is a Thermomix multigrain bread loaf so soft and fluffy! It’s a fantastic everyday bread.
The bread is great for sandwiches, toast, toasted sandwiches. And like all bread, if it isn’t eaten before it goes stale, you can blitz what’s left into breadcrumbs and keep them in the freezer ready for use… Not that home made bread ever lasts more than a day or so around here!
With a combination of freshly milled wheat grain, white bakers flour and of course plenty of seeds, this bread is nutritious and filling! If you can’t source whole wheat grains, you can replace with the same quantity of wholemeal flour. Just bear in mind that freshly milled grain is more thirsty, so if replacing it with flour, have a feel of the dough after it’s been kneading a couple of minutes and add a dash more flour if needed.
You can use any mix of seeds, just stick to the 150g combined weight of them. Here are some suggestions you can make combinations out of – use one, or a mix of a few or even all!
- buckwheat
- hemp seeds
- sesame seeds
- pepitas
- sunflower seeds
- linseeds
- chia (I wouldn’t use more than a couple of tablespoons of this)
Whatever the mix you make, I hope you absolutely love this Thermomix wholemeal multigrain bread!
Looking for more Thermomix bread recipes?
I really really love making bread. It takes a little time, but the hands-on time is very minimal and freshly made bread, hot out of the oven, is well worth the wait!
Here are some more brilliant bread recipes you can find on the website:
- Super Seeded Wholemeal Spelt Bread
- Best Ever Spelt Bread (wholemeal and white versions)
- Oh So Soft Spelt Bread Rolls
- Garlic, Herb and Fetta Pull-Apart Bread
- Hot Cross Buns
- Double Choc Hot Cross Buns
This recipe makes a large loaf – you will need a 900g bread tin, or two smaller tins.
Super Seeded Bread – wholemeal multigrain
Equipment
- 900g bread tin
Ingredients
- 200 g wheat grain Note 1
- 400 g water lukewarm
- 3 tsp dried yeast
- 450 g bakers flour
- 150 g seeds of your choice (For the loaf pictured I used 50g linseeds, 30g buckwheat, 30g sunflower seeds, 20g pepitas, 20g black sesame seeds)
- 30 g olive oil
- 10 g honey Note 2
- 2 teaspoons natural bread improver Note 3
- 2 tsp salt
Instructions
- Place wheat grain in mixer bowl. Mill 2 minutes/speed 9/MC on.
- Add (in this order) water, yeast, flour, seeds, oil, honey, bread improver and salt. KNEAD/6 minutes/MC on.
- Transfer dough to either a silicon bread mat or a large oiled bowl. Either wrap in the mat or cover the bowl with glad wrap and leave in a warm place to double in size.
- When dough has doubled in size, knock all air out of it and shape into a loaf. Transfer dough to bread tin, spray the top with water from a spray bottle (this assists with a crunchy crust) and if you would like seeds on top, sprinkle them on now. Cover the top of your bread tin and leave to double in size again.
- When dough has doubled in size, the bread is ready to cook. Spray the surface with water again then place the bread tin into your oven – do not preheat oven when making bread, heating the oven with the bread in it gives one last quick rise. Turn oven on to 200°C and cook for 30 minutes from the time you close the oven door.
- When cooked, turn bread out onto a cooling rack immediately. Try to resist cutting until completely cool.
Notes
Nutrition
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
Can you use all wholemeal flour rather than adding the white? Or switch it around so you use less white and more wholemmeal? Love love love your recipes!
Hi Sue, any more than about 50% wholemeal and your bread will be too dense. You’ll be fine increasing the grain by another 100g (and reducing the white flour by 100g) and just feel the dough after it’s been kneading for a minute or so and add a bit more water if needed, as wholemeal can be a bit thirstier.
I stumbled upon your website , in my search of a wholemeal bread. Please tell me where I can find a speciality bread shop , so I can buy the natural bread improver. I do have the wallaby’s brand at present , but I am all for natural type. Thanks ever so much
Hi there, I am not sure where you’re located so it is difficult to advise but if you google you should be able to come up with a few options. In Perth, I like All About Bread (it’s NOR) their bread improver is a natural one and is great. Simply No Knead also has a great natural bread improver and I believe this one can be ordered online.
I love this bread, I make it regularly and slice and freeze what we don’t use straight away. It makes the best crunchy toast from frozen! It’s so easy and never fails.
This id the only bread we make! thanks for sharing this with us:)
Thanks Bec :). I’m on whole30 so can’t eat the it but made it for the kids. I have a 5yo who will only eat white bread so was hoping to wean her onto this by adding a few more seeds each loaf and hoping she doesn’t really notice! Lol.
If i wanted to make a plain white loaf would I just omit the 150g seeds or do I need to adjust elsewhere as well??
I haven’t tested this one without the seeds, but would suggest reducing the water to 370g. Feel it after a minute of kneading and add another 10g water if it feels like it needs it. Also, milling the grains adds a slight bit of wholemeal-ness to it, so technically not white.
Making this again as it is so YUMMY. it’s such a big mix I get 2 loafs out of it! My in laws are staying and are very impressed with it and asked for more as they demolished the last 2! I love knowing what seeds are in my bread too 🙂