Enjoy this light, nutty-flavoured loaf toasted in the morning, or as a foundation for your favorite sandwich. Toast seeds for a nuttier flavour.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toast seeds on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely. This step is optional. The seeds can be added untoasted.

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  • Place ingredients in the bread machine pan in the order suggested by the manufacturer.

  • Select Basic bread cycle, and Start.

Nutrition Facts

73.7 calories; 2.3 g protein; 10 g carbohydrates; 0 mg cholesterol; 117.3 mg sodium. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2006
Oh yum. The other reviewers are right this bread is very pretty. As always I made a few changes. First I used 3 T ground flaxseed and toasted it with the other seeds. There's really no point in using whole flax seeds as most of the nutrients can't be extracted through chewing and digesting alone. Using ground seeds will still give you that robust flax flavor and all of the wonderful omega-3s. You can buy ground flax seed or you can grind your own in a food processor/blender. I added 2 t of raw sunflower seeds to make up for the missing crunch from the flax seeds. Instead of honey I used blackstrap molasses (this has an unbelievable amount of vitamins and nutrients and is rather tasty) which may have given the bread a stronger flavor than with honey but it was still delicious. I put all ingredients in my bread machine and set it on the dough cycle. At the end of the cycle I put the dough in a very lightly greased clear glass loaf pan and baked it at 375 for 30 minutes. The crust was crunchy and flavorful while the interior was moist and lighter than you might think. I will definitely make this again. Read More
(61)

Most helpful critical review

Rating: 2 stars
01/03/2011
dear me another bread maker failure for me---i look at that photo of that beautiful loaf and want to weep: my hard craggy lumpy "bread" looked nothing like that and i followed the recipe to the letter...i have no idea what i'm doing wrong but the result was a hard lump of baked dough with burnt seeds stuck to the bottom...same thing happened when i tried to make cinnamon raisin bread from this site...if anyone can tell me what i'm doing wrong please do because i don't want to be relegated to making just the recipes from the manufacturer's handbook! Read More
(7)
153 Ratings
  • 5 star values: 121
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/04/2006
Oh yum. The other reviewers are right this bread is very pretty. As always I made a few changes. First I used 3 T ground flaxseed and toasted it with the other seeds. There's really no point in using whole flax seeds as most of the nutrients can't be extracted through chewing and digesting alone. Using ground seeds will still give you that robust flax flavor and all of the wonderful omega-3s. You can buy ground flax seed or you can grind your own in a food processor/blender. I added 2 t of raw sunflower seeds to make up for the missing crunch from the flax seeds. Instead of honey I used blackstrap molasses (this has an unbelievable amount of vitamins and nutrients and is rather tasty) which may have given the bread a stronger flavor than with honey but it was still delicious. I put all ingredients in my bread machine and set it on the dough cycle. At the end of the cycle I put the dough in a very lightly greased clear glass loaf pan and baked it at 375 for 30 minutes. The crust was crunchy and flavorful while the interior was moist and lighter than you might think. I will definitely make this again. Read More
(61)
Rating: 5 stars
01/25/2004
This is a great bread recipe Donna. I've only made 12 loaves in 8 days. What does that tell ya? The seed combination adds a nice nutty flavor.I didn't take time to toast the seeds but other than that I did exactly as the recipe states. Didn't have to change a thing to get a beautiful loaf of very flavorful bread. As another reviewer commented this is pretty enough to give as gifts. This recipe makes me look like a skilled baker but its sooo easy my granddaughter can do it.All 12 loaves have come out perfect every time. I use the dough cycle then shape the loaf place it in a 9X5 bread pan and bake at 375 degrees for exactly 32 minutes. WoW! GREAT BREAD!! Read More
(57)
Rating: 5 stars
05/07/2006
For those not using a bread machine: While the seeds are toasting, blend the yeast into 1/4C of the water, (warmed), along with the honey, (warmed) and the salt. Wait for bubbles to form, and then add the remaining water and the oil. In another bowl mix the flour and the seeds, (I didn't wait for them to cool), and mix into the liquid to create a ball of dough. Cover with a towel and allow to rise in a warm place. The stovetop worked nicely, since the oven had been on. I left it for a half an hour and got a small loaf. I'm not sure whether it would have risen further had I waited longer, as I used regular white flour rather than bread flour, but under less hurried circumstances I'd have left it for an hour. From here I followed ItsJustaRide's baking directions. This was lovely toasted with butter for breakfast. My parents put jam on it and said it was very good, but I didn't think it needed any. Read More
(52)
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Rating: 5 stars
04/27/2008
This is a really great loaf bread; perfect for sandwiches heavenly as toast great for grilled sandwiches and just right when you simply want a fresh slice to hold some honey or butter. It doesn't need any changes - you can make it just as directed and it will come out perfectly every time. If you want a variation however it is perfectly amenable to tinkering. I frequently add oat bran diastatic malt and/or sunflower seeds. I often change the bread flour to a mix of plain and whole wheat flour (although when I do this I add a tablespoon of wheat gluten to the mix and increase the yeast quantity to 2 1/2 tsp.) For a sweeter version I simply increase the honey and add a handful of currents. I bake almost all the breads my family eats; traditional artisan flat breads rolls braids you name it. That being said this is the best "everyday" loaf recipe I've come across and I thank Donna Beth for sharing it. Read More
(34)
Rating: 5 stars
01/25/2004
This bread comes out perfect every time. I make the dough in my bread machine and then bake it in a long loaf on my baking stone. Really tasty with an excellent texture. Pretty enough to give away! Read More
(25)
Rating: 5 stars
01/25/2004
This is a nice light bread. Very good taste and texture. It's the best multigrain bread I've ever made in my bread machine. Read More
(20)
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Rating: 5 stars
01/25/2004
A really great thick bread. I added soynuts and pine nuts to make it even heartier. Absolutely gorgeous! Read More
(17)
Rating: 5 stars
01/25/2004
Very good. Makes a small loaf (probably 1 lb). Changes I made because I had no poppy seeds: 2 tbsp of flax seeds 1 tbsp 2 tsp sunflower seeds. I love the taste of sunflower seeds in bread. Read More
(16)
Rating: 5 stars
01/25/2004
This was a delicious and savoury recipe. The grains and nuts give it a very satisfying texture and flavour. The dough was a bit too sticky and I had to add a little flour but it still turned out beautifully. Read More
(15)
Rating: 2 stars
01/03/2011
dear me another bread maker failure for me---i look at that photo of that beautiful loaf and want to weep: my hard craggy lumpy "bread" looked nothing like that and i followed the recipe to the letter...i have no idea what i'm doing wrong but the result was a hard lump of baked dough with burnt seeds stuck to the bottom...same thing happened when i tried to make cinnamon raisin bread from this site...if anyone can tell me what i'm doing wrong please do because i don't want to be relegated to making just the recipes from the manufacturer's handbook! Read More
(7)