Seeded Moroccan loaf

It doesn't feel very Moroccan-ish to me, maybe the honey? In any case it's turned out to be quite good... Really soft inside and full of sunflower seeds, mmmm... The original recipe suggested sunflower, pumpkin and sesame seeds, but I added what I had, sunflower, sesame, linseed and flaxseed.

Seeded Moroccan loaf

1 1/2 fast action dried yeast

350 very strong white flour

1 tsp salt

1 tbsp honey

225 ml warm milk

3 tbsp each of sesame, linseed and sunflower seeds (or whichever seeds you have/prefer)

Some extra seeds for sprinkling

Put the ingredients in the breadmaker in the right order for your machine and start the dough/raisin programme.

Once it's finished, turn the dough into a floured surface and shape into a round loaf.

Leave to rise for 45 minutes covered with a tea towel, until doubled in size.

Brush with egg and sprinkle with sunflower seeds (or any other seeds).

Bake in a preheated oven at 200C for 30 minutes.

Turn to a wire rack to cool.

Quick seedy yogurt bread

I love this bread... It's really quick to make, no kneading, rising or proving, and it's perfect for breakfast. It's made with normal plain flour so no need for bread flour. It's easy to cut, freezes and toasts well - what else can you ask for?
You can make it with mixed chopped nuts or with a mixture of seeds and either way it tastes great.


Seedy yogurt bread

1 tbsp sunflower oil
375 g plain flour
125 g wholemeal flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1 tsp baking powder
3 tbsp each of sesame and poppy seeds (or 90 g of mixed chopped nuts)
90 g sunflower seeds
1 tsp runny honey
170 g yogurt *
340 g milk *
2 tbsp sunflower seeds, for sprinkling

Grease a loaf tin with some sunflower oil.

Sift the flours, salt, baking powder, baking soda and cream of tartar in a large bowl. Add the seeds (sesame, poppy and 90g of sunflower) or the mixed nuts and stir.

Mix the honey, milk, yogurt and oil together and then stir into the dry ingredients. Mix to form a soft dough.

Pour the dough into the loaf tin and flatten the top with a spatula. Sprinkle the sunflower seeds.

Bake at 180C for 1 hour until golden and risen. Take out of the tin and leave to cool on a wire rack.

* In total you need 500 ml between the milk and the yogurt. I buy 170 g pots of yogurt, so I need to use 340 g of milk to complete the 500 ml. If you have a different size of yogurt, adjust the milk to get to 500 ml.

And another wholemeal bread with seeds

Today I tried another of the wholemeal everyday loafs. This one is full of goodness! It has wholemeal, granary and rye flour, rolled oats and seeds.

Again, the original recipe had more than 700g of flour, so I've used 1/3 of all ingredients, which leaves the quantities a bit strange.


Multigrain harvest bread

5 g fast-action dried yeast
185 g wholemeal strong flour
185 g strong granary flour
75 g rye flour
37 g rolled oats
9 g salt
1/2 tsp light soft brown sugar
17 g butter, diced
1 tbsp malt extract
100 ml warm milk
200 ml warm water
40 g (in total) of poppy, sesame and sunflower seeds (plus some more to sprinkle)

Add all the ingredients in the right order for your machine and start the wholemeal/dough raisin programme.

Once the programme has finished, turn the dough into a floured surface and shape into a round (or anything you prefer). Leave to rise for 30 minutes or until doubled in size.

Meanwhile, preheat the oven to 220C. Brush the top of the bread with some milk and sprinkle with some seeds.


Bake in the oven for 15 minutes, then reduce the temperature to 190C and bake for a further 20 minutes. Transfer to a wire rack to cool.

Pesto rolls without pesto

I didn't cover them in oil, so they stuck to each other! Apart from that, quite nice...