- Dish type
- Bread machine
This ia a bread machine recipe for a light, nutty flavoured loaf - tastes great toasted in the morning!
163 people made this
- 175g (6 fl oz) water
- 2 dessertspoons honey
- 2 dessertspoons rapeseed oil
- 1/2 teaspoon salt
- 175g (6 oz) bread flour
- 5 tablespoons wholemeal flour
- 3 tablespoons flax seed
- 2 dessertspoons sesame seeds
- 1 dessertspoon poppy seeds
- 1 1/4 teaspoons dried active baking yeast
MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min
- Toast seeds on a baking tray in a 175 C / Gas mark 4 oven for 4 minutes; let cool completely. (This step is optional. The seeds can be added untoasted.)
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic bread cycle, and Start.
Reviews & ratingsAverage global rating:(161)
Reviews in English (131)
Altered ingredient amounts.I used toasted linseed, sunflower and sesame seeds - it was lovely-07 Jun 2010
Used different ingredients.A really great thick bread. I added pine nuts to make it even heartier. Absolutely gorgeous!-14 Jul 2008
Used different ingredients.Very good. Makes a small loaf. 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.-14 Jul 2008
Three Seed Breakfast Bread Recipe
Three Seed Breakfast Bread will be the highlight of your day. Toast and spread a little peanut butter for one awesome breakfast treat!
It’s been a pretty long while since I shared a recipe for homemade bread. I think it was way back when I got on my brioche burger bun kick.
It’s not that I don’t make my own bread often -- I actually do! The problem with sharing is that you guys need a visual, and my kids are carb addicts.
So if I make a gorgeous homemade loaf of bread, my teen boys with monster appetites eat the whole thing before I ever take photos.
I can’t very well complain about that either, because they definitely come by the carb-a-holic thing pretty honest. I did manage to solve this problem by covering my delicious homemade loaf slices with smashed avocado.
My kids won’t touch avocado with a ten-foot pole, and bonus! Now you are hip to the fact that this three seed breakfast bread makes amazing avocado toast. It’s also great for these whipped feta breakfast crostinis, although it’s not technically baguette or what you’d use for an actual crostini. It’s still good though! Definitely still good.
This bread is also a really amazing vehicle for peanut butter. Because who likes getting caught with the spoon in the jar? Earthy seedy breakfast bread is much more respectable. And peanut butter toast is THE BEST. It’s so good in fact, that I am considering a post devoted entirely to peanut butter toast. Stay tuned for that, guys.
Let’s talk homemade bread basics for a second -- this one is EASY. I adapted it from a bread machine recipe and the dough is soft, simple, and kneads like a dream. If you count yourself as more of a novice bread baker, this is definitely a recipe you’ll want to try.
I can’t think of a better way to start the day!
Three-Seed Crackers (Raincoast Crisps Copycat Recipe)
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Early last year my aunt Marcy (from Vermont with the dogs and the spit), became obsessed with making homemade crackers in the fashion of Raincoast Crisps. Exhaustive online research coupled with extensive kitchen experimentation culminated in a recipe she deemed worthy of disseminating to the family. Before long, the crackers began appearing on cheese boards across the country: at my mother’s house in CT, at my in-laws just a few blocks away, at my sister’s down state.
These crackers are as delicious as pretty, and though the thought of making crackers from scratch may feel like too much trouble—what’s wrong with store-bought?!—I’m here to tell you, they are worth the effort. First off, they’re easy: you mix the batter in one bowl. Second, you can take liberties with the suggested ingredients: I used whole flax seed because I didn’t have ground. I used sliced almonds in place of whole. I didn’t toast the pumpkin seeds. I imagine pistachios and craisins and millet and countless other combinations of dried fruit, seeds, and nuts would work beautifully. Third, one recipe yields 240—TWO HUNDRED AND FORTY—crackers.
These crackers are baked twice, like biscotti, and after their first bake, they have to chill for three hours in the freezer. Again, this may feel like a pain, but it turns out to be a boon: you can stash the mini loaves in the freezer for months, and bake the crackers as needed. If I were really on my game from here on out, I would always have a supply of these loaves tucked away in the freezer ready to be sliced and baked at a moment’s notice for an impromptu get together or to bring as a gift to a host.
Real talk: had I never tasted these crackers, I likely would have little interest in making them—I’ve never thought twice about buying crackers. But having seen how pretty these crackers look on a board, having tasted how delicious they are with countless cheeses, having observed other people’s reactions to them, I couldn’t not give them a go. These crackers steal the show, elevating a cheese board from hum-ho to unforgettable. If you’re up for a little weekend project, I can assure you this one will not disappoint.
Here’s how to make them: Gather your ingredients:
Stir together flour, salt, and baking soda:
Add the dried fruit, nuts, and seeds:
Toss to combine:
Add the buttermilk, maple syrup, and brown sugar:
Fill mini loaf pans with batter:
Bake loaves for 25 minutes:
Cool completely, then freeze for at least 3 hours—freezing allows you to slice the crackers thinly:
Cut the loaves as thinly as possible:
You should get about 30 slices per loaf:
Bake until …
golden and crisp.
Break out some cheeses here’s a selection of cheeses, kindly sent to me by Cypress Grove: Purple Haze, Lamb Chopper, Midnight Moon, and Humboldt Fog. Humboldt Fog, one of my favorites, can be found fairly easily the others may take some searching. Lamb Chopper is another longtime favorite.
Arrange cheeses on a board with fruit, jam, quince paste (homemade or otherwise), and candied pepitas. Invite over the neighborhood. Have a great weekend!
- 1 (11-ounce) can refrigerated French bread dough (such as Pillsbury Crusty French Loaf)
- All-purpose flour
- Parchment paper
- 1 teaspoon sesame seeds
- 1 teaspoon flaxseed
- ½ teaspoon instant minced onion
- ½ teaspoon poppy seeds
- 1 large egg, beaten
- ¼ teaspoon kosher salt
Preheat oven to 350°. Remove French bread dough from package lightly sprinkle with flour. Cut dough in half crosswise cut each half lengthwise into 4 strips to form 8 (8-inch) strips total. Roll strips to 12-inch lengths gently tie each strip in a knot. Arrange knots on a parchment-lined baking sheet. Combine sesame seeds, flaxseed, instant minced onion, and poppy seeds in a small bowl. Brush knots with 1 tablespoon beaten egg sprinkle with kosher salt and seed mixture. Bake at 350° for 16 minutes or until knots are golden.
Homemade Health Seed Bread
This healthy homemade seed bread serves as a perfect breakfast, lunch or snack.
- Yields: 1 loaf |
- Rating: 3.58 stars - based on 24 reviews
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 50 mins
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- 675g/1½lb strong white flour, plus extra for flouring
- 1½ tsp salt
- 1½ tsp sugar
- 3 tsp easy-blend yeast
- 1½ tbsp virgin olive oil, plus extra for oiling
- 450ml/1 pint warm water
- 1 free-range egg, beaten , for sprinkling
In a large bowl, stir together the flour and salt. Sprinkle over the sugar and the easy-blend yeast.
Add the olive oil to the water. Make a well in the centre of the flour and pour in most of the water and olive oil mixture. Retain a bit of the liquid you may need to add more later to get the right consistency.
Stir with a wooden spoon and bring together to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for ten minutes until smooth and elastic.
Place the dough into a large, lightly oiled bowl. Cover and leave in a warm place for approximately one hour to rise, until doubled in size.
When the dough has risen, place it on a clean work surface and, with floured hands, knead it again to 'knock it back'. Knead for about five minutes until smooth and elastic.
Divide the dough into three equal pieces and roll to form three even 'sausage' shapes.
Plait the three dough 'sausages' together to form a large loaf and place onto a lightly floured baking tray.
Preheat the oven to 220C/400F/Gas 7.
Cover the loaf and return to a warm place until it has risen to about one-and-a-half times its size. This will take between ten and 30 minutes.
Glaze the loaf with the beaten egg and sprinkle the poppy seeds on top.
Bake the loaf in the oven for 10-15 minutes.
Reduce the heat to 190C/375F/Gas 5 and bake for a further 30 minutes.
The loaf is cooked when it is risen and golden and sounds hollow when tapped underneath.
Three Seed Bread
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.
Ingredients for Lemon Poppyseed Bread
I love a good quick bread. As the name implies, quick breads come together, well… quickly! And this lemon poppy seed bread is no exception. It’s made in bowl – no mixer required – and bakes up into a beautiful lemon loaf in under an hour. Even better? It stays moist and tender for up to 7 days or freezes well for up to a month!
So, like… you basically have to make it. Here’s what you’ll need to whip up this lemon poppy seed loaf:
- Lemons: You’ll need fresh lemons to keep this bread light, zingy and fresh. You’ll need both lemon zest and juice!
- Vegetable Oil: We tested this lemon bread with both vegetable oil and melted butter, so feel free to use whichever you prefer! We found vegetable oil gave the loaf a slightly silkier crumb!
- Sugar: Granulated sugar will keep your lemon poppy seed loaf sweet enough to eat as an after dinner treat, but not so sweet that it feels wrong to eat for breakfast.
- Eggs: You’ll need two eggs to give your bread the perfect amount of structure without being too cakey or too bready.
- Flour: All purpose flour will provide the majority of the soft crumb in your lemon poppyseed treat.
- Almond Flour: Almond flour is super soft and tender, and will give your cake the most magical, melt in your mouth texture.
- Baking Powder: Baking powder is a stable leavener that will provide an even rise in your lemon poppy seed bread.
- Baking Soda: Baking soda will activate with the lemon juice, giving your lemon loaf an extra boost to get that slightly domed quick bread top.
- Sour Cream: Sour cream will keep your lemon poppy seed loaf uber moist and tender. You can also free to sub this out for greek yogurt for a lighter option.
- Milk: You can always omit the milk and sub it out for sour cream if you don’t have any on hand, but we found a combination of the two gave this lemon poppy seed bread the perfect texture that was dense, but not too dense.
- Poppy Seeds: Every lemon poppy seed loaf obviously needs a healthy dose of poppyseeds. Don’t have poppy seeds on hand? You can always omit them! If you’re looking to jazz up your bread you can add 1 cup fresh blueberries or raspberries as a fun fruity surprise!
Orange Poppy Seed Pound Cake
I missed my brother’s birthday last week. I’ve attended every one of his birthday celebrations until this year. I suppose 23 out of 24 is still pretty good, but I wish I could have been there. My dad sent me a picture of my two younger brothers sitting side-by-side on a restaurant booth at the birthday dinner. They’re are all grown up now, transformed from ornery boys into strapping young men. My burly baby brother is even sporting a new mustache. I’ll let it slide.
When we were little, I couldn’t appreciate our age differences. I was the smarty-pants older sister and I called them out on all their dumb mistakes. I really regret that I didn’t offer more supportive words when they did things right. If I could go back in time, I’d tell my younger self to let my brothers be boys. LET THEM BE BOYS.
IF I had been able to make the five hour drive home for my brother’s birthday, I would have made him this cake. It’s not too sweet so I think he would like it. My obsession with the concept began the moment I laid eyes on Melissa Clark‘s blood orange olive oil cake recipe while sitting cross-legged on a hotel bed in Atlanta with In the Kitchen with A Good Appetite. Blood oranges, olive oil… in a cake. Bonus points for yogurt.
I noticed that Melissa’s recipe called for the same amount of flour as my honey whole wheat banana bread recipe and started wondering if I could substitute honey for the sugar. She referenced the original source of her recipe, Dorie Greenspan, so the next thing you know I’m googling Dorie’s recipe on my phone and taking notes on the differences in proportions. What liquid would I decrease to make up for the addition? How much yogurt and oil and orange juice should I use? My head started to hurt from all the math so I eventually gave up and went downstairs.
My subconscious wouldn’t let the idea go, though. At home several days later, I came across A Cozy Kitchen’s grapefruit-thyme pound cake, which reminded me of that Ina Garten yogurt cake I’d bookmarked ages ago. And what do you know, that recipe is so similar to Dorie’s French yogurt and olive oil cake. Then I’m googling all of them at once, tabs galore, and go figure, Deb has made them all. I was zooming into her pictures to see the crumb for each recipe and still wondering about replacing the sugar with honey and which citrus flavors and I realize, I am totally crazy. LET IT BE CAKE.
So I let it be cake, and I ended up with what I like to call, “orange poppy seed pound cake”. The longer name would be “orange, poppy seed, olive oil and yogurt loaf cakey-bread”. This cake has the dense texture and light sweetness of pound cake.The subtle herbal notes of the olive oil hide behind the pervasive orange flavor in the poppy seed-studded crumb. It’s a simple cake that doesn’t required an electric stand mixer (none of my recipes do). You might notice that my loaf didn’t poof up in the middle, but I loved the resulting dense texture.
The cake is a combination of all the recipes referenced. The basic proportions came from Ina’s recipe, but I used orange juice in the loaf like Melissa, rubbed the orange zest into the sugar like Dorie did with lime, and took Deb’s suggestion of adding 1/3 cup poppy seeds to the batter. I used olive oil instead of Ina’s vegetable oil I think you could substitute coconut oil for the olive oil for a more tropical flavor.
As usual, I used whole wheat pastry flour instead of all-purpose flour. Whole wheat pastry flour is finely milled soft white wheat that is still 100% whole wheat and unbleached. It doesn’t have much of a wheat-y taste to begin with, but orange helps cover up the flavor of whole wheat, so I dare anyone to detect it here.
If you want to debate the healthfulness of this cake, I suppose that how “healthy” this cake will be for you depends on your definition of the term. This cake is most certainly better for you than a traditional pound cake, which—fun fact—calls for a pound of flour, pound of butter, a pound of sugar and a pound of eggs. If you try to avoid gluten, dairy and sugar, perhaps this cake is not for you. However, I do have a recipe for vegan chocolate cake, and a maple-sweetened tea cake. And if you’re gluten-free, might I offer you some cookies instead?