Country Seed Bread

Read Reviews (100)

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

Directions

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.
Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle, and Start.

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Reviews More Reviews

Most Helpful Positive Review

Mar 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.

—Noochie Mama

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Most Helpful Critical Review

Feb 01, 2011

Try some other bread.

—Shana

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129 Ratings

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Jan 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!!

—MAGGIE MCGUIRE

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May 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.

—Renee Marie

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Apr 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.

—therese of the bluegrass

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Jan 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!

—katquilter

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Jan 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.

—LITSTER5

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Jan 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.

—GAGNONL

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Nutrition

Calories
140 kcal
7%

Carbohydrates
23.2 g
7%

Cholesterol
0 mg
0%

Fat
4.1 g
6%

Fiber
2.8 g
11%

Protein
4.5 g
9%

Sodium
118 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Country Seed Bread

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 140
** Calories from Fat: 37

% Daily Value *
** Total Fat 4.1g 6 %
** Saturated Fat 0.3g 2 %
** Cholesterol 0mg 0 %
** Sodium 118mg 5 %
** Potassium 72mg 2 %
** Total Carbohydrates 23.2g 7 %
** Dietary Fiber 2.8g 11 %
** Protein 4.5g 9 %
** Sugars 2.6g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 17 %
** Thiamin 21 %
** Niacin 23 %
** Vitamin B6 3 %
** Magnesium 8 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.