So tasty!! I actually had no poppy seeds but i had some black sesame seeds that I substituted and those with the flax and regular sesame seeds = delicious.

This bread was awesome. I used what seeds I had, sunflower, sesame, and chia and it was so soft. Even my 11 year old loved it. I too do not use a bread machine, so I just kneaded it, let it rise till double, punched it down and let it rise again. It worked fine. Thanks for the wonderful recipe.

My husband and I liked this bread. I did not use bread machine, but instead mixed yeast with honey and then added that to flour and seed mixture, as other users have suggested. I did toast the seeds and I think that gives the bread much better flavor. I changed the recipe a bit tough. I added about 1/4 cup of buckwheat flour and added some toasted pumpin and sunflower seeds to the mix. I doubled the recipe and made two small loaves. I would make this bread again. I baked it at 350F for 25 minutes.

This bread turned out great. Super easy. I toasted more seeds than needed, then just froze the extras for use later.

Finally a healthy bread that is not so heavy that you could use it as a door stop. I did double the recipe because I have a 3 lb machine, I also used some molasses, wheat gluten and buttermilk. Good texture

This is my staple bread recipe which I have used all the time for several years now. It is splendid plain, but even better with cranberry and walnuts. I also add raisins and grated carrot/apple recently with a teaspoon of cinnamon. I have this recipe printed. x3 to make 2 loaves or one big loaf.

Delicious! I used sunflower seeds instead of the poppy seeds and ground the flax. Doubled the recipe and did it all by hand. Really good!

i love this bread. it is about the only one i make. but it does come out a little on the dry side for me. i will try a shorter cooking time.

Very good tasting bread... the toasted seeds do give it a nice flavor... the only problem I have with this recipe is it makes a smaller loaf... very good tasting though

Great recipe as is! My kitchen has 2 rules: if you are making something good, double the recipe, and clean up. I don't use a bread machine, I use a stand mixer with a dough hook. Do toast the seeds, and for that matter, anytime you use nuts or seeds, in salads, brownies, pecan pie... toast them, adds a wonderful flavor you can't get any other way. I use a slow rise, all day or overnight technique. For the loaves I made yesterday (gone now!) I doubled + some. Started with 1 3/4 cups water. Put half of that in a cup, microwaved till temp is 110 f. Stir in honey, and stir in only 1/2 teaspoon yeast. Let it proof an hour or 2 until foamy on top(this makes a bottle last a long time). Meanwhile, mix whole wheat flour, and about 3/4 cup rolled oats, salt and oil, and the other half of the water in the mixer, knead with dough hook about 5 min. Toast seeds, mix in. Add proofed yeast to mixer, add bread flour as much as needed until dough isn't sticky, and streches when pulled. Gather dough into ball, spread 1/2 tsp oil outside of dough and inside of bowl, let rise at room temp for hours- overnight or all day. I keep it in the microwave, it's draught free, and the cats can't get at it... If a faster rising is needed, remove dough from microwave, nuke a cup of water until the water is hot, keep hot water in microwave, return dough. When dough is doubled in volume, punch down, shape into 2 loaves, in buttered loaf pans, or freeform, bake 375f about 25 min.