The beginnings of my foray into breadmaking
We love this wholemeal crushed wheat seed loaf! When I bought a breadmaker, I was still single, so I bought a small-ish one. It was bottom of the range, without any exciting recipes. My aunt, on the other hand, with her family of 6, owned a larger, fancier breadmaker, with a recipe book filled with lots of exotic-sounding loaf recipes. I figured the recipes should work just as well in my little machine, so I asked her to send me a copy, which she graciously did. I enjoyed making the different recipes, and especially enjoyed the Thai coconut curry bread! My husband’s favourite was sundried tomato bread.
The search for the perfect loaf
At some point we decided to look for a recipe for a healthier loaf of bread, particularly a seed loaf. I found what seemed like a likely recipe online, called ‘good seed bread’. It was so good, we haven’t made another recipe since! I kid you not. I even had to find other uses for the bulk sun-dried tomato I invested in!
I have tweaked the recipe over the years, and think it is at its best ever!
Here are a few tips for making your best loaf:
- Use whey if you can. Okay, so I haven’t actually researched the science of it. I know, however, that loaves I bake with whey just rise better than those made with water! If you have whey leftover from straining yogurt, this is definitely the place to use it. That being said, don’t avoid making bread because you don’t have whey, water still works fine.
- Make sure that your liquid is warm. If it is too hot, it will kill the yeast. If it is too cold, the bread will not rise as well.
- See how your loaf rises, and play around with the ratio of salt to yeast. Too much salt will stop the bread from rising. Too little salt and there is nothing to stop the yeast from going overboard! If you see your bread has risen too much and then collapsed, it is usually either too much yeast or too little salt.
- To save time, make a large jar of seed mix, then just add one cup to your bread mix in place of all the little seed measurements. Fill a 2 litre jar with 2 cups each pumpkin, sunflower and sesame seeds, 1 cup of pumpkin seeds, and 1/3 cup flax seeds.
- You can choose which flours to use. The recipe shows what I use at the moment, but you can use plain brown or wholemeal, or mix with crushed wheat. The total flour amount should be 2 3/4 cups.
- At the moment I find that this bread does best with some extra rising time, so I put it through the dough cycle, and then take it out. I then transfer to a loaf pan, let it rise on the oven while it heats up, and bake it for half an hour. Because my breadmaker needs almost an hour to cool down between baking loaves, and not between kneading dough, I am able to make more loaves in a day this way!