Recipe For Seed And Oat Daily Loaf

Bread is not something I eat every day as it tends to find its place on my hips far too readily. I spent a lot of time in my December holidays experimenting with different bread recipes for my bread maker, and I put on a bit of weight which is not shifting. This might have something to do with the fact that this seed and oat loaf is so good that I am making it more often than I should. This month the challenge for Fresh From The Oven is to make a loaf of bread you can enjoy every day for lunches. This is it! It is crunchy and tasty and goes with any topping. It is especially good cut fresh as soon as it has cooled, but can be enjoyed toasted for as long as it lasts. So far, we have not managed to make the loaf last longer than 5 days and we are eating it every day!

I love the addition of the various seeds and you can change them up to suit what you have in your pantry and to suit your tastes. I have given you a recipe for my bread maker as this is still the most time economical way of baking bread for me.

what do you eat at lunch time?

Seed And Oat Daily Loaf
Seed And Oat Daily Loaf

Seed And Oat Daily Loaf
 
Ingredients
  • 225mls milk
  • 5mls salt
  • 250g bread flour
  • 150g wholewheat bread flour
  • 50g butter, cubed
  • 1 egg
  • 30mls honey
  • 5mls yeast
  • 50g rolled oats
  • 10g sunflower seeds
  • 10g linseeds
  • 10g caraway seeds
  • 20g pumpkin seeds
Method
  1. Place the ingredients into your bread maker in the order listed above, from the milk to the yeast
  2. Select a 750g loaf and use the wholewheat setting with nuts (if you have that option)
  3. Add the balance of the ingredients to the nut dispenser (or at the beeps if you don’t have a nut dispenser)
  4. Once baked, turn out and allow to cool completely before slicing

Click on the links for conversions and notes.

I am submitting this recipe to Fresh From The Oven which is being hosted this month by Utterly Scrummy Food For Families

What I blogged:

Tandy

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16 thoughts on “Recipe For Seed And Oat Daily Loaf

  1. Looks amazing Tandy! I don’t eat bread that often (same problem here) but it will be totally worthy to make an exception with this bread… 😉

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    1. I am making a lot of exceptions …

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  2. Ooh, that slice looks great toasted!

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    1. thank you!

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  3. Your bread slice looks heavenly! Yes, please!

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    1. thank you Sophie 🙂

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  4. This sounds like a wonderful loaf, Tandy. We also don’t eat much bread, and I was wondering if there is way of making low-carb bread which tastes good?

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    1. I wonder if I can try with spelt flour?

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      1. I just looked it up on Wiki, and spelt flour has almost 58% carbs, so not a great option. I think the answer is to stay away from bread if one can. 🙁

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        1. If you can find a low carb flour I will experiment for you 🙂

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  5. I love seeded loaves and this one looks beautiful.

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    1. thanks so much Claire, it tastes great 🙂

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  6. Perfect for breakfast, this bread is 😀

    Cheers
    CCU
    CCU sharing the blog ♥ Comment on Happy Birthday TT 2012 by Chef RandallMy Profile

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    1. I agree!

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  7. Love seed loaves.
    🙂 Mandy

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    1. And you have all the ingredients already!

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