Multiseed Bread with Seaweed
Preparation time
Cooking time
Total time
This is adapted from Jeffrey Hammelman's excellent Bread book which I highly recommend. It may seem like a lot of seaweed, but it is less salty than standard salt. Don't worry if you don't have all the grains or seeds listed, just keep to the total weight of seeds and grains. Soak the grains and seeds for at least 4 hours. Use a Kenwood mixer or similar with a dough hook for this recipe.
Recipe type: Bread
Serves: 8
  • For the soaker
  • 60 gr Oats
  • 60 gr Sunflower seeds
  • 60 gr Flax seeds
  • 60 gr Sesame seeds
  • 150 ml water
  • For the dough
  • 500 gr strong white bread flour
  • 100 gr of rye or spelt flour
  • 20 gr Mara Shony or similar
  • 15 gr fresh yeast or 1 tsp dried yeast
  • 300 gr water
  • Kenwood mixer or similar
  • Heavy metal tray or bread tins
  • Linen tea towel
  1. Place all the ingredient for the soaker in a bowl and cover with the water. Leave for at least 4 hours.
  2. Place the flour and yeast into the bowl of the mixer. Rub the fresh yeast into the flour. If using dried yeast follow the instructions on the packet (it varies) and use some of the water to premix if necessary.
  3. Add the seaweed and the soaked grains and seeds.
  4. Add about half the water and mix on the lowest speed. When roughly mixed add a further quarter of the water.
  5. You'll then need to decide if you need a little more water. You're looking for a soft, not sloppy dough, definitely not stiff.
  6. Mix on medium speed for 3 minutes to develop the gluten. The dough should be smooth and elastic.
  7. Place in a well-oiled plastic box with a lid and leave 1 hour.
  8. Gently fold the dough by turning in each corner. Leave for a further hour.
  9. Cut the dough into two pieces and shape. Do this by gently flattening each piece of dough then folding into three. Turn and turn in the two smaller ends. Either place on a very well floured cloth for 30 minutes or place in tins.
  10. Pre-heat the oven to 225°C. Place a bowl of water in the bottom of the oven to provide some steam.
  11. After 30 minutes place the bread in the oven and turn down to 200°C Bake for 30-35 minutes.
Recipe by Edinburgh Foody at