Mixed Grain Bread


1 tsp Himalayan salt
2 Tbsp. honey
500ml water
2 Tbsp. grape seed oil
2 heaped Tbsp. gluten flour
½ cup chickpea flour
1 cup wholemeal spelt flour
½ cup rye flour
2 cups wholemeal plain flour
1 cup rolled oats
500mg vitamin C (can use a crushed 500mg chewable vit C tablet)
3 tsp dried yeast
4 Tbsp. flaxseeds
3 Tbsp. sunflower seeds
2 Tbsp. pepitas

Soak the seed mix in 150ml of cold water overnight. Place 1 tsp of himalayan salt and 2 Tbsp. of honey in a 500 ml measuring jug. Use a small amount of hot water to dissolve the salt and honey, then fill up the rest of the jug (up to 500mls) with cold water. Place in the bread machine pan. Add 2 Tbsp. of grape seed oil (or oil of choice). Mix all of the flours then add to the bread machine pan. Mix thoroughly. Add the vitamin C and dried yeast.

Set the breadmaker to a ‘Wholewheat’ or ‘French’ program. Check the dough consistency after mixing. Adjust the water or flour level if the mix is too dry or too moist. The dough should be a non-sticky ball which is still soft and springy to the touch. Water levels can vary for different machines. If you swap any of the flours (which you absolutely can! try adding some coconut flour or almond meal) for different types of flour then this may also change the amount of water needed.

When the bread machine beeps, add any desired seeds, nuts or fruit. Ideally this should be a total of ¾ of a cup. A mix of flaxseeds, sunflower seeds and pepitas is nice, however black chia seeds, sesame seeds, walnuts or other seed/nut mixes can also work well. The presence of seeds does not affect the dough consistency, so quantity added is not important.

Note – Rapid programs may need an extra ½ tsp. of yeast, but try it first as above. Yeast is best stored in the freezer. If the yeast is old, extra may also be needed.

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