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Seeded batch recipe

Seeded batch recipe

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  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Wholemeal bread

This is a seeded, wholegrain loaf good for sandwiches or to accompany a meal.

135 people made this

IngredientsServes: 12

  • 175ml (6 fl oz) water
  • 30g (1 oz) butter, softened
  • 1 teaspoon salt
  • 2 tablespoons sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon millet
  • 1 tablespoon quinoa
  • 150g (5 oz) bread flour
  • 100g (4 oz) wholemeal flour
  • 1 tablespoon dried milk powder
  • 2 tablespoons dark brown soft sugar
  • 1 1/2 tablespoons quick yeast

MethodPrep:5min ›Cook:2hr55min ›Ready in:3hr

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

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Reviews & ratingsAverage global rating:(151)

Reviews in English (136)

by Brosie

This is the bread loaf i will make now on and forever, I don't have a bread machine so i added a cup more of flour and added a tbsp of gluten. I substituted honey and molasses for the brown sugar and I omitted the sunflower seeds and the bread flour for spelt flour to get 100% whole grain bread. I also used oil instead of the butter. I also like to add dissolved (in water) vitamin C tablets to my bread it always makes the bread come out better (smoother and soft) for some reason.It makes a small loaf so I will double it from now on. This makes a great gift loaf of bread, great for sandwiches, french toast, toast or with dinner. Not heavy at all either. Dh and my picky eater little sister loved it, even asked for the recipe.-06 Jan 2006

by Islander

Fantastic recipe. I wanted a 100% whole-grain bread so I used all white wheat (white spring --Wheat Montana and King Arthur have this as do other brands, and it's a great way to get a lighter, sweeter flavored whole-wheat product) and it worked wonderfully. I used just 3 TBS of sweetener as suggested by others and as I didn't have sunflower seeds or quinoa, I used rolled oats and doubled up on the millet and flax. Great toasted. Makes a small loaf so next time I'll double. I also took mine out after dough setting and shaped it and let it rise for 30 min and placed it in a greased bread pan on a lower rack for 40 min. at 350. Delicious! Thanks Debbie!-25 Aug 2005


I love this recipe! I use molasses and honey (just a little of each) instead of the brown sugar. I also add more seeds than stated in the recipe, but it is a fantastic base. I don't own a bread machine, so I bake it at 375F until golden brown and hollow sounding when tapped (1/2 hour to 45 min).The first time I made the bread, I followed the recipe exactly as is, and the bread was wonderful--albeit a bit too sweet. It was the best peanut butter and jelly sandwich bread on earth, though.Thank you Debbie!-19 Feb 2005

A big-batch salsa verde is the key to a week of dinners — chilaquiles, enchiladas and more

(Laura Chase de Formigny for The Washington Post/food styling by Diana Jeffra for The Washington Post)

When we talk about batch cooking, it’s easy to limit your thinking to the “protein.” That, of course, can mean actual meat — a roast chicken, brisket, pork butt — or any other hearty starring ingredient, such as a tray of roasted vegetables or, as Food editor Joe Yonan showed us as part of our big-batch series in 2020, a pot of beans. My contribution to the bunch was a no-knead olive oil dough great for focaccia, pizza and even cinnamon rolls, but I also appreciated deputy editor Ann Maloney’s contribution: a pantry-friendly tomato sauce.

In my opinion, sometimes the best part of a meal is the sauce (see: Simple Butter Chicken, Spicy Red Shakshuka), so I wanted to revisit Ann’s concept with a different recipe. Turns out we had a winner all set and ready to go in our archives: Cooked Green Salsa (Salsa Verde Cocida).

This recipe from “Truly Mexican” by Roberto Santibañez (his “Tacos, Tortas, and Tamales” is another gem worth checking out) is featured as one of the selections in our Essential Cookbooks newsletter. And with good reason. It’s a gotta-go-back-for-more combination of tart, spicy and bright flavors and requires nothing more than a pot and blender to make. Easy, flavorful, colorful — you’d be hard-pressed to beat that combination.

Salsa verde is just the kind of sauce around which you can center an entire dinner, from simple to sophisticated. Tell me you haven’t ever made dinner of chips and salsa! You’ll be off to a good start with this recipe. Want something a bit more involved? Combine the chips and salsa with some good cheese for a platter of satisfying chilaquiles, which you’ll find below, along with a few other expected and unexpected options.

The salsa recipe makes about 4 cups, which can be spread over a few nights depending on which of the dishes you choose to make with it. They’re a mix of recipes that call for premade salsa verde and those that have you make it as part of the steps. It’s an easy swap to use this one instead. If you want to make twice the amount of salsa, either go for a really big pot or cook it in two batches, as 4 pounds of tomatillos can be a lot to cram in at once.

The salsa will keep in the refrigerator for up to a week, no problem, meaning you have plenty of time to put it to good use. Check out ideas below the recipe.

(Justin Tsucalas for the Washington Post/Food styling by Nichole Bryant for the Washington Post)

Cooked Green Salsa (Salsa Verde Cocida)

4 to 8 servings (makes 4 cups)

Santibañez says this salsa “has a mouth-puckering tang and spicy zip,” and he’s not lying. It’s the tomatillos that give it that tang and its verde. You’ll notice they’re a bit sticky once their husks come off. Rinse away the (slightly acrid) tackiness by placing them in a bowl of water (you may need to change it a couple of times) and rubbing them with your fingers until they’re smooth.

Note: The salsa can be refrigerated for up to a week and frozen for 1 month.

  • 2 pounds tomatillos (20 to 24), husked and rinsed
  • 2 fresh jalapeño chile peppers, stemmed
  • 3 small garlic cloves, peeled
  • 1 teaspoon fine sea salt or 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon mild olive oil or vegetable oil

1. Put the tomatillos and jalapeños in a 4- to 5-quart heavy pot with enough water to cover and bring the water to a simmer. Lower the heat and simmer gently, turning the tomatillos and jalapeños occasionally, until the tomatillos have turned a khaki-green color and are tender, but still intact, about 15 minutes. If necessary, let the tomatillos stand in the pan off the heat for up to 15 minutes more to finish cooking through.

2. Gently drain the tomatillos and jalapeños in a colander, being careful to keep the tomatillos intact. Put the tomatillos, jalapeños, garlic, salt and cumin in the jar of a blender and pulse just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and flecked with cilantro (the tomatillo seeds should still be visible). Be careful when you’re blending hot ingredients: Vent the lid and cover it with a kitchen towel, and hold the top firmly in place with your hand. Work in batches to avoid blending with a full jar.

3. Wipe the pot clean, add the oil and heat it over medium heat until it shimmers. Carefully pour the salsa into the oil (it may splatter) and bring it to a simmer. As it’s simmering, swish a little water around the blender jar and add it to the pot. Simmer gently until slightly thickened, about 10 minutes. Transfer the salsa to a heatproof 4-cup measuring cup and add water (if necessary) until you have 4 cups of salsa. It should still be thick enough to coat the back of a spoon. Season to taste with additional salt.

Adapted from “Truly Mexican” by Roberto Santibañez (Houghton Mifflin Harcourt, 2011).

Tested by Ann Maloney and Becky Krystal.


Calories: 60 Total Fat: 3 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 297 mg Carbohydrates: 7 g Dietary Fiber: 2 g Sugar: 5 g Protein: 1 g

Suggested recipes:

(Justin Tsucalas for the Washington Post/Food styling by Nichole Bryant for the Washington Post)


This is the companion recipe from Santibañez. You’ll need 2 cups of the salsa to coat 8 to 9 ounces of good store-bought tortilla chips. It serves 2 people. Very similar is Green Chilaquiles, which serves 4. You can swap in 2 1/2 cups of Santibañez’s salsa for the one in the recipe. If you have the time and inclination, I highly recommend following the instructions for baking your own chips using store-bought tortillas.

(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)

Cheesy Chicken Enchiladas

My original recipe calls for packaged red sauce, but I tested a one-to-one substitute of the salsa verde, and it was phenomenal. (You can skip doctoring the sauce with hot sauce and lime, as the green sauce is already packed with zippy flavor.) You’ll need 3 cups of salsa to make the enchiladas.

(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)

Mexican-Style Shrimp Casserole

If rolling individual enchiladas is not your thing, check out this family-friendly recipe. It requires 1 1/2 cups of salsa. Feel free to change out the protein, vegetables and cheese as your supplies dictate.

(Laura Chase de Formigny for The Washington Post/food styling by Diana Jeffra for The Washington Post)

Asparagus and Chickpea Enchiladas

For a meatless enchilada option, this recipe will make the most of that seasonal asparagus you may be seeing at the market. This dish uses 4 cups of salsa, which you can substitute for the version called for in the recipe.

(Scott Suchman For The Washington Post)

Tacos With Grilled Plantains

Salsa verde can perk up just about any taco you want. It’s especially appealing in this weeknight-friendly, vegan supper. Subtly sweet, starchy plantains pair beautifully with the tart, spicy salsa. Reserve 1 cup of salsa for the tacos. See also: Shrimp and Green Salsa Tacos.

(Goran Kosanovic For The Washington Post)

Corn Cakes With Black Bean Spread

Since it only uses 1/4 cup of salsa, this is a great option if you’ve made other dishes that have used a lot of the batch and you just have a little left. The base is a pan-fried masa cake that is a cross between South American arepas and Mexican sopes. The toppings are pretty flexible, too.

Asparagus With Romesco Blanco and Fried Eggs

Here’s another option for using up just a little bit of the salsa. You blend 1/4 of it with almonds, oil, bread, vinegar and mint to make a pale romesco sauce, which is typically red, thanks to tomatoes or peppers. Serve with broiled asparagus and crispy-edged eggs.

How to Make Cookies SOFT

There are two ingredients in this recipe that make for soft batch cookies.


This acts kind of like a tenderizing agent in cookie recipes. Just a small amount is all you need to create a softer texture. If you don’t have cornstarch or can’t use it, you can omit it entirely. The chemistry of this recipe doesn’t rely on cornstarch to turn out, the cookies will just be slightly less soft.


What you may not know about sugar is that it does more than sweeten a dish. Sugar also attracts water, helping to create a moist and tender texture.

Some sugar is more effective at doing this, especially liquid sweeteners. That’s why I added a touch of honey to this cookie recipe. Just enough to keep the cookies perfectly soft, but not so much that they turn super cakey.

It also adds a hint of floral flavor that complements the lemon wonderfully.

Cookie Customization Guide

My FREE PDF Guide here! shows you more quick swaps to customize any cookie recipe to make it softer, chewier, crispier, or whatever your heart desires!

Step 1

Place racks in upper third and middle of oven preheat to 425°. Whisk garlic, red pepper flakes, honey, and 2 Tbsp. grapeseed oil in a large bowl. Season chicken thighs with 2½ tsp. salt and toss to coat in marinade. Arrange, skin side up, on a parchment-lined rimmed baking sheet let sit at room temperature while you prepare the vegetables.

Step 2

Toss fennel wedges and scallions with remaining 3 Tbsp. grapeseed oil on another rimmed baking sheet. Season with salt, then arrange in a single layer. Roast vegetables on top rack and chicken on middle rack, tossing vegetables halfway through, until vegetables are softened and chicken is browned and cooked through, 35–45 minutes.

Step 3

Divide scallions, two-thirds of the fennel, and 4 chicken thighs between plates. Drizzle with sesame oil and squeeze a lemon half over. Transfer remaining chicken thighs along with any juices from baking sheet to an airtight container let cool, then cover and chill. Place remaining fennel and lemon half in a separate airtight container let cool, then cover and chill.

Step 4

Do Ahead: Chicken and vegetables can be roasted 3 days ahead. Keep chilled.

  • Nutritional Sample Size per cracker
  • Calories (kcal) : 30
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 4
  • Fiber (g): 0
  • Protein (g): 1

Make the topping:

  • In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.

Make the dough:

  • In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt. Add the olive oil and 1/2 cup water to the flour stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
  • Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
  • With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with 1/4 tsp. of the kosher salt. With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches. Don’t bother trimming the edges rustic edges add character.
  • Transfer to an unlined baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.
  • While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough. Store the cooled crackers in a zip-top plastic bag. They’ll keep for up to a week.

Rosemary & Sea Salt Crackers: Add 2 Tbs. chopped fresh rosemary to the dry ingredients in the dough. Skip the seed topping and instead sprinkle each batch of crackers with 1/4 tsp. fine sea salt.

Homemade Poppy Seed Filling – Маковая Начинка

Russians like baking with poppy seeds. Cookies, pastries, cakes, yeast breads, we make it all. You can buy poppy seed filling in the store, but many times it tastes stale and hard. I decided to try my hand at making homemade filling. There was a recipe for poppy seed filling on and it turned out very well. It’s so simple to make and delicious too. Use this for pastries, yeast breads, etc. You do need a coffee grinder for this recipe. Trust me, I tried it in the food processor, blender, mashing it by hand, grinding it with my teeth (just kidding). It just doesn’t work. The seeds are too tiny for anything besides a coffee grinder. Good thing they aren’t expensive.

Yields: about 2 cups of filling


8 oz. poppy seeds (about 1 1/2 cups)

1/4 cup (or 4 Tablespoons) butter

Use a coffee grinder to process the poppy seeds. You will need to do this in several batches. Meanwhile heat the milk, butter, salt and sugar on medium heat until the sugar dissolves and the milk is frothy. Slowly pour in a small amount of the hot milk into the eggs, whisking vigorously with the other hand. This is called tempering, which prevents the eggs from scrambling. Since I don’t have 3 hands and my husband wasn’t home, I only have a picture of the tempered eggs. When you’ve added about half of the milk to the eggs, pour the tempered mixture back into the saucepan and cook on medium-low heat until the mixture thickens, just like making pudding. Add the poppy seeds. Cool.The filling will thicken up as it cools. Store the filling in the refrigerator.

Here’s a link to my favorite recipe to use this poppy seed filling in, Poppy Seed Rugelachs.

Huckleberry Recipes

In northeast Iowa, lunch was any meal served between breakfast and dinner or supper. On summer evenings, a visit to Grandpa Ott’s farm would end with lunch even it was 11 o’clock at night. When we smelled coffee boiling on the stove, it was time to go into the kitchen. Grandpa would get out his homemade wurst—he did his own butchering and smoked the sausage—and he also mixed horseradish with vinegar, sugar, and cream to serve alongside.

Most memorable was his “garden huckleberry” jam. He would harvest the berries when they were the size of a blueberry and a dull purple, often after a light frost. The berries were not so tasty to eat fresh from the garden—but when Grandma Ott cooked them and added sugar, a deep purple beautiful fruit appeared.

Grandpa was one of the first in the neighborhood in the 1960s to grow garden huckleberries, and he thought they were exotic growing next to the garden necessities. Although not common then, when I checked the web today I found recipes on sites like Epicurus and Bon Appétit for huckleberry pies, cheesecake, compotes, jam, jelly, muffins, chutneys, and shrubs. Recognized health benefits of the fruit include being rich in iron, potassium, antioxidants, and vitamins C, A, and B. Garden huckleberries are very productive, can be grown in containers, and add beauty to edible landscapes.

I am sharing my family’s simple recipes from lunch in Grandpa and Grandma Ott’s kitchen.

Five seed crackers

The name says it all really. These crackers are made from sunflower seeds, pumpkin seeds, chia seeds, flaxseed (linseed) and sesame seeds.

To make these, you simply mix the seeds together in a bowl with salt and a few seasonings, stir through some water and let the chia seeds do their thing. The water all gets absorbed, turning the chia seeds jelly-ish, which is what binds the cracker mixture together.

The cracker mixture then gets spread thinly on a baking sheet and baked until crisp.

You don’t need to get out your ruler, but do make an effort to spread the mixture thinly and evenly for the best results. About 3-4mm thick is perfect. Too thin and the crackers will be very fragile, too thick and they’ll come out more like cookies.

Once the cracker mixture has cooled, I just snap them into irregular pieces. I like the organic look, but if you’re more of a straight lines kind of person then you can remove them from the oven halfway through baking, slice into squares or rectangles, then return to the oven to finish crisping up.

The resulting crackers are moreish, nutty tasting, and really rather delicious. These five seed crackers are great with your favourite hummus or dip and also a great nibbly little snack all by themselves.

I added dried thyme and chilli flakes for a little extra flavour. You could substitute with any dried herb of your choice, and the chilli flakes are of course optional.

I adore the simplicity of this recipe, and that the crackers are 100% good for you while still being really yum.

Small Batch Cold Process Recipes

If you are new to cold process soapmaking, please purchase a book and read about the serious safety issues associated with lye. A good book to start with is Susan Miller Cavitch’s “The Soapmakers Companion” When handling lye, please use gloves and goggles and do not breathe in the fumes.

IMPORTANT SAFETY NOTE: Remember, the lye water mixture is always added to the oil, and not vice versa.

Note regarding HEMP soap, from Anne-Marie at the Teach Soap Forum on Feb. 2011:

If you’re bored of stirring and stick blending, do what I do with insanely long tracing recipes (I’m thinking liquid soap primarily but this works for Castille soap and other longer trace solid batches) – stick blend for 3-5 minutes, walk away, let it sit for 3-5 minutes, come back, stick blend again and repeat until you’ve got a decent enough trace that you’re positive it will stick.

I’ll put a note on that recipe about the longer trace time and the extremely soft soap. I should probably warn soapers. =)

If the soap is separating on your right now, in the mold, you can pour it all out and stick blend some more. Or click here to see how to Hot Process it. I have to use this method at least twice a month with all the crazy fun batches I get to make! =) LOL!

1 pound Hemp Oil Batch
16 oz. Hempseed Oil
5.2 oz. Distilled Water
2.1 oz. Lye
Fragrance/Essential Oil .7 oz.

1 pound Hemp/Olive Oil batch
8 oz. Olive Oil
8 oz. Hemp Oil
2.1 oz. Lye
5.2 oz. Distilled Water
Fragrance/Essential Oil .7 oz.

1 pound Hemp/Coconut/Olive Oil Batch
5 oz. Coconut Oil
5 oz. Hempseed Oil
5.2 oz. Olive Oil
2.3 oz. Lye
6 oz. Distilled Water
Fragrance/Essential Oil .7 oz.

Now for the fun part!

Suit up in safety goggles, gloves and long sleeves. Add the lye to the water. Stir well taking precautions to not breathe in the fumes. Set the mixture to the side and allow it to cool to approximately 110F. You can put the lye water mixture outside if you are not in a well ventilated area.

Add all the oils together and melt. Allow them to cool to approximately 110F, or within 5 degrees of the lye water.

Add the lye water to the melted oils, carefully. Stir vigorously until trace occurs. Trace looks like a thin pudding. A stick blender will help speed trace along. If you are stirring by hand, this recipe may take up to an hour to trace.

Pour your traced soap mixture into your molds. Pop out after 3 to 5 days and allow to sit for a full 4 to 6 weeks to cure and finish the saponification process.

This flexible, small batch recipe doesn’t use pectin as a thickener, so there’s no need for a copious amount of granulated sugar as is used in traditional jams. Instead it relies on heart healthy chia seeds and a small amount of maple syrup or honey.

Healthy jam that tastes great…really? The perks of this no-sugar recipe, however, extend beyond the obvious health benefits. The flavor may be varied according to preference and what’s on hand.

It’s a small-batch recipe that can be whipped up quickly and there’s no need to process in boiling water. Frozen fruit is fair game, making it an excellent year round option. And when it’s time to add the maple syrup or honey (you could use agave if preferred), you can taste for sweetness, adjusting to your exact liking.

Truth be told, I make most of my jam recipes just like my grandmother did, and they are not low in sugar. My family and I still enjoy these jams regularly. Standard recipes for canned jams and jellies rely on pectin to thicken the fruit and make it jell. Pectin, though, is very sour, so it must be offset with sugar-a good bit of it. The sugar also helps to preserve the quality of the fruit when canned.

Because I have gotten requests for low-sugar options-and because my kids do eat a lot of PB&Js-I started experimenting with jams that use heart-healthy and highly absorbent chia seeds as a thickener.

Enhanced by a light touch of honey or maple syrup, this virtually tasteless superfood allows the natural sweetness of the fruit to shine. No need for pectin and the resulting need for a copious amount of granulated sugar.

Blueberries, strawberries, and raspberries are my usual picks for this type of jam. The pictured batch, however, uses blackberries and a peach.

The recipe below offers a variety of options, but the basic formula for just over one cup of jam is the following: 12 ounces of fruit, 3 tablespoons of honey or maple syrup, and 2 tablespoons of chia seeds.

A funny thing… The first time, I made this jam with all blackberries that were rather tart. I asked my kids to sample it at a point where the jam tasted good to me but was still on the tart side. I was certain they would want it sweeter, but they loved the tarter version. It was a good reminder to me that not everything must be extra sweet for my kids to enjoy.

An added note: An all-peach version, for example, would allow the tiny, black seeds to be visible. Some kids may object to this before they even taste the jam. Berry versions (or a mix of fruit) mask the chia seeds completely.

Alternatively, white chia seeds can sometimes be found. They taste the same as their black counterpart but often cost a little bit more.

My latest batch of this all-natural jam uses summer-fresh blackberries and peaches, but the beauty of this flexible recipe is that a variety of frozen fruit may be used to make this a healthy, delicious option all winter long. See the notes section for the many ways to vary the recipe.

Watch the video: Multi Seed White and Wholemeal Bread Easy Recipe (July 2022).


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