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Seeded Cob Loaf

by Tenina Holder

Love whole grain bread, add seeds and I’m yours for the asking! (Cheap date!)

I had made some of my delicious lemon curd and needed some bread to go with and this was what happened…hope you likee…(that’s just a hint to hit the ‘Like’ button on Facebook…go on, do it!)


  • 50 g whole wheat
  • 50 g quinoa
  • 50 g buckwheat
  • 30 g fresh yeast
  • 300 g water
  • 20 g raw honey
  • 30 g spelt flakes, plus a little extra
  • 250 g bakers flour
  • 1 tsp Pink salt flakes
  • 1 Handful pecans, shelled
  • 2 tbsp chia seeds
  • 2 tbsp linseeds
  • 2 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • Water for brushing
  • Pizza stone



Place wheat, quinoa and buckwheat into Thermo bowl and mill 1 min/speed 10.


Remove from bowl and set aside.


Place yeast, water and honey into Thermo bowl and warm 2 min/37ºC/speed 1.


Add milled grains, spelt flakes and bakers flour and salt to bowl and mix 6 sec/speed 6. Add pecans and knead 2 min/Interval.


Tip dough out onto floured board over which you have sprinkled a handful of spelt flakes. Knead by hand, into a tight ball, incorporating all the spelt. Place onto a piece of baking paper and prove in warm draft free place (in winter, a closed car is perfect, just don’t forget it!!)


Meanwhile, preheat the pizza stone in a bread baking setting in your oven if you have one, at 220ºC. When bread has risen, slash a large cross on the top of the dough, brush with water and then sprinkle with seeds, making sure they attach. Bake for 20 minutes until sounding hollow when tapped.

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