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!)

Are you following me on FacebookInstagramPinterest and Twitter?

Thanks for reading and please subscribe to have each update delivered to your inbox weekly.

Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!


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



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


Remove from bowl and set aside.


Place yeast, water and honey into Thermomix 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.

More Bakery

That's all the recipes!

No more recipes to load