Seeded Cob Loaf
A crusty, golden cob loaf studded with seeds and baked until deeply nutty and irresistible. Cue the butter please!
There is something deeply satisfying about baking a proper cob loaf, round, proud and crackly on the outside, soft and pillowy within. This seeded version adds crunch, flavour and a little bakery swagger, making it the kind of bread that feels special but still belongs on the everyday table. It’s brilliant warm from the oven, even better toasted, and sturdy enough to carry butter, cheese or a generous swipe of fermented goodness. A loaf that earns its place in the kitchen, and disappears faster than you expect.
If I am being perfectly honest, I had made a batch of my absolutely incredible Old Fashioned Lemon Butter and I needed something equally amazing to use it up! (Tough, but someone has to eat it!) So this is what happened. I know you will love it.
Try serving it fresh or toasted, with any of the following:
ThermoMite or Thermomix Vegemite
Need
- 50 Grams wholemeal flour BUY
- 50 Grams mixed quinoa
- 50 Grams buckwheat groats
- 30 Grams Yeast-fresh or 2 tsp dried
- 300 Grams water
- 20 Grams honey
- 30 Grams spelt flakes, plus a little extra
- 250 Grams bakers or strong flour BUY
- 1 Teaspoon fine grind salt
- 1 Handful pecans shelled
- 2 Tablespoons chia seeds BUY
- 2 Tablespoons linseeds
- 2 Tablespoons sunflower seeds
- 2 Tablespoons sesame seeds
- Water for brushing
- Pizza stone
Do
- 1
Place wholemeal flour, quinoa and buckwheat into Thermomix bowl and mill 1 min/speed 10.
- 2
Remove from bowl and set aside.
- 3
Place yeast, water and honey into Thermomix bowl and warm 2 min/37ºC/speed 1.
- 4
Add milled grains, spelt flakes, bakers flour and salt to bowl and mix 6 sec/speed 6. Add pecans and knead 2 min/dough setting/Interval.
- 5
Tip dough out onto floured board over which you have sprinkled a generous 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 about it!!)
- 6
Meanwhile, preheat the pizza stone in a bread baking setting in your oven if you have one, at 250ºC. When bread has risen, slash a large cross on the top of the dough, brush with water and then sprinkle with seeds mixture, making sure they attach. Reduce the oven temperature to 220°C and bake for 20-25 minutes until sounding hollow when tapped.
- 7
Remove from the oven and cool before slicing.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
