Multi-Seed Sandwich Bread

This soft and cottony bread is loaded with many kind of seeds, super healthy and so tasty.

– Do you remember the post about no-knead multi-seed sourdough bread?

Well, this is pretty much using similar ingredients…without the sourdough starter but with the water roux.

– What is the texture of this multi-seed bread?

It is amazingly soft, so soft that you cannot even tell that is a healthy bread loaded with seeds. This is because I used the tangzhong or water roux method to make this bread.

– How the bread taste?

The bread is super aromatic due to the combination of seeds, especially the black and the white sesame seed.

– Want to learn more about tangzhong or water roux method of bread making?

Please check this post about starch gelatinization.

– Ready to have your hands on the dough?


Tangzhong or water roux

  • 50 g bread flour
  • 250 g water

Multi-seed bread dough

  • 450 g bread flour
  • 100 g whole wheat flour
  • 30 g flaxseed meal
  • 140 g water
  • 8 g salt
  • 8 g vital wheat gluten
  • 8 g yeast
  • 60 g brown sugar
  • 20 g poppy seeds
  • 30 g flaxseeds
  • 30 g chia seeds soaked in 70 g water for about ½ hour
  • 50 g toasted sesame seed (black and white)
  • 30 g hemp seeds
  • 55 g butter


Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150oF. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Tangzhong or water roux can bend kept in the fridge for up to 48 hours.

Multi-seed bread dough

In the mixer, add all the water roux, all the flours and flaxseed meal, chia seeds except for the other dry seeds and butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Add the remaining seeds and increase the speed to “2” and let it mix for 15 minutes. The dough should be still somehow sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 10 to 12 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane) and you can see light through it.

If the dough tears mix for another 2-3 minutes until the dough pass the windowpane test. demonstrating that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Knock back the dough and split the dough into two large balls and each large ball into 4 smaller balls. Flatten the small balls making sure that the air is removed, fold into thirds and then roll it like a Swiss roll.

Place the Swiss rolls into a bread pan and let it rise until triple of its original size.

Bake in a preheated 350oF oven for approximately 25 minutes.

Remove the pan from the oven and let the bread cool on a wire rack. Slice according to your like.

– If you enjoy this recipe of multi-seed sandwich bread, you might to check on these other bread recipes…

Thank you for visiting Color Your Recipes…have a colorful week!

Dark Rye and Flaxseed Sandwich Bread

Don’t you love when you have a bite of bread and you cannot tell that it is a “healthy version” of it?

Well, I found the perfect combination of dark rye and flaxseed meal in this recipe. If it was not for the color and the little flaxseed meal specks you would not say that this sandwich bread contains “healthy ingredients”, in another words, if you close your eyes and eat the bread you would definitely say that it is “white” bread…

Because we like so much bread, I am constantly testing different ratios between white flour and “so-called” healthy flours therefore feel less guilt when gobbling through a loaf of bread…the big challenge is for the bread to looks of whole grain and taste like white bread.

Since rye flour and flaxseed meal contain less and no gluten I had to replace the “missing” gluten so it will not compromise the formation of air bubbles which triggers the dough to raise.

This recipe will make 2 loaves, and to achieve perfect square loaves I baked them in these USA Pullman Loaf Pan.


Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Dark Rye and Flaxseed Dough

  • 550 g bread flour
  • 60 g dark rye flour
  • 30 g flaxseed meal
  • 80 g sugar
  • 8 g salt
  • 8 g yeast
  • 8 g vital wheat gluten
  • 50 g whipping cream
  • 160 ml water
  • 60 g butter (room temperature)


Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Dark Rye and Flaxseed Dough

Place all the cooled water roux and all the ingredients listed under rye dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired bread recipe you might want to look at Sweet Milk Bread with Raisin recipe.

Did you know that gluten is formed when these two proteins glutenin and gliadin form a bond? Moreover, gluten gives bread a chewy texture and traps carbon dioxide during fermentation.

Thank you for stopping by Color Your Recipes…have a colorful week!

Oatmeal with Quinoa

This is a very healthy recipe for steel cut oatmeal loaded with all kind of grains such as quinoa, flaxseed, hemp seed, chia seed, millet… It is so nice to start the day with this hearty warm bowl of cereal.

This is my almost everyday breakfast…it is very versatile in regards to what I can add on the oatmeal in the morning. Not only that, I get a mix of various grain in one bowl. My husband likes with dry fruits, nuts and cinnamon. I sometimes beside the “conventional” toppings I even have with “Chinese” preserved stuff, food that you normally see when having breakfast in Taiwan.

Since steel cut oatmeal takes almost ”forever” to cook, I prepared the night before and let it sit until morning. When I get up the next morning I just add a little more water or milk, bring to boil and it is ready…very simple!

I always keep an air tight container with a mix of steel cut oatmeal, quinoa white and black, flaxseed (white, dark or mixed) and chia seed…any especial ratio between them? Not really, whatever you like. So when it is time to cook, I just scoop according to what I need.

As you can see…I do not have any details to share…just place the oatmeal mix in a small pan, add approximately 1 to 1 ½ inch of water above the oatmeal. Let it boil and turn the heat off. Cover the pan. Next morning, mix the oatmeal with water or milk according to your like. Bring to boil and it is ready to serve.

I hope you enjoy this simple and easy way to prepared steel cut oatmeal loaded with nutritious ingredients. If you are looking for more recipes using oat or quinoa, you might want to check on Oatmeal Molasses Sandwich Bread or Citrus Kale Salad with Quinoa.

Did you know that oats are a good source of soluble fiber. Therefore, oats can help reduce cholesterol and keep blood sugar levels steady. Apparently there is not much difference in terms of nutrition between steel cup oats and rolled oats.

Thank you for stopping by Color Your Recipes…have a colorful week!