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Chia, Linseed and Quinoa Bread

Naomi Scesny, Breville Home Economist prepares a delicious bread that is a welcome accompaniment to any meal...


  • 375ml (1½) cups water

  • 1½ teaspoons fine salt

  • 215g (1 1/3 cups) wholemeal plain flour

  • 300g (2 cups) bakers flour

  • 2 teaspoons white sugar

  • 1 tablespoon black chia seeds

  • 1 tablespoon linseeds

  • 2 teaspoons white quinoa

  • 2 teaspoons red quinoa

  • 2 teaspoons instant dried yeast

  • 1 tablespoon milk for brushing top of bread

  • Extra Linseed, white and brown quinoa, for crust

  • Homemade Butter

  • 600ml pure cream

  • Fine salt (optional)


  • 1.

    Place ingredients into the breadmaker pan in the order listed. Do not add milk or extra seeds for crust at this stage.

  • 2.

    Set breadmaker to WHOLEWHEAT setting, DARK crust, 1 kg SIZE loaf.

  • 3.

    When there is 1 hour left in the cycle, gently brush top of dough with a little milk and sprinkle seeds over top of dough. Close lid and continue cooking.

  • 4.

    When cooking has finished remove pan from breadmaker; leave for 5 minutes before removing bread. Allow to cool before slicing.

  • Homemade Butter:

  • 1.

    Assemble food processor with the whisk attachment.

  • 2.

    Pour cream into bowl and process for 2-3 minutes or until the butterfat separates from the buttermilk. Pour out buttermilk and add about 1 1/2 cups chilled water to the processor bowl. Process again for 2-3 seconds. This rinses the buttermilk from the butter. Strain into a piece of muslin and gently squeeze to remove any excess water.

  • 3.

    For salted butter; place butter into the small bowl of the food processor and add salt. Process for 3-4 seconds to combine.

  • 4.

    Place in a container and refrigerate. Will keep refrigerated for 1-2 weeks.


Time: 5 hours approx.
Serves: 1 kg loaf

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