I love making bread in my bread machine, adding all the seeds and grains I can imagine. My current favourite has flax, sesame and poppy seeds.
Two slices (ie., the sandwich I’m about to make) deliver great taste, great texture and 2 Tbsp of seeds – that’s nutritional variety I would otherwise have missed! BTW, the DASH diet (Dietary Approaches to Stop Hypertension) recommends 3–5 weekly servings of nuts, seeds and dry beans – check it out here.
I buy seeds from wherever I feel there is high turnover – the bulk food store, health food store or my local ethnic market. Always natural – not processed, not salted. Here are my proportions, just combine and add to your ingredients for a 1½ pound loaf (10 slices):
• 6 Tbsp flax seeds (I grind all but 1-2 Tbsp using a coffee grinder)
• 2½ Tbsp sesame seeds (if I cannot find them dry roasted I do it myself in a non-stick fry pan over a low heat, shaking or stirring constantly until they develop a golden colour – the flavour is much enhanced)
• 1½ Tbsp poppy seeds
Mix up a double or triple batch and keep it in the freezer for your next loaf…just bring it to room temperature before using it in your bread machine.