Chico’s Three Seed Bread

Originally created in the On the Rise Bakery, Syracuse, NY

350°F oven, about 2-3 hours total prep/bake time (bake time 45 minutes)

Two rises, one in the bowl, one in the pan. Makes two standard sized loaves. See bottom of recipe for variations

  • Grate one medium sized potato and boil in 2 cups of water until soft.
  • Let water cool to lukewarm.

Mix then let rest for 15 minutes:

  • 1 Tblsp. Baking yeast
  • 3 cups warm water including potato water and potato shreds
  • ¼ cup honey
  • 2 cups hard whole wheat flour

Add and stir well:

  • ¼ cup oil (original recipe called for 3/8 c. but I think that is why it wasn’t baking in the middle)
  • ¼ cup additional honey
  • 3/8 cup poppy seeds
  • 3/8 cup sesame seeds
  • 3/8 cup sunflower seeds
  • 1 tsp. salt (I think it needs a little more salt, maybe 1 ½ tsp.)
  • 1 ½ cups of rolled oats
  • 2 + cups more of flour (I use white bread flour for this but you can use whole wheat)

Knead for 10-15 minutes, slowly adding enough flour until the dough is no longer sticky. It is important to knead whole wheat bread for a longer time than white bread to develop the gluten.
Place dough in a clean, greased bowl. Cover with towel and let rise until double in bulk, approximately 45 minutes.

This is a good time to turn on the oven to preheat it. Punch down, knead out the air bubbles, divide into 2 pieces and then let the dough rest for 5 minutes.

Shape into loaves. Place in pans and let rise until above the pans.

Bake in a 350°F oven for 45 minutes or until the bottoms sound hollow when thumped.

Variations:

  • Sweetener in place of all or part of honey: molasses, malt, barley syrup, maple syrup
  • Flour: Any combination of whole wheat, white, rye, corn meal, or oat. Need some white or whole wheat for gluten.
  • Other: Add fruit such as raisins, craisins, or dates. Nuts or other seeds such as pepitas.
  • Spices: cinnamon, cloves, ginger in small quantities

3 thoughts on “Chico’s Three Seed Bread”

  1. THANK YOU! I posted in 2014 asking for this recipe! So happy to now have it. I too loved On The Rise Bakery in what is now Armory Square in Syracuse. I almost remember that they put together a cookbook?? If so, what was the name of it?

    1. ON the Rise did contributed to Uprisings, The Whole Grain Bakers Book, as did Uprisings Bakery and about 25 other whole grain collective bakeries nationwide.

  2. When we baked this at Uprisings, we used a small amount of potato flour rather than potatp water and shreds. I’m fairly sure we did not use rolled oats. I may or may not have the uprisings recipe–if so I will post it, but it is in the range of the variations suggested.—Morris

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