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Harvest Cob Loaf with Flaked Quinoa

This scrumptious harvest cob, made with Wakelyns Stoneground Suffolk Flour, packed full of seeds and our Flaked Essex Quinoa, comes to us once again from friend of Hodmedod's; Sue Hudson.

Harvest Cob Loaf with Flaked Quinoa

Sue brings us a deliciously seeded cob loaf that is ideal with cheeses and savoury condiments, and makes inspired use of our flaked quinoa. She informs us that this bread is a must try, especially when combined with a rich blue cheese.

Preparation time: 120 mins | Cooking time: 40 mins | Total time: 160 mins | Oven Temperature: 220-200C

Makes one Loaf


  • 240g Wholemeal Spelt Flour
  • 240g Wakelyns Flour
  • 1tsp Easyblend yeast (or 10g fresh yeast)
  • 50g Quinoa Flakes
  • 50g Flaxseeds (linseeds)
  • 50g Sunflower Seeds
  • 8g Sea Salt
  • 50g Olive or Rapeseed oil
  • 300ml Warm Water


  1. Line a Baking Sheet with Baking Parchment
  2. Mix all the dry ingredients in a large bowl.
  3. Add all the other ingredients and combine well in the bowl.
  4. Tip out on to work surface and knead well, stretching the dough and folding it, for about 10 minutes.
  5. Return to the bowl, cover and rest for 1 hour.
  6. Tip out on to work surface and shape into a ball, place on to baking parchment and cover. Prove for 30-40 minutes.
  7. Meanwhile, heat oven to 220C and place a pan of water at the bottom of the oven. Steam helps the loaf to expand rapidly.
  8. With a sharp knife or blade, slash the top of the loaf several times and place in steaming oven.
  9. Bake for 10 minutes at 220C then lower the temperature to 200C and bake for a further 30 minutes.
  10. Remove from oven and cool on rack.

Gabriel Titchiner
Gabriel Titchiner


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