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Wholemeal Mixed Seed Bread

Makes 1 loaf

The distinctive character of this delicious bread is created by your chosen mixture of seeds. This bread is delicious with both sweet and savoury toppings or served with a hearty soup.

13 Reviews / Write a review

Free from Egg, Soya, Dairy
Vegetarian, Vegan, Organic, Wholemeal

Ingredients

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  1. Put the flour, yeast and sugar into a bowl and blend them together.
  2. Stir the water into the bowl and when everything looks craggy and lumpy, stir in the salt.
  3. Mix in the oil.
  4. Use your hands to gather everything together into a ball of dough.
  5. Knead the dough for 100 presses, in the bowl or on a work surface, without adding flour.
  6. Cover the dough bowl with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Rub some oil around the inside of a 1kg/2lb loaf tin.
  8. Press down the dough, add the seeds and knead the dough for 50 presses.
  9. Shape the dough and put it into your prepared tin.
  10. Invert an upturned bowl over the tin and leave it to rise in a warm place for 40 minutes.
  11. Pre-heat the oven.
  12. Remove the upturned bowl and bake the bread for 45-50 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  13. Leave the bread to cool on a wire rack.

Equipment

1kg/2lb loaf tin and mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

45-50 minutes
Great loaf. Used 400gm Very strong organic stoneground wholemeal flour and 100gm very strong Canadian white flour. Perfect prove and superb result. very tight Crum, just how I like it. Only used 350ml water.
By Alan Baxter
08 Mar 2021
Great recipe! I'm a terrible baker but this turned out great. I found the texture just right as I prefer slightly denser breads. Simple, easy to follow recipe and the bread is lovely.
By Agnieszka
11 Oct 2017
Easy to make the texture lighter is to replace 50gm of Wholemeal or Spelt Flour with 50 gm of Strong White Flour. Excellent
By Mr Ronald Faulkner
29 Mar 2016
I have been trying to make this bread but find it is very dense with either flour recommended. Nonetheless it is the best bread I have made to date. I am a complete beginner but want to stick to wholegrain organic flours because my husband is pre-diabetic and I cannot source "proper" wholegrain bread locally. I have no idea what "quick bread" referred to in the recipe means, but I would like to try it. Can anyone enlighten me. Fernie

Hi Fernie. "Quick Bread" is simply a quicker version of the recipe, missing out the step of the first prove, saving yourself about an hour in the bread making process! The resulting loaf is still delicious, while saving yourself some time. Great if you're in a hurry, but if you do have the time to spare, the end result with this prove is worth it. Many thanks, Doves Farm

By Mrs lilian Fernyhough
15 Mar 2016
I would like to ask you if i can make this recipe using the 'Free From Gluten Brown Bread Flour'. Thanks in advance for any help.

Hi Maria, gluten free bread making is very different from traditional bread making, so we do not recommend a simple swap to Gluten Free flour. We do have a recipe for a Gluten Free Seeded Brown loaf that is the gluten free alternative to this recipe. https://www.dovesfarm.co.uk/recipes/free-from-gluten-seeded-brown-loaf/

By Miss Maria Andreou
23 Oct 2015
I have never made bread without a machine before. I have bought mixed seed and nut wholemeal bread recently and really enjoyed it. Had problems trying to find a recipe on the internet until I came across your site. Made my first loaf today and it was fantastic. The recipe was simple and easy to follow. I must admit I thought the dough seemed a bit stiff and sticky but the resulting loaf was way beyond my expectations. I will certainly be making it again just need to work out baking days now to keep the supply going. I also like the review comments (which are what made me take notice of the site) and will try some of other peoples additives. Can't wait to experiment and search your site more for recipes. I am looking out for your products in my local Waitrose but think I might have to start using mail order.
By Mr Ian Haigh
21 Jul 2015
I have never made bread before and am very intimidated by Paul Hollywood! However, I have now made this recipe twice, using sunflower and pumpkin seeds and as other ladies have suggested added a tablespoon of malt extract, and it's delicious. My bread looks just like the picture!
By Ms Judy Beach
24 Aug 2014
Can I use a thermomix machine to mix all the ingredients.

We haven't tried it ourselves Jill but expect it should be ok. You might just want to knead by hand for a couple of minutes afterwards to ensure everything if properly combined.

By Mrs Jill van der Hucht
18 Feb 2014
Never made bread before until I tried this recipe in February. Since then i havent bought a loaf and bake bread twice a week. This recipe is so easy and the results are great everytime. I add a tbsp of malt extract sometimes and have tried combining different flours ie strong white, spelt, rye, strong wholemeal, all with success. I also add a tbsp of apple cider vinegar as I think.it creates a lighter more open crumb. Have also made rye loaves with black treacle. Never thought I would ever bake my own bread but these recipes are so easy it would be criminal not to
By Mrs Lisa White
09 Dec 2013
A lovely wholemeal/seedy bread recipe, would recommend for anyone who is wishing to avoid additives... I used crushed walnuts for approx. 50 grams of my 150 seeds, very moist and dense :)
By Miss Roz Lewis
12 May 2012
I used wholegrain spelt flour in this recipe and added mixed sunflower seeds, pumpkin seeds, golden linseed and crush walnuts. It was very easy to follow the recipe and it tasted delicious.
By Mrs Janice Robertson
13 Nov 2011
I just made this using spelt flour (my local Waitrose were out of stock of the DF Strong Wholemeal Bread Flour) and a seed mix, its absolutely delicious. I've never made bread before, the recipe is so easy to follow and the result is just brilliant - really tasty. I won't be spending a fortune on WF loaves again, and am looking forward to experimenting with different seeds and nuts.
By Miss Sarah Camlett
06 Mar 2011
I used sesame and sunflower seeds in the mix and dusted the loaf with oatbran and sesame seeds. It was the best loaf recipe I have ever used, very moist and delicious!
By Ms Catherine Braham
25 Aug 2010

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Quick Yeast 125g

£1.30

Organic Strong Wholemeal Bread Flour 1.5kg

£2.00

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