Mixed seed bread

This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour

  • Prep:25 mins
    Cook:30 mins
    Plus 3 hours proving
  • Serves 12
  • More effort

Nutrition per serving

  • kcal 315
  • fat 13g
  • saturates 1g
  • carbs 42g
  • sugars 5g
  • fibre 5g
  • protein 11g
  • salt 1g


  • 350g wholemeal flour
  • 100g rye flour
  • 50g quinoa flour or extra rye flour
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 125g pack sunflower seeds
  • 25g caraway seeds
  • 50g each poppy seeds and sesame seeds
  • 75ml black treacle
  • 300ml water


Getting your dough to rise
Yeast needs warmth in order to grow, so it can help to use hand-hot water when making the dough - be careful it's not too hot, though, or it could kill the yeast. Leave to rise in a warm place.


  1. Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.

  2. Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.

  3. Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

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