Super seeded bread recipe

Name: Super seeded bread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) strong white flour; 200 g (7.1oz) wholemeal flour; 50 g (1.8oz) large oats; 7 g (0.2oz) sachet of dried yeast; 1 tbsp tbsp of black treacle; 1 tsp of salt; 370 ml (13fl oz) water (approx); 1 tbsp millet seeds; 1 tbsp pumpkin seeds; 1 tbsp broken walnuts; 1 tbsp pine nuts; 1 tbsp sunflower seeds; 50 g (1.8oz) almonds

Servings: persons

250 g (8.8oz) strong white flour
200 g (7.1oz) wholemeal flour
50 g (1.8oz) large oats
7 g (0.2oz) sachet of dried yeast
1 tbsp tbsp of black treacle
1 tsp of salt
370 ml (13fl oz) water (approx)
1 tbsp millet seeds
1 tbsp pumpkin seeds
1 tbsp broken walnuts
1 tbsp pine nuts
1 tbsp sunflower seeds
50 g (1.8oz) almonds

1
Place all the nuts and seeds onto a non stick baking tray and bake at 160C/325F or gas mark 3 for 8 minutes, then leave to cool.
2
Meanwhile, place both flours into a bowl with the salt and blend together with your hands.
3
Add in the oats and dried yeast.
4
Pour in the black treacle and half the water into the centre of the bowl and start to mix, either with your hand in the shape of a claw or in an electric mixer with the dough hook.
5
Gradually add in the remaining water and bring together the ingredients until you have a ball of soft dough and the bowl is relatively clean of bread dough.
6
Transfer the bread onto a lightly floured work surface and knead the bread for 10 minutes by holding the dough with one hand and stretching it away from yourself with the other.
7
As the dough stretches fold the dough over its self and repeat.
8
When the dough is nice and smooth, roll it into a ball and place ball into the bowl, cover with cling film and leave it to prove for 1 hour.
9
When the dough has doubled in size and had a good hour to prove and develop scoop the dough out on to a lightly floured work surface.
10
Stretch out the dough and scatter all the nuts and seeds over it then, fold the dough over its self and start to knead for a good 5 minutes.
11
Shape the dough into a loaf shape and place in a 2 lb loaf tin.
12
Leave the dough to prove for 1 hour so that it can double in size.
13
Pre heat the oven to 200C/400F or gas mark 6 and place a tray in the bottom of the oven.
14
Place the loaf in to the middle of the oven with plenty of space to rise and also throw a mug of water into the tray at the bottom of the oven to create steam.
15
The steam will help to create a lovely crust.
16
Make sure you close the door quickly after putting the water into the oven.
17
Bake for 25-30 minutes, until golden and crispy, to check if the bread is cooked carefully lift the bread out of the tin and tap the bottom, it should have a hollow sound to it, if not and it is a dull thud then pop it back into the oven and turn the temp down to 150c for a further 10 minutes to ensure it is cooked through.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g (8.8oz) strong white flour, 200 g (7.1oz) wholemeal flour, 50 g (1.8oz) large oats, 7 g (0.2oz) sachet of dried yeast, and more.

Yes, Super seeded bread recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!