Multigrain seeded loaf

    1 hour 5 min

    Serve this nutty-textured loaf very fresh, cut into wedges. It’s good with a hearty bowl of soup or cheese and pickles. The mix of seeds can be varied to your own taste, or you can use just one kind.

    4 people made this

    Serves: 12 

    • 300 g (10½ oz) strong white (bread) flour
    • 200 g (7 oz) strong wholemeal (bread) flour
    • 100 g (3½ oz) buckwheat flour
    • 75 g (2½ oz) polenta
    • 2 tsp salt
    • 1 sachet easy-blend dried yeast, about 7 g
    • 1 tsp light muscovado sugar
    • 3 tbsp sunflower seeds
    • 2 tbsp pumpkin seeds
    • 2 tbsp linseeds
    • 2 tbsp sunflower oil
    • 450 ml g (15 fl oz ) tepid water
    • a little semi-skimmed milk to glaze

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Sift the white, wholemeal and buckwheat flours into a large bowl, tipping in any bran left in the sieve. Stir in the polenta, salt, yeast and sugar.
    2. Mix together all the seeds, then set aside 1 tbsp for the topping. Stir the rest into the flour mixture.
    3. Make a well in the centre of the dry ingredients and pour in the oil and most of the water. Gradually work the dry ingredients into the liquid to make a soft dough, adding the rest of the water as needed. Turn the dough out onto a work surface and knead for 10 minutes or until smooth and elastic.
    4. Place the dough in a large, lightly greased bowl and cover with a damp tea-towel. Leave in a warm place for 1 1/2 hours or until double 1/2 in size.
    5. Turn the risen dough out onto a lightly floured surface and knock it back with your knuckles, then knead firmly for a few minutes. Shape into a 20 cm (8 in) round and place on a lightly greased baking sheet. Cover with oiled cling film and leave to rise for 20–30 minutes or until well risen and springy to the touch.
    6. Towards the end of the rising time, preheat the oven to 230ºC (450ºF, gas mark 8). Uncover the loaf and, using a sharp knife, cut deeply to mark it into 8 wedges. Brush with milk and sprinkle with the reserved seeds.
    7. 7 Bake for 15 minutes, then reduce the oven temperature to 200ºC (400ºF, gas mark 6). Bake for a further 15–20 minutes or until the loaf is golden brown and sounds hollow when tapped on the base. Cool on a wire rack. This is best eaten on the day it is made.

    Each slice provides

    E, B1, B6, folate, niacin, copper, selenium, zinc, calcium, iron

    Some more ideas

    Shape the dough into a ‘bubble loaf’. Roll it into about 8 balls and pack them together in a round shape, just touching, on the baking sheet. After baking they can be pulled apart and served as rolls. * Instead of polenta, use medium oatmeal, and replace the seeds with 3 tbsp rolled oats, 2 tbsp poppy seeds and 2 tbsp sesame seeds.

    Plus points

    Seeds are packed with essential fatty acids. Linseed, for instance, is one of the best sources of omega-3 fats, while sunflower seeds are an excellent source of omega-6. * Pumpkin seeds are one of the richest vegetarian sources of zinc, a mineral that is essential for the functioning of the immune system. They are a good source of protein and unsaturated fat and a useful source of iron, magnesium and fibre.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    I enjoyed making this loaf. i have made my own bread for years but had never been successful with seeded loaves. This worked so well, I shall buy lots more seeds for the next ones.  -  07 Oct 2011


    I made this for the 1st time today. Great recipe. Thanks.  -  26 Apr 2010