Malted walnut seed loaf

Prep: 20 mins Cook: 45 mins , plus rising and proving


12 slices
Top up on essential fatty acids, calcium and iron with this healthy and delicious bread

Nutrition and extra info

  • Can be frozen for one month
  • Vegetarian

Nutrition: per serving

  • kcal172
  • fat4g
  • saturates1g
  • carbs28g
  • sugars1g
  • fibre0g
  • protein7g
  • salt0.43g
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  • 500g strong wholemeal flour (we used Doves Farm mixed grain malthouse bread flour)
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • up to 350ml warm water
  • 100g mixed seed (we used a mix of linseeds, hemp seeds, pumpkin seeds and sesame seeds)
  • 50g walnut pieces



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • a little sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


  1. Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.

  2. Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

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Comments, questions and tips

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Comments (31)

eddiejones12's picture

Oops think you got this one wrong. Malt house loaf in the glutenfree section, I don,t think so. Disappointing as I thought I had found a great loaf to bake, so difficult to find a good gluten free recipe for bread!


barbsbaking's picture

Oops! I think you might be referring to the wrong recipe. There is a very similar gluten free one by Sarah Cook with almost the same photo and title (Malted Walnut Seed BREAD). V confusing.

jennynelson's picture

Lovely loaf, I also raised overnight in the fridge. I soaked the seeds in a little hot water along with one tablespoon (15grams) of black treacle for about ten minutes, a little bit of advice given to me by a baker, he used for all wholemeal/grain bread

rosietennent's picture

Beautiful bread. I didn't play around with the ingredients, but couldn't get a packet of mixed seeds, so used sunflower, pumpkin and linseed. I mixed the dough in the bread maker, on the pizza dough setting and then rose it again for 30 minutes, it all turned out lovely.

vrog's picture

I have made this bread a couple of times. This time I did it in the breadmaker, which also worked very well. I used a pack of mixed seeds which was not quites so good as the smaller ones were a bit gritty. I might try kiwitifosi's suggestion of soaking next time, or perhaps just stick to sunflower and pumpkin seeds.

kiwitifosi's picture

Very nice. I made a few changes. Soaked the seeds overnight in 150 ml of the water, which I think makes for a better texture. Used 400 g wholemeal flour and 100 g strong flour, to give a slightly better rise without losing much of the substance of the bread. And added about 25 g of roasted barley malt as I didn't have malted flour.

happylamb's picture

Yummy, stays moist for a couple of days.

Vegirl's picture

This is beautiful bread and not at all solid or heavy. It doesn't need sugar. I used the full amount of water, which made a very wet dough. (To those who find the bread heavy, it may be because of adding flour to the dough as you knead). I left it to rise over night in the fridge and knocked it back and baked in the morning. Lovely.

amysamp's picture

First attempt at bread and it went really well. Very tasty and almost gone!

princess34's picture

i have tried this recipe twice now. i love the flavour, but i cant get the texture right, it seems to turn out too moist.. a bit heavy. I thought of trying to use semi skimmed milk as i used whole milk so far. Does anyone have any suggestions


oneshot's picture

i made this bread for the first time was very nice everyone liked it i done it in a dutch oven which i think is much better i will try a tble spoon of sugar next time to see what difference it makes.

sjcauser1's picture

I make a slightly different version of this bread and to date, it's worked out well every time. I always use 1 tsp of sugar to help the yeast along and I add 15 mls (1 tbsp) of vegetable oil to the mix. The bread is dense but that is often the case with wholemeal bread and the seeds and nuts give a lovely texture. I find that splitting the mixture into 2 and making 2 oval loaves makes it easier to slice once baked and cooled.

It's really important that after the first proving and then knocking back the dough, you must let the dough prove and rise again before baking. I think this takes longer than 30 mins more like 45 mins. Failing to prove after knocking back is probably resulting in rock hard inedible bread. Only my thoughts.......

ruthy10's picture

I made this for the first time and found it to be very solid, but my parner liked it

nnorfolkfoodlover's picture

Still a novice in the art of bread making but this has to be the best ever! I don't have a bread maker and prefer to make my bread by hand.I find it very soothing and theraputic! I used Doves Farm Quick Yeast and added 1 tsp. of sugar.Lovely rich malty flavour, moist and the seeds add a lovely crunchy texture. My husband will have a big chunk of Walnut bread with some ripe Brie cheese and juicy black grapes for his pack-up tomorrow! YUM!

rosehungate's picture

has anyone tried this with fresh yeast in a breadmaker and if so how much?

klareh101's picture

Absolutely fantastic bread. This is the first bread I've ever made, I had to watch some online videos first to get the technique right but it worked out beautifully. I added 1 tbsp sugar and a handful of pecans into the mix, yummy.

greatgina1's picture

Not sure what went wrong, but bread was very heavy and virtually inedible

zakalwe's picture

Excellent recipe! I've made this several times now and it comes out perfectly every time. The walnut and seeds give it a fantastic texture.

zakalwe's picture

Wonderful recipe! Took a couple of attempts to get it right, but now I have the technique nailed! Just make sure you kneed it properly and let it rise properly too; I tend find it works well to let it rise for about an hour, knock it back and kneed it again, then let it rise for another half hour or so before finally putting it in the oven.

I also found that added a tablespoon of honey to the dough made it taste that much better.

mcfarde's picture

Lovely bread - very easy to make in the breadmaker and just used a mix of seeds and nuts I had to hand - made several times now and great each time


Questions (2)

gasmarkseven's picture

When I've baked a loaf with walnuts in it before the ones near the top burn easily. Any suggestions? Thanks.

goodfoodteam's picture

Hi there, thanks for your question, when you shape the dough try and make sure the walnuts are all inside the bread, thanks.

Tips (1)

lornamcinnes's picture

Soaking the seeds overnight stops you from breaking your teeth on them (especially hard hemp seeds, if using).