Seed & grain cottage loaf

Seed & grain cottage loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 50 mins plus 2 hrs proving


Makes 1 loaf (cuts into about 12 slices)
A fail-safe bread recipe that produces the perfect loaf- once you've mastered it, try swapping flours and altering the shape

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal198
  • fat4g
  • saturates2g
  • carbs33g
  • sugars3g
  • fibre2g
  • protein6g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 25g butter, cut into cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp clear honey
  • 400g seed & grain bread flour
  • 100g strong white bread flour
  • 7g sachet or 1½ tsp fast-action dried yeast
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • mixed seeds (we used sunflower, sesame, pumpkin and linseeds)


  1. Heat the butter, honey and 300ml water in a saucepan. Set aside to cool to hand temperature.

  2. Mix the flours, yeast and 1½ tsp salt in a bowl. Pour in the warm liquid and mix with a wooden spoon, then with your hands. Tip onto your work surface and knead for 10 mins or until springy. Place in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 2 hrs or until doubled in size.

  3. Flour a large baking tray. Tip the dough onto your work surface and knead to knock out the air bubbles. Remove ¼ of the dough so that you have 2 pieces. Shape both pieces of dough into smooth balls, put the large one on the baking tray then sit the smaller ball on top. Using a well-floured handle of a wooden spoon, push through the centre of the 2 balls of dough to stick them together. Cover with oiled cling film and leave to rise for about 45 mins or until doubled in size. Heat oven to 220C/200C fan/gas 7 and put a cake tin on the bottom shelf, with an empty shelf directly above for the bread.

  4. Remove the cling film from the bread. Brush all over with the egg, then sprinkle generously with seeds. Slash the edges of the loaf a few times with a sharp knife to create a pattern. Open the oven and pour a cup full of water into the cake tin – this will create steam and give the loaf a crisp crust. Put the bread on the empty shelf and bake for 20 mins, then turn the oven down to 180C/160C fan/gas 4 and bake for another 30 mins until crisp and hollow-sounding when tapped on the base. Remove from the oven and cool on a wire rack for at least 30 mins before eating.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

nannysandra's picture

Made it for the first time and turned out lovely. Used less liquid though.

popandfun's picture

I have tried (and failed) to make this loaf more than a dozen times now. The quantities of liquid are wrong - I followed it to the letter but I ended up with a very soggy dough which needed a lot more flour to rescue it. Water amended to 250ml works better. The shape has not held once for me... so resorted to a loaf tin. After burning a couple I realised 30 minutes was amply for baking in my oven. Once perfected, this loaf is very tasty, but how on earth the photo is representative of the finished product is beyond me.

minxymoo22's picture

Turned out to look nothing like the picture above, (my loaves always get labeled as 'rustic') but on the inside it was absolutely delicious. Goes very well with ham and mustard too!

wendymayCI's picture

This is such a lovely recipe, the honey gives a good flavour. Apart from the slight technical hitch I had on my first attempt - the top fell off and I had two loaves - bonus. I had better results on my second attempt. Its worth a go. I will be making this again and again.

judiuvick's picture

Is the loaf baked on the sheet pan or directly on the wire oven rack? The recipe isn't clear.

Questions (1)

judiuvick's picture

Is this loaf baked on the sheet pan, or just on the wire rack? The recipe isn't clear.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.