Easy seed & grain loaf

Easy seed & grain loaf

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(15 ratings)

Prep: 15 mins Cook: 30 mins - 35 mins


8 thick slices
Bake a nourishing seed and grain loaf in thirty minutes, perfect with soup

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal266
  • fat8g
  • saturates1g
  • carbs41g
  • sugars2.5g
  • fibre5g
  • protein9g
  • salt0.65g
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  • 500g mixed grain flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 tbsp each sesame and poppy seeds, plus extra for topping
  • 1 sachet fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tsp salt
  • 300ml hand-hot water
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.

  2. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.

  3. Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.

  4. Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.

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Comments, questions and tips

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26th Oct, 2017
Tried this today. So easy. I used half white flour and half whole meal, and used sunflower seeds as well for the top. I think my dough might have been a bit on the wet side but that was no problem. Absolutely yummy. Husband couldn’t stop eating it! But I’ve saved some for tomorrow. Will definitely make again.
jmalanga1981's picture
6th Feb, 2016
I made this in my bread maker as I felt a bit lazy and didn't want to get my hands messy. I used 350g wholemeal flour and 150g white flour and added extra 50mls of water. Added a tablespoon each of pumpkin, sunflower and sesame seeds although the mix could have taken more in my opinion. I didn't have honey so added golden syrup in the same quantity. Put on a basic setting and three hours later a beautiful loaf appeared. Magic!
2nd Nov, 2015
I've made this three times now, with variations of seeds and flour mixes and it turns out beautifully every time. I use the dough hook on my Kitchenaid to knead, as a shoulder problem prevents me from kneading by hand and I do punch it down after the first prove and then give it a second prove for about half an hour. Today am going to make it into rolls and add dill, at the request of my daughter, who can't get enough of this lovely bread. So easy!
19th Jan, 2015
Love this recipe - really easy, and tasty. Had it with goulash one night, and then it was just as nice toasted the next couple of days after. Kids like it too, even though there were seeds (usually off-putting for them!)
Middlesex girl
22nd Dec, 2014
Made this bread today for family visiting for a meal. It was really easy to do and everyone agreed it was very tasty! Will definitely make this again!
14th Nov, 2014
Really easy to bake! Thanks :)
19th May, 2014
This looks great, though I'm confused as to why you don't need to punch the air out after the second prove?
30th Mar, 2014
I'm really exited to try this recipe. so glad I found this site, you have great recipes on here.
6th Feb, 2012
I used this recipe to make my first ever loaf from scratch. The snow deterred me from going to the supermarket to the normal multi seeded loaf I buy, so I found this simple recipe and thought I'd give it a go. I did't have any sesame seeds to hand so I substituted those for a mix of a few sunflower, pumpkin and linseeds. The result was fantastic. A new Sunday morning ritual.
29th Apr, 2011
Recipe was a breeze to make and turned out terrific. My husband kept raving about it how good it was and just as good as the expensive breads we "use to buy". I used a German grain mix which I bought in the supermarket (Australia) and it gave it a lovely texture. Will try to make bread rolls next time. This will be a staple in our diet from now on. Note that I used my mixer (with dough hook) to do the mixing but kneaded by hand. ABSOLUTELY DELICIOUS!! Another great recipe from Mary.


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