Seed & grain cottage loaf

Seed & grain cottage loaf

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(12 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
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  • 25g butter, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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.

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Comments, questions and tips

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26th Apr, 2020
Made this just as a standard tin loaf and it was lovely. Will definitely make it again.
25th Apr, 2020
Have made this twice now, first time 50/50 wholemeal/white bread flour. First time cottage shape, this time (today) as a regular ball shape, 2/3 wholemeal/white bread flour. Lovely flavour with the honey and butter.
1st Apr, 2020
Turned out wonderfully, lovely flavour and texture. Dough was perfect and not soggy. No amendments required
bob whitfield
16th Aug, 2019
made this as per instructions and it was fine.
26th Jan, 2015
Made it for the first time and turned out lovely. Used less liquid though.
30th Oct, 2014
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.
25th Oct, 2013
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!
22nd Oct, 2013
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.
11th Oct, 2013
Is the loaf baked on the sheet pan or directly on the wire oven rack? The recipe isn't clear.
11th Oct, 2013
Is this loaf baked on the sheet pan, or just on the wire rack? The recipe isn't clear.
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