Seeded wholemeal loaf

Seeded wholemeal loaf

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

Prep: 35 mins Cook: 45 mins plus cooling and 1 hr 45 mins rising

More effort

Makes 1 loaf (cuts into 10-12 slices)

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per slice (12)

  • kcal180
  • fat3g
  • saturates1g
  • carbs29g
  • sugars2g
  • fibre4g
  • protein7g
  • salt0.43g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g strong wholemeal bread flour
  • 100g spelt flour
  • 7g sachet fast-action dried yeast
  • 1 tbsp black treacle
  • oil, for greasing
  • 50g mixed seeds (we used pumpkin, sunflower, poppy and linseeds)
  • 1 egg yolk, loosened with a fork


  1. Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.

  2. Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size – this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.

  3. Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles – add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.

  4. Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it’s ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown – if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Gwen Reader's picture
Gwen Reader
7th Feb, 2020
Made a couple of weeks ago. Was really pleased with it. Back today to make it again. It’s nice you can add any variety of seeds to it.
Alison M H
19th Jun, 2020
I have made this 4 times now, never used spelt but white strong. Although my husband loves his seedy bread but is used to the recipe from our breadmaker which uses approx 1/3 wholemeal to 2/3 white which is the one I am doing today. I use 1 tbsp sugar as opposed to treacle as don't have it in the cupboards and today have upped salt to 1 1/2 tsps. I have put oil in but don't find it makes any difference. Lovely loaf.
Marie Borodenko's picture
Marie Borodenko
18th Jun, 2020
Did you use white or wholemeal spelt flour?
Alison M H
19th Jun, 2020
I use strong white and wholemeal but have altered the ratio as my husband finds it too dense at 400g and 300g.
14th Nov, 2019
I made this for the first time the other day - first time making bread in a long time. It was DELICIOUS. I will certainly be making again.
Claptrap Claptrap's picture
Claptrap Claptrap
13th Sep, 2019
If a new to baking reads this the person will be stratching his head as what to do with the yeast and egg yolk! I'm OK but my son wouldn't know what to do. (I assume the yolk is to brush the bread with, before putting into the oven - I never use egg on savoury bread! Please fix the recipe so that anyone new to baking can follow it!
Alison M H
19th Jun, 2020
new to breadmaking and I sussed it! The yolk gives a lovely crust, another layer of flavour and the seeds stick well to it.
4th Mar, 2017
250ml of water is surely not enough. I added several extra splits of water. The bread still did not come out airy enough. Will try pn 400ml next time. Recommend to add up the propotion of plaint flour and some oil into the dough.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.