Seeded Brown Bread

If you are busy during the day, make up this dough within minutes in the morning, leave it all day in a cool place to rise, then put the risen dough into the oven when you get home. Or you can mix the dough before you go to bed and have freshly baked hot bread for breakfast.


  • Soft butter or margarine
  • 1 kg (2 lb) strong wholemeal flour
  • 500 g (1 lb) strong white flour
  • 2 sachets fast-action easy-blend dried yeast
  • 2 tablespoons crushed sea salt
  • 4 tablespoons bran, plus a little extra
  • 75–125 g (3-4 oz) sesame seeds
  • 75 g (3 oz) pumpkin or sunflower seeds
  • 2 teaspoons caraway seeds
  • 125 ml (4 fl oz) sunflower oil
  • 900 ml1 litre (1½–1¾ pints) warm water


Smear three 1 kg (2 lb) loaf tins very generously with soft butter. Combine the flours and yeast in a large bowl, then stir in the salt, 4 tablespoons bran and all the seeds, reserving some sesame and pump kin seeds. Add the oil and water, stirring until the mixture sticks together. Knead on a lightly floured surface just for a few minutes until smooth. Cut it into 3 pieces, shape and put into the tins. Cut a pattern in deep gashes on the tops and sprinkle the reserved seeds into the gashes, scattering the extra bran all over. Put the tins into a large plastic bag which can be tucked under the tins to enclose them with plenty of air. Leave until the dough has doubled in size – in a warm kitchen this takes about 2 hours.

Bake at 230°C, 450°F, Gas Mark 8 for 20 minutes, then turn down the temper ature to 200°C, 400°F, Gas Mark 6 for a further 20 minutes. Turn out and cool.