Mary Berry Farmhouse Loaf Recipe

This one took me three tries to get right—and I’m oddly proud of that. The first time, I added too much water and ended up with what can only be described as oatmeal with ambition. Second time, I forgot to soak the oats properly (don’t do that). Third time? Oh, that was the magic bake—golden crust, nutty chew, and a proper rise that made me do a little dance in front of the oven.

I’d been craving something proper—like the kind of hearty farmhouse loaf you slice thick and slather with salty butter. Not too fancy, just sturdy, seedy, and made for real life. If you’ve struggled with flat loaves or soggy middles, let me show you what fixed it for me.

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Why This One Works So Well

Most seeded loaves go heavy on texture but light on structure—they fall apart the next day or feel too dense. Not this one.

Here’s why:

• Soaking the flaxseed and oats first gives the loaf moisture and chew without making it stodgy.
• Two types of flour—white bread flour for lift, and whole wheat for flavour.
• Sunflower seeds folded right into the dough give crunch without compromising the rise.
• And brushing the top with milk? It helps the oats stick and gives you that burnished, bakery-style finish.

Honestly, the surprise win here was the oats—soaked oats are the unsung heroes of the rustic bread world.

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INGREDIENTS + WHY THEY MATTER

• Flaxseed (40g) – Adds nutty depth and natural binding. I skipped it once—loaf was drier and crumbly.
• Rolled Oats (150g) – Soaked first to soften and hold moisture. I used Scottish jumbo oats—they worked beautifully.
• Boiling Water (300ml) – Softens the oats and seeds. Not warm—boiling is key.
• Bread Flour (450g) – High-protein for proper rise and structure.
• Whole Wheat Bread Flour (115g) – Adds depth. I tried 100% white once—tasted flat.
• Sunflower Seeds (55g) – Toasty crunch. If you skip them, increase the oats a bit for texture.
• Salt (1 tsp) – Balances flavour. Without it? Total bland-fest.
• Fast-Acting Dried Yeast (7g) – Works quickly and reliably. If using fresh yeast, you’ll need about 20g.
• Warm Water (350ml) – Adjust slightly depending on dough feel—it should be soft, not sticky.

To finish:

• Milk (for glazing) – Gives a golden crust. I once used water instead—meh, didn’t shine.
• Extra oats (for topping) – Looks lovely, adds crunch.

Making It Yours (Without Ruining It)

• Egg-Free: Already is.
• Gluten-Free: I tried with a GF bread mix. It… didn’t rise. Wouldn’t recommend.
• Dairy-Free: Just skip the milk glaze or use oat milk. Works fine.
• Nutty twist: Swap in pumpkin seeds or chopped pecans for the sunflower seeds. Both tested well.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dough was soupy	Didn’t soak oats long enough	Let the oat/flax mix sit the full 10 mins
Loaves didn’t rise properly	Water was too hot—killed yeast	Use warm, not hot, water (body temp)
Gummy middle	Baked too short OR under-kneaded	Give it 25 mins and test the bottom sound
Oats fell off top	Didn’t glaze with milk properly	Use milk generously and press oats in

HOW TO MAKE MARY BERRY’S FARMHOUSE LOAF

1. Soak the Seeds: Mix flaxseed and oats in a large bowl. Pour over 300ml of boiling water, stir, and let it sit for 10 minutes. Should look like warm porridge.
2. Make the Dough: Add both flours, sunflower seeds, salt, yeast, and 350ml warm water to the oat mix. Stir until combined—add a splash more water if it feels too stiff.
3. Knead It: On a floured surface (or with a dough hook), knead for 5–7 minutes until smooth and elastic. Mine felt soft and slightly tacky—not sticky like glue.
4. First Rise: Pop the dough into an oiled bowl, cover, and let it rise in a warm spot until doubled—about 1 to 1½ hours. I use my turned-off oven with the light on.
5. Shape It
   Punch down gently. Divide in two. Shape into rounds and place on a parchment-lined tray.
6. Second Rise: Cover loosely (I use a bin bag like a tent) and leave for 30–40 minutes. They should puff up noticeably.
7. Bake: Heat oven to 220°C (425°F). Brush loaves with milk and sprinkle oats on top. Bake for 20–25 minutes until golden. Tap the base—if it sounds hollow, it’s ready.
8. Cool: Transfer to a wire rack. I slice one loaf straight away, and freeze the second.

TIPS FROM MY KITCHEN

• I use my old metal baking sheet—it heats more evenly than ceramic.
• Always soak the oats first—shortcutting ruins the crumb.
• If your kitchen’s cold, proof the dough in the oven with a mug of hot water.
• Want extra crunch? Scatter a few sunflower seeds on top too.

STORAGE + SERVING

• Room Temp: Wrapped in beeswax wrap or clingfilm, it lasts 3 days.
• Fridge: Stays fresh up to 5 days—toast to revive.
• Freezer: Slice, wrap, and freeze. Reheat in toaster or oven. Holds texture well.
• Serve With: Soup, cheese, or just butter. I love it toasted with marmite.

FREQUENTLY ASKED QUESTIONS

Q: Can I use steel-cut oats instead of rolled?
A: I tested it—they stayed too chewy. Stick to rolled or jumbo oats.

Q: What size loaves does this make?
A: Two 8-inch rounds. Or one large rustic boule (just bake 5–8 mins longer).

Q: My crust’s too soft—why?
A: Don’t skip the milk glaze, and make sure your oven’s fully preheated.

Q: Can I make this in a loaf tin?
A: You can. Use two 2lb loaf tins. Grease and reduce baking time by around 5 minutes.

Q: Is this good for sandwiches?
A: Absolutely. Especially day 2—it slices like a dream.

Try More Recipes:

• Mary Berry White Cottage Loaf
• Mary Berry Hot Cross Bun Loaf
• Seeded Granary Bread