This Seeded Granary Bread is packed with flavour from granary flour and a mix of crunchy seeds. It’s soft inside with a crisp crust, making it perfect for toast, sandwiches, or serving with soup. Easy to make and full of texture, this homemade loaf is a must-try for any bread lover!
Ingredients Needed
- 300g (10oz) Granary flour
- 200g (7oz) strong white flour, plus extra for dusting
- 1½ tsp salt
- 7g sachet easy-blend (fast-action) dried yeast
- 30g (1oz) butter (room temperature), cut into small pieces
- 6 tbsp mixed seeds (sesame, sunflower, linseed, and pumpkin)
- Sunflower oil, for greasing
- 300ml (10fl oz) hand-warm water
How To Make Seeded Granary Bread
- Prepare the dough: In a large bowl, mix both flours, salt, and yeast. Rub in the butter using your fingertips, then stir in 5 tablespoons of the mixed seeds. Make a well in the centre and pour in the warm water. Mix everything together until a dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with cling film, and leave in a warm place for about 1½ hours until doubled in size.
- Shape the bread: Line a large baking sheet with baking parchment. Once the dough has risen, gently knead it 3–4 times. Divide it into two equal pieces and roll each into a rope about 40cm (16in) long. Lay one on top of the other in an “X” shape, then twist them together tightly. Tuck the ends under and press to seal.
- Second rise: Place the shaped loaf on the prepared baking sheet and cover with a tea towel. Leave in a warm place for 40–50 minutes until doubled in size. Meanwhile, preheat the oven to 230°C (fan 210°C) / 450°F / Gas 8.
- Bake the loaf: Uncover the dough and brush the top with cold water. Sprinkle over the remaining 1 tablespoon of seeds, pressing them in gently. Bake for 10 minutes, then reduce the oven temperature to 220°C (fan 200°C) / 425°F / Gas 7 and bake for another 20 minutes. The loaf should be golden brown and sound hollow when tapped on the base. Cool on a wire rack.
Recipe Tips
- Accurate hydration: Measure the water carefully. If the dough is too dry, it’s harder to add more later.
- Kneading technique: Use firm pressure and stretch the dough away from you, then fold it back to build elasticity.
- Shaping evenly: Weigh each half of the dough before rolling into ropes to ensure an even twist.
- Crisp crust: Brushing with water before baking helps create a beautifully crisp exterior.
How To Store Leftovers
At Room Temperature: Store in an airtight container for up to 3 days. Reheat in the oven to refresh the crust.
In the Freezer: Wrap the loaf in parchment paper and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Try More Recipes:
Seeded Granary Bread
Course: CakesCuisine: BritishDifficulty: Easy12
servings20
minutes30
minutes220
kcalThis Seeded Granary Bread is packed with flavour from granary flour and a mix of crunchy seeds. It’s soft inside with a crisp crust, making it perfect for toast, sandwiches, or serving with soup. Easy to make and full of texture, this homemade loaf is a must-try for any bread lover!
Ingredients
300g (10oz) Granary flour
200g (7oz) strong white flour, plus extra for dusting
1½ tsp salt
7g sachet easy-blend (fast-action) dried yeast
30g (1oz) butter (room temperature), cut into small pieces
6 tbsp mixed seeds (sesame, sunflower, linseed, and pumpkin)
Sunflower oil, for greasing
300ml (10fl oz) hand-warm water
Directions
- Prepare the dough: In a large bowl, mix both flours, salt, and yeast. Rub in the butter using your fingertips, then stir in 5 tablespoons of the mixed seeds. Make a well in the centre and pour in the warm water. Mix everything together until a dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with cling film, and leave in a warm place for about 1½ hours until doubled in size.
- Shape the bread: Line a large baking sheet with baking parchment. Once the dough has risen, gently knead it 3–4 times. Divide it into two equal pieces and roll each into a rope about 40cm (16in) long. Lay one on top of the other in an “X” shape, then twist them together tightly. Tuck the ends under and press to seal.
- Second rise: Place the shaped loaf on the prepared baking sheet and cover with a tea towel. Leave in a warm place for 40–50 minutes until doubled in size. Meanwhile, preheat the oven to 230°C (fan 210°C) / 450°F / Gas 8.
- Bake the loaf: Uncover the dough and brush the top with cold water. Sprinkle over the remaining 1 tablespoon of seeds, pressing them in gently. Bake for 10 minutes, then reduce the oven temperature to 220°C (fan 200°C) / 425°F / Gas 7 and bake for another 20 minutes. The loaf should be golden brown and sound hollow when tapped on the base. Cool on a wire rack.
Notes
- Accurate hydration: Measure the water carefully. If the dough is too dry, it’s harder to add more later.
- Kneading technique: Use firm pressure and stretch the dough away from you, then fold it back to build elasticity.
- Shaping evenly: Weigh each half of the dough before rolling into ropes to ensure an even twist.
- Crisp crust: Brushing with water before baking helps create a beautifully crisp exterior.