Mary Berry Seeded Granary Bread

I didn’t grow up baking bread. I grew up eating bread—thick slices of nutty granary toast slathered with butter—but the idea of making it always felt like something best left to professionals or retirees with too much time.

Then one day I found myself with a bag of granary flour, a quiet afternoon, and a desire for a proper homemade loaf. This recipe was my first success. Not flawless—I over-proofed it the first time and ended up with a flat twist that looked more like a pretzel—but enough to get hooked.

If you’ve ever worried that homemade bread is too finicky, or you’ve had a few loaves turn out more brick than bake, this one’s a gentle place to start. Let me show you why.

What Makes This Recipe Special

Granary flour already brings flavour to the party—it’s malty, nutty, and a bit sweet. But it’s the seeds that take this loaf from everyday to addictive. I like a mix of sesame, sunflower, linseed, and pumpkin. You get crunch, texture, and a wholesome feel that pairs beautifully with anything from soup to smoked salmon.

The shaping is forgiving—twist two ropes together and you’ve got an artisan-looking loaf with minimal fuss. And the crust? A quick water brush before baking makes it satisfyingly crisp without needing steam trays or fancy ovens.

Ingredients + Why They Matte

• Granary flour (300g) – Malty and rich, it gives the bread its distinctive flavour.
• Strong white flour (200g) – Balances out the density of granary flour for a softer crumb.
• Salt (1½ tsp) – Essential for flavour and yeast control.
• Fast-action dried yeast (7g sachet) – No need to activate. Just mix it straight into the flour.
• Butter (30g) – Adds richness and tenderness. I once left it out and the bread turned out too dry.
• Mixed seeds (6 tbsp) – I use 5 tbsp inside, 1 tbsp for the top. Adds crunch and flavour.
• Sunflower oil – For greasing the bowl so the dough doesn’t stick.
• Hand-warm water (300ml) – Just warm enough to wake up the yeast. Too hot and you’ll kill it.

Making It Yours (Without Ruining It)

• No granary flour? Try a mix of wholemeal and a tablespoon of malt extract. It’s not exact, but it works in a pinch.
• Different seeds? I’ve swapped in poppy or chia—fine in small amounts, but don’t overload or it’ll weigh the dough down.
• Butter-free? Olive oil works, though the flavour’s different. The texture stays lovely.
• Gluten-free? I’ve not had success with a GF version yet—too dense. Would love to hear if you crack it.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dough didn’t rise well	Water too cold or yeast past its prime	Use warm water and check yeast freshness
Dry, heavy crumb	Too much granary flour or not enough kneading	Stick to the flour ratio and knead 8–10 mins
Seeds fell off the top	Didn’t press them in	Gently pat them into the dough before baking
Pale crust	Forgot to brush with water	Always brush with water for golden crispness

How to Make Mary Berry’s Seeded Granary Bread

1. Make the dough
   In a large bowl, mix the flours, salt, and yeast. Rub in the butter with your fingertips until it looks like breadcrumbs. Stir in 5 tablespoons of seeds.
2. Add water
   Pour in the warm water and mix to form a rough dough. It should be soft but not sticky.
3. Knead well
   Tip the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. It’ll stop sticking to your hands when it’s ready.
4. First rise
   Place dough in an oiled bowl, cover with cling film or a damp tea towel, and let rise in a warm spot for about 1½ hours or until doubled in size.
5. Shape the loaf
   Line a baking tray with parchment. Knock back the dough and divide it in half. Roll each half into a 40cm rope, then cross them in an “X” and twist tightly. Tuck ends under.
6. Second rise
   Cover and leave to prove for 40–50 minutes until puffy. Preheat oven to 230°C (fan 210°C) / 450°F / Gas 8.
7. Bake
   Brush the loaf with cold water and sprinkle on the last tablespoon of seeds, pressing gently. Bake for 10 minutes, then reduce heat to 220°C (fan 200°C) / 425°F / Gas 7 and bake another 20 minutes. The base should sound hollow when tapped.
8. Cool completely
   Let cool on a wire rack before slicing. The smell will tempt you early—but wait. It slices better when fully cool.

Tips From My Kitchen

• I weigh the dough before shaping so each rope is the same size. Makes the twist neater.
• If my kitchen’s cold, I proof the dough in the oven with just the light on.
• Don’t skip the second rise. I’ve done that in a rush and ended up with a dense centre.
• I sprinkle a few extra seeds onto the tray underneath—it gives a toasted base you won’t want to miss.

Storage + Serving

• Room temperature: Keeps in an airtight tin or bag for 2 to 3 days.
• Freezer: Wrap in parchment and foil. Freeze up to 3 months. Thaw at room temperature or warm in the oven to revive the crust.
• Serving ideas: Brilliant toasted with salted butter, as the base for avo toast, or alongside soup or stew.

FREQUENTLY ASKED QUESTIONS

Q: What is granary flour exactly?
It’s a blend of brown flour and malted wheat flakes. You’ll find it in most UK supermarkets. It’s got a rich, nutty flavour you won’t get from plain wholemeal.

Q: Can I bake this in a loaf tin?
Yes. Just shape the dough to fit your tin after the first rise. It won’t have the same rustic twist, but it’ll bake evenly.

Q: Do I need a stand mixer?
Not at all. I knead by hand every time for this one—it’s therapeutic, and the dough is very workable.

Q: Can I make rolls instead?
Yes. After the first rise, divide into 8 pieces, shape into rounds, and prove for 30 minutes. Bake at 220°C for 15–18 minutes.

Q: Why brush with water, not egg?
Water crisps the crust without adding colour. Egg would give a golden glaze, but I like the rustic look of this one better.

Try More Recipes:

• Mary Berry Soda Bread
• Mary Berry Irish Soda Bread
• Mary Berry Ginger Bread​