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two seeded wholemeal loaves in two baking tins Tried & Tested

Classic wholemeal seed and grain bread

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2.045 stars based on 45 ratings

This classic wholemeal seed and grain loaf is perfect to make a sandwich with a difference.

Key Information

  • Prep:
  • Bake:
  • loaf:1
  • Skill level:easy

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Ingredients

  • 500g 17⅝ oz Seed and grain wholemeal bread flour (we use Allinson) Seed and grain wholemeal bread flour
  • 1½tsp 1½tsp Salt
  • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 15g ½ oz Butter (unsalted) softened
  • 1 1 Easy bake yeast sachet 7g
  • 300ml 10⅛ fl oz Warm water 1 part boiling, 2 parts cold

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sift the flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough water and mix to form a soft dough.

    Ingredients for this step

    • Self-raising wholemeal flour
    • 1½tsp 1½tsp Salt
    • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1 1 Easy bake yeast sachet 7g
    • 15g ½ oz Butter (unsalted) softened
    • 300ml 10⅛ fl oz Warm water 1 part boiling, 2 parts cold
  2. Classic mode Step 2

    Knead the dough on a lightly floured surface for up to 10 minutes until smooth and elastic.

  3. Classic mode Step 3

    Shape the dough on a baking tray or place in a tin, cover and leave to rise in a warm place until doubled in size for 30 to 45 minutes. Preheat the oven to 230°C (210°C fan, gas mark 8).

  4. Classic mode Step 4

    Bake the loaf for 15 minutes, then reduce oven temperature to 200°C (180°C fan, gas mark 6) and bake for a further 15-20 minutes, or until the bread is risen and golden brown and sounds hollow when tapped underneath. Turn out and cool on a wire rack.