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Crunchy seed loaf on a wooden board topped with poppy seeds with a butter pot next to it.

Crunchy seed loaf

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3.462 stars based on 26 ratings

This crunchy seed loaf recipe was sent in by one of our members. This bread goes wonderfully warmed with winter soups.  Try it with mature cheese and beer too!  The children love it for sandwiches and toasted with Marmite or honey.

Key Information

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

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For the bread

For the topping

  • 50g 1⅞ oz Poppy seeds

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place both flours and salt into a large bowl, stir in the sugar and yeast, then rub in the butter.

    Ingredients for this step

  2. Classic mode Step 2

    Add enough warm water to form a soft dough (you may not need it all so add it gradually).

    Ingredients for this step

    • 400ml 13½ fl oz Warm water
  3. Classic mode Step 3

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

  4. Classic mode Step 4

    Place the dough into a floured bowl and cover with a damp cloth. Leave to rise in a warm place for about an hour or until doubled in size.

  5. Classic mode Step 5

    Remove the dough from the bowl, knock back and shape into a bloomer loaf on a large baking tray.

  6. Classic mode Step 6

    Score the surface with a sharp knife in diagonal lines.

  7. Classic mode Step 7

    Dampen the surface of the bread with a little water and sprinkle with poppy seeds.

    Ingredients for this step

    • 50g 1⅞ oz Poppy seeds
  8. Classic mode Step 8

    Cover and leave to rise for an hour or until doubled in size. Preheat the oven to 200⁰C (fan 180°C, gas mark 6).

  9. Classic mode Step 9

    Place the bread in the oven for 40 minutes or until golden brown and sounds hollow when tapped underneath.