Seed & Grain Loaf by Allinson's

  • Total Time

    3h 5m
    • Prep Time

      2h 30m
    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
  • 10 Reviews

    5 star rating

This seed and grain loaf is nourishing and wholesome. It takes just over 30 minutes to bake. Perfect with a bowl of soup.  


  1. Place the flour into a large bowl and add the salt and sugar. Add the yeast and stir gently until well combined. Mix the oil and water together.

    Top Tip: Proving
  2. Make a well in the centre of the flour mixture and add the warm water and oil mix. Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface.  Knead until smooth and elastic, this can take up to 10 minutes. This could also be done using a dough hook of your free-standing mixer.

  3. Lightly grease a clean mixing bowl with little oil. Place the dough into the bowl, cover the bowl with oiled cling film or a clean tea towel and leave to rise for about 1 hour or until doubled in size. 

  4. Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g (23 x 13cm) loaf tin.

  5. Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

  6. Preheat your oven to 200°C, fan 180°C, gas mark 6.

  7. Slit the dough with a sharp knife and sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Bake for 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.

  8. Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.

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  1. 4 star rating

    I’ve used the mix twice before, so this time I will try a little less water as the mixture often feels too wet.
    The process right through to the end product is easy to follow and results in a lovely loaf.
    We find that it is only good as toast on the second day as it seems to go stale quite quickly, however it is still scrummy with butter.

  2. 5 star rating

    Some this a couple of times and always.perfect loafs

  3. 5 star rating

    First time baked perfect very delicious whole meal country bread Thank you for exelent recipe

  4. 4 star rating

    I needed an extra 20 or so gms of flour so I'd use less water next time.

  5. 5 star rating

    I used the recipe to make my first loaf since High School (many years ago!) and it came out perfect! Very easy to do and I’ll certainly be doing it again.

  6. 4 star rating

    Lovely recipe but had to add more flour as the recipe was way too wet, not sure if they weight of the seeds wasn't accounted for. I used 60ml less water and it was considerably less sticky.

  7. 5 star rating

    The instructions are very easy to follow and my bread turned out amazing and very tasty !

  8. 4 star rating

    Made a really nice loaf using this recipe, I did change a couple of things in the instructions, I increased the initial oven temperature to 220 (fan), but then turned it down when I put the loaf in, and I put a tray of hot water in the bottom of the oven to create a steamer atmosphere, which seemed to work well.

  9. 5 star rating

    Would do this one again. Substituted butter 30g for the oil. Lasted 5 days.

  10. 5 star rating

    Makes a great crusty loaf, I used 350g of spring water, tap water doesn't taste good, just love bread with seeds and grain and this one is the best I've found.

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