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55Total Time
20Prep Time
35Bake Time

Classic wholemeal seed and grain bread

12 Reviews

About the bake

This wholemeal seeded bread recipe is perfect for sandwiches.

If you enjoyed making our seeded bread recipe, give our seed & apricot loaf a try!

55Total Time
20Prep Time
35Bake Time


  1. Step 1:

    Mix 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.

  2. Step 2:

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

  3. 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. 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.


    • 500g Seed and grain wholemeal bread flour
    • 1.5 tsp Salt
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 15g Butter (unsalted) (softened)
    • 1 Easy bake yeast sachet (7g)
    • 300ml Warm water (1 part boiling, 2 parts cold)

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