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Five-seed wholewheat bread


300ml cold water

2 tablespoons butter, at room temperature

2 tablespoons milk power

1 1/4 teaspoons salt

475g granary flour

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

2 tablespoons sesame seeds

2 tablespoons linseeds

2 tablespoons poppy seeds

1 tablespoon light muscovado sugar

1 1/2 teaspoons fast dried yeast


  1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, butter, milk powder and salt. Spoon in the flour and seeds (or seed dispenser if your bread machine has one). Make a slight dip in the flour and add the sugar and yeast.
  2. Insert the pan into the bread machine. Shut the lids and set to 750g loaf on a wholewheat setting with preferred crush setting. Press start.
  3. At the end of the programme, lift the pan out of the bread machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.