banner image

Seeded Breakfast Loaf


50g oat bran

50g porridge oats

80g mixed seeds (from sesame, sunflower, pumpkin, linsead, poppy, nigella, caraway to suit your taste)

2 tsp (runny) honey

10g salt

425 ml warm water

7g fast action dried yeast

450g Shiptons strong white bread flour

50g of one of Shiptons light rye/dark rye/spelt/wholemeal flour (to suit your taste, making a total of 500g of flour)

Large loaf tin, oiled and floured


  1. Put oat bran, porridge oats, mixed seeds and salt into a small mixing bowl and pour over 100ml of the lukewarm water. Mix, cover and soak for 1 hour.
  2. Add various flours to large mixing bowl and mix in the dried yeast. Form a well in the centre and pour in the honey and remaining 325ml of water. Mix into a ball, adding a little more flour or water as necessary to get a smooth ball of dough.
  3. Knead on a lightly floured worktop for 5 to 10 mins until dough feels smoother.
  4. Return dough to large mixing bowl and add the soaked ingredients (from step 1). Mix them together well.
  5. Tip out the seeded dough onto a floured surface and knead for 3 to 5 minutes.
  6. Put the dough into a large oiled bowl, cover with oiled clingfilm and leave to double in size (1 hour in a warm cupboard or 1 to 2 hours in the kitchen depending on temperature).
  7. Knock back dough to deflate and tip onto a floured worktop. Gently knead for 1 min, then shape to fit into the loaf tin.
  8. Cover the tin loosely with oiled clingfilm and leave to prove until doubled in size (1 to 2 hours).
  9. Bake in a preheated oven at 230 degC (210 degC fan) for 15 mins, then reduce temperature to 200 degC (180 degC fan) for 15 to 20 mins until well browned.