Five Seed Bread

5 seed spelt bread

I have been using wholemeal spelt flour for this loaf (well, if you ignore the first time I made this and accidentally used self raising instead) but it would work just as well with strong wheat flour. The spelt gives it a slightly cake-like, crumbly texture. In fact not entirely unlike the self raising flour did but at least the spelt is strong enough for the loaf to keep its shape and the bread won’t drip over the sides of the tin when you put it in the oven…

5 seed bread

I’ve used five types of seeds in equal weights: sesame, flax, sunflower, chia and pumpkin, but you could substitute other seeds and use whatever you have, eg poppy or linseed. It also contains oats, olive oil and a little honey so has a lot to recommend it. Team it with some home made jam and you can feel better about breakfast. And if you’re sneaky enough the kids won’t even notice there are seeds in there…

spelt seed bread



350g spelt or strong wheat flour (or a combination)

45g oats

1 ½ teaspoons yeast

1 teaspoon of salt

20g sesame seeds

20g flaxseeds

20g sunflower seeds

20g chia seeds

20g pumpkin seeds

300ml water

1 tablespoon olive oil

1 tablespoon of honey


Put the flour, oats, yeast and salt into the bowl of a stand mixer, if you have one. As this is quite a wet and sticky dough it is much easier if you can use a dough hook.

making bread

Add the sesame, flax, sunflower, chia and pumpkin seeds:

seeds for bread

Mix all the ingredients to combine.

Add the water, olive oil and honey and knead for 5-10 minutes, until the dough is smooth and silky.

Oil a large bowl and tip your dough into it.

bread dough

Cover with a tea towel or oiled clingfilm and leave to rise until roughly doubled in size:

5 seed bread dough

Tip your dough out onto a floured surface and knead briefly. Shape into a loaf.

Oil a 2lb loaf tin and put your dough into it. Use a pastry brush to brush the surface with water or milk and sprinkle with seeds to decorate. (I forgot to do this and my seeds weren’t keen on staying where they had been put).

5 seed bread dough

Cover with a tea towel and leave to rise again. Set your oven to 200ºC.

5 seed bread

Ready to bake

When your loaf is roughly doubled in size again (mine was left for a little too long, it doesn’t need to have risen this much) bake for 35-40 minutes.

It is ready when it is well risen and browned, and the base sounds hollow when tapped.

Remove from the tin and allow to cool on a wire cooling rack.

home made seeded bread

This bread makes lovely crunchy toast as well, if it lasts that long.

Categories: Baking, Bread, Dairy-Free Baking, healthy baking, Recipes, Uncategorized, Using Alternatives

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12 replies

  1. What a beautiful loaf of bread! It looks delicious.

  2. The end of your first paragraph really made me laugh! I’m so glad I’m not the only one who does things like that.
    Fantastic bread. Once we get out of this wretched Feb misery I want to start not only baking again but definitely do some bread making. By then the dough might get a chance of rising.

    • Thank you – the weather really doesn’t help with bread. My sourdough was doing brilliantly but am hoping it was just the weather that was making it take forever to have a go at rising (and not managing it properly…). I am going to make an attempt at a new starter and see if I just wasn’t looking after it properly.

  3. Lovely! The spelt and the seeds…it must taste amazing!

  4. Do you use dried or fresh yeast?

    • Hi, I use both, it just depends what I have. I would tend to use 15g yeast for every teaspoon of dried, so for this recipe I would either use one and a half teaspoons dried yeast or about 20g-22g fresh yeast. Sorry if that wasn’t clear!

  5. Can. You convert into cups or ounces easily?

    • Hi, I know that there are lists online that will give you cup equivalents for different ingredients but I tend to use grams generally, or ounces for cakes sometimes. If you google grams to ounces you will get a great converter that you can just type your amounts into. 350g flour is 12.35 oz, 45g oats is 1.6 oz and 20g works out as 0.7 oz. A digital scale with grams is much easier to use as you can also weigh your water as 300ml is 300g. Hope that helps, thank you for asking!

  6. Worked really well but a bit sweet for my taste so will try less honey next time
    However my husband loves it

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