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Our Favourite Seeded Loaf

Easy Sunflower and Pumpkin Seed Bread
Prep Time 3 minutes
Cook Time 45 minutes


  • 1 ½ cup plain flour 225g
  • 1 ½ cup strong wholemeal bread flour 240g
  • ½ teaspoon ‘easy bake’ / ‘fast action’ yeast 1g
  • 1 ½ teaspoon salt 10g
  • 2 tablespoons sunflower seeds 30g
  • 2 tablespoons pumpkin seeds 30g
  • 1 ½ cup water 350 ml


  1. Mix the dry ingredients in a 2L bowl with a tablespoon.
  2. Add the water and mix with the spoon until all combined (approximately one minute).
  3. Cover your bowl with cling film and leave to rise in a warm (not hot) place for 12 to 24 hours.
  4. When you are ready to cook your bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit).
  5. Using your hands or a spatula, drop the sticky dough on a heavily floured work surface. For minimal mess, you can do it on a sheet of baking paper that can be thrown away afterwards.
  6. Shape the dough in a ball and roll it in the flour so it gets covered all around. It will spread and that is fine as long as there is enough flour on your work surface.
  7. Place your loaf tin in the oven to warm for 30 minutes.
  8. After 30 minutes, put a bit of flour in the bottom of your dish so the bread does not stick to it. You do not need any grease. Make sure the dough is nicely covered in flour all around and drop it in your loaf tin.
  9. Cover with foil and cook for 30 minutes, then uncover it and bake it for a further 15 minutes.
  10. Transfer to a cooling rack.
  11. Enjoy your homemade bread!

Recipe Notes

The loaf can be kept in foil for about four days and it makes lovely toast.