Seeded Loaf

Slow Cookeed Seeded Loaf

Submitted by Rita Cotton Sharples

Seeded Loaf

Slow Cookeed Seeded Loaf
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes


  • 400grams stoneground flour
  • 150grams white bread flour
  • Half tsp salt
  • Small handful of bran
  • Small handful mixed seeds
  • 7grm packet yeast
  • Tsp sugar
  • Glut of olive oil (approx 1T)
  • Mug of warm water


  • Oil sc bowl and dust with flour.
  • Turn sc to high to preheat
  • Mix sugar into warm water and sprinkle yeast on top.stir,leave until frothy ..couple of mins
  • Mix flours,seeds,salt
  • Add oil and frothy yeast
  • Mix in mixer until pliable and a bit stretchy using dough hook if you have one
  • Shape and brush top with water
  • Press some seeds into top
  • Put into sc bowl ,no tea towel
  • Turn off sc leave to double in size
  • Turn to high 90-120 mins will sound hollow when base is tapped
  • Bake in preheated hot oven 10 mins ,


  • Doing the yeast in this way will show you your yeast is working rather than putting it in dry and wondering why you loaf isn't rising..the sugar will feed the may need a bit more water ...mix will seem dry but keep kneading if you want a softer loaf put tea towel under lid and don't put in oven

4 thoughts on “Seeded Loaf”

  1. Made this and it was fabulous. I did cook for 2 hours, outside edge quite crusty so next time will only give 90mins. Taste was great, so light and fluffy.

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