Homemade Loaf with Seeds and Nuts

We are thrilled to share this brilliant homemade bread recipe with you from one of our favourite bakers at bakes4fun. Robert bakes everything from giant Jaffa Cakes and doughnuts, to tasty cookies and fantastic loafs such as this one we're bring to you today! 

Robert recently purchased a 3lb deep loaf tin from us and decided to bake this brilliant homemade loaf with seeds and nuts using the loaf tin, and we loved the recipe so much that we decided we had to share it with you! There's no better smell in the world than the aroma of freshly baked bread, it just takes your breath away! You can introduce a whole range of different textures and flavours to your bread and this loaf has, by having nuts and seeds added to it to give it an added crunch! 

This brilliant recipe and image is from the equally brilliant Robert at bakes4fun and we highly recommend you check out his blog if you're looking for some baking inspiration!


  • 350g Strong white Bread Flour
  • 150g Strong Wholemeal flour
  • 7g Easy Bake Yeast
  • 7g Sea Salt 
  • 60g Mixed Seeds
  • 2 Tbsp Coldpressed Rapeseed Oil
  • 1 Tbsp Clear Runny Honey
  • 325ml Tepid Water


Step 1 - In a Large bowl, mix both flours together. Then add the yeast and salt to the opposite sides of your bowl.

Step 2 - Then add the mixed seeds and nuts to your flours and then mix through.

Step 3 - Once mixed, create a well in the centre and add the rapeseed oil and honey.

Step 4 - Add 300ml water and with your fingers like a claw, mix thoroughly in the bowl until the sides of the bowl are clean. Slowly add the additional water into your mix. 

Step 5 - When all the water is added, tip the dough onto your work surface and knead for a good 10 -15 minutes. Hold the bread with one hand and push the dough away from you with the heel of your other hand, rotate the dough and keep repeating this process until the dough is smooth. To test if the dough is ready, take a piece of it and stretch until it is thin enough to see the light through it. If the dough rips while doing this, knead a little more.

Step 6 - Once it's ready, work your dough into a ball and place into an oiled bowl. Cover with oiled clingfilm and place in a warm room. Depending on the temperature of the room, it may take between 1 and 2 hours to prove.

Step 7 - When your dough proves (doubled in size), knock it back by punching the air out of the dough.

Step 8 - Tip the dough back onto your bench, to shape for your tin. Stretch the dough into an oblong shape. Then take the top of the shortest edge of the dough and fold a third over to the centre and then do the same with the bottom edge.

Step 9 - Once shaped, make sure the seam is on the bottom and tuck the ends under a little. Then Place the dough into your tin and cover again. It will take around 45 mins to 1hr to prove.

Step 10 - Just before your bread is ready to bake, heat your oven to 240°C / 220°C fan / Gas Mark 9 and place a tin with ice cubes on the bottom of the over, this helps the bread to rise and gives it a great crust. 

Step 11 -Place your tin in the oven and immediately reduce the temperature to 220°C / 200°C / Gas Mark 7 and bake for 30 minutes. The bread should sound hollow when tapped on the bottom; this will indicate when your loaf is cooked.

Step 12 - If you want a crisp crust, after the 30 mins have past, remove the bread from the tin and then place back into the oven for a further 5 minutes

Step 13 - Stand the bread on a wire rack and allow to cool fully before storing. 

Full the recipe along with some step by step photos to guide you, visit Robert's blog here.


Products You May Find Helpful

3lb Loaf Tin
£10.99 inc V.A.T.
25cm Large Bread Tin
£8.99 inc V.A.T.
Large Cooling Rack
£3.60 inc V.A.T.


Summertime is here (although you may not have noticed given the weather we've been having of late) and you know what that means...summer tea parties! And you simply can't have a proper British tea party without some proper British scones.

We're huge fans of scones here at British Bakeware - they're so simple yet simultaneously so delicious and tasty. Mind you, the humble scone is no stranger to a bit of controversy: for centuries, there has raged a great debate as to how the word 'scone' ought to be pronounced. Does it rhyme with 'cone', or with 'gone'? We may never reach a true consensus, just as we'll probably never decide once and for all whether it's the cream or the jam that goes on first!

Whatever your personal preferences, though, there's one thing we can all agree: scones are brilliant! If you're looking to bake some scones of your own, we highly recommend that you check out this recipe from Jane's Patisserie! Jane is an incredibly talented baker, and her buttery scone recipe is really simple to follow.

If you're thinking of baking this magnificent treat, you may need one of the items listed below...


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Wimbledon officially begins on Monday 27th June, and you know what that means... its strawberries and cream time! How about trying something different to your regular strawberries and cream and have a go at making these cute Strawberries and Cream Cupcakes instead!

These delicious little Strawberry cupcakes have a delicious jam centre once you get past the strawberry and cream topping. They're the perfect little treat to have at your dinner parties or to enjoy whilst you're cheering on Andy Murray at Wimbledon. 

This delicious recipe and image can both be found on the BBC Good Food website!


  • 200g/7oz unsalted butter, softened 
  • 200g/7oz caster sugar 
  • 4 free-range eggs 
  • 200g/7oz self-raising flour
  • 4 tbsp good-quality strawberry jam 
  • 250 ml/9fl oz lightly whipped double cream 
  • 250g/9oz strawberries, hulled 
  • Icing sugar, for dusting 




Step 1 - Preheat the oven to 200c/400f/gas 6. Line two 12-hole muffin trays with paper cases. 

Step 2 - Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 mins, so this stage should not be rushed).

Step 3 - Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling, add a spoonful of the flour). 

Step 4 - Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. 

Step 5 - Pipe or spoon the mixture into the paper cases until half full, add a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full.  

Step 6 - Bake in the oven for 12-15 mins, or until the cakes are pale golden-brown and spring back when pressed gently with a finger.

Step 7 - Remove the cakes from the oven and set aside to cool on a wire rack. 

Step 8 - Using a small knife make a well in the top of each cake by removing a disk of cake. 

Step 9 - Fill the well with whipped cream and top with a strawberry.

Step 10 - Serve with a generous dusting of icing sugar.

Products You May Find Helpful

12 Cup Muffin Tray
£13.86 inc V.A.T.
Individual Muffin Cups
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Large Cooling Rack
£3.60 inc V.A.T.

Nothing sets off a friendly gathering or garden party, quite like a selection of delicious snacks and nibbles! Whether it's as part of a tasty buffet, or just to give you guests something to munch between drinks, small and easy-to-prepare dishes are a great way to put on an impressive variety of food, without all the stress.

Nuts and seeds of course, are one of the most popular nibbles all year round; whether it's mixed nuts at Christmas or salted peanuts with a summer cocktail in the sun. If you fancy something a bit more adventurous, however, such as coated and flavoured varieties, your shopping list could get rather more expensive by the time you've finished!

If you want to serve up a delicious and unusual, nutty snack at your next get-together, why not try creating your own roasted almonds? Today, we're sharing a recipe for sweet, cinnamon flavoured almonds from the All Recipeswebsite, but you could always try out your own flavours and ingredients in future!


  • 1 egg white
  • 1 teaspoon cold water 
  • 4 cups of whole almonds 
  • 1/2 cup white sugar
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of Ground cinnamon 


Step 1 - Preheat the oven to 120 degrees (250F). Lightly grease your roasting tin.

Step 2 - Lightly beat your egg white, and add the water. Beat the mixture until frothy but not stiff (we're not making meringues!).

Step 3 - Add the almonds to the egg whites, and stir them until they are well coated.

Step 4 - In a clean bowl, mix the sugar, salt and cinnamon, then sprinkle this mixture over the coated nuts.

Step 5 - Toss the mixture together, then spread it out evenly in your prepared roasting dish. 

Step 6 - Bake the almonds in your prepared oven for 1 hour, giving them the occasional stir, until they are golden in colour.

Step 7 - If you're making your snack in advance, make sure you store them in an air tight container to keep them fresh. 

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Here at British Bakeware we can't think of three things that are better in the summer than strawberries, ice cream and cake! And this recipe combines all three, to make a truly wonderful desert, that's perfect for the summer! This wonderful cake is perfect for birthday parties or as an after meal treat, and you don't have to be a baking expert to make it! Even novice bakers will be able to bake and enjoy this fantastic Ice Cream Cake!

If you're going to have a go at baking this terrific cake we suggest you leave plenty of time to plan ahead because it can be quite time consuming. We also suggest that you leave the ice cream to soften at room temperature, so it's the right consistency for spreading, but don't leave it out too long or else it'll go soupy.

The original recipe can be found on the Martha Stewart website


  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and levelled), plus more for the pan 
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 cup low-fat buttermilk 
  • 1 cup fresh strawberries, hulled and finely chopped 
  • 1 tablespoon seedless raspberry jam
  • 3 pints vanilla ice cream, softened


Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.

Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).

Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally. 

Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.

Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up. 

Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.

Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.


Products You May Find Helpful

9 Inch Round Cake Tin
£7.42 inc V.A.T.
24cm Springform Cake Tin
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