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
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Large Cooling Rack
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