Six seed wholemeal bread

Six seed brown loaf
Six seed brown loaf

This is a very aromatic and flavoursome bread which I adapted from a recipe in “The Big Book of Bread” by Ann Sheasby. As I prefer a wholemeal loaf I substituted the white flour in the recipe for wholemeal and made a few other necessary adjustments. You can either make this fully in your bread machine and have a sandwich style loaf or finish off by hand and make a more rustic looking round bread. Instructions for both are given below.


Six Seed Wholemeal Bread

A recipe for the bread machine which produces an aromatic and flavoursome loaf

Course Bread
Cuisine British
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 1 loaf
Author elspeth


Dough ingredients

  • 1 tsp fast action yeast
  • 225 g Granary flour
  • 225 g whole wheat flour
  • 1 tbsp skimmed milk powder
  • 2 tsp sugar
  • 1.5 tsp table salt
  • 1/4 tsp Vitamin C powder
  • 2 tbsp sunflower oil
  • 310 ml water

Seed mix

  • 2 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 2 tspn poppy seeds
  • 2 tsp sesame seeds
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds


  1. Add the dough ingredients to your machine in the order specified by your machine manufacturer

  2. Place the seeds into the separate seed container if present.  Otherwise just add to the mix

To make a rustic round loaf

  1. Set the machine on a dough programme (probably about 2 hours)

  2. Preheat the oven and your baking stone or sheet to 200 degrees C

  3. Remove the dough from the machine when the programme has finished and shape into a round on a floured surface.  

  4. Place on an upside down baking sheet, cover loosely with a clean towel and leave to prove for about 1 hour
  5. Slide the bread on to your baking stone and bake for about 25 minutes or until the bread sounds hollow when tapped on the bottom.

To bake in the bread machine

  1. Set the machine to a programme for a quick brown bread with seeds (roughly a 3 hour programme)