Crunchy Seeded Bread


Hi there, thank you for stopping by.  So today I have this Crunchy Seeded Bread recipe to share with you. And it tastes utterly amazing. Because each mouthful is filled with the taste of freshly baked bread and nutty, mixed seeds, including; poppy, sunflower, sesame and pumpkin seeds. So easy to make, either by hand, bread maker or stand mixer with dough hook attachment.

Crunchy Seeded Bread

Making this bread using my bread maker, stand mixer and by hand. Especially as each method is rigorously tested and gives consistently delicious results. While the seeds give this bread incredible crunch and flavour, especially good when toasted.

Added wholemeal (20%) seeded bread.
Crunchy seeded bread with added fibre

Alternatively, for a higher fibre bread loaf, as seen above, use 90g of strong wholemeal flour and 360g of strong white flour. All other ingredients and method stay unchanged.

Country style loaf with one crust cut off.

Recipe : Makes One Crunchy Seeded Bread Loaf

260ml  Water – tepid

7g  Sachet Dried Yeast – I use Allinson easy bake

1tbsp  Runny Honey

450g/1lb  Strong White Bread Flour

4tbsp  Mixed Seed (I used a mixture of poppy, sesame, sunflower and pumpkin)

1tbsp  Unsalted Butter – plus extra for greasing the loaf tin

7g Salt – I use Maldon

Method :

Bowl – refers to bread maker tin, stand mixer bowl or large bowl for hand mixing.

Making The Bread Dough

First of all, place the water, yeast and honey into the bowl.  Swish around with clean fingers to mix.  Add the flour, butter and salt. Do not add any seeds yet.

If using a bread maker set to mix and prove. Add 3 tablespoons of mixed seeds when prompted by your machine during the mixing process.

When using a stand mixer, attach a dough hook, mix for 8 minutes.  Now add 3 tablespoons of mixed seeds and continue to mix for a further 2-3 minutes. Remove dough and place in a buttered bowl cover in cling film and leave until doubled in size (1-2 hours).

And if hand mixing, bring all the ingredients together with your hand.  Place on a very lightly floured worktop.  Knead for a good 10 minutes.  If the dough gets sticky, keep kneading and working it, because if you add extra flour the finished bread will be dry.  After a good 10 minutes kneading, the dough should have a smooth elasticity.  Add 3 tablespoons of mixed seeds and knead into the dough until evenly dispersed. Place the kneaded dough into a buttered bowl, cover in cling film and leave until doubled in size, 1-2 hours.

Shaping The Dough Into A Loaf

Turn the seeded bread dough out onto a lightly floured work top. Stretch the dough out and fold each end (a third of the dough) back into the centre. Turn the dough by a quarter and repeat. Turn and repeat the folding twice more (4 times in total).  Doing so builds structure into your loaf.

Shaping the crunchy seeded bread for a loaf tin before it’s second proof.

Next, place the dough into a buttered 2lb place your shaped loaf.

Cover with a clean cotton tea towel and put in a draught free place until doubled in size – 1-2 hours.

Adding The Crunchy Seeded Topping

Lightly brush the surface with water, or spray with water and sprinkle over the remaining tablespoon of mixed seeds, pressing them lightly into the top of the dough.

Risen dough in the tin ready for baking.

Preheat the oven to 220C/200C fan, gas mark 7, 425F.

Baking The Seeded Bread

Place the proofed dough into the oven and bake for 20-25 minutes.  The bread should be a golden brown and sound hollow when knocked with your knuckle on the base. For an extra crunchy crust, I turn my loaf straight out onto the oven rack to crisp up the base for  a few minutes, while I quickly wash the loaf tin up. CAREFUL THE TIN IS VERY HOT!!

As soon as the Crunchy Seeded Bread is baked remove from the oven. Turn out of the tin, if not already done and place on a cooling rack. Leave to cool completely.

Breathe in deeply.  It doesn’t matter how many times I bake bread, the smell is amazing!!

Most importantly you should wait until the loaf is cooled, or only just warm. Otherwise, cutting through the bread when it’s hot will result in a squished loaf! It’s worth the wait, I promise.

A sliced loaf of crunchy seeded bread on a wooden board.

Also, allowing the bread to cool makes the crumb lighter, helps the loaf keep it’s shape and is more easily digested.


Toasting takes this bread to another level!!
Toasting takes this bread to another level!!

Yummy, scrummy a big bite for my rumbly tummy!

You have to taste this to believe it!
You have to taste this to believe it!

I love eating this Crunchy Seeded Bread sliced and toasted ( I know I’ve also said  that about my Oat Bran White Bread – I can have two favourites?!). Also it is ideal for dunking in soup, eating with chilli – in fact this bread is perfect for any occasion which requires bread!  So I guess you could call this an easy, everyday  loaf, perfect for feasting and sharing!

If you have enjoyed this recipe for Crunchy Seeded Bread you may also like these:

Easy Home Cottage Loaf

Easy homemade cottage loaf
Easy Homemade Cottage Loaf

Seeded Cob Loaf

Seeded cob loaf of bread on a wooden board.
Seeded Cob Loaf

Lighter Wholemeal Loaf

Lighter wholemeal bread loaf.
Lighter Wholemeal Loaf

Baking bread at home is such a rewarding experience and a great way to get children involved in the kitchen. Since it is very difficult to over work bread made by hand, dough is the perfect medium for them to practice with. Also, I find when they have had a hand in making something, such as my Better Than Takeout Pizza they are much more inclined to eat what they’ve made and also try new flavours. And this can work for adults too!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Crunchy Seeded Bread recipe with descriptive graphics for Pinterest.


Garlic Rosemary Focaccia Bread


Bread is something that I really enjoy making. Flour, yeast, salt and water, combined and worked, create a bread with real taste. Add in a few extra flavours and the possibilities are endless. Garlic Rosemary Focaccia Bread is an incredibly easy, yet packed with flavour bread. Perfect for making at home.

FF Garlic Rosemary Focaccia Bread
Garlic Rosemary Focaccia Bread.

This week in our house is all about birthdays. Our Lil Man will be 12 this week, it’s also my Sister’s birthday in the same week. Definitely time for Feasting, Celebrating and Fun! Covert baking operations during the day – ready for surprises on their special days. Ooh I love a celebration – well that is as long as I’m not the center of attention!

Fortunately, shyness is not something our son could ever be accused of having. His enthusiasm and passion for life is infectious and wonderful to see. He waits all year for his birthday and the night before, without fail, he reaches ‘ready to explode’ status!Christmas is the same for him, times a gazillion!I adore his passion & zest for life, even if at times it can be exhausting and overwhelming.

So, to make life a bit easier on myself today, I grabbed a previously, made and frozen Chicken and Four Cheese Lasagne  from the freezer last night and left it to defrost in the fridge overnight. Yes, I confess to feeling a tiny little bit smug.
Since I have a bread maker that makes my life (in the world of bread baking), so much easier, I decided to whip up a couple of these GARLIC ROSEMARY FOCACCIA BREAD.  Also, as this is such a reliable and easy recipe, I decided to share it with you.

Even with 4 Garlic bulbs added to the bread mixture & the same sprinkled on top, this Focaccia only has a mild Garlic taste.
Even with 4 Garlic bulbs added to the bread mixture & the same sprinkled on top, this Focaccia only has a mild Garlic taste.


You will need 2 x lightly oiled 8×8″ square tins ( with at least 2″ depth), or – 1 larger oiled baking tray (2″ deep) to bake one large focaccia.

Recipe: Garlic Rosemary Focaccia Bread 

1lb Strong Plain White Flour – I use Shipton Mill

300ml Warm (hand hot) Water

1 x 7g Sachet, Easy Blend Yeast

2 tbs Olive Oil (plus extra for drizzling over bread, oiling baking tins & cling film)

7g Sea Salt – I use Maldon

Sea salt flakes and freshly ground black pepper for top of the bread

2 tbs Fresh Rosemary – finely chopped

8 Garlic Bulbs (4 for bread mixture, 4 for topping the bread).

Method: Preheat oven to 220C/200C fan, gas mark 7

When using a bread maker or stand mixer:

Place the warm water into the pan or bowl of the device you are using, making sure the dough hook is attached to the stand mixer.

Sprinkle over the sachet of dried, activated yeast and swish about with clean fingers to mix.

Next place the flour on top of the liquid mixture. Add the oil and salt.

Now add 1 tbs of the finely chopped Rosemary and salt.

Mince most of the Rosemary finely, allowing a few whole & half leaves to remain so they can be seen in the bread!
Mince most of the Rosemary finely, allowing a few whole & half leaves to remain so they can be seen in the bread!

Add in four minced bulbs of garlic. I’m a very big fan of my garlic press (no peeling or chopping), but you may chop, process, squish with the back of your knife. Please don’t write in with other methods for finely mincing garlic, just be happy that you’re innovative.

Now mix & prove (if using a bread maker). With a stand mixer, attach the dough hook & mix for 8-10 minutes, until the dough has a silky, stretchy, elasticity about it.

If kneading by hand, bring all the ingredients together and work (knead) the dough until you can feel the change, when the dough again stretches easily and feels silky to touch – a good way to check that the dough has been worked enough is that it should be hard to tear.

Shape the dough into a ball and place into an oiled bowl, then turn the ball over, so the top has an oily layer & cover tightly with cling film. Place in a warm draught free place until doubled in size (about an hour).

Prepare the baking tins (or large tin if only using one) by placing some oil in the tin (approx 1tsp for a smaller tin).  Then using your fingers or a piece of kitchen towel completely cover the inside of the tin with a light slick if oil. When doing this by hand, your nails also benefit from a cuticle treatment.
Talking of fingers, if you have long nails it’s probably easier to apply the oil with the kitchen cloth. It also probably means you look after your hands and nails may not need a quick, olive oil cuticle treatment. Just saying, I NEED the treatment.

If using a bread machine switch on to knead cycle to knock the dough back for a minute. With the dough in the bowl, remove the cling film & gently punch down (enjoy the soft enveloping feeling!)the dough to knock out the air bubbles and gently knead by hand for 2 minutes.

Half the focaccia dough.
Half the focaccia dough.

Divide the dough in two (or leave whole if making a larger Focaccia) using a sharp knife or a dough cutter.
Place half the dough into each tin (or all into one tin).

NOW is the absolutely BEST thing about making this type of bread. If you loved making mud pies when you where younger, or maybe still do, you’re going to LOVE this next bit.
Using your the heel of your hand, gradually press the dough out until it reaches the edges of the tin and is roughly the same thickness across the tin.

Check out my dimples!!!!
Check out my dimples!!!!

Next using your fingers, have great fun making lots & lots & lots of dimples in the dough – to give it the classic focaccia look.
Can you tell how much I really love that part? So much fun!
Drizzle a little olive oil, sprinkle some sea salt flakes, the rest of the finely minced Rosemary, a grinding of pepper and the rest of the garlic. Split over 2 tins if making 2 Focaccia loves.

Lightly oil some cling film:
TOP TIP: Using a clean wet cloth wipe some of your work surface so that it is damp. When laying your cling film over the top it will lay flat and not attempt to attach itself to itself, you, or random kitchen objects. You can then easily spread a light coating of oil over the cling using your hands, or a pastry brush.
I know there’s oil in the dough, the tin has been oiled, you’ve just drizzled oil on top of the focaccia – JUST TRUST ME!

Most of the time you could get away with not oiling the cling, but and it’s happened to me, it WON’T EVER STICK if you oil the cling!

The risen dough does lose some of the dimply effect - so if you want more dimples, repeat the process!!!!
The risen dough does lose some of the dimply effect – so if you want more dimples, repeat the process!!!!

Cover the top of the tin with the oiled cling (so it’s airtight) and leave in a warm, draught free place until doubled in size. Alternatively,  place the dough in the fridge. While it will take longer to rise, the bread will develop a lovely flavour, due to the slow prove. It’s your dough, so, do whatever you fancy.

ANOTHER IMPORTANT TIP – I have successfully risen the dough slowly in the fridge, completely forgotten about it, so it quadruples in size. Knock it back by recreating the dimpled effect, as before, left to rise and it’s turned out fine.
Bake the focaccia in a preheated oven for 15 – 20 minutes, until a golden colour and still quite soft. The base should sound hollow when rapped with a knuckle.

Once baked, remove from the oven, take a deep breath, the smell is intoxicating. Leave to cool for 10 minutes in the tin, run round the outside with a palette knife until you can feel the loaf easing from the tin. Turn the bread out and place on to a cooling rack. Repeat with second tin.

Please dunk me in some scrummy soup, pasta sauce or sausage casserole?
Please dunk me in some scrummy soup, pasta sauce or sausage casserole?

The Garlic Rosemary Focaccia Bread will be marshmallowy soft & is fine to serve warm as is. Or cool, wrap in foil and freeze for up to one month.
If you prefer a slight crust to your focaccia, 10 mins before serving, place the bread directly on to the rack of a preheated oven (as for baking the dough) for 5 – 10 minutes, depending on how crusty you like it.
Because this bread is thinner than a loaf, you can cut or tear the bread whilst still warm.

FF Garlic Rosemary Focaccia Bread
Garlic Rosemary Focaccia Bread baked as a whole.

This bread goes with any dish you would normally serve garlic bread with. It also goes fantastically well with soup. Spicy vegetable, leek and potato are especially good with this bread. It is ideal for dunking!
One Garlic Rosemary Focaccia Bread is plenty for our family of five, so I wrap in foil and freeze the other one.

If you have enjoyed this recipe for Garlic Rosemary Focaccia Bread you may also like these:

Tomato Thyme Garlic Focaccia

FF Garlic Rosemary Focaccia Bread
Tomato Thyme Garlic Focaccia Bread.

Easy Crusty Baguettes

FF Garlic Rosemary Focaccia Bread
Easy Crusty Baguettes.

Garlic Cheese Bombs

FF Garlic Rosemary Focaccia Bread
Garlic Cheese Bombs

I really hope you give this recipe a try. You can vary the herbs. I’ve used Thyme, Oregano and SHOCK/HORROR dried mixed herbs. Ooh I’m such a rebel! But seriously, it works better with the woodier herbs (rather than parsley/fennel) mentioned. Since I find that soft herbs are better mixed with butter and oil, then slathered into a baguette/ciabatta (part bake baguettes work well for this!).
Until next time, I hope you have fun giving this recipe a go and enjoy feasting with whoever you share it with.

See you soon. Sammie xx

No part of this blog post may be replicated without written permission of the owner. Please see my Disclosure Policy.


Bread Baked The Easy Way!


My Large Loaf!!


Hi, thank you for dropping by.

Today is my first day of blogging!!! I’m excited. I’m going to show you how to bake bread the easy way! The sun is shining, so that means my veggie plants & flowers need watering.

I love the early morning smell of the garden, the slight dampness of dew on the grass, the smell of my tomato plants as I brush past them…

Anyhow I’m waffling, you may find that happens a lot! Back to business. Hey, no, didn’t I say that “Feasting is Fun”??

Bread: that’s what I will be making this morning (with the aid of my bread maker). If you have a stand mixer that can do the same job as my bread maker.

Recipe for a Large White Loaf

4lb loaf tin, buttered.

1 1/2 sachets dried yeast or 15g fresh (or I’m using frozen) yeast.

1lb 8oz Strong White Flour

380-400ml Water (warm -body temp)

1 tsp Honey

2 tsp kosher salt

2oz butter

1 large (4lb) buttered loaf tin

Clean tea towel

Place most of the water (380ml) into a bowl (of stand mixer or bread maker if using), add yeast. Swish about a bit with clean fingers to mix the yeast into the water ( rub the fresh/frozen yeast through your fingers until it is dissolved into the water). Add the teaspoon of honey & set to one side whilst you weigh the flour.

Add the flour so it sits on top of the yeast/honey/water mixture. Then add the salt.  Break the butter into 3-4 pieces (it’s best if it’s room temp – but if it’s cold don’t worry, the bread will just take a little longer to rise).

With a stand mixer make sure the dough hook is attached a mix on slow/medium speed for 8-10 minutes. If using a bread maker I use a spatula to manually mix the dough, giving it approx 6-8 good stirs (this amount of mixture is a little too much for the paddle in my bread machine, doing this starts the mixing process & then the machine can happily cope with fully mixing the dough!).

As the dough comes together it should mix smoothly & look soft & elastic. If it looks dry – or the mixing device makes a clunking sound add more water (the extra 20mls).  Be patient it takes a minute or so for the water to become incorporated.  Continue mixing for the 8-10 minutes.

If using a bread maker I use the dough cycle, so once mixing is finished the dough is then left in the machine to prove, until doubled in size (up to 2 hours), I then use the start of the dough cycle to knock back the dough for 2 mins before removing the dough.

If you are using a stand mixer, after the initial mixing process is complete, remove all the dough, place onto a clean floured surface & shape into a ball.  Place into a buttered bowl, turn over once, so the top has a coating of butter on it & cover the bowl tightly with cling film. Place in a warm, draught free place until doubled in size (up to 2 hours).  After this time remove the cling & punch down into the dough gently (feels sooo nice) to deflate the dough.

With either method you now have bread dough ready to be shaped.  Place the dough on a floured surface and stretch it out with your hands.  Fold one end into the middle & do the same with the other end.  Turn the dough by a quarter & repeat the stretching & folding.  Do this twice more.  This is building structure into your dough & this little bit if effort makes a BIG difference to your finished loaf.

Place the dough seam side down into your buttered loaf tin.  Cover with a tea towel & place in a warm draught free place until doubled in size (up to 2 hours).

Just before it has completely doubled turn your oven onto its highest setting, 250C/500F.

When doubled remove tea towel & place the tin in the oven.  I then turn the heat down to 230C (but it’s fine to keep it at its hottest – just don’t forget about your bread!!). Bake for 15-25 minutes (depending on your oven & how crusty you want your bread), I usually tip mine out of its tin & leave it upside down on the oven rack (with the oven still on) whilst I rinse out the loaf tin –

White/Wholemeal 50:50 loaf with added seeds. Delicious - might need a lil more water.
White/Wholemeal 50:50 loaf with added seeds. Delicious – might need a lil more water.

– CAREFUL it’s very HOT!

When the bread is a gorgeous deep golden colour remove from the oven, tip out of the tin straight away, or you will have a soggy loaf on the bottom.  The bread should sound hollow if you knock on the base with your knuckle.

Enjoy the smell!!! There is nothing like the smell of freshly baked bread.


Now’s the hard part WAITING!  The loaf needs to cool to just above room temp otherwise it won’t cut properly.

Prep time is no more than 10 mins. Once you’ve made your first couple of loaves you should get into a rhythm & see how easy it is to make your own bread.

Then find someone to share it with.  Food ALWAYS tastes better when it’s shared.

Please let me know how you get on.  I’m not a professional chef but I’m happy to try & answer baking/cooking related questions.

Until next time have fun making each meal a feast!!