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Seeded Wholemeal Bread [vegan] by The Flexitarian

Seeded Wholemeal Bread [vegan]

This Seeded Wholemeal Bread recipe makes a versatile loaf that you can use for breakfast, lunch or dinner.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Bread
Cuisine English
Servings 10 slices
Calories 256 kcal


  • mixing bowl
  • Food Processor
  • loaf tin


  • 400 g organic wholemeal bread flour
  • 100 g organic white bread flour
  • 7 g fast bread yeast
  • 1 Tbsp vegetable oil
  • 2 tsp sugar
  • 1 tsp salt
  • 375 to 400 ml of warm water
  • 3 Tbsp sunflower seeds + extra for topping
  • 3 Tbsp pumpkin seeds + extra for topping
  • 2 Tbsp flax seeds + extra for topping
  • 2 Tbsp chia seeds + extra for topping


  • In a large bowl combine together flours, yeast, seeds, sugar and salt. Make a well in the middle.
  • Add oil and 375ml of warm water. Mix together by hand or dough mixer attachment until it all comes together into a ball.
  • If you are using a mixer dough hook, carry on mixing for 10 mins at medium speed. If working by hand, tip the dough onto a floured surface and knead for at least 10 mins until smooth and elastic. Add more water if needed.
  • Once the dough is ready, form a bowl and place in an oiled clean bowl. Cover with cling film.
  • Leave to rise for 1 1.5 hour in a warm place until dough has doubled in size.
  • Heat oven to 220C/425F/fan 200C/gas 7. Place a large baking tray at the bottom of the oven.
  • Place dough onto a floured surface. Push the air out by pressing all over with your fingertips. Shape the dough into an oval ball. Place in a 900g oiled loaf tin. Wet the top with water and coat with additional seeds.
  • Cover loaf tin with a tea towel and leave to prove for 30 mins in a warm place. It will increase in size so that to fill the tin.
  • Once ready, place the loaf in the oven. Add 250ml of cold water in the baking tray at the bottom of the oven to create steam.
  • Bake the bread for 15 mins at 220C/425F/fan 200C/gas 7.
  • Reduce heat to 190C/375F/fan 170C/gas 5 and continue to bake for around 25-30 mins until the crust is golden.
  • Once done, leave the bread to cool a little then carefully remove it from the loaf tin and leave to cool completely on a wire rack.


Serving: 90gCalories: 256kcalCarbohydrates: 40gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 239mgPotassium: 128mgFiber: 3gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Keyword bread
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