Seed and Honey Bread

Mixed Seed and Honey Bread Recipe (1)

Bread plays an important role during the long winter months, be it as part of a comforting door-stop sandwich or simply to accompany a hearty bowl of soup. As such, it’s important to keep your choice in bread fresh and varied; five months of white bread isn’t entirely appealing. In this situation it’s best to bring a little extra flavour and texture to the mix. This recipe for Seed and Honey Bread delivers in spades on both counts.

With recipes like this, it is a real shame to use only white bread flour, and I often find wholemeal to be a little ungainly and unpleasant to work with. It is far better to replace around a quarter to a third of the total quantity of white flour with that of an older, more rustic grain like spelt or rye. Using just a little of either grain gives homemade bread a more complex, enjoyable flavour and a slightly improved texture, without weighing down the final product.

Mixed Seed and Honey Bread Recipe (4)

There’s nothing more comforting than waking up to a frosty morning and slathering a thick slice of toast with a generous portion of good quality honey. Adding a tablespoon of honey to a loaf has a very similar effect, serving to sweeten, develop depth of flavour and even preserve your bread. You’ll find that any honey will do, though if there are options available I’d suggest choosing a relatively mild example, as it shouldn’t be given the chance to dominate the subtle flavour of the seeds. For the ultimate in comfort eating, why not toast a slice of this bread and spread it with a set honey of your choice. Heaven.

Seed and Honey Bread

Makes 1 medium boule


• 300g white bread flour

• 100g rye flour

• 1 tsp salt

• 50g mixed seeds + extra to roll

• 260ml tepid water

• 7g sachet fast-action yeast

• 1 tbsp honey

• 3 tbsp olive oil


1. In a measuring jug, gently whisk together the water, honey and yeast – set aside.

2. Take a large mixing bowl and thoroughly combine the flours, salt and seeds.

3. Make a well in the centre of the flour and tip in the yeast mixture and olive oil. Bring together into soft dough – you may have to alter the amount of water to achieve this.

4. Knead the dough on a floured surface for 8-10 minutes and return it to a lightly oiled bowl. Cover with a cloth and set in a warm place to double in size (~1 hour).

5. Turn the dough out on to a floured surface and knock back. Shape into a boule, roll in a handful of seeds, place on a lightly oiled baking tray, cover and return to a warm place to prove.

6. Once springy to the touch and roughly doubled in size, heat your oven to 220C/200C(fan) and bake for 30-35 minutes until dark brown. It should sound hollow when tapped on its base. Set aside to cool before slicing.

Mixed Seed and Honey Bread Recipe (2) Mixed Seed and Honey Bread Recipe (3)

Cost: Good quality honey may cost a fair whack, but it does go a long way – particularly in bread. Indeed, though this loaf does have a few added ingredients it should set you back no more than £1.50. Far cheaper than an equivalent loaf at a supermarket or bakery!

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30 comments on “Seed and Honey Bread

  1. thesinglegourmetandtraveller
    January 22, 2014 at 5:11 pm

    That looks a wonderful bread.

  2. Sophia
    January 22, 2014 at 5:12 pm

    Love the sound of this – I totally agree there is nothing better than starting the day with a toasted slice of bread topped with honey (although in my case you also add a little butter underneath and a sprinkle of sea salt on top). We have been going through a fair amount of homemade bread as well – it just goes so well with everything! Might have to try a seed and honey version like yours next time I am baking!

    • frugalfeeding
      January 24, 2014 at 3:20 pm

      Thank you, Sophia. I like your way, it sounds gourmet :D. Please do!

  3. Grace @ Cultural Life
    January 22, 2014 at 5:20 pm

    That looks like a very tasty recipe. My toast topping of choice at the moment is almond butter. It is quite expensive (and therefore not very frugal) but it is so delicious.

    Do you think this recipe would work in a bread machine? I enjoy making my own bread but when I don’t have time, the bread machine is great!

    • frugalfeeding
      January 24, 2014 at 3:19 pm

      Thank you, Grace! Almond butter sounds yum. Yes, I think it’d work fine in a machine!

  4. baconbiscuit212
    January 22, 2014 at 9:03 pm

    That is some gorgeous bread, Nick! Looks like the perfect accompaniment for soup!

  5. Amanda @ Once Upon a Recipe
    January 23, 2014 at 12:25 am

    Looks like a perfect loaf. In my opinion, the seedier, the better! I really do need to start trying my hand at baking bread!

    • frugalfeeding
      January 24, 2014 at 3:18 pm

      Seed and bread go together wonderfully – I agree! Thanks 😀

  6. Rosie Baillie
    January 23, 2014 at 9:22 am

    This sounds delicious, I tried some pumpkin and honey bread on Monday and it was lovely. Might give this a go over the weekend!

  7. whilehewasout
    January 23, 2014 at 10:52 am

    Now I’m off to find rye flour, this loaf looks great and sounds easy enough to prepare.
    Thank you!

    • frugalfeeding
      January 24, 2014 at 3:17 pm

      Glad to hear it – rye is delicious!

      • whilehewasout
        January 27, 2014 at 10:12 am

        I made it and loved it! (even without the seeds – those come next time;) I’ve baked it in a simple loaf pan and even this way turned out great, thank you for the recipe!

        • frugalfeeding
          January 29, 2014 at 9:09 am

          Fantastic! Yes, give the seeds a whirl. I probably would have baked it in a loaf pan if I had a suitable one!

  8. Korena in the Kitchen
    January 23, 2014 at 2:37 pm

    Gorgeous loaf! I couldn’t agree more about adding spelt or rye to your dough.

    • frugalfeeding
      January 24, 2014 at 3:09 pm

      Thank you! I love interesting flours – they add an extra dimension.

  9. Michelle
    January 24, 2014 at 2:28 am

    Seeds, yes!

  10. Chica Andaluza
    January 24, 2014 at 8:09 am

    I make a huge loaf of sourdough every few days but i really need to try out a few different breads – I love this kind of loaf…so tasty and filling. I will promised myself that I’ll buy some interesting flours and seeds this weekend!

    • frugalfeeding
      January 24, 2014 at 2:58 pm

      I’ve still not made a sourdough. I feel like I just want someone to come and guide me through it to make it seem less… long. I know I’m just being a weak foodie! Interesting flours make the world go round.

  11. Jenni
    January 25, 2014 at 4:21 am

    This looks amazing! I am definitely going to have to try it!!

  12. Shumaila The Novice Housewife
    January 25, 2014 at 9:04 pm

    Bread baking is the best and yes I agree the cold weather does warrant for more bread eating! Rye flour is a good substitute for the regular whole wheat flour. Adding seeds is always a plus. Love it!! 🙂

    • frugalfeeding
      January 25, 2014 at 10:20 pm

      Indeed it does – which is bad in terms of weight :D. Need to do more exercise to make up for it! Seeds ARE a must.

  13. marianareceitasparafelicidade
    January 29, 2014 at 2:48 pm

    Looks so yummy

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