Farmhouse Brown Seeded Loaves

Seeded Oat BreadA hearty multi-grain loaf packed with rolled oats, flaxseed, and sunflower seeds for added nutrition and texture. The overnight soak of the oats creates a moist crumb, while the seeds add a satisfying crunch to every slice.

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Prep Time 25

Cook Time 40

Resting Time 1 39

Servings: 2 Loaves

Course: Breakfast

Cuisine: British

Ingredients Method Notes

Ingredients

⅓ cup 40g flaxseed
1⅔ cups 150g rolled oats
1 cup + 3 tbsps 300ml boiling water
3½ cups 450g bread flour, plus extra for dusting
¾ cup + 2 tbsps 115g whole wheat bread flour
⅓ cup 55g sunflower seeds
1 tsp salt
1 × ¼-ounce 7g fast-acting dried yeast
1⅓ –1½ cups about 350ml warm water
A little milk to glaze
A few rolled oats to decorate

Method

Begin by preparing the oat and flaxseed mixture, which is essential to the bread's texture and moisture. Combine ⅓ cup (40g) flaxseed and 1⅔ cups (150g) rolled oats in a bowl, then pour 1 cup + 3 tbsps (300ml) of boiling water over them.
Mix well and allow the mixture to sit for approximately 10 minutes, during which time the grains will absorb the water and cool slightly. Once cooled, add the remaining dry ingredients: 3½ cups (450g) bread flour, ¾ cup + 2 tbsps (115g) whole wheat bread flour, ⅓ cup (55g) sunflower seeds, 1 tsp salt, and 1 × ¼-ounce (7g) fast-acting dried yeast.
Gradually incorporate 1⅓–1½ cups (about 350ml) of warm water while mixing until a soft dough forms. Knead the dough for about 5 minutes by hand or with a dough hook until it becomes smooth and cohesive.
Transfer the kneaded dough to an oiled bowl, cover tightly with plastic wrap, and allow it to rise at room temperature for 1–1½ hours until it has roughly doubled in size. Once risen, punch down the dough to release excess gas, then divide it into two equal portions and shape them into rounds.
Place both rounds on a parchment-lined baking sheet, cover the sheet loosely with a large plastic bag, and let the dough proof for approximately 30 minutes until the loaves have doubled in size again.
Preheat your oven to 425°F while the dough proofs. Just before baking, brush the surface of each round with a little milk to create a golden glaze, then sprinkle rolled oats over the top for decoration and texture.
Bake the loaves until they achieve a deep golden-brown color and sound hollow when tapped on the bottom—this typically takes 25–30 minutes, though exact time may vary depending on your oven.

Notes

Is seeded farmhouse bread healthy?

Farmhouse brown seeded loaves are indeed a nutritious choice, offering significantly more health benefits than white bread. The combination of wholemeal flour and mixed seeds provides essential nutrients including fiber, protein, healthy fats, and vital minerals. Seeded bread keeps you fuller for longer, helping with weight management and blood sugar control.

The seeds in farmhouse brown seeded loaves add omega-3 fatty acids, particularly from flaxseeds and chia seeds, which support heart health. Sunflower and pumpkin seeds contribute vitamin E, zinc, and magnesium. The brown flour retains the wheat's bran and germ, providing B vitamins and iron that are stripped away in refined white flour. This makes farmhouse seeded bread a powerhouse of nutrition.

However, portion control matters even with healthy farmhouse brown seeded loaves. While more nutritious than white bread, it still contains carbohydrates and calories. The added seeds do increase the calorie content slightly compared to plain wholemeal bread. For optimal health benefits, choose seeded farmhouse bread with minimal added sugars and preservatives, and pair it with protein-rich toppings for balanced, satisfying meals throughout your day.