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Seeded Malted Bread

Seeded Malted Bread

Seeded Malted Bread

This  Seeded Malted Bread recipe is delicious and really easy to make.


300g malted bread flour

200g strong white bread flour

100g sponge (see tip at the bottom)

50g mixed seeds

10g fresh yeast

5-8g salt

350g warm water


Equipment & Oven Settings

Turn your oven onto temperature 220C/Gas 7/425F

Large plastic bowl

Clean Tea Towel

Bread proving basket

Dough scraper x 2

Dough Scoring Knife

Bread Knife



  • Weight all the ingredients
  • Pour flours into the bowl
  • Crumble the yeast and add to bowl
  • Add salt
  • Slowly add the 350ml water and mix. If the mixture seems dry add more water until the mixture has a “wet” consistency
  • Kneed for 10 minutes- do not add any extra flour when kneading
  • Leave in a warm place to rise for 1-1 1/2 hours
  • Use the dough scraper to scrape out the dough and gently flaten the dough until a size large A4 sheet of paper (landscape)
  • Pull the corners into the centre of the rectangle until you have a small square shape
  • Then repeat bringing the corners until you have a round shaped dough
  • Turn over and place into lightly floured proofing basket seam side up
  • Leave for a second rise for approx 45 minutes
  • Dust baking tray and place bread seam side down, add mixed seeds and slash across
  • Bake for 25 minutes at 220C (Place a bowl of  water in an ovenproof container into the oven to create steam)
  • Tap the bottom and you should hear a hollow sound, if not place back in the over for a few more minutes and check again
  • Leave to cool on a wire rack for an hour
  • Enjoy with butter and homemade jam!



We would love to see any photos of your bread. Send them to us via our twitter account @MatildaAndMeToo

About The Author


Proud to say I'm a blogger and female digital technology expert who loves baking, cooking, being creative and most importantly spending time with my family and Matilda, my Golden Retrevier. and sharing the stories with you.

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