Seeded Low Salt Bread


Makes: 1 loaf (10 slices)
Prep time: 10 minutes plus rising time
Cooking time: 30 minutes


The seeds give this wholemeal bread a wholesome, savoury flavour without affecting the salt content. A great alternative to salty shop bought bread.




1 heaped tablespoon poppy seeds
1 heaped tablespoon sesame seeds
1 heaped tablespoon sunflower seeds
570g strong wholemeal flour
1 packet easy bake yeast
225ml hot water
Approx 170ml cold water
1 generous tablespoon honey
1 generous tablespoon walnut oil







1) Mix all the seeds, flour and yeast in a large bowl.

2) Add 225ml hot water to a measuring jug and dissolve the honey and oil in the water. Make up to 425ml with cold water and add to the dry ingredients and mix.

3) Sprinkle some flour onto a chopping board or similar and turn out the dough. Knead for a couple minutes to get into shape. Well oil a bread tin, add the dough and leave to rise for 40–60 minutes in a warm kitchen or airing cupboard, with a tea-towel loosely over the top.

4) Preheat the oven to 200°C/400°F/gas 6.

5) Bake for 28 minutes, turning once.


Replace up to 350g of the wholemeal flour with a 50:50 mix of rye and white flour




Adapted from: Food Standards Agency Eat Well website Photography: Will heap