Multi seed bread

This is adapted from my mothers-in-law’s easy bread recipe that requires no proving or needing. This recipe is perfect in pregnancy as it is full of fibre and healthy seeds and I always make double and put one in the freezer as it freezes so well.

Suitable for 2nd trimester pregnancy | Makes one 900g loaf | Contains dairy | Suitable for freezing | Preparation: 10 minutes | Cooking: 1 hour


  • 200g plain flour
  • 400g wholemeal flour
  • 2 heaped teaspoons baking powder
  • 1 tsp salt
  • 2 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 1 tbsp linseeds
  • 1 tbsp treacle
  • 550 ml full fat milk or plant milk
  • 50ml sunflower oil
  • 1 teaspoon sunflower seeds
  • Make this baby friendly: when making this loaf, before adding the salt, remove a small bowl of the mixture and add to paper cups in a muffin tin. Bake for 20 minutes at 180C. There is enough mixture to make one loaf with salt for adults and 3-4 salt free bread cupcakes, or simply make the loaf without the salt.


  • Preheat the oven to 180C/ Gas mark 4. Grease a 900g loaf tin.
  • In a large bowl (or food processor), mix all the dry ingredients together and in the centre form a well. Add in the treacle and slowly add the milk, mixing together until fully combined and you have a wet dough (a bit like stiff porridge). Add the additional water if you need to make looser. Pour into the tin and sprinkle over the additional sunflower seeds.
  • Bake for an hour or until a skewer comes out clean. Take out of tin and let cool on a wire rack.