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We first published the recipe to our fantastic seed loaf in 2020, we have received so many requests for the recipe that we thought it best to share once again. Happy baking!


Pastry Chef Catherine Adonis shared this classic Saxon Seed Loaf Recipe – this bread is a great source of fibre and it is vegan. The seeds are interchangeable, which is a great way to use what you have in the house.

Saxon Seed Loaf


500g   brown bread flour
120g   white bread flour
120g   pumpkin seeds
120g   sunflower seeds
60g     sesame seeds
120g   walnuts or pecan nuts (chopped)
120g   dried cranberries
20g     fine salt
10g     sugar
10g     dried yeast
70g     maple syrup
750g   water (lukewarm)
50g     sunflower oil
Mixed seeds for topping (optional)


  1. Combine the flours, seeds, nuts, sugar and salt in a large mixing bowl.
  2. Combine all the wet ingredients in a jug, add the yeast, stir until dissolved.
  3. Add the wet into the dry, stirring vigorously with a spoon or a spatula, for about two minutes, the mixture should be well combined.
  4. Stir in the cranberries.
  5. Grease two medium bread tins (26×12 cm).
  6. Divide the mixture equally between the two tins. The mixture should come up half way.
  7. Set the loaves aside to prove, covered with a dish cloth.
  8. The loaves should double in size, this should take approximately 1 hour.
  9. Preheat the oven to 190 ˚C.
  10. Once the loaves are ready, sprinkle them with mixed seeds and place the loaves in the oven.
  11. Bake for 1 hour.
  12. The loaves are ready when they are brown and come out of the tins easily.
  13. Allow to cool at room temperature before cutting.

The bread keeps well at room temperature for 2 days, or refrigerated for up to a week. It is also suitable to be frozen.