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Rustic Seeded Bread Loaf

There is nothing better than homemade bread! This rustic bread recipe is easy to make, tasty seeds and rye flour make it full of flavour.

20 slices

Easy 40 Minutes



For the recipe  Rustic Seeded Bread Loaf

For the Bread:

500 ml Whole Milk
300 g Strong White Bread Flour
300 g Rye Flour
7 g Fast-action dried yeast
5 g Salt (1tsp)
50 g Ground Flaxseed
50 g Sunflower Seeds




For the Dough

Gently warm the milk in a pan or the microwave until lukewarm ensuring the milk is not too hot otherwise it will kill the yeast. In another bowl mix together the flour, yeast, salt, flaxseed and sunflower seeds. Add the warm milk to the dried ingredients and begin mixing on the lowest speed and slowly increase the mixing speed upto the highest speed and mix for 5 minutes to form a dough. 


Place the dough in a bowl lined with oil and cover with cling film and leave in a warm place until double in size. Once doubled in size briefly knead the dough onto a lightly floured surface and shape into a round loaf about 15cm in diameter. Place your shaped dough onto a lined baking tray and cover with cling film. 


Allow the dough to prove in a warm place for about 30 mins. About 20 minutes into the proving time pre-heat the oven to 180°C (160°C Fan/Gas Mark 5). Once the dough has proved brush a small amount of water over the bread a sprinkle with flour. Using a sharp knife cut a cross about 1cm deep in the centre of the loaf and bake in the centre of the oven for about 40 minutes. 


Once baked allow the bread to cool on a wire rack. 

Nutritional Information for the recipe Rustic Seeded Bread Loaf

Per Serving Per 100 g / ml
Energy 607 kJ
145 kcal
996 kJ
238 kcal
Fat 3.90 g 6.39 g
Carbohydrate 21.61 g 35.42 g
Protein 5.11 g 8.39 g