VegBox Recipes

Herby Seed Bread

Herbs and seeds can transform a simple loaf of bread. Baking your own is actually surprisingly easy, especially once you’ve practised a few times.


  • Makes 2 x 1lb loaves
  • 800g strong white flour
  • 450g warm water
  • 8g dried yeast
  • 4g salt
  • 30ml sunflower oil
  • 2 handfuls of mixed seeds, ground (e.g. pumpkin, sesame, sunflower, linseeds
  • 2 handful fresh herbs, finely chopped (e.g. parsley, sage, thyme leaves
  • 1 teaspoon sugar or molasses


  1. Mix the yeast with the water and sugar / molasses. Stir well and leave in a warm place for 5 minutes. It should start to foam. This tells you the yeast is still active and saves wasting a batch of bread!

  2. Put the flour in a large bowl with the salt, seeds, herbs and sunflower oil. Make a well in the centre of the flour mixture and add most of the water. Use a metal spoon to mix the dough roughly, then turn out onto a floured surface.

  3. Knead for 8 minutes, until the dough is smooth and elastic. Add more water, a little at a time, if it seems to dry. Add more flour, a tablespoon at a time, if it seems too wet.

  4. Put back in the bowl and cover with a clean, damp tea towel. Leave somewhere warm to rise for about an hour, until doubled in size.

  5. Tip the dough back onto a floured surface and knead for 2 minutes. Split into 2 halves. Knead and roll each into a sausage shape, to fit the loaf tin. Put in the tins and gently press the top of the loaf until it's fairly flat.

  6. Pre-heat the oven to 190 C. Leave the loaves to rise while the oven heats up.

  7. Bake for 40-50 minutes, until well risen with a golden crust. If you tip the loaf out of the tin (oven gloves!) and tap the bottom, it will sound hollow if cooked.

  8. Remove from the tins and allow to cool.

Time From Cupboard-To-Table

2-3 hours

Notes & Variations on Herby Seed Bread

Try adding finely chopped sun-dried tomatoes with fresh basil, for a summery variation.


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