I didn’t grow up baking bread—I grew up eating it. Thick slices of granary toast, nutty and warm, slathered in butter. But actually making bread? That always felt like something for professionals or retirees with a lot of spare time.
Then one quiet afternoon, armed with a bag of granary flour and a bit of curiosity, I gave it a go. The first loaf wasn’t perfect (I over-proofed it and it twisted into something more pretzel than bread), but it was good enough to get me hooked.
If you’ve ever thought homemade bread was too fiddly—or if you’ve had a few heavy, brick-like loaves in the past—this recipe is a forgiving and rewarding place to start.
Why You’ll Love This Recipe
Granary flour does most of the flavor work here—it’s rich, malty, and slightly sweet. Add a handful of mixed seeds (I like sesame, sunflower, linseed, and pumpkin), and you get texture, crunch, and a wholesome bite that pairs beautifully with everything from soups to smoked salmon.
Shaping the dough is easy: twist two ropes together and you’ve got a rustic, bakery-style loaf with minimal effort. A simple brush of cold water before baking gives you that crackly crust—no steam trays required.
Ingredients That Matter
- Granary flour (300g): Rich and nutty—it brings depth of flavor.
- Strong white flour (200g): Keeps the texture soft and light.
- Salt (1½ tsp): Enhances flavor and keeps yeast in check.
- Fast-action dried yeast (7g): No need to activate—just stir it in.
- Butter (30g): Adds richness; skip it and the loaf tends to dry out.
- Mixed seeds (6 tbsp): Five for the dough, one for the topping.
- Sunflower oil: For greasing the bowl—prevents sticking.
- Warm water (300ml): Just warm to the touch—perfect for waking up yeast.
Make It Your Own
- No granary flour? Sub in wholemeal and a spoonful of malt extract. Not identical, but close enough.
- Different seeds? Chia and poppy seeds work—but don’t overdo it or you’ll weigh down the dough.
- No butter? Olive oil is a good alternative, though the flavor changes slightly.
- Gluten-free? I’ve yet to crack a good GF version—it always turns out too dense. If you manage it, let me know!
Common Mistakes (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dough didn’t rise | Water too cold or old yeast | Use warm water and check yeast freshness |
| Dense, dry crumb | Too much granary or under-kneading | Follow flour ratio and knead 8–10 minutes |
| Seeds fell off | Not pressed into the surface | Gently press them in before baking |
| Pale crust | Forgot the water brush | Brush the top with cold water pre-bake |
How to Make Mary Berry’s Seeded Granary Bread
1. Mix the dough
In a large bowl, combine both flours, salt, and yeast. Rub in the butter until the mixture looks like breadcrumbs, then stir in 5 tablespoons of seeds.
2. Add water
Pour in the warm water and mix to form a soft, slightly tacky dough.
3. Knead
Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. It’s ready when it stops sticking to your hands.
4. Let it rise
Transfer to an oiled bowl, cover with cling film or a damp tea towel, and leave in a warm place for about 1½ hours until doubled in size.
5. Shape the loaf
Line a baking tray with parchment. Knock back the dough and divide into two. Roll each piece into a 40cm rope, cross them into an “X,” and twist together. Tuck the ends under for a neat finish.
6. Second rise
Cover and leave to rise again for 40–50 minutes until puffy. Preheat oven to 230°C (fan 210°C) / 450°F / Gas 8.
7. Bake
Brush the dough with cold water and sprinkle over the final tablespoon of seeds, gently pressing them in. Bake for 10 minutes, then reduce the oven to 220°C (fan 200°C) / 425°F / Gas 7 and bake for another 20 minutes. It’s ready when the base sounds hollow when tapped.
8. Cool completely
Transfer to a wire rack and let cool fully before slicing. It’s tempting, but cutting it too soon will ruin the texture.
Tips From My Kitchen
– I weigh the dough before shaping—makes both ropes the same size for a neater twist.
– On chilly days, I proof the dough in the oven with just the light on. Works like a charm.
– Don’t skip the second rise. I tried once in a hurry and ended up with a dense centre. Lesson learned.
– Sprinkle a few seeds directly on the tray—creates a deliciously toasted base you won’t want to miss.
Storage & Serving
Room Temperature: Keeps fresh for 2–3 days in an airtight tin or bag.
Freezer: Wrap in parchment and foil. Freeze for up to 3 months. Thaw at room temp or warm in the oven to refresh the crust.
Serving Ideas: Fantastic toasted with salted butter, topped with smashed avocado, or served alongside soups and stews.
Frequently Asked Questions
Q: What is granary flour?
A: It’s a mix of brown flour and malted wheat flakes. Common in UK supermarkets, it brings a rich, nutty flavour you won’t get from plain wholemeal.
Q: Can I bake it in a loaf tin?
A: Yes—just shape the dough to fit after the first rise. You’ll lose the twist, but it bakes beautifully.
Q: Do I need a stand mixer?
A: Not at all. I always knead this one by hand—it’s therapeutic, and the dough is very forgiving.
Q: Can I make rolls instead?
A: Definitely. After the first rise, divide the dough into 8 rounds, proof for 30 minutes, and bake at 220°C for 15–18 minutes.
Q: Why use water instead of egg to brush the top?
A: Water gives a crisp crust without extra colour. You could use egg for a glossy finish, but I prefer the rustic look.
More Recipes to Try
– Mary Berry Soda Bread
– Mary Berry Irish Soda Bread
– Mary Berry Gingerbread
