Mary Berry, the beloved queen of baking and former Great British Bake Off judge, shares her delightful farmhouse brown seeded loaf recipe that will quickly become a family favorite. This homemade bread isn’t just delicious; it’s also a nutritious alternative to store-bought varieties.
Originally featured in Mary Berry’s Baking Bible and later showcased on The Happy Foodie website, this loaf offers a satisfying baking challenge with rewarding results. Its rich flavor and wholesome ingredients make it perfect for breakfast, sandwiches, or simply enjoyed with butter.
Bakers who have tried the recipe praise its versatility and taste. One noted, “It took a few attempts to perfect, especially ensuring the middle was fully baked, which I achieved by checking it reached about 200°F internally. I like experimenting with different seeds and adding spices for variety.” Another added, “I usually bake one large boule instead of two smaller loaves and adjust the seeds based on the season. The key is patience and careful proving and baking.”
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Here’s how to make Mary Berry’s farmhouse brown seeded loaf:
Ingredients
[Insert Ingredients Here]
Method
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Measure the linseed and porridge oats into a bowl. Pour over boiling water and mix thoroughly, either by hand or with an electric mixer. Leave the mixture to absorb the water and cool slightly for about 10 minutes.
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Combine the remaining dry ingredients with the warm water and stir to form a soft dough. Knead the dough by hand on a floured surface for around five minutes, or use a mixer with a dough hook.
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Place the dough in an oiled bowl, cover with clingfilm, and let it rise in a warm spot for 1 to 1.5 hours.
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Punch down the dough gently and shape it into one round loaf or divide into two smaller rounds. Place on a baking tray lined with baking parchment. Cover the tray with a large plastic bag and let the dough prove for 30 minutes or until it doubles in size.
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Preheat your oven to 220°C (Fan 200°C)/Gas mark 7. Brush the dough with milk and sprinkle with oats.
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Bake the bread for 20-25 minutes until golden brown, and it sounds hollow when tapped on the bottom. Cool on a wire rack before slicing and serving.
With a little patience and care, this bread will transform your baking routine and have you reaching for homemade over store-bought every time.