Super Seeded Batard Recipe

Sliced wholemeal seeded batard
Super seeded, super delicious. This recipe is also super simple and super adaptable. Ok, I'll stop with the supers. But it's a good one.

I made this into a batard shape but you could use the dough to make any shape of loaf or rolls you like. It will work with different combinations of seeds, too, so use what you have in the house. Here's what I did.

If you need a little extra know-how, please check this out: How To Make Bread - The Master Method

^^^You can follow this link if you need more detailed instructions about how to make bread, in general. What follows is a basic overview of the super seeded batard recipe.

Super Seeded Batard

All the ingredients can be measured into a large bowl, together, at the same time.

Dry ingredients for the seeded batard, including a variety of seeds

Here we have:

500g of flour (I used half white, half wholemeal)
2 heaped tsp of instant dried yeast (I used Fermipan Red*) Not sure why I went for two teaspoonfuls: one would have been sufficient but I was thinking in terms of a speedier rise and perhaps a more yeasty flavour.
1 tsp salt
1 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp mustard seeds
1 tbsp Nigella seeds* (also known as kalonji, black onion or black cumin)
*Affiliate links

You will also need water.

Ingredients on the weighing scale with a reading of 368g

I was aiming for 70% hydration (350g water) but I wasn't concentrating properly and ended up with slightly more. It didn't have a detrimental effect on the dough. It might have even helped, who knows?!

Mix that lot together and let it ferment for an hour or so. I actually gave the dough a quick knead first and left it under the upturned bowl to do its thing.

I shaped mine into a 'batard' which is a short, oval loaf, apparently. Mine had pointy ends and a plump middle. You could bake this in a tin (maybe two tins, as it was quite large) or in any shape you like.

When I saw mine, I said to myself, "This is going to be one big fat batard." Be careful how you say that.

A fat batard proving on the the tray with some artistic but pointless grapes and nuts

It was indeed a fat batard:

Fat batard baked

Fat batard baked

We couldn't wait to slice into this loaf for lunch.

The pointy end of the loaf has been stolen!

Oh! Someone has stolen the nose! (It was me).

Sliced batard

Cross-section of the batard

It was delicious! I can highly recommend this level of seededness*. My eldest daughter said it was the Best Loaf I Had Ever Made. (My son said it tasted funny but we won't mention that.)
*New word I just invented. You're welcome.

I reckon this loaf is just crying out for some fennel or caraway seeds too, maybe a handful of rye flour into the mix, possibly some molasses.

Let me know if you try this recipe and what tweaks you make.


  1. That looks good. As you may have noticed from some of my other comments, I'm keen on seeds in bread too - linseeds are a must have, imho. A friend of mine suggested chia seeds, so I often use them too; apparently they are good for the digestion (although I can't say I've noticed...) Once when travelling in Sweden I bought some flatbread with fennel seeds in from a woman in a roadside 'coffee and bread' stand. The bread was fabulous (and I also wistfully remember how very attractive she was...)

    1. Can't believe I missed out linseed! Next time... I love your recollection of the Swedish bread lady!

  2. Hi Hello really going to try this one thank you stay safe x

  3. Wow, that is definitely a winner, plus two crusty 'end bits' for extra delight.

    1. Yes indeed, the crusty end bits were a bonus!

  4. I always use molasses in my brown breads and linseeds.


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