Wholemeal Multiseed Bloomer

SO here’s a recipe for a bloomer PACKED with goodness. It is 50% wholemeal flour and 50% strong white bread flour which means it has loads of the good stuff, and still makes a lovely light loaf.

I demonstrated this one recently at Eat Food Fest in Reigate, and the thought was that I wanted to give everybody a recipe that doesn’t require any special equipment. You’ll need a bowl to make your dough in, a scraper to help you out along the way, and a parchment lined baking tray to bake it on.

This recipe will one large bloomer. It is completely freezable, so if you can resist eating it all in one go cut it into chunks to wrap and freeze, or slice the whole loaf and pop into a freezer bag.

Hey, give it a go, and thanks so much for sharing your loaves on social media, I LOVE to see how you got on :-)

If you’d like to see me demonstrate at a food festival or event, check out the calendar here.

Wholemeal Multiseed Bloomer

Difficulty: Easy

3 hours


250g       Wholemeal Flour

250g      Strong White Bread Flour

10g         Salt

12g         Fresh Yeast or 1 x 7g sachet of dry easy bake yeast

350g      Room Temperature Water

100g       Mixed Seeds (I used linseed, poppy seed, sesame, and pumpkin seeds)


  1. Place a large bowl on your scales and weigh out your white flour. Zero the scales and weigh your wholemeal flour on top, and then do the same with the salt.
  2. Weigh your room temperature water into a jug. If you are using fresh yeast, pop it into the water to dissolve before moving on to step 2. A dry yeast sachet can be emptied straight into the bowl with the flour.
  3. Pour the liquid into the bowl and use a dough scraper to mix everything together. When it all comes together into a dough, turn it out onto the table.
  4. WITHOUT dusting the table with flour, knead the dough for 8 minutes. Use your dough scraper to have a tidy every now and again, and to loosen the dough from the table if you need to.
  5. Next, dust the table lightly, spread out the dough and sprinkle over 75g of your seeds. Roll them up inside and continue kneading until they are evenly dispersed.
  6. Shape the dough into a ball, using a light dusting of flour, and place it back into the bowl. Dust again, cover with a clean cloth, and leave to rest at room temperature for 60-90 minutes
  7. When your dough has puffed up nicely, dust the table with a little flour, turn the dough out onto it, and press with fingertips to flatten slightly into a circle.
  8. Shape up your loaf, see the video here for help. Pick up the two sides near the top and fold them in on themselves to make your circle of dough into a capital A shape. Then, lift a little piece from the top, fold it down and press to stick. Begin to roll the dough into a sausage from top to bottom, rolling a little and pushing with your fingers to build the tension all the way to the end, then pinch the seam to stick it together
  9. Place your shaped dough onto a tray lined with parchment paper, with the seam side down. Spray or brush some water over the top, and sprinkle with your remaining 25g of mixed seeds so they stick. Cover with a cloth and allow 45-60 minutes for the dough to prove up. In this time preheat the oven to 200°C Fan/Gas Mark 7 with a deep tray in the bottom
  10. When the dough has risen well and still has some bounce when you press it with a finger, boil a kettle of water and use a grignette to carefully slash the top.
  11. Place your loaf into the oven, pour about 1cm deep of water from the kettle into the hot tray and shut the oven door. Bake for 35-40 minutes
  12. Your loaf will be at it’s best once it has cooled completely on a wire rack.