Super Seedy Wholemeal Loaf⁠

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Super Seedy Wholemeal Loaf⁠

By , published .

Our wholesome, gut healthy Super Seedy Wholmeal Loaf is packed full of fibre! A good source of fibre can promote a healthy gut so a handful of seeds in your loaf can work wonders! We have also substitued regular, high sugar syrup for our Troo Spoonful of Fibre Inulin Syrup, which contains 65% prebiotic fibre, super low in sugar and is vegan friendly!

Each slice of this Super Seedy Wholemeal Loaf contains 6.5g fibre, 8.1g protein and less than 1.5g sugar!


  • 500g Wholemeal Bread Flour⁠ - you can switch this for a gluten free alternative flour⁠
  • 7g sachet Fast-Action Dried Yeast⁠
  • 1 tsp of Salt⁠
  • 1 tbsp Troo Spoonful of Fibre Inulin Syrup
  • Oil, for greasing⁠
  • 50g Mixed Seeds
  • A dash of Milk or 1 egg yolk, loosened with a fork⁠


  1. Combine the flour, yeast and tsp of salt in a large bowl with, then mix the syrup with 250ml warm water in a separate bowl until well combined.
  2. Stir the syrup and water into the flour to make a slightly sticky dough. You can add more water here if needed.⁠
  3. Knead the dough on a lightly floured surface for 10 mins. Your dough should be smooth and elastic when it’s ready.⁠
  4. Place the dough in a lightly oiled bowl and cover with cling film. Leave in a warm place until doubled in size – this will take about 1 hr.
  5. Once doubled in size, knead the dough again to knock out the air bubbles – add the seeds and work these into the dough as you knead.⁠
  6. Shape the dough into an oval and place in a lightly oiled 900g loaf tin. Leave to prove, covered with cling film, for 30-45 mins until it has nearly doubled in size again.
  7. Heat oven to 200C/180C fan/gas 6. Glaze the top of the loaf with the milk or egg yolk and sprinkle over extra seeds. Bake in the oven for 40-45 mins until golden brown. Leave to cool on a wire rack for at least 30 mins before slicing.
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