Bread Snack

Seed and Cornmeal Bread

For a quick and easy loaf which doesn’t need any proving or kneading this is ideal. Choose your own mix of seeds to change the flavour. 

Seed and Cornmeal Bread

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour


  • 175 g strong wholemeal flour
  • 5 g bicarbonate of soda
  • 1 tsp salt
  • 150 g coarse cornmeal
  • 25 g oatmeal
  • 125 g seeds - linseeds sunflower seeds, poppy seeds, pumpkin seeds, sesame seeds
  • 150 ml milk
  • 125 ml natural yogurt
  • 1 tsp lemon juice
  • 1 egg
  • 1 tsp honey


  • Oil a 1lb loaf tin and pre-heat the oven to Gas Mark 5 / 190C
  • Mix the flour, cornmeal, salt, seeds, oatmeal and bicarbonate of soda in a large bowl.
  • Mix together the milk, yogurt, egg, lemon juice and honey. Add to the dry ingredients and mix gently to form a wet dough.
  • Tip the dough into the prepared loaf tin and bake for approximately 50 minutes. Check it is cooked through by tapping the bottom. It should sound hollow.


Tip: When cold, I cut the loaf into medium slices and store in the freezer ready for an open sandwich or to toast as it brings out all the flavours. Its delicious with a Welsh rarebit topping.

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