Needed and Seeded

Seeded Bread Mix - 1kg
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Malt has been literally used for ages, not just in brewing and distilling, but also in baking. And at the Baker's Cousin, we've been milling it since 1884. This traditional ingredient gives our seeded bread a uniquely rich, caramel-like colour and flavour, with a golden crust and delicious soft crumb.

But first, let's talk seeds. This bread would be top-notch without them, but the ones included take it to a whole new level. You get not one, not two, but three types. It brings a satisfying, crunchy goodness to the table, perfectly complementing the malty flavour and texture, and ex-seeding all your expectations.

Rise & Shine! To help your loaves rise above the rest we don’t add yeast to the mix. But instead we’ll include a couple of sachets so it keeps fresh and ready to get to work.

Malt is sprouted grain - usually barley or wheat, but grains like rye and oats can also be used. The majority of ours are grown in East Anglia, with a malting process that involves 'waking' the grain with water to make it germinate, then stopping it using heat.

How to make your loaves

How to make your loaves

In each bag you’ll find 2 x 500g of delicious bread mix, but you’ll also need to add 6g yeast and 250ml of water for each loaf.

7 mins
2 x 3 mins
2 mins
60 mins
2 mins
35 mins

Baking by hand

  1. In a bowl add bread mix, yeast and tepid water. Mix to form a soft dough, ensuring no dry lumps remain. Leave to rest for about 7 minutes.

  2. Knead for 3 minutes, mould into a ball then leave to rest for 7 minutes.

    Use a food mixer to combine ingredients and knead the dough.

  3. Repeat step 2 once more before shaping the dough and placing in an oiled 2lb tin or baking tray.

    Instead of flouring your work surface try using floury hands. Keep hand-dough contact as fleeting as possible, this will help prevent any sticky problems.

  4. Loosely cover with film/damp cloth and leave in a warm place to rise for 50-60 minutes or until doubled in size.

  5. Uncover and bake in a preheated oven for 30-35 minutes at 220°C (fan 205°C, gas mark 8).

  6. Remove from tin and cool on a wire rack.

    To test if a loaf is baked, tap on the underside, if it sounds hollow it’s done.

Using a bread machine

  1. For an 800g loaf/machine capacity add ingredients listed above to your bread machine and select appropriate programme.

  2. Refer to your manual for information on size, settings and specific programmes as performance can vary between brands.

    For many bread machines the basic/normal setting works best. Rapid settings do not work particularly well, with the exception of the Panasonic.

  3. When the programme ends always remove the bread from the pan straight away and leave to cool on a wire rack.


Store in a cool dry place. Reseal bag after use.

Suitable for

Suitable for Vegetarians, Vegans, Kosher Diet, Halal Diet.



Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Malted Wheat Flakes, Wholemeal Wheat Flour, Sunflower Seed (5.6%), Pumpkin Seed (5.6%), Yellow Linseed (5.6%), Barley Malt Extract, Malted Barley Flour, Salt, Sugar, Wheat Protein, Emulsifier: E472(e), Antioxidant: Ascorbic Acid

For allergens see ingredients in bold.

Allergy advice

May contain traces of soya.

Typical Valuesper 100g of mixper 100g of loaf
Energy1643kJ / 390kcal1216kJ / 289kcal
Total fat8.7g6.4g
of which saturates1.6g1.1g
of which sugars4.1g3g
loaf on head