Seeded and Nut Split Tin Loaf

Paul Hollywood's fabulous bread is flavoured with delicious pumpkin and sunflower seeds, hazelnuts and walnuts
By Paul Hollywood
Seeded and Nut Split Tin Loaf
  • Rating:
  • Serves: Makes 1 x 400g loaf
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes plus 2 hrs rising
  • Effort: medium


  • 400 g strong wholemeal flour
  • 100 g strong bread flour
  • 12 g salt
  • 25 g yeast
  • 300 ml water

For the seeded side

  • 50 g pumpkin seeds
  • 50 g sunflower seeds

For the nut side

  • 50 g hazelnuts
  • 50 g walnuts


1. Grease a large loaf tin.

2. Mix the flours together in a mixing bowl and add the salt, yeast and water.

3. Mix well to form a dough and turn out onto a floured surface. Knead well for 5 minutes and return the dough to the bowl, cover and leave to rest for 1 hour.

4. Split the dough in half. Add the seeds to one half and the nuts to the other half. Shape both into balls and place in each end of a large loaf tin and leave to rise in a warm place for 1 hour.

5. Preheat the oven to 230C/gas 8. Bake in the oven for about 35 minutes until golden brown.

6. Place on a wire rack to cool.

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