Six Seed Cob Loaf

Six Seed Cob Loaf

Traditionally shaped into a ball at the dough stage, this Six Seed Cob Loaf is cooked on a baking tray, although this dough could be cooked in a loaf tin if you wish. This impressive loaf is surprisingly easy to make.

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  • 500g Wessex Mill Six Seed Bread Flour
  • 2 tsp quick yeast (we like to use Doves Farm)
  • 1 tsp sugar
  • 300ml tepid water
  • 1 tsp salt
  • 2 tbsp oil
  • plus oil, for tray
  • plus flour, for dusting


  • 1 x large baking tray
  • 2 x mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

  • Put the flour, yeast and sugar into a large bowl and blend them together.

  • Stir in the water, and when everything looks craggy and lumpy, stir in the salt.

  • Stir in the oil.

  • Using your hands, gather everything together into a slightly sticky, doughy mass.

  • Dust the dough lightly with flour and knead the dough in the bowl, or on a work surface, for a couple of minutes.

  • Cover the dough bowl with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.

  • Dust the dough again with flour and knead again for a couple of minutes.

  • Rub some oil around the inside of a baking tray or a 900g/2lb loaf tin.

  • Shape the dough into a ball and place it on the prepared baking tray or an oval for the tin.

  • Lightly dust the ball of dough with flour.

  • Invert the large bowl over the dough and leave it to rise in a warm place to double in size, about 40 minutes.

  • Pre-heat the oven.

  • Remove the inverted bowl and bake for 35–40 minutes.

  • Transfer the bread cob to a wire rack and leave to cool.

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