Six Seed Pizza Bread Star Loaf

Six Seed Pizza Bread Star Loaf

A lovely layered six seed pizza bread star loaf which is perfect for sharing, ideal for a picnic but also good served warm with soup. This star loaf would make an attractive harvest loaf or celebration centre-piece,.

Prep time: 10-15 mins plus extra for proving Bake time: 30-35 mins Makes: 1 star loaf
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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 water
  • 1 tsp salt
  • 120g tomato puree
  • 125g ham
  • 200g grated mozzarella
  • 2 tbsp olive oil
  • plus oil, for tray


  • 2 x mixing bowls
  • 1 x large baking tray


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.

  • Using your hands, gather everything together into a doughy mass and knead for a minute. It may be a little sticky but avoid adding flour.

  • Lightly dust a bowl with flour. Place the dough into the bowl and lightly dust the top of the dough.

  • Cover the bowl with a clean tea towel and leave to double in size, about 1 hour at room temperature.

  • Rub oil around the inside of a large baking tray or insert a baking liner.

  • Weigh your dough and using a knife, cut the dough into 3 equal pieces and dust them with flour.

  • Dust the work surface with flour and roll 2 pieces of dough into 25cm/10” inch circles. – you could use a plate or cake tin for sizing.

  • Place one circle on the baking tray and spread with half of the tomato puree.

  • Chop the ham into small pieces and scatter half over the tomato.

  • Spread half the grated mozzarella over the top.

  • Place the next circle of dough directly on top and add a second layer of tomato puree, chopped ham and grated mozzarella cheese.

  • Roll out the final piece of dough into a 25cm/10” inch circle and lift it onto the top.

  • Press a mug in the centre of the dough to make a small circular indent but don’t cut through the dough.

  • Using a sharp knife, cut the dough into quarters, but only cutting up to the middle indent.

  • Cut each quarter in half again to make 8 sections of dough.

  • Work around the dough cutting each section in half so you end up with 16 even dough segments.

  • Gently lift 2 dough segments, twist them towards each other, turning them over and pinch the outer edges together to create a point.

  • Continue lifting, twisting and joining the dough segments to create an 8-point snowflake shape.

  • Brush the dough all over with olive oil and leave to rest for 40 minutes.

  • Preheat the oven.

  • Bake until golden brown, about 30-35 minutes.

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