Grape seed flour bread recipe


I stumbled upon grape seed flour in a small farm shop in Austria and was intrigued by this little known ingredient. Of course, I had to have it to use it in bread baking 🙂 Here are my notes on baking bread with grape seed flour.
Grape seed flour can be made from any variety of grape, each with its own characteristic taste. When added to bread dough, the resulting loaf benefits from the grape flour’s richness of colour and flavour. I’ve noted down my grape seed flour bread recipe for those of you interested in giving this a go!

Grape seed bread
Grape seed bread

Grape seed flour (which is actually more like a fine powder) is produced from pomace i.e. the skins, seeds and pulp generated during wine-making. Typically, only 80% of the total harvested grape crop is used to make wine, so it’s a nice way of using the ‘waste’ of the wine-making process. The seeds are pressed to extract the oils, and then, along with the grape skins, dried and milled into flour. Grape seeds have long been used to produce grape seed oil, and grape seed flour is just another alternative.

Grape seed flour bread
Grape seed flour bread

How to use grape seed flour

  • Grape seed flour can be added to baked goods. The recommended ‘dosage’ is 5-7% based on the bread’s flour content.
  • Grape seed flour pancakes are another great option. Just use your standard pancake recipe and add a tablespoon of grape seed flour into the batter mixture.
  • It can also be added to yoghurt or smoothies and used to thicken and flavour soups or salad dressings.
  • It adds rich colour and flavour with a slightly astringent yet fruity taste. White wine grapes will lend a tan colour to baked goods, while red wine grapes will add a darker, purple-brown colour to them.
  • Grape seed flour provides a boost of antioxidants and is high in fibre.
  • Finally, it’s a gluten free ingredient.

Grape Seed Flour Bread Recipe

Have fun baking with grape seed bread and pairing it with wine. I used this grape seed flour from the Urkornhof in Austria, but you can buy it online too. The cold-pressed grape seed flour I used combines seeds from both white and red grape varieties into one flour.



Main dough

  • 265g strong white bread flour
  • 35g wholemeal wheat flour
  • 15g grape seed flour
  • 8g salt
  • 180g water

How to make grape seed flour bread

  1. On the day before baking, refresh your sourdough by combining the sourdough ingredients in a medium bowl. Mix well, cover and keep at room temperature for 12 – 16 hours.
  2. On the day of baking, combine 200g of the refreshed sourdough starter (the rest goes back into the fridge until your next bake) with the main dough ingredients.
  3. Knead for 10 minutes and you should have a smooth dough at this point.
  4. Place the dough back into the bowl, cover and rest for 1 hour or so until visibly risen.
  5. Punch down the dough and, on your work surface, shape it into a boule.
  6. Lightly dust the loaf with flour on all sides, then place it into a suitable proving basket.
  7. Cover the proving basket with a polythene bag (to prevent the dough from drying out), then leave to prove at room temperature for several hours until fully proved.
  8. Preheat the oven and your baking dome (if using) 20 minutes before the bake.
  9. Turn out the dough onto the baking dome plate or a baking tray lined with baking paper. Score a pattern with a scoring knife if you like.
  10. Bake at 180°C for 35 minutes and a further 10 minutes without the baking dome lid (if using) to brown the crust.
  11. Cool on a wire rack.

Hemp Seed Bread Recipe


I’m a big fan of using seeds in bread baking – why not add extra nutrition and taste in the form of seeds when baking? One minor complaint I have about most seeds I usually use (sunflower, pumpkin, flax chia) is that they lose their crunch when baked into bread dough. However, I have just found a seed that is as crisp as ever when added to bread. Whole hemp seeds (i.e. hemp seeds with their outer shell still on) lose none of their toasted crunchiness which makes them a fun and unexpectedly unique addition to breads. Here is my wheat and rye based hemp seed bread recipe, give it a try!

Hemp seed bread recipe
Hemp seed bread recipe

From a nutritional perspective, whole hemp seeds are a good source of insoluble fibre, protein, essential amino acids, omega 3 fatty acids and minerals including iron, magnesium and potassium.

Hemp seeds
Hemp seeds

Hemp Seed Bread Recipe

This sourdough bread recipe with whole hemp seeds creates an unusual loaf with plenty of crunch.

Hemp seed bread
Hemp seed bread

Hemp Seed Bread Ingredients


  • 125g wholegrain rye flour
  • 125g water
  • 25g mature 100%-hydration sourdough starter

Whole Grain Soaker

  • 50g grains e.g. spelt or rye grains
  • 50g water

Main Dough

  • 400g flour
  • 125g wholegrain rye flour
  • 280g water
  • 11g salt
  • 75g toasted hemp seeds
Hemp seed sourdough bread
Hemp seed sourdough bread – spot the hemp seeds and the whole grains 🙂

How To Make Hemp Seed Bread

  1. Start by preparing the sourdough and the whole grain soaker.
  2. Firstly, combine all sourdough ingredients in a medium bowl. Mix well, then cover and set aside at room temperature for 16 to 24 hours.
  3. In a small bowl, combine the whole grain soaker ingredients, cover and set aside for 16 to 24 hours as well.
  4. On day 2, combine 250g of the sourdough starter (the rest goes back into the fridge for future sourdough bakes), the whole grain soaker and all main dough ingredients except the toasted hemp seeds in a large bowl.
  5. Form the dough, then turn out the dough onto your work surface to hand-knead for about 10 minutes.
  6. Add the toasted hemp seeds and knead them all in until evenly distributed.
  7. Put the dough back into the large bowl, cover and rest for about an hour or two. During this time, the dough should visibly expand.
  8. Turn out the dough and give it another quick knead before shaping it into a round loaf.
  9. Cover the loaf with flour before placing it seamside up into the pre-floured proofing basket.
  10. Cover with a polythene bag to ensure the dough doesn’t dry out and leave to rest for several hours at room temperature (how long exactly will depend on the temperature in your room; it took three hours in my kitchen) until fully proofed.
  11. In time, preheat the oven to 220°C and, if you are using a La Cloche baking dome, (as I did), preheat this from cold at the same time.
  12. Turn the loaf out onto the baking dome plate or onto a baking tray lined with baking paper.
  13. Bake at 220°C for 10 minutes before turning the temperature to 190°C for another 50 minutes. If you are using the baking dome, take the lid off for the last 10 minutes to further strengthen the crust.
  14. Cool on a wire rack.