The bread market is seeing growth in sales of products containing a high proportion of seeds and grains, said Frank Horan, divisional director of seeds and natural products’ division of Fuerst Day Lawson, supplier of specialist products to the baking industry.

He predicted that the ranges and types of seeds seen in breads will grow significantly.

"Now that people are discovering the difference seeds can make to bread they are increasingly ready to experiment," Horan said. "There’s such a huge range of tastes available that we’re confident we can keep coming up with something new."

Kalonji and caraway seeds are two types of seeds that he predicted will increase in popularity over the next few months.

"Kalonji is also known as black onion seed," he explained. "It is the seed of the nigella flower and has long been used in Indian cooking. Its earthy, nutty flavour comes out best when cooked, which makes it ideal for adding to bakery mixes. It also makes a good addition to snack mixes when toasted."

Horan added: "We already have a lot of experience of caraway in baking. It has been used for many years in some Continental countries, particularly in rye bread. People like the taste and there is great potential for adding the seeds to bread mixes."

Fuerst Day Lawson also supplies poppy, pumpkin, sunflower, golden and brown linseeds and sesame seed, with a dried fruit range which includes raisins and sultanas, as well as apple rings, dried peaches and dried pears.