Wholemeal linseed loaf - recipe

Wholemeal linseed loaf

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  1. 1

    Put the flours into a large bowl and add the yeast, sugar, salt and seeds.

    For this step you'll need:

    • 350g Seed and grain white bread flour
    • 100g Very strong wholemeal bread flour
    • 10g Easy bake yeast
    • 1tsp Sea salt
    • 100g Linseeds or sesame seeds
  2. 2

    Pour the warm water, oil and youhurt into a jug and mix into the flour. As soon as it is all combined, cover with cling film or a plastic bag and leave it to rise for up to 1 hour.

  3. 3

    Gently deflate the dough, and carefully upturn the bowl contents onto a lightly floured surface. It will have lost its original stickiness and will be easier to knead. Knead for 10-15 minutes until smooth.

  4. 4

    Shape into a round ball put onto a greased baking sheet and sprinkle with oats. Cover with a bowl, to prevent it forming a skin on the outside and leave it in a warm place until it has almost doubled in size.

  5. 5

    Meanwhile, preheat the oven to 220°C (200°C fan, 425°F, gas mark 7). When the bread has almost doubled in size, slash down the centre of the loaf with a sharp knife.

  6. 6

    Turn the oven down to 190°C (170°C fan, 375°F, gas mark 5). Bake for 35-40 minutes or until browned and the loaf sounds hollow when the base is tapped.

  7. 7

    Remove from oven and turn out onto a cooling rack.

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