Wholemeal linseed loaf - recipe
- 350 g Seed and grain white bread flour
- 100 g Very strong wholemeal bread flour
- 10 g Easy bake yeast
- 4 tsp Unrefined light muscovado sugar
- 1 tsp Sea salt
- 100 g Linseeds or sesame seeds
- 275 ml Warm water
- 4 tsp Sunflower oil
- 75 g Natural yoghurt
- 3 tbsp Porridge oats optional
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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
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.
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.
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.
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.
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.
Remove from oven and turn out onto a cooling rack.