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One slice of linseed and buttermilk on a plate with ham and salad Tried & Tested

Linseed and buttermilk bread

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This linseed and buttermilk is deliciously soft. The golden linseeds give a lovely texture to the loaf alongside the seed and grain flour and makes a wonderful sandwich.

Key Information

  • Prep:
  • Bake:
  • Serves:1
  • Skill level:easy

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Ingredients

  • 450g 16 oz Seed and grain white bread flour (we use Allinson) Seed and grain white bread flour
  • 1½tsp 1½tsp Salt
  • 100g 3½ oz Golden linseed
  • 1½tsp 1½tsp Easy bake yeast (we use Allinson)
  • 2tbsp 2tbsp Sunflower oil
  • 2tbsp 2tbsp Honey
  • 145ml 5 fl oz Warm water
  • 170ml 5⅞ fl oz Buttermilk

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the flour, linseed, salt and yeast into a bowl.

    Ingredients for this step

    • 450g 16 oz Seed and grain white bread flour (we use Allinson) Seed and grain white bread flour
    • 100g 3½ oz Golden linseed
    • 1½tsp 1½tsp Salt
    • 1½tsp 1½tsp Easy bake yeast (we use Allinson)
  2. Classic mode Step 2

    Mix to a soft dough with the oil, honey, water and buttermilk.

    Ingredients for this step

    • 2tbsp 2tbsp Sunflower oil
    • 2tbsp 2tbsp Honey
    • 145ml 5 fl oz Warm water
    • 170ml 5⅞ fl oz Buttermilk
  3. Classic mode Step 3

    Turn onto a floured surface and knead for 10 minutes.

  4. Classic mode Step 4

    Shape as desired and put into an appropriate greased tin.

  5. Classic mode Step 5

    Leave to prove until double in size. Preheated the oven to 220°C (200°C fan, gas mark 7).

  6. Classic mode Step 6

    Bake in an oven and immediately turn the heat down to 200°C (180°C fan, gas mark 6).

  7. Classic mode Step 7

    Bake for 30-35 minutes.