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Wholemeal Linseed Loaf

Wholemeal Linseed Loaf

Recipe Submitted By: bakingmad

Perfect for using up part bags of flour in the cupboard

Preparation Time	25 minutes
Baking Time	35 minutes
Portions	1
Skill Level	Easy
Average Rating

Wholemeal Linseed Loaf Ingredients

350 grams	Seed & Grain White Bread Flour (Allinson)
100 grams	Very Strong Wholemeal Bread Flour (Allinson)
10 grams	Easy Bake Yeast (Allinson)
4 tsp	Unrefined Light Muscovado Sugar (Billington's)
1 tsp	Sea Salt
100 grams	Linseeds or Sesame seeds
275 ml	Warm Water
4 tsp	Sunflower Oil or olive or walnut
75 grams	Natural Yoghurt or sour cream

Additional Ingredients

3 tbsp

Rolled Oats optional

This recipe uses

How to make Wholemeal Linseed Loaf

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put the flours into a large bowl and add the yeast, sugar, salt and 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's 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

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