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Wholemeal Linseed Loaf

Recipe Submitted By: bakingmad

Perfect for using up part bags of flour in the cupboard

350 grams	Seed & Grain Bread Flour (Allinson)
100 grams	Very Strong Bread Flour (Allinson Premium Wholemeal)
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

3 tbsp

Rolled Oats optional

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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 220C/200C Fan/425F/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 190C/170C Fan/375F/Gas Mark 5. Bake for 35-40 minutesor until browned and the loaf sounds hollow when the base is tapped.
Remove from oven and turn out onto a cooling rack