Skip to navigation Skip to content
Wholemeal linseed loaf in a basket Tried & Tested

Wholemeal linseed loaf

Read reviews
4 stars based on 3 ratings

This bread recipe is a great solution to use up leftover bags of flour and the mix of different flavours really makes a yummy loaf.

Key Information

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

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

    Ingredients for this step

  2. Classic mode Step 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. Classic mode Step 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. Classic mode Step 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. Classic mode Step 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. Classic mode Step 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. Classic mode Step 7

    Remove from oven and turn out onto a cooling rack.