Wholemeal linseed loaf

  • Total Time

    1h 0m
    • Prep Time

      25m
    • Bake Time

      35m
  • Serves

    1
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

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

  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. 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. 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. 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. 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. Remove from oven and turn out onto a cooling rack.

Let's Bake

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