Wholemeal Linseed Bread

  • Total Time

    1h 0m
    • Prep Time

      25m
    • Bake Time

      35m
  • Serves

    1


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. You can interchange the linseeds for sesame seeds if you have those to hand. We've used porridge oats to create the crusty topping but you can swap these out for mixed seeds if you want.

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.

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