Wholemeal Linseed Bread
5 Reviews
About the bake
This wholemeal linseed bread recipe is the perfect way of using leftover flour to make something super delicious and packed with extra nutrition; linseeds.
What is linseed good for?
Not only does it make a yummy loaf, did you know that linseeds can also help improve digestive gut health, lower blood pressure, and bad cholesterol? So happy tums all round.
If you enjoyed this linseed bread recipe, we think you'll love our walnut and fig loaf, which also uses Allinson's country grain bread flour
Ingredients
- 350gAllinson's country grain bread flour
- 100gAllinson's very strong wholemeal bread flour
- 10gAllinson's Easy Bake Yeast
- 4 tspBillington's Unrefined Light Muscovado Sugar
- 1 tspSea salt
- 100gLinseeds (or sesame seeds)
- 275mlWarm water
- 4 tspSunflower oil
- 75gNatural yoghurt
- 3 tbspPorridge oats (optional)
Method
Step 1
Put the flours into a large bowl and add the yeast, sugar, salt and seeds.
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.
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.
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.
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.
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.
Step 7
Remove from oven and turn out onto a cooling rack.