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Wholemeal Linseed Bread

2 Reviews

About the bake

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.

1Total Time
25Prep Time
35Bake Time


  1. Step 1:

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

  2. 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. 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. 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. 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. 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. Step 7:

    Remove from oven and turn out onto a cooling rack.


    • 350g Seed and grain white bread flour
    • 100g Allinson's very strong wholemeal bread flour
    • 10g Allinson's Easy Bake Yeast
    • 4 tsp Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Sea salt
    • 100g Linseeds (or sesame seeds)
    • 275ml Warm water
    • 4 tsp Sunflower oil
    • 75g Natural yoghurt
    • 3 tbsp Porridge oats (optional)


  • Large bowl
  • Jug
  • Clingfilm
  • Baking sheet
  • Sharp knife
  • Cooling rack

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