Bread Baking Day 20

Linseed and wheat bread

BreadBakingDay #20 - last day of submission June 1st
Rachel from Tangerine's Kitchen is hosting Bread Baking Day number 20 and she has asked us to try our hands at multigrain bread. The linseed and wheat bread yields two small loaves with a firm crust and a slightly nutty taste. It is good to eat on its own, with some butter or maybe some smoked salmon.

Linseed and wheat bread

Source: The Handmade Loaf by Dan Lepard


150 g strong white flour
100 g strong wholemeal flour
3/4 tsp fine sea salt
100 g golden linseed
2 tsp ground malt powder
150 g water at 20°C
1 tsp fresh yeast, crumbled


In a large bowl, combine the two flours with the salt, linseed and malt powder. In another bowl, whisk the water with the yeast. Pour the liquid in with the dry ingredients and with your fingers squidge the two together until you have an evenly combined, soft and sticky dough. Scrape any dough from your fingers back into the bowl, cover and leave for 10 minutes.

Rub 1 tsp of corn or oive oil on the work surface. Knead the dough on th oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a tsp of oil. Return the dough to the bowl and leave for further 10 minutes. Remove the douh and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover and leave for 1 hour in a warm (21°C - 25°C) place.

Divide the dough into two even pieces, then shape each into a baton. Leave these dough pieces on the work-surface for 10 minutes, covered lightly with a cloth. Roll each one out still further into a sausage shape 30cm long. Place these on a flour-dusted tray, then cover with a cloth and leave for 1 hour until doubled in height.

Preheat the oven to 210°V / 410°F / gas mark 6 1/2. Uncover the dough and brush the upper surface of each stick lightly with water. Bake in the center of the oven for 25 minutes, then reduce the heat to 190°C / 375°F / gas mark 5 and bake for a further 20 minutes or until the loaves are golden brown and feel light in weight. Leave to cool on a wire rack.

1 comment:

MyKitchenInHalfCups said...

Such a simple and totally delightful loaf. Love the linseed (flax)!!!