Wholemeal Linseed Loaf

So I am moving in about two weeks' time, my new flatmate is apparently a master of bread baking, and so I felt inspired! I was working from home during the Easter holidays, and the thought of freshly made slices of bread for lunch was simply too good not to give a shot, and with the sun shining through the window, I simply let the dough rise sunshine style. It felt great, and the result was...well pretty darn good!

I halved the recipe, but this would certainly make a normal bread loaf tin's worth! It takes a while, but if you have a few errands to run, and can tend to the bread once inbetween for that second rise, you wont be disappointed!

Wholemeal Linseed Loaf
(Makes 1 loaf)

Straight from the oven!

250g wholemeal seedy flour (I used Allinson's seed flour, or you can use 60/40 wholemeal and plain white flour)
5g dry active yeast (about half a sachet)
2 tsp brown sugar
1 tsp sea salt
50g linseeds
120ml warm water (37°C=body temperature)
2 tsp sunflower- or olive oil
1 heaped tbsp natural yogurt or sour cream
Poppyseeds, oats or other seeds for topping

- In a bowl, mix together all the dry ingredients apart from the oats/seeds for topping.

- Boil up water and mix half and half with that and cold water so you have lukewarm water, have it in a cup along with the oil and yogurt/sour cream. Make a well in the middle of the dry mixture, and pour in the liquid. Mix well and knead until you have a nice dough. Cover and set somewhere warm to rise for about 1 hour.

- Now, the dough should be about double its original size, take it out on a floured surface and knead it well for at least 5 minutes (preferably 10-15 minutes to knock all the air out of it!). Place on a baking paper clad baking tray or a loaf tin and cover either with a large baking bowl, or loosely with cling film. Leave to rise once more for an additional hour/hour and a half (I went and did my food shopping whilst waiting, simple!)

- Pre-heat the oven to 200°C. Slash the loaf with a knife a couple of times diagonally, and sprinkle with oats or seeds. Now, place it in the middle of the oven and bake for about 30-40 minutes. If you're baking it in a loaf tin, it will most likely take at least 40 minutes. You can tap it to check, it should have an almost hollow-like sound.

- Once done, place on a rack to cool, before serving with whatever toppings and spreads you feel like. I attacked it with a slab of basil pesto and ham - simple, but soooo effective. I hope you like it as much as I did!

Because of the shape my loaf had, I can imagine cutting it up thinly would make perfect "dippers" for dippy egg soldiers... now there's a thought!


Original source:
http://www.bakingmad.com/wholemeal-linseed-loaf-recipe/

- Jules