Oat and linseed bread

    2 hours

    This is something that I experimented with as I was looking for a bread that was slightly more GI friendly than normal bread. I still like a slight amount of white bread flour to add a bit of lightness and spring to this very tasty loaf.


    Fife, Scotland, UK
    28 people made this

    Serves: 10 

    • 300g strong white bread flour
    • 400g strong wholemeal bread flour
    • 60g porridge oats
    • 45g golden linseeds
    • 1 teaspoon salt
    • 1 sachet fast acting dried yeast
    • 400ml semi-skimmed milk
    • 100ml water
    • 2 tablespoons honey
    • 1 tablespoon olive oil

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr rising  ›  Ready in:2hr 

    1. Place all dry ingredients into a large mixing bowl and mix well.
    2. Place all wet ingredients into a seperate bowl and mix well.
    3. Pour the wet ingredients into the dry ingredients and mix, either with a spoon or with your hands. Bring the mixture together with your hands to form a dough.
    4. Tip the dough out on to a floured surface and knead for 10 minutes. Put the dough back into the bowl and cover with cling film. Leave in a warm place for an hour to rise.
    5. Preheat the oven to 200 C / Gas 6.
    6. Knock back the dough, and form into your required shape, place on a baking tray.
    7. Bake in the oven for 20 minutes, take out of the oven and turn over, put back in the oven and bake for a further 10 minutes.
    8. To test if the loaf is ready, tap the base lightly, it should sound hollow. Leave on a rack to cool.


    Freeze any leftovers or crusts in a bag to make breadcrumbs at a later date.

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    Reviews in English (1)


    Not bad at all. I made it as is and I actually thought it had too much liquid in the recipe. If anything though it is a touch dry, so might put a bit more water in. Rose well and had a good taste and texture.  -  17 Jan 2017