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Oat and linseed bread recipe

Oat and linseed bread recipe


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  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Wholemeal bread

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

21 people made this

IngredientsServes: 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

MethodPrep: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.

Tip

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

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Reviews & ratingsAverage global rating:(1)

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


40g (1½oz) linseed
150g (5oz) porridge oats
300ml (½ pint) boiling water
450g (1lb) strong white flour
100g (4oz) strong wholemeal flour
50g (2oz) sunflower seeds
1 level tsp salt
7g sachet fast-action yeast
About 350ml (12fl oz) warm water
To glaze:
A little milk, for glazing
A few extra porridge oats, to decorate

Measure the linseed and porridge oats into a bowl, pour over the boiling water and mix. This can be done by hand or with an electric mixer. Leave to absorb for about 10 minutes and cool slightly.

Add the remaining dry ingredients and the warm water and mix to form a soft dough. Knead by hand on a floured work surface for about 5 minutes, or in a mixer fitted with a dough hook. Put into an oiled bowl, cover with clingfilm and leave to rise in a warm place for about 1-1½ hours.

Knead for a few minutes and shape into a round, or divide and shape into 2 round loaves. Place on a baking tray lined with baking parchment. Slip the baking tray into a large plastic bag, and leave to prove in a warm place for about 30 minutes or until doubled in size. Pre-heat the oven to 220°C/Fan 200°C/Gas 7. Brush the dough with milk and scatter with oats.

Bake in the pre-heated oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Cool on a wire rack.


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

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.

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.

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.

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.

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.


Oat and linseed bread recipe - Recipes

Oat & Linseed Bread Recipe
(Makes 1 loaf or 10 rolls)
All you need is:
500g Wright's bread mix and 300ml of lukewarm water.
Hand Baking
1. Place bread mix in a bowl or food mixer, add water and mix together for 5 minutes to form a ball of dough.
2. Place the dough on to a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Mould into a ball, rest for 5 minutes.
3. Shape the dough and place on to a greased baking tray or into a large (2lb) loaf tin (for rolls divide into 10 small balls). Cover with a damp cloth or loose cling film and leave to rise in a warm place for 30-40 minutes until the dough has doubled in size. Pre-heat the oven to 230°C (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8.
4. Uncover and bake in the oven for about 30 minutes for a loaf, 15 minutes for rolls, until golden brown and sounds hollow when you tap the base. Turn out and cool on a wire rack.

Machine Baking
Add the bread mix and water according to the following size machines:
Machine Size: 400g(1lb) Bread Mix: 250g Water: 150ml
Machine Size: 600g (1.5lb) Bread Mix: 350g Water: 210ml
Machine Size: 800g (2lb) Bread Mix: 500g Water: 300ml
Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours.

Recycling Information
Other Information

Full Product Name:
Oat & Linseed Bread Mix

Storage:
Store in a cool, dry place
Freezing: The baked product is suitable for home freezing when cooked as instructed
Best Before: See date on top of pack

Origin:
Produced in the UK. Wheat Flour used in this mix is made from UK and Canadian Wheat


Tips for Making Flaxseed Bread

Ingredients

The only ingredient in this flaxseed bread is golden flaxseed meal. I always grind the flaxseeds myself because nothing improves bread’s taste more than freshly milled flour (in our case ground flaxseeds). This is the way to get some extra flavor in the bread and ensure that the flaxseeds are finely ground. You need a really fine flour to make a good loaf. The finer the flaxseed meal, the better the breads holds together. I usually grind the flaxseeds in several batches.

I would highly recommend using golden flaxseed meal in this recipe. While the recipe does work with brown flaxseed meal, the bread turns out much darker than when you use golden flaxseed meal.

What makes this bread rise is water turning into steam inside of the loaf. (This is why it’s critical to bake the bread in a really hot oven). However, I have to admit I am still working on getting it right every single time. So, if you’re a beginner, feel free to use a leavening agent, such as baking powder and baking soda with an acid. The reason for both is more leavening. Baking soda is about 3-4x stronger than baking powder. However, more baking soda in a recipe doesn’t necessarily mean more lift. You want to use just enough to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that it creates a metallic, soapy taste.

If you don’t use any salt, the flaxseed bread tastes quite bland. I usually use just salt, but if you wanna be creative, add any of your favorite herbs or spices.

Technique

The first – and probably the most important – step is grinding the flaxseeds into very fine flour. Not just flaxseed meal, but fine flour. If you’re not sure your flaxseed meal is fine enough, sift it. It’s really important that there are no actual “seeds” in your flaxseed flour. If the flaxseed meal is not fine enough, the inside of the bread will pull away from the crust.

What sets this flaxseed bread recipe apart from most other bread recipes is the unusual quick and simple making process. This recipe requires less time than nut & seed bread or flaxseed crackers. There is no bulk fermentation or proofing involved. No soaking, no kneading, no rising. All you need to do is mix the ingredients. Be careful not to over-knead the dough. If you knead the dough too much, the flaxseeds will start releasing their oils, which will prevent sticking.

If you’re using the leavening agents, particularly the baking soda, you’ll need to work fast. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.

Bake the flaxseed bread until golden brown.

Once baked, let the flaxseed bread cool down completely. As much as I love cutting into freshly baked breads right after taking them out of the oven, I let this bread cool down before cutting. When hot, the bread is slightly sticky. So, just take the bread out of the oven and forget about it for at least 30 minutes.


Soaked Oat and Nut Bread

  • Author: Curt & Tina (On Our Heals)
  • Prep Time: 24 hours soaking 20 minutes preparing loaf 2 hours resting
  • Cook Time: 1 hour
  • Yield: 2 loaves

Description

This recipe for Soaked Oat and Nut Bread is adapted from the amazing Life-Changing Loaf of Bread. A dense and nutty loaf, this gluten-free bread is a delicious treat and perfect for toasting.

Ingredients

  • 1 1/2 cups gluten-free rolled oats
  • 2 tbsp buckwheat
  • 1/2 cup hazelnuts
  • 1/2 cup walnuts
  • 1/2 cup hemp hearts
  • 1/4 cup ground flax seed
  • 2 tbsp chia seed
  • 4 tbsp psyllium husk
  • 1 cup water
  • 3 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1 tsp sea salt

Instructions

Soaking the nuts and grains:

  1. Combine the oats and buckwheat in a large glass jar and fill with filtered water. Add the apple cider vinegar. Cover the jar and set aside for 24 hours.
  2. Add the hazelnuts and walnuts to a large glass jar, along with a tsp of sea salt. Fill the jar with filtered water, cover, and set aside for 24 hours.
  3. After the soaking period, strain and discard the water from the oats/buckwheat and the nuts, rinsing everything well with fresh water.
  1. Line two medium-sized loaf pans with parchment paper.
  2. To a food processor fitted with the S-blade, add the nuts and process on high until the texture resembles crumbs.
  3. Transfer the nut crumbs to a large bowl and add the soaked oats/buckwheat, hemp hearts, ground flax seed, chia seed, and psyllium husk.
  4. In a small bowl, combine the coconut oil, maple syrup, water, and sea salt.
  5. Pour the wet ingredients into the dry ingredients and stir well to combine. You’ll end up with a thick batter.
  6. Divide the batter between the two loaf pans, pressing it firmly into the pan so there are no gaps or air pockets. Cover with a tea towel and set aside for two hours to set.
  7. Preheat the oven to 350⁰F.
  8. Bake the loaves in the oven for about 30 minutes before transferring them from the loaf pans to a baking sheet.
  9. Continue to bake the bread for an additional 30-40 minutes, or until the crust is golden brown and the loaf sounds hollow when you knock on it.
  10. Remove the loaves from the oven and transfer them to a wire rack to cool completely.
  11. Slice and enjoy!

Notes

  • This recipe is adapted from The Life-Changing Loaf of Bread from My New Roots.
  • We love experimenting with flavour variations of this bread by adding herbs and spices for a more savoury loaf, or dried fruit and cinnamon for a sweeter loaf.
  • This bread freezes really well. Slice the cooled loaf, wrap well, and freeze for up to three months.
  • If you prefer a larger loaf and want to bake the bread in one pan instead of two, adjust the cooking time accordingly.

Did you make this recipe?

Tag @onourheals on Instagram and hashtag it #onourheals

Tina is successfully optimizing health and healing illness (and helping others do the same) with the help of her husband, Curt. Read Curt & Tina’s inspiring story, “From on our heels to On Our Heals”. Feel free to send them a message.


Introduction to Recipes

Despite being a “Holy Grail” for many bakers for a long time now the problems involved with increasing fibre content in yeasted bread is that volume and density increases with added fibre. To compensate for this gluten, dough improvers, gums, etc. in fiberflour improve the elastic consistency so that the baker can easily add increasing amounts of fibre to their dough without too much deterioration in texture and volume. They can combine as much regular flour with fiberflour as they wish in order to achieve a desired result: for example a 50% mix behaves much like whole wheat flour with around 3 times the fibre content of whole wheat. Just adding 25% regular flour still gives a workable result with a huge improvement in possible nutritional claims. Nevertheless, 100 % fiberflour will be more difficult to work with than the average baker is used to, but it’s worth a short learning curve if they want the nutritional claims and health benefits that go with it.

Bread, muffins and biscuits with 100% fiberflour

100% FiberFlour Dough
(for Bread, Pizza, Flat bread, Naan, etc.)

Salt (alternatively LoSalt KCl/NaCL) 10 g

Yeast (Dried Active Yeast) 10 g

Fiber binds more water than starch and therefore a higher percentage of water is required in fiberflour recipes and this is responsible for the remarkably slow staling qualities of FiberFlour bread. For best results proof yeast in warm water along with a few spoons of flour, when vigorously fermenting combine all ingredients mix and kneed for 5-10 minutes or so. Make it easy and use a mixer with dough hook or a bread machine on the dough setting. Additional water or flour can be added to fine tune dough consistency after mixing for a while. If necessary, dough consistency can be adjusted by adding whole wheat flour a tablespoon at a time. Once the dough has good elastic consistency, not too sticky and combined well it can be formed into your loaf shape of choice or a bread pan and left to proof for 1 to 2 hours, typically a longer proofing time is required than white flour dough.

Rolls can be made by dividing dough into 150 g portions formed into well rounded balls and left to proof for a similar time 1 to 2 hours. Bake for around 30 minutes at 175 degrees.

Pizza and Calzones can be made by dividing dough into 150 g portions formed into well rounded balls and left to proof for a similar time, 1 to 2 hours. This dough will keep refrigerated for a few days but best results are obtained with fresh dough proofed for an hour or so, rolled out thin or to the thickness of your choice and topped with your favorite pizza sauce and toppings the varieties to experiment with are endless. Bake on a pizza tray in hot oven (200 degrees plus) with fan for 10 plus or minus 2 minutes but keep an eye on it and take our before the crust burns.

Flat bread can be made by dividing dough into 150 g portions formed into well rounded balls and left to proof for 1 to 2 hours. This dough will keep refrigerated for a few days but best results are obtained with fresh dough, rolled out thin or to the thickness of your choice. Flat breads are best cooked like a pancake for up to a minute on each side on a very hot flat top or frying pan, with butter or oil as you like.

Fiberflour Blueberry & Fruit Muffins

Sugar substitute (inulin/stevia, xylitol, etc.) 100 g

Fruit (blueberries, raisins, etc.) 350 g

FiberFlour 300 g

A trick borrowed from the Welsh, Bara Brith is to rehydrate the dried fruit in tea for several hours or overnight, it greatly improves the moisture/texture as well as
phytonutrient content of the muffins. Melt butter and combine with beaten eggs, milk and vanilla. Thoroughly mix flour, sugar sub & baking powder. Add dry and wet ingredients together mix quickly, lastly add in the fruit. Divide into muffin cases (this recipe is good for 20 muffins). Bake at 180 for 25 30 minutes. Muffins weigh around 70gm and contain 13g fibre including that from the inulin/stevia and fruit.

DIGESTIVE STYLE BISCUITS are an ideal match for FiberFlour sweetened with our inulin/stevia blend.

Sugar/sugar substitute 100 (stevia/inulin)

Add sugar substitute, baking powder and salt to flour. Cut up cold butter into small chunks and Rub butter and flour together until you get the consistency of bread crumbs. This can be done in a mixer with paddle attachment. While mixing add some milk a tablespoon (15 ml) at a time until the mixture comes together in a firm ball. Roll out dough and cut into shapes with cookie cutters, alternatively form into a log about 5 cm diameter, wrap in cling film and refrigerate until it can be cut cleanly with a sharp knife into .5 cm or less discs, lay them on a baking sheet with greaseproof paper and bake at 172 C for around 10 to 12 minutes or until golden brown. Baking longer at lower temperatures gives crunchier biscuits. Chocolate biscuits are popular, I top with Sainsbury’s generic 80p no sugar added chocolate.

All sorts of interesting variations on this are possible using raisins, nuts, seeds, coconut, chocolate added and mixed in before the milk is added.

AMERICAN STYLE CHOCOLATE CHIP COOKIES

Sugar/sugar substitute 100

Sugar free Chocolate Chunks or Chips 170

Melt the butter and let it cool, beat in egg and combine with the remaining ingredients, using ice cream scoop drop onto baking sheet/paper and bake at 170 for 15 minutes


Recipe Summary

  • 1 cup warm water
  • ¼ cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • ¼ cup coconut oil
  • 1 teaspoon salt
  • 1 tablespoon chia seeds
  • 1 tablespoon wheat germ
  • 1 tablespoon flax seeds
  • 1 tablespoon millet
  • 2 tablespoons hulled hemp seeds, divided
  • 2 tablespoons salted roasted sunflower seeds, divided
  • 2 tablespoons old-fashioned oats, divided

Mix warm water and sugar together in a bowl until sugar is dissolved stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.

Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats pulse until incorporated.

Pour yeast mixture over flour mixture in the food processor process until a dough ball forms, about 1 minute.

Turn dough into a well-oiled large bowl and cover with a damp towel allow to rise in a warm area until doubled in size, about 1 hour.

Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.


Flaxseed Sourdough Bread

The main reason why I do this bread, to get omega 3 in my daily meal �� In this video I want to share that even if you don&rsquot have any special baking tools (Dutch oven, proving basket, scoring knife…) you can make this lovely loaves of bread �� Ingredients: Stiff levain (polish): 20 g sourdough starter 100 g flour 100 ml water Soaked seeds: 35 g flaxseed 120 g water Baking day: Stiff levain (polish) Soaked flaxseed 180 ml water 375 g all purpose flour 75 g whole-wheat flour 180 g water 10 g salt 1 teaspoon of honey #howtomakeflaxseedsourdoughbread #flaxseedsourdoughbreadrecipe #flaxseedbread #sourdoughbreadwithoutdutchoven #sourdoughbreadwithpyrexglassbowl #sourdoughbreadwithouttools

Video taken from the channel: Aigerim R


Bake the bread at 250°C/480°F approx. for 15 – 20 min. and then lower the heat to 200°C/400°F and continue baking for approx. 40 – 50 min. or until golden brown. Tap the bottom to check for doneness. If it sounds hollow, it's done. Let cool down completely before enjoying.

Bake the bread at 250°C/480°F approx. for 15 – 20 min. and then lower the heat to 200°C/400°F and continue baking for approx. 40 – 50 min. or until golden brown. Tap the bottom to check for doneness. If it sounds hollow, it's done. Let cool down completely before enjoying.


Linseed Cinnamon Cookies

If you never tried a linseed cookie before, you are here for a treat.

Linseed or flaxseed cookies are something I never tasted before. Recently, I got this beautiful book written by Paulina Abascal, a popular pastry chef from Mexico.

The recipes in this book are easy to make and the pictures are beautiful and inspiring.

Here is where I found the recipe and wanted to try it really bad.

Linseeds (or flax seeds) are very high in Omega 3, protein, and fiber. Many cultures use flax seeds in their diets because of their health benefits.

In this recipe, the flax seeds are incorporated beautifully with the ingredients, adding texture and crunchiness to the soft cookies.

Also, it is such a great way to sneak in some flax seeds into your diet!

Flax seeds can be an acquired taste if you never had them before. Some people aren&rsquot too excited about the flavor, but I personally love it. I think it adds a really nice depth and richness to foods.

You might think that these are regular cookies with some flax seeds in them, but the recipe requires 2 cups of them.

Also, the cinnamon adds a nice touch to them, and the brown sugar gives them a beautiful color. Such a win-win combination!

The cookies are not very sweet which makes them a good snack or even a good breakfast.

You can feel good about having a cookie with your morning coffee. Or tea, if that is what makes you happy in the morning.

If you make the recipe, share it with the hashtag #thebossykitchen on Instagram, Facebook, and Twitter so we can all see what you&rsquore cooking!

In case you are interested in more recipes for cookies:

If you are interested in more recipes for cookies, check this collection of cookies on my blog.



Comments:

  1. Reeves

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  2. Meztigor

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  3. Mikhos

    I think it is serious failure.

  4. Damerae

    I think this has already been discussed.

  5. Hawiovi

    I apologize, of course, but it doesn't quite suit me. Maybe there are more options?



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