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Khorasan, Oat and Linseed Loaf

A hearty loaf sweetened with honey.

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  • 400g Khorasan Flour
  • 50g rolled oats
  • 50g golden linseed (plus more for sprinkling)
  • 350ml warm water
  • 1 tsp quick yeast (or equivalent)
  • 1 tsp salt
  • 1 tsp honey
  • Oil for greasing

Makes one loaf


  1. In a large bowl mix together the dry ingredients and make a well in the centre. Dissolve the honey in the water and slowly pour into the dry ingredients, gradually mixing with a fork. You may not need all of the water, just enough to form a soft dough is needed.
  2. Knead the dough for 10 - 15 minutes until smooth (I used the dough attachment of my food processor, as this is quite a sticky dough).
  3. Scoop out the dough into an oiled bowl, cover and leave to rise until doubled in size (roughly 1 hour).
  4. Punch down the dough, form a loaf shape and drop into a greased loaf tin. Cover and leave again to double in size. Meanwhile preheat the oven to 250C.
  5. Once doubled in size, sprinkle the loaf with water and the remaining linseeds and bake in the centre of the oven for 10 minutes at 250C, then lower the temperature to 200C and bake for a further 30 minutes or until done.


Added by: Sarah Yates

Tags: White Seeds Khorasan

Add comment

It is quite a dense loaf so I agree with earlier comment, a mix of Khorasan and 101 would be interesting. However, I liked the strong flavour but you do not want too much of it. I will experiment with different ratios to see if you can get some lift in the consistency. I think you need more that 1tsp of yeast.

Mr David Edwards 28 July 2020


Hi there I made this loaf but split the flour to 50/50 between khorasan and SWF, and was really pleased with the result. Excellent toasting bread great crumb and crunchy crust, delight for breakfast with lashings of honey or marmalade. I'd like to give it another star !

Peter Dunning 17 December 2014


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