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Linseed bread log and flatbread


300g Bread flour (60%)
(Shipton Mill recommends No.4 Untreated Organic White Flour)

200g Wholemeal flour (40%)
(Shipton Mill recommends either No.414 Emmer Wholemeal as used by Anne or any one of our range of wholemeal flours)

10g Fresh yeast (2%)
* can increase up to 4% if you want to speed up the fermentation

Linseed bread logs and flatbread350ml water approx.
* I used water reserved from boiling potatoes (no salt added)

8g salt
* To reduce salt intake, I normally only use 1.3% - 1.8% salt in my dough

10g malt extract

200g linseeds (mixture of golden and brown linseeds)


1. Simply mix all of the ingredients together except linseeds by hand or by stand mixer. Form smooth dough and then mix in linseeds. Leave to ferment for just under double in size. The bulk fermentation time depends on the dough temp and the amount of yeast you use as well as salt. It might take as little as one hour up to three hours. The key is ‘Never leave the finish dough more than double in size’. Personally, I prefer the method of stretch and fold. 2 or 3 times in 20 min. intervals and let the gluten does its job.

2. Degassed the dough and divided it into 300g x 3 and 60g x 3. Roll them into a ball and bench rest 15-20 min.

3. Shape 300g into logs for the final proof about one and half hour. Again, it can be very dense bread because of high proportion of seeds in the mix so just doesn’t over proof it.

4. Pre-heat the oven at the highest temp.

5. Roll 60g into flatbread as thin as possible and bake them on the baking stone for few minutes each side. It should come out crispy, which can be keep in the air-tight container for months.

6. Turn down the oven temp to 230 degree C and load the bread logs. Bake about 25-30 min. or until the base sounds hollow when tapped.


I came across this recipe in Dan Lepard’s The Handmade Loaf (P. 94 Linseed and wheat bread). I used Emmer wholemeal as it was what I had in hand. Obviously, any wholemeal will make healthy bread. The finish loaf can be quite due to the high percentage of seeds. I preferred thinly slice it as the book suggests. It keeps very well in bread bins and also freezes well. It goes very well with sweet jam and probably the healthiest morning snack than anything you can find in supermarkets.

P.S. I like to turn some portion of dense or sticky or slack dough (gluten gave away due to long fermentation or unhealthy starter etc.) into flatbread and bake on the hot stone. As long as you managed to roll it very thinly, they will come out very crispy and surprisingly tasty.