Wholewheat and Linseed Bread Loaf Recipe

linseed loaf

Here is a recipe for wholewheat bread. Although it may not seem that different to our rye bread recipe, it is a bit lighter in both colour and texture. That said, it tastes just as good and is just as good for you. Enjoy!


4 cups wholewheat flour (atta flour)
3 tablespoons linseed
2 teaspoons salt
2 tablespoons dried compressed yeast
2 tablespoons of sugar OR golden syrup OR malt extract OR molasses
2-3 tablespoons oil or butter
1 & 3/4 cups warm water or milk


  1. Place wholewheat flour, salt and linseed in a bowl.
  2. Make a well in center. Add all the remaining ingredients to the well.
  3. Mix all ingredients initially with a wooden spoon, until roughly mixed. If mixture seems too dry, add a little more water/milk.
  4. Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
  5. Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp tea-towel.
  6. Leave to prove for 2 hours.
  7. Lightly oil a baking tray or loaf tin and dust with flour.
  8. Take the cover off the mixing bowl. Punch the dough down in the center.
  9. Shape dough into desired form (e.g. free-form round shape, or in loaf tin, etc).
  10. Leave alone until nearly doubled in size. While this is happening, preheat oven to 180°C.
  11. Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like your bread.
  12. The loaf should be cooked when it gives a hollow sound when tapped.

Allow to cool before serving – it is usually better the day after baking.



3 thoughts on “Wholewheat and Linseed Bread Loaf Recipe

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