Any who knows me, knows that I’m fond of baking my own bread. This linseed loaf is a higher fibre version of my usual brown bread. I’ve done this by increasing the proportion of brown to white flour and by added milled linseed.
Linseed, also known as flaxseed, adds a nutritious boost to this loaf. Providing 30g fibre per 100g, linseed is high in fibre along with adding important heart healthy fats and protein. I am a firm believer that bread can be a nutrient-dense addition to the diet. We should not fear bread but learn to choose the healthier versions.
One of my favorites way to enjoy this Linseed Loaf is for breakfast, topped with banana slices, a sprinkle of cinnamon and a drizzle of honey. A spread of nut butter would be delicious here too.
Hope you enjoy!
350g wholemeal flour
50g self-raising flour
2 tbsp milled linseed/flaxseed
1 tbsp honey
Grease and line a 2lb loaf tin. Preheat the oven to 180C.
In a large mixing bowl, mix together the flours, oats and linseed and make a well in the centre for the wet ingredients.
Beat together the milk, water and egg. Gradually mix into the dry ingredients along with the honey.
Once combined, transfer to the prepared cake tin and bake in the preheated oven for 50-60 minutes. You may wish to sprinkle the top of your loaf with some oats before placing in the oven.