Wednesday, 23 April 2014

Soy and linseed bread recipe


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This soy and linseed bread is full of grainy goodness. It contains soy, linseed and almonds. Serve it with soup and salad or spread it with marmalade for breakfast.


250g plain flour
200g wholemeal flour
50g LSA mix
5 tbsp olive oil
250g warm water
2 tsp instant yeast (1 satchet)
1 1/2 tsp salt


In a bowl, mix the plain flour, wholemeal flour and L.S.A. with the salt.
In a jug, add the yeast and the olive oil to the warm water.
Pour the jug into the bowl and mix together.
Lightly flour the bench and turn out the dough. Knead for 10 minutes.
Lightly oil the bowl, place the dough in, cover with glad wrap and place in a warm location to rise.
When the dough has doubled in size, take it from the bowl and lightly knead it.
Form the loaf and place in a greased loaf tin. Slash the top 3 times diagonally with a sharp knife.
Leave to rise again for 1 hour.
Preheat the oven to 220°C.
Bake the loaf for 20 minutes.
Lower the oven temperature to 180°C and bake for a further 20 minutes.


  • This loaf should sound hollow when you tap it. 
  • L.S.A. is a healthy mix of crushed linseed, almond and sunflower seeds. You can find it in the supermarket in the healthfood aisle.
  • If it seems a little dry you can add a little more water to the dough.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.


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