Home bread with linseed`


125g / 4oz Odlums Coarse Wholemeal Flour
125g / 4oz Odlums Porridge Oatflakes
125g / 4oz Soya Flour
2 pieces Stem Ginger (finely chopped)
225g / 8oz Raisins
125g / 4oz Linseeds
50g / 3oz Sunflower Seeds
50g / 2oz Pumpkin Seeds
50g / 2oz Sesame Seeds
100g Packet Flaked Almonds
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Cinnamon
3/4 Litre Milk
1 tablespoon Malt Extract
2 tablespoons Honey
2 tablespoons Sunflower Oil


  1. Pre heat oven to 190°C/375°F/Gas 5. Grease and base line 2 x 900g/2lb loaf tins.
  2. Put all the dry ingredients into a large mixing bowl. In a separate bowl, beat the milk, malt extract, honey and sunflower oil.
  3. Add the liquid to the dry ingredients and mix well. Leave to soak for about half an hour. Then spoon into the two prepared tins.
  4. Bake for about 1 hour or until cooked through. After half an hour, cover bread with a sheet of greaseproof paper to prevent it getting too brown on the outside. Stick a knife into bread and if it comes out clean, the bread is baked.
  5. Turn out of tin onto a wire tray and allow to cool.

Recipe Notes:

Variation: Bread freezes very well!
Delicious with butter or spread, ideally eat a slice a day.