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Honey Oat and Flax Bread | Sourdough Companion

Honey Oat and Flax Bread

I made this yesterday morning when I wasn't quite ready to go to bed after work.

I was originally planning on just making a white bread, but decided part way into it to go with something with oats, flax and honey as well.

 

The Dough

Ingredient Weight US Volume Bakers Percentage
All Purpose Flour 435 g 15.34 oz 3.41 cups 100.00%
Water 305 g 10.76 oz 1.29 cups 70.11% (hydration)
Instant Yeast 4 g 0.14 oz 0.32 tbspns 0.92%
Liquid Honey 18 g 0.63 oz 1.28 tbspns 4.14%
Salt 7 g 0.25 oz 0.48 tbspns 1.61%
Quick cooking oats (raw) 57 g 2.01 oz 4 tbspns 13.10%
Ground Flax Seeds 22 g 0.78 oz 1.6 tbspns 5.06%
Total Weight: 848 grams / 29.91 ounces
Total Flour Weight: 435 grams / 15.34 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Combine all ingredients in a bowl and mix together until a ball is formed.

Let this rest in an oiled bowl for 30 minutes.

Flatten it out a bit and do a fold.

Let rest for another 20 minutes and then shape it into whatever shape you like. I made a pullman or "football" shape.

Let this proof covered for about 1 hour.

Preheat your oven to 430 F and place a tray of water in the bottom rack.

Bake for 20 minutes then reduce the heat to 400 F and remove the tray of water.

Bake for another 15 minutes, and remove it from the pan. Place it back in the oven on the rack for another 5 - 10 minutes.

Cool on a wire rack and enjoy!

 

13 comments

There are no already-ground flax seeds in this country - may I just put them through a spice grinder or a food processor, do you think?

Trish

Hello, I would love to try this recipe except under the ingredients where it says "method", there is nothing there.  Could you please tell me what you did.  Thanks :-)

yes that will work. I did the same, and ground my own for this recipe.

check you Private messages farz786

Thanks so much for the prompt and helpful reply.  There is still nothing in the "method" section, which I presumed would be fixed in response to another query.  Obviously several of us were very intrested in trying your recipe - will you post the method, do you think?

Trish

Hi Adam,

I originally looked at this bread because I am trying to incorperate more ground flax seed into my diet.  Your recipe looked delicious.  Of course, I have this whole wheat sourdough starter sitting around that I like to use on a regular basis as well.  So I took my sourdough starter and incorperated into your recipe, leaving out the yeast.  I got a nice loaf of bread with a tight crumb.  It's has a nice sourdough background tang that goes well toasted and/or adding some form of jam.  We also make sandwhiches out of it with some nice strong honey baked ham.

 

Although, I must confess, there was a lot going on this weekend and I forgot to add the honey.  Next time, I will add it to see if I can make it just a touch sweeter.  I have never added any honey to my sourdough breads so it will be yet another experiment.

 

thanks again!

 

ken

 

 

Sourdough would be very nice. Easily adaptable.  

this thread. Someone told me to add ground golden flaxseed into my diet to help lower my cholesterol level. This is great! Sounds delish. Thanks, Adam.

WOW , I think that this is a really innovatie and new idea on making a bread . I would definitely try making this myself aswell . The recepie you've created looks really delicious and easy to make. But the only think that I am currently confused is about the size of the dough needed to bake one of this bread . I would actully want to know what would be the appropriate size of the dough .

Ken - how much sour dough starter did you incorporate, to replace the yeast?

 

 Here is a link to a sourdough version that I just typed up for you guys. 

sourdough.com/recipes/honey-oat-and-flax-sourdough

Hi Adam,

Allthough i have just joined up i have been looking in on the site for a while now and have tried this recipe a few times, it has quickly become a favourite with all i have shared it with. I must admit i have experimented a bit adding extra or different seeds such as Linseed,sunflower and have not been dissapointed.

Great stuff Thanks

 

Mark

 Sounds good, glad you enjoy it. 

 

Adam