This is a very easy loaf to make. The recipe I use is from Dan Lepard (Australian baker and Guardian food columnist – his book Short and Sweet I highly recommend). The recipe can also be found online on the Guardian website, here, or read it below.

My Observations

The only slight deviation I make from Dan’s recipe is that I don’t bother oiling the tin and I do most of the loaf in my Kenwood Food Mixer with dough hook. This makes it especially easy to do. The dough can be quite sticky by the end so flour your hands and the surface when rolling it.

Often I will not use a tin, instead hand-shaping it into something of a ‘cob’. To do this, use your hands to form the dough into a fairly narrow rectangle shape (using your knuckles to knock the dough back and take the air out of it). Then ‘roll up’ the rectangle of dough into a stubby lemon shape, pinching in the ends. This then goes on a baking tray (seam-side down). If you do this, rather than the tin, make sure it’s ‘rolled’. If you just try and do it as a ball, it tends to spread during its final prove and you will lose the height on the loaf. I also tend to slash the dough after shaping or placing in the tin – rather than, as is more often recommended, just before it goes in the oven. I have had too many incidents in the past (mostly with sourdough) where scoring the dough just before it goes into the oven leads to a mass deflation – so I don’t do that these days.

The Recipe

You’ll love this one. Thanks to the soya milk, this easy sandwich bread will stay extra-soft and moist for days after baking, and has the added boost of omega-3 oil together with lots of extra protein and oat fibre.

  • 50g rolled oats
  • 50g golden linseed
  • 275ml lukewarm soya milk
  • 1½ tsp easy-blend yeast
  • 325g strong white bread flour
  • 50g wholemeal or rye flour
  • 1½ tsp fine salt
  • Olive or sunflower oil

Put the rolled oats and linseed in a large mixing bowl, stir in 100ml of boiling water and leave for 30 minutes to soften. Add the warm soya milk and yeast, and mix well. Measure out the two flours and the salt, add these to the soya mixture, then stir everything together into a big, soft and sticky dough. Cover and leave for 10 minutes, then knead on a lightly oiled worktop for about 10 seconds. Cover and leave for another 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then leave covered for 30 minutes.

Brush the inside of a deep, 19cm long loaf tin or similar with oil. Roll out the dough into a rectangle about 2cm thick, roll it up tightly and squash it seam-side down into the tin. Cover with a cloth and leave somewhere warmish for about an hour and a half, until doubled in size.

Preheat the oven to 220C (190C fan-assisted)/425F/gas mark 8, slash the top and bake for about 45 minutes. Take the tin out of the oven, remove the loaf from the tin, and leave to cool on a wire rack.


From Dan Lepard’s Short and Sweet

Baking, Bread, Food Photography, Recipes

Soya and linseed tin loaf