Saturday, 25 February 2012

Dan Lepard's Soya and Linseed Loaf

I am still totally in love with my copy of Dan Lepard's Short and Sweet and the more I look through it the longer the To Make list is getting.  The only problem is...we also have his Handmade Loaf book...which is quickly making the To Make Bread section unmanageable (that and the fact that my starter leaven isn't cooperating). 

Yesterday afternoon I tackled one loaf that really caught my eye when I first flipped through the book.  Soya and Linseed Loaf. I am not sure what caught my attention first, the soya or the linseed but I immediately knew that this was a loaf worth tracking down soya milk and linseed for.  

This loaf is incredibly soft...but also has a really nice chewy crust that tastes almost like it has been toasted.  I don't know why...I am guessing that it is the combination of the soya and the addition of rye flour...what I do know is that I like it.  It also makes me feel ridiculously healthy...oats, linseed, soya, rye flour...and, as usual, totally impressed with myself. 


  1. It looks delicious. I'm also making our own bread now (I haven't bought a loaf since mid January) so I really must branch out. I also have Handmade Loaf, so will be consulting it soon.

  2. OK, I have to look this recipe up, I don't even really know what linseed is...all I know is linseed oil that's used for varnishing! I've got some research to do...your bread looks amazing, by the way.

  3. Looks great - I love the crumb shot. I have to admit that I haven't made this one yet, but I'm sure I will one day! I have the same breadmaking problem - too many breads to try, only me around to eat them. Cake I share at work, but I think they'd look at me oddly if I started offering round slices of bread!

  4. Your loaf looks just like the one in the book! I can't get past DL's bagels at the moment, but will add this loaf to the list.

  5. I followed his recipe exactly but mine came out like a brick, albeit an edible one. I'm not sure I approve of mixing the boiling water with the oats - it makes a rather gloopy paste which you then work into the dough which seems to me to make it rather heavy.

    1. I think I remember the dough being very wet, and Dan Lepard's easy knead method goes against every impulse I have to add flour to stop sticking. I have to admit I haven't made this loaf again, but I do remember it being really good. Sorry to hear it didn't work.