07/02/2026
Honey, oats and flaxseeds
Today’s bake included honey, oat and flaxseeds loaves. I made a baby loaf for myself since someone in our home is a firm ‘no seeds’ bread man 😄 don’t worry, I’ll keep trying to tempt him!
If you would like to make your own, here’s my recipe:
300g Eureka white bread flour
30g Eureka whole meal wheat flour
10g flaxseed flour
300g water
70g ripe sourdough culture
8g salt
15g honey
30g oats
10g flaxseeds
Dry roast the oats in a pan until they turn a golden brown, stir the oats frequently and keep a close eye on them so they don’t burn. Remove from the pan and let them cool down.
Mix your dough with all the flours, water, sourdough culture, salt and honey until the gluten is fully developed. At 79% water this is a fairly high hydration dough as the oats and flaxseeds will absorb some of that moisture once they get added to the dough.
Once a windowpane test confirms the gluten strands are strong and elastic, transfer the dough into your preferred bulk fermentation container and sprinkle with the cooled toasted oats and flaxseeds. Perform several rounds of stretch and folds to incorporate the oats and seeds.
Then let your dough complete its bulk fermentation.
The bulk fermentation time required depends on the strength of your sourdough culture, the temperature of your dough and your kitchen. If you struggle with this part of sourdough baking, let me know and I’ll make a post with my bulk fermentation tips and tricks.
Once ready, shape the dough into your preferred boule or batard. I like to spray my kitchen counter with water to prevent the dough from sticking to it during shaping. This extra moisture conveniently also helps to adhere any decorative seeds to the final loaf. Sprinkle some oats on a shallow plate and roll the top side of your loaf in them before gently dropping the loaf top side down into a suitable banneton for its final cold re**rd.
Let the dough do a final (short) rise on the counter and then move it to the fridge for up to 24 hours to slowly complete its fermentation and develop all those delicious sourdough flavours.
Bake and enjoy!
