Oven-Tray Linseed Bread

I really love baking my own bread. It gives me a strong feeling of satisfaction, and I really rather not eat the storebought stuff anymore - who knows what's in it? (Well, some is ok - but a lot of it isn't.) I don't, however, love baking all the time, and I definitely prefer to make loads at one time, and then freeze it. This is a really easy bread that can totally be done on a weeknight, and it freezes perfectly. I thaw it over night and then toast it in the morning.

Substitute other flours if you don't happen to have "rågsikt" which is a very Swedish flour. Wholewheat or spelt will work out nicely too! You can add more nuts and seeds as well, or even go crazy and grate in a carrot or two!

Oven-Tray Linseed Bread

500 ml milk
50 g fresh yeast
1 tbsp flaky sea salt
2 tbsp runny honey
100 ml linseed
500 ml rye-wheat flour (a Swedish flour mixture, with 60% wheat flour and 40% sifted rye flour)
700 ml wheat flour

Crumble the yeast into a bowl. Heat the milk until tepid. Add a little milk to the yeast and stir until dissolved. Add the rest of the milk and all other ingredients, and mix really well in a stand mixer or by hand.

Add more flour until the dough looks even and a bit shiny. It will still be sticky, but it shouldn't cling to the sides of the bowl or your fingers.

Move it to a clean bowl, cover with a towel and leave it to rise for 45 minutes. After that, pat out the dough in a large lined rimmed baking sheet and leave to rise for another 30 minutes.

Bake at 200°C for about 20 minutes - a little longer if you choose a smaller tray, because the bread will be thicker.

Recipe in Swedish:
Långpannebröd med linfrö