Omega-3 loaf



Flour (type 55)155 g
Rye flour (type 170)210 g
Wholemeal flour110 g
Salt9 g
Powdered milk4 g
Plain yoghurt125 g
Rape oil14 ml
Molasses2 sps
Wheatgerm powder20 g
Water at 35°C180 ml
Fresh cubed yeast27 g
Linseed55 g
Sunflower seeds40 g



Instant dried yeast equivalent: 9 g

This loaf based on black linseed and rape oil naturally contains omega 3 and thus caters partly to our essential fatty acid requirements.


  1. Mix the flour, salt, powdered milk, yoghurt, oil, molasses and wheatgerm powder in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula for 2 minutes and add the linseed and sunflower seeds. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 90 minutes in a warm place.
  5. Take the ball of dough, divide it into 2 equal pieces and leave to rest, covered, for 10 minutes. Shape into 2 long loaves using a rolling pin. Place them on a baking sheet and leave to rest, covered, for 90 minutes.
  6. Put them in an oven pre-heated to 220°C and bake for 25 minutes.

Tablespoons conversion