Oat and Flax Bread

By Satu Engström (Lohja)

This oat and flaxseed sourdough bread combines two nutrient-dense ingredients known for their health benefits and ecological value. Oats and flaxseed not only enhance the bread’s texture and flavour but also support digestive health.

Cultivating oats in Finland is a well-suited practice due to cooler climates and their resilience to variable growing conditions. As climate change leads to more unpredictable weather patterns, oats can help maintain stable yields, making them a reliable crop for food security.

Similarly, flaxseed, rich in omega-3 fatty acids, is a low-input crop that requires minimal fertilisers and water, contributing to more regenerative farming practices.

Both crops play a role in improving soil health through crop rotation, which helps to maintain biodiversity and reduce the need for chemical inputs. The slow-baking process gives this bread a long shelf life, making it both practical and energy efficient.

Satu Engström and Oat and Flax Bread.
Photo: Veikko Somerpuro.

Ingredients

150 g organic oatmeal
80 g flax seeds
750 g boiling water (simmer overnight)

200g sourdough starter
20 g fine sea salt
150 g Malmgård organic semolina (sifted)
150 g Malmgård organic spelt flour (sifted)
~700 g Malmgård Quarna wheat flour

Method

Start by combining the organic oatmeal and flax seeds in a bowl, then pour 750 g of boiling water over the mixture. Let this mixture simmer overnight to fully hydrate the oats and flax seeds.

The next day, add 200 g of sourdough starter to the oatmeal mixture, followed by 20 g of fine sea salt. Mix in the sifted Malmgård organic semolina and spelt flours, then gradually incorporate approximately 700 g of Malmgård Quarna wheat flour until the dough reaches the desired consistency.

Allow the dough to rise for 4–5 hours, folding it three times during this period to strengthen the dough. Once the dough has risen, shape it into two round loaves and place them in proofing baskets. Refrigerate the loaves overnight.

The following day, preheat your oven to 250°C. Bake the loaves for 15 minutes, then reduce the temperature to 225°C and bake for an additional 30 minutes. Let the bread cool for an hour before slicing and enjoying.

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