Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

This rustic bread combines flaxseeds, quinoa and oat flakes for a wholesome, nourishing and fragrant result. Ideal for breakfast or to go with your spreads, cheeses or smoked fish.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

350 g T110 flour
75 g Lin des Pyrénées flaxseeds
75 g dry quinoa
75 g oat flakes (or buckwheat)
5.5 g dried baker’s yeast
40 cl lukewarm water (35°C)
10 g fine salt
A mix of seeds (flax, sesame, poppy, sunflower) for the topping

Step-by-step method

Activate the yeast: mix the yeast and 1 tsp of sugar into the lukewarm water and leave to swell for 20 minutes.
Weigh all the ingredients. Blend the quinoa, flaxseeds and oat flakes into a powder.
In the bowl of the stand mixer, add the flour, salt and grain powder, then the water and yeast mixture.
Knead with the dough hook for 5 minutes at medium speed (4/5).
Leave to rest for 1 hr 30 under a tea towel in a warm place (40°C): the dough should double or even triple in volume.
Knock back, lightly flour the work surface, then shape into a log.
Place the dough in a long oiled loaf tin.
For decoration: lightly score the surface with a bread lame or sprinkle with a mix of seeds (flax, sunflower, poppy, sesame).
Cover with a tea towel and leave to rise for 30 minutes in a warm place. The dough doubles in volume again.
Bake for 50 minutes at 180°C. Leave to cool before turning out.
Freezes very well sliced and defrosts easily in the toaster.

Florence’s tip

Blending the flaxseeds with the quinoa and oats releases their omega-3 and gives a finer crumb. You can vary the grains to suit your taste.

Our Lin des Pyrénées products used

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: homemade bread, flaxseeds, quinoa, oats, wholemeal bread, Florence Oustau