Linseed Loaf

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Bread flour: 350 gms
Linseed meal: 3 tbsp
Yeast: 2 tsp
Warm water: 1 cup
Salt: 0.5 tsp
Vegetable oil: 3 tbsp
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WHAT YOU NEED: Large bowl, baking tray, oven
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1. Sift the flour and salt into a large bowl, and mix in the linseed meal, dry yeast and 2 tbsp of oil.
2. Add warm water little by little, and knead the dough till it is smooth and elastic.
3. Cover and let it rise for an hour or two.
4. When the dough has doubled, punch it in and knead it again. Shape it into an oblong boule, place it on a baking tray, cover, and set aside for another hour.
5. Before baking, cut a line along the length of the boule, and four short 'stems' to give it that fir tree look, which is totally in these days. (Or just a few slashes like you would with a baguette.)
6. Turn the oven on, and once it's hot, toss the bread in. Check on it after 20 minutes, and every five minutes after that: the linseed makes the bread brown quickly. Once it's done, turn it over on a rack and let it cool.
7. Linseed meal gives the bread a warm, nutty flavour. Serve with soups, or topped with grated cheese (something mild and buttery, like havarti).
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