Ingredients

• 25g-50g/1oz-1¾oz golden linseeds
• 475ml/17fl oz warm water
• 1 sachet fast-action yeast (about 2½ tsp)
• 100ml/3½fl oz natural yoghurt
• 450g/1lb cornflour
• 1 tsp salt
• 1 tsp caster sugar
• 50g/1¾oz psyllium husk powder
• 50ml/1¾oz olive oil
• extra olive oil and cornflour
• to finish

Directions

• Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes
• or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet
• making the crumb softer and adding a wheatgerm-like flavour).
• In a bowl
• mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour
• salt
• sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter.
• Over the next five minutes this liquid will turn into a sticky dough
• as the linseed
• cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough
• knead it for 10 seconds on the worktop to mix everything again
• then return the dough to the bowl
• cover and leave for 30 minutes.
• Line a tray with non-stick baking paper. Shape the dough into a fat sausage
• the length of the tray
• then brush with extra olive oil
• cover and leave to rise for 30 minutes.
• Heat the oven to 240C/465F/Gas 9
• uncover the dough and slash the top with a small sharp knife
• sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes
• or until rich golden-brown in colour. Leave to cool on a wire rack before slicing.