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Baking recipe · from the recipe book

Molasses Walnut Flax Oat Loaf

A deep, gently sweet whole wheat loaf with a tender oat-softened crumb, crunchy walnuts and a shiny sesame-studded golden crust.

Molasses Walnut Flax Oat Loaf

Ingredients

  • 3⅓ cups400 gWhole wheat flour
  • ¾ cup100 gBread flour
  • ¾ cup60 gOld-fashioned rolled oats
  • 1⅔ cups395 gWaterdivided: 120 g very hot, 260 g lukewarm, 15 g cold
  • 3½ tbsp25 gGround flaxseed
  • ⅔ cup chopped70 gWalnutscoarsely chopped
  • 1½ tbsp30 gMolasses
  • 2 tbsp25 gCanola oildivided: 20 g for the dough, 5 g for the bowl and pan
  • 1¾ tsp10 gSalt
  • 1 packet7 gInstant yeast
  • 1 large50 gEggsbeaten
  • 1½ tbsp15 gSesame seeds

Steps

  1. Make the oat soaker: in a large bowl, pour the very hot portion of the water over the oats and flaxseed, stir, and let stand 30 minutes until cool and the oats are soft.
  2. Stir the lukewarm portion of the water, the molasses and the dough portion of the canola oil into the oat soaker.
  3. Add the whole-wheat flour, bread flour, instant yeast and salt, then mix until a shaggy dough forms; counting all the water against the combined whole-wheat flour and bread flour, the dough is about 76% hydration and 2% salt.
  4. Knead on a clean counter for 8 to 10 minutes until smooth, slightly tacky and springy, then knead in the walnuts until evenly spread.
  5. Rub a clean bowl with half of the remaining canola oil, add the dough, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Grease a 9x5-inch loaf pan with the last of the canola oil. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam, and set it seam side down in the pan.
  7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the pan and springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  8. Make the egg wash: beat the egg with the cold portion of the water. Brush the top of the loaf with the egg wash and scatter the sesame seeds over it; discard any leftover wash.
  9. Bake 38 to 42 minutes, tenting with foil after 25 minutes if browning fast, until deep golden and glossy and the center reads 200°F (93°C).
  10. Turn the loaf out and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Tree nuts, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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