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Wholegrain Sourdough with oats & Linseeds

Updated: Apr 26, 2020

These are my 1st official order of sourdoughs for a very one of its kind event known as “Art+Food with Mamakan” at the Singapore Art Museum.

It’s a pity that I was unable to attend the event due to recent surgery. It must be God’s plan to send angels to the event and share some very wonderful update and feedback on my bread.

“They were gone instantly”“I love sourdough and tasted so many. This is so yummy, wonder whats the recipe?”

Words can’t describe how grateful & honour that I feel. Thank you for believing in me, Thank you for serving my bread in such exclusive remarkable event & Thank you for sharing your wonderful feedback. Here’s my recipe:


  1. 240g leaven (20g sourdough starter + 60g water + 40g unbleached bread flour +20g wholegrain flour)

  2. 450ml.luke warm water

  3. 300g strong wholegrain flour

  4. 450g unbleached bread flour

  5. 1/2 cup wholegrain bran

  6. 1/2 cup oats

  7. 2 tbsp Linseeds

  8. 1 tbsp sea salt

  9. 25g butter


  1. In a large bowl, prepare leaven and leave it to rise for 30 minutes.

  2. Stir warm water to the leaven. Add the bread flour, wholegrain flour, wholegrain bran, oats, linseeds and stir until the dough forms a ball. leave it to rise for 30 minutes.

  3. Butter table top, transfer bread dough to table. Knead for about 5 minutes, add salt. Continue kneading for another 5min.

  4. Place the dough in a lightly greased bowl; cover; and leave it to rise until doubled in size, about 30min.

  5. Dust some flour on table top, transfer bread dough to table. Stretch dough and fold dough twice. Stretch once from top to bottom and fold another from left to right.

  6. Dust some flour on the large bowl, transfer dough to the bowl, cover and leave it to rise until doubled in size, about 30min.

  7. Repeat step 5 & 6. This time leave it to rise for 90min.

  8. Preheat oven to 200C (400º F) 15min

  9. Once the bread dough has risen, transfer dough to baking tray. Score the top of the bread with 4-5 cut.

  10. Bake bread for 20 minutes under 230ºC, then 15min at 200ºC and another 20min at 180ºC.

  11. Open over door slightly, allow bread to stay in oven for 5min before removing it & rest on rack to cool.

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