This is that type of bread that begs for mindful eating. No sitting down in front of the TV grabbing one piece here, another there, or sharing it with friends in the middle of a loud party.  No, this is a bread that deserves attention. It is dense without being overly heavy, and its flavor is quite complex due to the use of assertive flours and flax seeds. The recipe was created by Rosa, from Rosa’s Yummy Yums, a food blog that not too long ago celebrated its 9th anniversary!  Nine years.  No small feat, folks, considering that each of Rosa’s post is a masterpiece: carefully composed text (with recipes in two languages, English and French), matched with her incredibly beautiful photography. Hers is the type of blog that just like this bread, deserves full attention.

Rosa Yum Yum BreadMade July 26th; Blogged October 13th

(from Rosa Mayland’s blog)

(for one round loaf; check her site for full version that makes 2 loaves)

1 heaping tablespoon of flax seeds 1/2 Tbs Flax seeds
150g whole-wheat flour
100g white flour
35g rye flour
35g buckwheat flour
100g active sourdough starter

188-200 g/ml lukewarm water
A pinch of dry yeast
1 heaping tablespoon of olive oil

20g Rolled oats
7g fine sea salt

Put the flax seeds in a small bowl and add 63g/ml of boiling water (this will make them slimy). Stir and leave to cool.

In the bowl of your stand mixer put the flours, sourdough, water, yeast, olive oil, flax seeds (+soaking water).  Mix until all the ingredients are just combined. Let the dough rest (autolyse) for 2 hours.

Add the salt as well as the oats and continue mixing for about 5-8 minutes (add a little flour if the dough is too wet), until the dough reaches medium gluten development.  Transfer the dough to a slightly oiled container and cover with plastic wrap. Let the dough ferment/rise, at room temperature, for about 2h30 (or until doubled in size), folding at 50 and 100 minutes.

Shape it as desired (sandwich loaves, boule, bâtard, banneton, etc…). Sprinkle your loaves with flour and cover them with plastic wrap let proof for about 90 minutes or until doubled in size.

Bake at 230° C (450° F) using your favorite method to generate steam during the initial 20 minutes of baking. Total baking time will be approximately 40 minutes.  Leave the bread in the oven for 5 minutes with the door ajar once you turn the oven off.  Cool it completely on a rack before slicing it.


to print the recipe, click here

Now, if that crumb doesn’t make you sigh, there is something wrong with you… This was a very nice baking project, perfect for a weekend in which we had nothing planned, no social commitments, no need to go to the lab, just taking each hour as the hour shaped up.   If you stop by Rosa’s original post, you’ll see that she coupled this recipe with a text about the importance of slowing down, a praise for idleness. Food for thought, as usual for her posts. It is nice to be able to take a step back and do nothing. Or, if doing nothing seems like too much of a shock for  you 😉  grab your flours and make this bread. Then, slowly slice it, and close your eyes when you taste it.   Yes, it is that wonderful!

Rosa, thank you for a great recipe, and above all, for the effort you put into your blog, a pleasure to visit every single time!  See you around the blogosphere 😉

I am submitting this post to Susan’s Yeastspotting event…

ONE YEAR AGO: Apricot-Raspberry Sorbet: A farewell to Summer

TWO YEARS AGO: Marcela’s Salpicon


FOUR YEARS AGO: Fondant au Chocolat

FIVE YEARS AGOGot Spinach? Have a salad!


    • I don’t care for “healthy breads” per se, unless they are delicious, with a pleasant texture. This bread is it. But, of course a great quality butter, a sprinkle of flake salt never harmed any healthy bread 😉


  1. Yummy, I’m hard-copying the recipe! I so agree, Rosa is extra special. Put a camera in her hands and stand away from the artist! What a gift she is. AND so are you!!!

    I haven’t baked bread in so long. Hubby’s diet is restricted and then there’s this issue of bone-grafting for dental purposes on my end. I miss bread. I miss it dearly.



  2. I smiled when I read your description that this was a “bread that demands attention”. Damn if that ingredient list didn’t grab my attention, Sally. Wow! This is a serious loaf of bread. Love that crumb and color. I’ve never baked one even remotely like it and maybe it’s time I did. 🙂


    • It is really a special loaf – we tend to like dark breads, European style, and this reminded us of some loaves we used to buy in Paris at the street market. Good memories…


  3. I am not typically one to do nothing, but if I did, this bread would be wonderful to snack. Now if I could find someone to make it for me. 😉 we actually have had a few weekends of nothing lately, and it has indeed been wonderful. Looks like you spent yours well for sure!


  4. This is one of the first full loaves I’ve made since getting a new sourdough starter. It wasn’t until halfway through the first bulk fermentation that I realized I didn’t develop the gluten enough in my mixer (I referred back to Rosa’s gorgeous site and saw her note that it needed to pass the window test – mine didn’t). I tried to compensate with more quick folds but I think it was a fatal mistake. I also worry that my hydration was off because it never felt right to me, but that might be my inexperience with wholer grains. Anyway, it smells divine and I’m sure I’ll enjoy eating it – I just have incentive to make it again to improve my performance! Thanks for posting this beautiful loaf, Sally, and the reminder to take things slow!

    Photo of my efforts:


    • Well, now that I’ve cut into it, I see my crumb suffered from the problems I noted above (or other ones I’ve failed to identify!) but the bread is nonetheless delicious! The crust has an amazing flavor. I will definitely try this again!


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