Fiberfranska – Fibre-Boosted Tin Loaf
The soft white tin loaf, rebuilt with oats, oat bran, psyllium and flax so a slice actually fills you up.
Best for high fibre · steady blood sugar
This is the everyday 'franska' tin loaf most Swedes grew up on — but reworked so it earns a place on your table more than once a week. I keep enough wheat flour for a proper rise and that tender, sliceable crumb, then build the rest out with rolled oats, oat bran, ground flax and whole linseed for real fibre and staying power. Psyllium husk holds the extra water and keeps everything soft for days instead of turning to sawdust by day two, and a spoon of honey feeds the yeast without making the loaf sweet.
Ingredients
- 15 g Psyllium husk , whole husk, not powder
- 40 g Whole linseed
- 30 g Ground flaxseed
- 430 ml Lukewarm water , about 37°C
- 25 g Fresh yeast , or 8 g dry yeast
- 15 g honey , feeds the yeast
- 350 g Wheat bread flour , plus a little for the tin
- 80 g rolled oats
- 50 g Oat bran
- 20 ml Rapeseed oil
- 9 g fine sea salt
- 15 g rolled oats (optional – can be omitted)
Instructions
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1
Stir the psyllium husk, whole linseed and ground flaxseed into the lukewarm water and leave it 10 minutes. It will thicken into a loose gel — this is what carries the extra water so the finished loaf stays soft instead of dry and crumbly.
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2
Crumble in the fresh yeast (or whisk in the dry yeast) with the honey and stir until dissolved. Add the wheat flour, rolled oats, oat bran, rapeseed oil and salt. Work it in the bowl or mixer 8–10 minutes into a smooth, slightly sticky dough — the seed gel makes it wetter than a plain white dough, so resist adding much extra flour.
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3
Cover and leave to rise in a warm spot until roughly doubled, about 45 minutes.
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4
Grease and lightly flour a 1.5–1.7 litre loaf tin. Knock the dough back, shape it to fit and press it evenly into the tin. Brush the top with a little water, scatter over the topping oats, and prove again under a cloth until it domes just above the rim, about 40 minutes.
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5
Bake in the lower part of a 200°C oven for 35–40 minutes, until deep golden and hollow-sounding when tapped — a skewer should come out clean and the core should read about 96°C. Tip the loaf out of the tin straight away and cool on a rack before slicing, or the crumb will gum up.