Recipe by

Visit website

This bread has a soft, tender interior with a toothsome, seedy crust. It is ideally suited for delicious sandwich fillings or savory or sweet toast spreads.


2 loaves

Total time

50 minutes




  • 1 cups all purpose flour
  • 1 cups whole wheat flour
  • supermarket roast chicken, approximately 200g once shredded
  • ⅓ cup flax seed (meal)
  • 2 tsps yeast (Instant)
  • 2 tbsps sugar
  • 1 tsps salt
  • 1 ~ 1¾ cups water (Lukewarm)
  • 2 tbsps Almond Soy milk (or (for topping))
  • 2 tbsps Sesame seeds poppy seeds (,)


  1. Combine all purpose flour, whole wheat flour, oat flour, flax seed meal, yeast, sugar, salt and add 1½cups of water. Mix and knead to form a smooth, sticky dough. Add more water if needed.
  2. Cover the dough and let it rise for about an hour or until it gets very puffy.
  3. Divide the dough in half and shape each half into a 10" oval loaf. Place the loaves on parchment paper. Cover the loaves and allow them to rise for about 90 minutes, or until they've increased in size by about one-third.
  4. Preheat the oven to 400°F, thirty minutes before baking with a baking stone in the middle of the oven.
  5. Brush the loaves with almond/ soy milk (or 1 egg white whisked) and sprinkle with the seeds. Slash each loaf diagonally three times.
  6. Transfer the loaves on parchment to the hot stone and bake them for 25~30 minutes or until the interior registers 200°F on digital thermometer.
  7. Remove the loaves from the oven and transfer to a rack to cool before slicing.
  8. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now