Recipe: Waste nor Want 5 Flour Loaf


Waste Not Want Not Five Flour Loaf

My name is Helen, and I am a flourholic.  There! I have said it and I feel better for admitting my addiction.

I really do collect different flours in the way that some might buy fridge magnets, or postcards.  I buy flour on my travels.  Different grains, grinds and mills.  Certainly more delicious than a fridge magnet, but considerably bulkier, and by its very nature it is a constantly evolving and renewing collection.

Last time I turned out the hall cupboards I lined some of them up…

Flour collection

Note I said some!   My habit also costs me a fortune in Lock & Lock containers, the unwelcome murine guests (impossible to avoid in a Victorian conversion in central London)that visit from time to time are rather partial to my flour, and are experts at evading capture.

I am delighted that this month’s Fresh From the Oven challenge is for a leftovers loaf, using some of those lovingly collected, nearly finished bags of flour up, which presumably will leave space to buy yet more flour?

Use whichever flour you have, you want about half to be white and half to be strong unless you want a very hearty and heavy loaf.  Adding in a powdered vitamin C tablet will make the loaf lighter.


Recipe: Waste nor Want 5 Flour Loaf

Makes 1 medium loaf (lasts the 2 of us 2 days)


300ml warm water
1 heaped tsp yeast (dried active – I used the one for hand baking)
100g Dove’s Farm Einkorn flour
75g rye flour
75g white spelt flour
75g strong wholemeal bread flour
125g strong white bread flour
1 tsp salt
1 tbs oil – olive / rapeseed / hemp etc
2 tbs mixed seeds – I used sunflower, pumpkin and linseed

Pour the water into bowl, add the yeast and swirl until it is dissolved.  Add the other ingredients.

Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).

Cover with cling film and leave in a warm place for a few hours or  in the fridge overnight. It should more than double in size.

In the morning turn out onto a floured board and gently knock the dough back.  Shape the loaf,  slash with a knife, and place on a sheet of parchment paper on a pizza stone.  Cover and leave somewhere warm until doubled in size again.

Place in a preheated oven at GM7 / 220C / 425F and bake for about 40 minutes.   For a crustier loaf place a small dish of water in the oven under the loaf.

When it is done it should sound hollow when tapped.  It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.

Sending this to this month’s Fresh From the Oven.

And Bake Your Own Bread.

And Yeastspotting.

And to the newly discovered 12 loaves challenge hosted by Lora, Barb and Jamie, where this month the theme is nuts seeds and grains.  I have no nuts, but 3 seeds and 4 different grains in my flour!

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!


  1. says

    So happy to have you bake with us for Twelve Loaves and what a fantastic bread! Perfect texture and now I want to try this recipe. I may even have all the flours! Your collection is quite impressive! Beautiful!

  2. says

    Helen-it’s so much fun to see this collection of different flours. I need to try some new ones and then give your bread a shot. Love that you also used mixed seeds. Beautiful addition to #TwelveLoaves October. Thanks for baking with us:)

  3. says

    That loaf looks fantastic Helen, just right for covering in butter and dunking into a hearty bowl of soup. I always add seeds to my bread for extra texture as well as nutrients. I’m also a bit of a flour obsessive, although I don’t have quite as many as you.

  4. says

    I’m very impressed by your flour collection, I have only a fraction of that. Do you find that the flours store well in the plastic boxes and do you get through them before they go off? I think I’ve only had flour go off once, some wholemeal which smelled very odd and I didn’t think I’d risk using it. Apparently wholegrain flours are more likely to go rancid due to the increased oil content from the grain. There are a couple of flours that I’ve seen around and really fancy trying. I enjoy baking with wholemeal spelt – it seems to give a really soft, rounded results, but aside from that I often can’t spot the difference, especially in white flours – do white flours from different mills give a very different result and do you have a standard recipe for testing a flour’s flavour? I’d like to try Kamut – have you ever used it? Sorry for the ’20 questions’, it’s all just interest!

  5. says

    There is little better than a home made loaf so I think your collection of flours is justified. I cannot think of anything I would fear more than developing a wheat allergy. I need and love bread too much. This is a good sounding loaf and I hope to join in with some of these bread challenges this month x

  6. says

    that is an amazing collection – I would love to be more knowledgable about a range of flours. I’ve started keeping some of my gf flours in the fridge to help them keep longer but it means my fridge has been more crowded now. I was hoping to see a recipe just saying to take a tbsp of each flour in your collection – now that would be interesting – 5 flours is pretty impressive

  7. says

    wow. I wish I had enough storage room for this amount of flour in my kitchen. A nice idea and one I will have to try when I move out of london and can buy more than one bag of flour at a time. The combination of flavours must be lovely. Having just started baking bread I can see why it is addictive.

  8. says

    Helen-I am glad to see that I am not the only collector. If my husband opens the baking cupboard without thinking, he quickly closes it because of all of the Lock and Lock containers of similar things.
    Great tip on Vitamin C – never knew that.

  9. says

    What a lovely loaf & a fabulous term, flourholic. By the looks of it your collection puts mine to shame. Thank you for taking part in this months challenge.


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