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linseed

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Linseed keeps its shape and gives a gentle crunch when stirred through bread dough or scattered over the crust before baking. The seeds are small, smooth and glossy, ranging from deep brown to a lighter golden tone. They carry a mild, nutty flavour that comes through best when toasted lightly in a dry pan. At home, linseed is stirred into porridge or muesli for extra bite, folded into homemade granola, or added straight into bread and flapjack mixes. Many cooks sprinkle it over salads or yoghurt for texture, while others blend it into smoothies. Whole seeds hold their shape well during baking, so they work nicely pressed onto the tops of loaves and rolls for a decorative, crunchy finish. For the best flavour, warm the seeds briefly in a dry frying pan before using, stirring often so they don't catch. Grinding linseed just before use brings out more of its nutty taste, though whole seeds keep longer in storage. Store in a cool, dry place away from direct sunlight, in a sealed container to keep the seeds fresh and crisp. A tightly closed jar or tin works well for everyday kitchen storage.

Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.

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