My breakfast mix baby loaf…

I think I can honestly say that I love this little loaf; the shape, the colour, and flavour, the texture…it was all lovely.

Let me explain…I make big batches of a ‘breakfast mix’ that I eat daily, as seen in the photo below, and I decided to throw some in with some dough and see how it went…and it went well!

The mix is made up of oats, milled flaxseeds, toasted pumpkin seeds, sunflower seeds and linseeds, whatever chopped nuts I have in the cupboard, and lots of my chai inspired spice mix.

The spice mix includes ground cinnamon, ginger, turmeric, cardamom, nutmeg, cloves and black pepper, the amounts descending in that order. I don’t measure it but as a rough guide I’d say that cinnamon makes up about 50% of the mix, the ginger and turmeric is probably 10-15% of each, and everything else decreases in quantity after that with the smallest amount being the ground black pepper which is only there to get the best out of consuming the turmeric. You can make it to suit your tastes.

I soak 4 heaped tablespoons of this mix with water overnight, then mix it with mashed banana in the morning, heat and eat! And I love it, every single day I love it!

Anyway, back to the bread…you can now see that the colour comes from the spices, particularly the turmeric; with the inclusion of the oats and milled flaxseeds, it also adds some firmness to the dough, hence making it a delight to score..

This was another little loaf using my 17cm diameter banneton, which is working perfectly for such experiments.

The loaf smelled amazing whilst and once baked, and tasted good fresh, the smelled amazing again when toasted!

To make this lovely loaf, I used the process of my master recipe, link to the left, with the quantities below, feel free to scale it up at will. I baked it at 220C fan (240C non fan) for 30-35 mins.

260g strong white bread flour

40g of my breakfast mix

210g water

30g bubbly starter

1/2 tsp salt

If you try it, I hope you like it! Please do let me know xx

18 thoughts on “My breakfast mix baby loaf…”

  1. Hi Elaine,

    First and foremost thank you kindly for all of your grace and generosity in sharing what you know about sourdough. I’m just beginning my journey and find myself constantly referencing your page-so a sincere thanks to you!

    Now on to that delicious looking bread!! I was wondering at what point you would through in the breakfast mix?

    I am sooo looking forward to trying this soon.

    Thanks again,


  2. Thank you 😃 I’d just go with the standard master recipe timings and quantities and scale up this little loaf to that…?

  3. Hi, thank you, I’m glad it’s helpful 🙂
    The mix goes in at the beginning with everything else…

  4. Hi, if you look in the main menu and click on ‘my master recipe’ there is then a drop down and the full details are under ‘the process’

  5. Elaine I think this should be your cover recipe. I know it’s “out there” but it’s YOU and no one else! Ok, now it’s mine, too, because I baked it last eve and waited until noon today to cut it. Self control on steroids.

    What do you Brits say, “I’m gobsmacked!”? Gotta cut it thick and toast well (Americans don’t toast hard enough) and I think, butter. The mind reels. Plus I’ve had your muesli for breaky last two days with my Apple compote—Fabulous.

  6. How lovely, I love this! Thank you so much, I’m so glad you like the loaf and the mix, and all of it 😃😃😃😃
    ‘Self control on steroids’ – I’ll take that as a compliment 😍😍😘😘😘😘

  7. Hi! Going to try this tomorrow…but I cannot find your baking time for a loaf of this size…clearly less than your master loaf. Guess I will just try 40-45 minutes? I’m going to use 1/2 Einkorn and Sprouted spelt flour…wish me luck!

  8. Exciting! I hope you like it 🙂
    I usually bake this size at anything between 35-45 mins xx

  9. Hi Elaine.
    I lived in Calgary, Alberta, Canada.
    I’ve recently joined your group and an attempting to make sourdough bread. I’ve been at it for about 3 years and seem to be hit and miss. However with 3 grown boys that are in the boomerang years nothing goes to waste! I do follow your schedule if my starter is behaving. It fits into my life way better than other methods. I stumbled onto your breakfast loaf recipe I have a son who’s an avid backroads cyclist and always looking for new meals and this one was a big hit. Travels well and last for a couple days and he can use very mushy bananas.
    AND my sourdough journey will continue until its picture worthy!
    Thanks for all your hard work and for making this link to share with others!

  10. Hi Carolyn, thank you so much for your lovely message, I’m so glad you and your family are enjoying your sourdough x x

  11. Hello. Wonderful recipe. Do you soak the seeds with the spices? Can’t wait to make it. I was also hoping to adapt this small loaf into the nut butter loaf. How much nut butter would you add for 260 gram of flour? Looking forward to your new book. Many thanks 🙂

  12. Thank you 🙏🏻 no, I don’t soak the seeds. And I’d throw in a good tablespoon of nut butter myself 👍🏻👍🏻

  13. Very quick question. When you add the spiced breakfast mix, is it dry or has it been soaked and combined with a banana?
    I live alone so the idea of smaller loaves is very appealing.

  14. Hi, it’s dry. I only add the banana to the soaked mix for eating it for breakfast.
    Have fun!

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