King Arthur Flour’s Sharing Bread

October 23, 2009

I was immediately interested when I saw the Sharing Bread on the Baker’s Banter blog for a few reasons:

  • It’s cute! The dough is divided into two balls and placed in a loaf pan; after baking, you end up with two mini-loaves of bread.
  • One of the ingredients is ground flax seed; I have a bag of flax seed meal and I am on a mission to use it.
  • Another ingredient is oatmeal, and I love all things oatmeal.


This bread was a chance for me to try a new technique: making a starter the day before and finishing the bread the next day. The starter for this bread can sit for 4 hours to 2 days; I let it sit for about 24 hours. The bread was fantastic! Moist, full of goodness from the flax, oatmeal, and white whole wheat flour, and delicious toasted. It won’t be long before I make this again.

I did have some confusion about the type of yeast to use. The recipe calls for instant yeast and I assumed that meant I should use quick rise yeast. After I mixed up my starter, I read some of the comments on Baker’s Banter and someone at King Arthur said not to use quick rise yeast because it may only be good for one rise. What to do? I consulted with my father-in-law, who is a veteran bread baker, and he said he’s had multiple rises from quick rise yeast so I should give it a try. As you can see below, the second rise did work; that’s the bread right before it went in the oven. I can’t believe I didn’t take a photo of the baked loaves before I sliced them, but trust me when I say they were cute!


Later on after taking a closer look at the recipe, my father-in-law noted that the recipe calls for SAF Red or SAF Gold yeast. He noted that the Gold is an “osmotolerant instant active dry yeast” and that it’s a good yeast to use in sweet breads. I’ll try the SAF next time and see if the bread turns out differently. But it was so good this time that I don’t think it needs to be improved!

One other ingredient note: ascorbic acid is Vitamin C, so if you have some Vitamin C tablets, just crush up part of one to use in the bread.

The post on Baker’s Banter is here and the recipe is here. Be sure to read through both the blog and the recipe. I like to go back to the recipe to make sure I didn’t miss anything, but the blog has lots of photos and good information, including directions for using a stand mixer, which aren’t detailed in the recipe. Also note that the recipe makes enough to fill two loaf pans. I cut the recipe in half because I didn’t need that much bread (and I only have one loaf pan!).


  1. Yum! The bread looks delicious and I love the 2 loaves.

  2. What a great bread to make. It’s really useful with bread baking to divide it up in two days and also to be able to give one part away.

  3. This looks delicious…I bet the flax seed gave it a wonderful crunch!

    I am often confused by the different kinds of yeast, how wonderful that your fil could help you out!!!! That’s an awesome resource to have!!!!

  4. This looks wonderful, I love the texture of this both inside and out. The Milk Loaf bread that we all make is divided like this in two balls also, such fun to make.

  5. Sounds yummy and that’s a great way to make bread for sharing.

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