Ingredients
1 Kg wholemeal strong flour
700 gm warm water
10 gm instant dried yeast
10 gm salt
1 tbsp olive oil
50 gm flack seeds
50 gm sunflower seeds
50 gm sesame seeds
Use what ever seeds you like or leave them out if you don't want seeded bread.
50 gm rolled oats for coating
I used a stand mixer to make this, which I find a lot easier. Pour the water into mixing bowl first, as its easier to combine the ingredients in the bowl this way round.
Then put everything else on top, but hold back the rolled oats until later. Mix slowly until it all just starts coming together. Then leave it for twenty minutes to rest. Now knead the dough (i still let the mixer do the hard work) until the consistency changes and you can stretch the dough without it breaking away.
Put the dough in a bowl and cover it with cling film, put it some where warm 20°C or a bit warmer to help the yeast kick into life. Leave until it's at least doubled in size, it may take some time for this to happen this bread took 2 hours to increase and fill the bowl.
Divide into loaves as required it should make two 2 large loaves. I made one large loaf and two smaller loaves.
Now to coat the top of the bread in the rolled oats, put the rolled oats on a plate. Now dampen a tea towel then roll the bread on the wet tea towel where you want the oats to stick. Then roll the bread in the oats on the plate, if you have done this correctly there will be oats everywhere - the floor, work surface etc. Then put the bread in tins or on a prepared baking sheet if going for free form bread.
Preheat oven to Gas mark 7 (220°C or 425°F), leave the bread for 30 minutes to rise a bit more cover with a tea towel. I rushed this a bit because the loaves were already filling the tins, so another rise would have meant more mess. Bake until dark brown for a nice crunchy crust on the bread, this will need at least 40 minutes depending on loaf size. Check the bread by turning it over and giving it a tap if it sounds hollow its done. If not give it another 5 minutes and check again, this bread is great toasted for breakfast.
It looks a bit doughy consistency as I didn't leave it to cool down before I cut it and took the photos. But I was hungry and needed a few slices with butter on.
1 Kg wholemeal strong flour
700 gm warm water
10 gm instant dried yeast
10 gm salt
1 tbsp olive oil
50 gm flack seeds
50 gm sunflower seeds
50 gm sesame seeds
Use what ever seeds you like or leave them out if you don't want seeded bread.
50 gm rolled oats for coating
I used a stand mixer to make this, which I find a lot easier. Pour the water into mixing bowl first, as its easier to combine the ingredients in the bowl this way round.
Then put everything else on top, but hold back the rolled oats until later. Mix slowly until it all just starts coming together. Then leave it for twenty minutes to rest. Now knead the dough (i still let the mixer do the hard work) until the consistency changes and you can stretch the dough without it breaking away.
Put the dough in a bowl and cover it with cling film, put it some where warm 20°C or a bit warmer to help the yeast kick into life. Leave until it's at least doubled in size, it may take some time for this to happen this bread took 2 hours to increase and fill the bowl.
Divide into loaves as required it should make two 2 large loaves. I made one large loaf and two smaller loaves.
Now to coat the top of the bread in the rolled oats, put the rolled oats on a plate. Now dampen a tea towel then roll the bread on the wet tea towel where you want the oats to stick. Then roll the bread in the oats on the plate, if you have done this correctly there will be oats everywhere - the floor, work surface etc. Then put the bread in tins or on a prepared baking sheet if going for free form bread.
Preheat oven to Gas mark 7 (220°C or 425°F), leave the bread for 30 minutes to rise a bit more cover with a tea towel. I rushed this a bit because the loaves were already filling the tins, so another rise would have meant more mess. Bake until dark brown for a nice crunchy crust on the bread, this will need at least 40 minutes depending on loaf size. Check the bread by turning it over and giving it a tap if it sounds hollow its done. If not give it another 5 minutes and check again, this bread is great toasted for breakfast.
It looks a bit doughy consistency as I didn't leave it to cool down before I cut it and took the photos. But I was hungry and needed a few slices with butter on.
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