Seeded Wholemeal Bread

This wonderful healthy seeded wholemeal bread with a crispy crust is terrific for breakfast or brunch.

Ingredients make 1 large loaf

50 g rolled oats

500 ml boiling water

1 sachet dried yeast (8g)

1 tbls olive oil

20 g brown sugar

10 g salt

600 g wholemeal flour

50 g sunflower seeds

50 g pepita kernels

50 g flax seeds

50 g sesame seeds

Method

Place oats and boiling water in a large bowl and combine. Allow the blend to cool to approx. 35° C. Add yeast, oil, sugar, salt and flour, combine to dough. Knead the dough for until smooth and elastic or mix in a machine. Add the seeds and mix evenly. Place the dough back into the bowl and cover with cling wrap. Allow resting for approx. 70 minutes. Place the dough on a lightly floured table and shape the dough into oblong loaf. Roll the dough in wholemeal flour and place onto a flat oven tray. Allow the bread to prove under a towel for approx. 50 minutes. Preheat oven to 200º C normal bake. Make a cut down the middle of the dough with a sharp knife and bake in the oven for approx. 40 minutes. Remove bread from the oven and place loaves on a wire rack. Allow cooling for at least 15 minutes before cutting.

Note: Try rolling the dough in sesame or white poppy seeds instead of flour.