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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a nutritious and great tasting bread that isn't too difficult to make. Ingredients:
2 oz rolled oats |
2 oz golden linseed |
9 oz lukewarm soya milk |
1 1/2 tsp yeast granules |
12 oz strong white bread flour |
2 oz wholemeal or rye flour |
1 1/2 tsp fine salt |
5 tbsp assorted seeds (sunflower, linseed, buckwheat, etc.) |
olive or sunflower oil |
boiling water |
Directions:
1. In a large mixing bowl combine rolled oats and linseed.
2. Stir in 4 oz boiling water.
3. Leave for 30 minutes to soften.
4. Add soya milk and yeast.
5. Mix well.
6. Measure the two flours and salt.
7. Add to the soya mixture.
8. Stir togeether to form a soft, sticky dough.
9. Cover and let it sit for 10 minutes.
10. Knead on a lightly floured surface for 10 seconds.
11. Cover again and let sit for 10 minutes.
12. Knead for 10 seconds.
13. Repeat the covering and kneading two more times, then leave covered for 30 minutes.
14. Brush the inside of an 8 inch loaf pan with the oil.
15. Roll out the dough to about 1 inch thick, then roll it uptightly and squash it seam- side down into the loaf pan.
16. Top with seeds (gently press seeds into dough).
17. Cover and let rise for about 90 minutes, until doubled in size.
18. Preheat oven to 425F about 15 minutes before ready to bake.
19. Bake for 45 minutes.
20. Remove loaf from tin and cool on wire rack.
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