Wholemeal bread with Rolled Oats, Linseed & Sunflower seeds

 

        

 This is a variation of the wholemeal bread which I had baked earlier. I used similar technique and base ingredients, and added the rolled oats, linseed, and sunflower seeds to create a new variety. I also replaced butter with olive oil! :) So here's the recipe:

Ingredients

• 350ml boiling hot water
• 14g fresh yeast 
• 1tbs brown sugar
• 1/2 a 500g vitamin C tablet, crushed into powder
• 150g wholemeal flour (use 450g of strong wholemeal flour if you have it)
• 170g bakers flour/bread flour 
• 1tsp sea salt
• 40g olive oil
• 70g rolled oats (plus extra for topping)
• 45g linseed
• 25g sunflower seeds, toasted slightly in the oven @ 200deg for about 10-15mins
• Oil and bakers flour/bread flour for kneading

Method

• Place rolled oat and linseed into a mixing bowl and pour hot boiling water into it, let it stand for 5mins
• Add sugar, salt, and vitamin C - stir well
• Then add fresh yeast - stir well
• Add both the flour and mix until combined
• Pour in olive oil and squeeze the dough together to work the olive oil through the dough
• Cover the mixing bowl with a cloth and leave it for 10mins
• Lightly knead the dough 3 times over 30mins (knead every 10mins) - ensure u use the timer to keep time!
• Follow the basic kneading technique (*refer below)
• Butter and flour a 2lb loaf tin
• Once you have completed the kneading process, lightly flour the work surface with bakers flour/bread flour
• Roll the dough into a rectangle, spread the toasted sunflower seeds evenly across the dough surface, and roll it up tightly
• Place the seam-side down in the loaf tin
• Cover the tin with a tea towel and leave it in a warm place until the dough has doubled in height (about 1.5hrs)
• Heat the oven to 220deg (fan-assisted) / 240deg (non fan-assisted)
• Place a small tray with hot water at the lowest shelf in the oven (this creates steam)
• Brush the top of the bread with water and sprinkle some rolled oats (add some toasted sunflower seeds and black sesame seeds if you wish)
• Dust bakers flour/bread flour with a sieve/tea strainer
• Cut the loaf down the middle with a knife
• Bake at 220deg (fan-assisted) / 240deg (non fan-assisted) for 20mins
• Reduce oven to 180deg ((fan-assisted) / 200deg (non fan-assisted) for another 20-25mins until dark golden brown
• Remove the tin from oven, tap the bottom of the bread and if it's ready, it will make a hollow sound. If not, chuck it back into the oven for few more minutes and check again.
• Once ready, remove the bread from the tin and allow the bread to cool on a wire rack

Basic Kneading Technique

• Pour some oil on the work surface and rub some oil on your hands and over the top of the dough
• Remove the dough from the mixing bowl and place it on the work surface
• Press the dough flat and fold it by half towards you, press it down with the hell of your hand, lift and rotate the dough and eight of a turn and repeat this folding and turning process
• Do this folding and turning process quickly for about 8-10 times
• Once done, pick up the dough and place it back into the mixing bowl, cover it with the tea towel and leave it for 10mins
• Repeat this kneading twice more at 10mins interval and then follow the recipe

The final result is a crusty but soft fluffy loaf. Use the wholemeal bread recipe as a base recipe and add nuts, grains or fruits to the recipe to create a new loaf. Remember to keep the bread in a bread container or a non-air tight container.

My next attempt at making bread would be a fruit loaf. How about you? Any new ideas that you would like to share?

Cheers.