| Preparation | 20 mins |
| Cook | 35 mins |
| Serves | 4-6 |
Ingredients
- 360mL lukewarm water
- 2 ¼ tsp instant yeast
- 30mL honey
- 1 ½ tsp salt
- 7g flaxseed meal
- 304g whole wheat baker’s flour
- 238g unbleached white flour, plus extra for kneading
- 12g linseeds
- 12g poppyseeds
- 12g rolled oats
Method
Step 1
Combine water, yeast, honey, salt, flaxseed meal, flours, seeds and oats in a stand mixer and using the dough hook attachment beat on medium speed for about a minute. Gradually add additional flour, until the dough is no longer sticking to the sides.
Step 2
Lift the dough out and lightly grease the bowl with olive oil. Place dough back in the bowl, cover with a damp tea towel and leave for 2 hours at room temperature.
Step 3
After 2 hours, transfer the dough to a lightly floured bench and knead the dough for 5 minutes or until it feels elastic.
Step 4
Shape the dough into a log shape and place seam-side down in your Sunday Bake Loaf Pan. Sift a light coating of flour over the top. Loosely cover with your damp tea towel and rest for 60 minutes.
Step 5
After 45 minutes of dough resting time, preheat the oven to 220°C and boil the kettle. Place a shallow cast iron or metal tray on the bottom rack.
Step 6
Once the oven is at temperature, score the bread a few times with a sharp knife about 1cm deep.
Step 7
Place bread on the rack above the tray and carefully pour boiling water into the shallow tray on the rack beneath and close oven door.
Step 8
Bake the bread for 35 minutes, or until deep golden and risen.
Step 9
Remove the bread from the oven and rest in the loaf pan for 5 minutes before transferring to a rack. You will know your bread is cooked if you knock on its base and it sounds hollow!
Step 10
Cool completely before slicing.