- 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
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.
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.
After 2 hours, transfer the dough to a lightly floured bench and knead the dough for 5 minutes or until it feels elastic.
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.
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.
Once the oven is at temperature, score the bread a few times with a sharp knife about 1cm deep.
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.
Bake the bread for 35 minutes, or until deep golden and risen.
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!
Cool completely before slicing.