Whole Grain Seed Bread with Oats
Ingredients
- 1 1/2 cups warm water
- 1 packet fast-acting yeast
- 2 Tbsp maple syrup or agave
- 1/2 Tbsp salt
- 1 Tbsp flaxseed meal
- 2 cups whole wheat flour
- 1 3/4 cups spelt flour plus more for rolling
- 2 Tbsp sunflower seeds
- 2 Tbsp rolled oats
Preparation
Combine warm water, yeast, maple syrup, salt, flax seed and flours in a large mixing bowl and beat at medium speed for about a minute. Dough should be sticky and tough. Add flour until the dough is no longer sticking to the sides.
Place the dough in a lightly greased bowl. Cover and let rise for 2-3 hours at room temperature or until it has doubled in size.
Create a small hole in the dough and pour in sunflower seeds and oats. Transfer to a lightly floured surface and knead until elastic. Form into a loaf-like shape.
Place into a lightly greased loaf pan and sift a light coating of flour over the top to keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
Preheat oven to 200 C and cut the dough 2 or 3 times with a knife, making a cut about 1cm deep.
Place in oven on middle rack and bake for 30 to 35 minutes, or until deep golden brown and risen.
Let it cool completely before slicing (otherwise it can be doughy in the middle).
