What can be better than a fabulous textured bread that doesn’t need approval! This recipe is so easy to make, and it is freezable, so if you can resist eating it all in one go, you can always pop into a freezer bag and keep it in your freezer
INGREDIENTS
3 cups warm water
2 tablespoon active fresh or dry yeast
1 tablespoon sugar
3 tablespoon olive oil
2 cups whole wheat flour
1 cup mix seeds
2 teaspoon salt
6 cup wholemeal flour plus for kneeing
1 cup oatmeal
METHOD
Combine water, yeast, sugar, salt and olive oil in the bowl. Let sit at room temperature until foamy, about 10 minutes.
Add half of the whole wheat flour, half of the seeds and the oatmeal to the yeast mixture. Knee until well combined
Add remaining flour, about 1/2 cup at a time, until a soft dough
Cover with a damp tea towel and rest for half an hour, knead again, adding flour only as necessary to keep the dough from sticking.
Divide and shape the dough as desire sizes, sprinkle with rest of the seeds. Slice the top lightly, let it rise at room temperature until doubled, about half an hour.
Place loaves on the baking tray and bake for 25-30 minutes, or until deep golden brown and the loaves sound hollow when tapped. Transfer immediately to a cooling rack. Cool completely before slicing.
