Loading...
Ingredients
-
7g sachet dry yeast
-
2 teaspoons caster sugar
-
1 cup warm water
-
1 1/2 cups bread flour
-
1 teaspoon sea salt
-
1 tablespoon olive oil
-
1 egg, lightly beaten
-
1/2 cup oatmeal
-
1/2 cup rolled oats
-
1 1/2 tablespoons linseeds
-
1 teaspoon sesame seeds
-
1 teaspoon poppy seeds
-
1 teaspoon fennel seeds
-
1 teaspoon sea salt
Method
-
1Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
-
2Sift flour into a large bowl. Add oatmeal, oats and linseed. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
-
3Using your fist, punch dough down. Knead until smooth.
-
4Grease a 6cm-deep, 22cm round cake pan well with olive oil cooking spray or olive oil. Roll dough into 12 balls. Place 9 balls around edge of pan and 3 in centre.
-
5Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Sprinkle with seeds and salt. Bake for 25 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.
Source: taste.com.au
