I do so enjoy a consistent recipe.
This one works time and time again, click on image for detailed pictures
50g rolled oats
50g golden linseed
275ml lukewarm soya milk
1 1/2 tsp easy-blend yeast
325g strong white bread flour
50g wholemeal or rye flour
1 1/2 tsp fine salt
Olive or sunflower oil
- Place the rolled oats and linseed in a large mixing bowl, stir in 100ml boiling water and leave for 30 minutes to soften.
- Add the warm soya milk and yeast and mix well.
- Measure the two flours and salt, add to the soya mixture then stir everything together into a big soft and sticky dough.
- Cover and leave 10 minutes, then knead on a lightly oiled worktop for about 10 seconds then cover and leave 10 minutes.
- Repeat this knead-and-rest sequence twice more at 10 minute intervals then leave covered for 30 min. Brush the inside of a deep 19cm long loaf tin or similar with oil, (although I like to free form loaves in a rectangular shape).
- Roll the dough into a rectangle about 2cm thick, roll it up tightly and squash it seam-side down into the tin. Cover the loaf with a cloth and leave about 1 1/2 hours somewhere warmish until doubled. Heat the oven to 220°C (190°C fan), slash the top and bake for about 45 minutes.
- Remove the loaf from the oven and tin, and leave to cool on a wire rack.