By Francesca Runcie – Prep / Cook time: 2hrs
Ingredients
500g water
2 tsp dried instant yeast (8g) or 20g fresh yeast
30g extra virgin olive oil, plus extra for greasing
500g bread or spelt flour
1 tsp salt
50g rolled oats
150g mixed seeds (sesame, linseed, sunflower, pumpkin, poppy)
30g honey or Manuka honey
Warm the water and yeast in a bowl over low heat for 2 minutes. Grease a 30x12x10cm loaf tin and set aside. In a mixing bowl, combine flour, salt, oats, seeds, honey, and olive oil and add them to the yeast. Knead the dough for 2 minutes until sticky. Transfer dough to the prepared tin and sprinkle with extra seeds. Let it rise in a warm place for 40–60 minutes, until doubled in size. Preheat oven to 200°C. Bake for 40–45 minutes. Let cool in the tin for 5 minutes, then transfer to a rack to cool before slicing.
