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Breakfast bread

350g organic wholemeal flour

12g yeast

150g strong canadian white flour

handful of oats

30g walnuts crushed in hand

25g sunflower or pumpkin seeds

8g maldon salt crushed in hand

teaspoon of honey

380-400g filtered water. ( depends on type of flours and oats used, you want to start off with a sticky dough )

Add all ingredients to mixer and mix for 6 mins on low speed with dough hook, then speed up for 4 mins until the bowel is clean , supervise this step .

cover bowel with a plastic bag and leave to rise in a warmish place ( not too warm a slower rise is better ) until double in size .

Gently knock it back and place in a loaf tin lined with grease proof paper and covered with a tall plastic bag so that when the dough rises it doesnt touch the plastic. when the dough has reached as high as it can go without spilling over place in a hot oven 205 degrees c for 30 mins. immediately remove from tin and balance on top of loaf tin until cool . Lovely and great as chewy toast !