1 tsp salt 2 tsp caster sugar 15 g yeast (1 sachet) 1 tbsp olive oil 450g flour 290ml warm water 2 tbsp linseed 2 tbsp sunflower seeds 2 tbsp sesame seeds ¾ cup rolled oats 1 tsp softened crushed wheat ½ cup bran
Method:
Dissolve the yeast in a little lukewarm water if using fresh yeast (hot water will kill the yeast). In a large mixing bowl put in the flour, then add the oil. Make a well in the centre and pour in the yeast and water. Work a little bit with a blunt knife. Then pour in the remaining 290ml water, the teaspoons of caster sugar and the teaspoon of salt. Mix well until the dough is sticky. Remember the wetter the dough the lighter the bread. Add all of the other ingredients and work through with your hands.
Flour a work surface and knead the dough for at least 10 minutes. Pushing down into the centre with the heel of your hand and rolling it back with your fingertips. Add a little more flour if needed. Knead until the dough is elastic and silky smooth. It has been kneaded sufficiently when it is pulled taught in one hand, and pressed with a finger. The finger mark springs back. Place in a greased bowl and cover with clingfilm. Place in a warm spot to rise. Once it has risen to twice its size knead it well again. Take the dough out of the bowl and cut into three equal amounts. Roll each ball into a fairly thick pipe shape. When all three are equal length and thickness plait the three together tucking the ends underneath the loaf.
Place on a lightly greased baking tray and leave to prove again (covered with clingfilm) in a warm spot until it has risen to 1 ½ times its size. (± 20 minutes). It has proved enough when a finger pressed on the dough leaves a dent. Spray lightly with water and sprinkle the top with linseed.
Bake in a preheated oven for 20 minutes at 220ºC. Then turn the oven down to 190ºC and leave to bake for a further 25 minutes. A wonderful trick for creating light and airy bread is to spray the inside of the oven on the side walls with water (in a pump action bottle) three times within the first ten minutes of baking.
Note: I am not the kind of cook that always has five different types of flour on hand. I make my bread using cake flour because this is the flour that is always in the cupboard, use bread flour or cake flour, either way it turns out well. Fill the kitchen sink with REALLY hot water and leave the dough to rise for 30 minutes in the bowl floating in the water. It should be touching the clingfilm after 30 minutes.
Spray the loaf with cold water from a pump dispenser until very wet. Place in the oven and bake for 20 minutes. Turn oven down to 190ºC. Allow to bake for a further 20 minutes. Remove from oven and allow to cool before slicing.