Print Recipe Pin Recipe Rate Recipe
The need for seed is a real one! Seeds have immense benefits as they're a great source of several different nutrients, dietary fibre and lots of flavour! This bread is delicious, but it's also just as nutritious!
Servings: 1 multi-seed loaf
- Add the yeast to the lukewarm OatWOW and mix well until dissolved.
- Place the cup of yeast and milk in a warm and temperate place and let it bloom.
- Take the remaining 3/4 cup milk and add the vinegar to it to curdle it. Set aside.
- In a large bowl, add the T55 flour, caster sugar, salt and vital wheat gluten.
- Mix all the dry ingredients together well.
- Add the yeast mixture, oil, and curdled milk into the dry ingredients and begin kneading into a dough.
- Then make a dough by mixing dry ingredients, your flavourless oil, yeast milk and buttermilk.
- Kneed the dough until it’s completely smooth, should take around 7-8 mins.
- Once you have a dough that isn't sticking to the sides of the bowl or your hands, add in your seed mix.
- Knead the dough for a couple more minutes.
- Cover the dough with a damp piece of cloth and leave in a temperate place to ferment and prove
- Once the dough if fully proved, deflate it with your knuckles, but make sure you're not punching it!
- Shape the dough into a cylinder and let it prove again for 20-25 mins in the loaf pan that you're going to bake the bread in.
- In the meanwhile, preheat the oven to 200 C.
- Before baking the bread, brush it with about 1 tbsp of OatWOW.
- This step ensures that you have an even brown colouring all over the bread.
- Top the dough with some more seed mix.
- Bake at 200 C for 18- 20 minutes or until golden brown!
- Brush it with some Extra Virgin Olive Oil as soon as it comes out of the oven.
Serving: 100g | Calories: 1596kcal | Carbohydrates: 215g | Protein: 48g | Fat: 63g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1293mg | Potassium: 565mg | Fiber: 13g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 6mg | Calcium: 403mg | Iron: 5mg