The second incarnation of my blog
I’ve invented a bread recipe for Stephen’s Nut, Seed and Oat Bread. It tastes fantastic, with a rich flavour.
Take a couple of tablespoons of mixed seeds (sunflower, pumpkin, sesame, flax, chia etc) and the same of mixed nuts (almond, hazelnut, walnut etc, but not peanut as the taste is too strong). Add 5 tablespoons of oats. Blitz the lot in a suitable machine until it resembles flour. I use a NutriBullet to do this.
This should make around one cup of “pseudo-flour” but if not, add some more oats. Mix it with 2 cups of strong white flour and just under a teaspoon of salt. Once mixed, add 7g of dried yeast and 1 cup of water.
Knead really well for 10 minutes, really pulling apart roughly, until it’s a smooth dough.
Flour a loaf tin and push the dough into it. Leave to rise for around 90 minutes or until around 3 times the size. You may have to be patient as the dough contains less flour, but it will rise. I prefer to let this type of bread rise just once rather than the traditional method of twice.
Baked in a pre-heated oven for around 30 minutes at 180 degrees or until dark brown and cooked through.