Ingredients

The following ingredients have 4 Servings
  • 80 g porridge oats
  • 120 ml boiling water
  • 400 g strong white bread flour
  • 100 g strong wholemeal bread flour
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 1 tsp salt
  • 7 g sachet instant yeast
  • 200 ml warm water
  • Extra porridge oats for decoration

Instruction

  • Place the porridge oats into a large mixing bowl or the bowl of a stand mixer. Pour over the boiling water, mix together and leave the oats to absorb the water for 15 minutes.
  • Add all the remaining dry ingredients to the same bowl then gradually add the warm water mixing by hand or with a dough hook, if using a stand mixer, for 5 minutes until a soft dough ball is formed.
  • Tip the dough onto a lightly floured surface and knead for about 5 minutes then place into a large lightly greased bowl covered with cling film and let the dough rise until it has doubled in size. This can take 1 – 1.5 hours.
  • Transfer the dough to a greased bread baking tin and press the dough down into each corner of the tin. Place the bread baking tin into a large plastic bag and leave the dough to double in size again for about 30 minutes.
  • Pre-heat your oven to 220C.
  • When dough has doubled lightly sprinkle the top with some cold water and scatter with some extra oats.
  • Bake in the oven for 20 – 25 minutes until golden on top and the loaf should sound hollow when tapped on the bottom. Leave to cool on a wire rack before slicing.