Ingredients

The following ingredients have 10 Servings
  • 1 cup water (240ml)
  • 2 tbsp honey
  • 1 1/2 tsp active dried yeast
  • 2 1/4 cups sprouted wheat flour (282g)
  • 1/4 cups oat bran (31 g; if you don't have oat bran, you can pulse oats in a food processor until fine)
  • 1 tsp salt
  • 1 tbsp olive oil

Instruction

  • Dissolve the honey in the warm water then sprinkle the yeast over the top. Leave it to bubble up.
  • Meanwhile, combine the sprouted wheat flour, oat bran and salt in a large bowl.
  • When the yeast mixture is foamy, add it to the flour along with the oil. Mix well then leave to rest around 10 minutes (this lets the flours better absorb the liquid).
  • Tip the dough onto a lightly floured surface and knead around 5 minutes then put in an oiled bowl, cover with a cloth or cling wrap/film and leave in a warm place to double in size, around 1 hour.
  • Oil a loaf pan (see notes re sizing) then gently knock back the dough, form into a log and put in the oiled pan. Leave to rise again until the dough comes up to the top of the pan, ideally slightly over (around 1 hour again).
  • Towards the end of the rise, preheat oven to 350F/175C.
  • Bake the bread in the preheated oven approx 30-35 minutes until it is hollow to tap and golden on top. You can cover the top with tented foil if it is browning too quickly.
  • Let the bread cool around 5 minutes before removing from the pan and transferring to a cooling rack. You can optionally brush to little butter on the top of the warm bread to give a slight sheen and to soften a little.