“I did have trouble getting the middle done and resorted to taking its temperature to around 200°F. This was mostly due to my making one large loaf instead of two small loaves. I also add spices or flavouring and change the seeds up.”
While another added: ” I love this recipe. I change the seeds depending on the season and sometimes add flavors.
“I usually check the internal temperature to make sure it’s 200 degrees Fahrenheit. It takes awhile since I typically do one boule instead of two small loaves.”
Ingredients:
- 40g of linseed
- 150g of porridge oats
- 300ml of boiling water
- 450g of strong white flour
- 100g of strong wholemeal flour
- 50g of sunflower seeds
- One level teaspoon of salt
- 7g sachet of fast-action yeast
- About 350ml of warm water
To glaze:
- A little milk
- A few extra porridge oats
Method
Measure the linseed and porridge oats into a bowl, pour over the boiling water, and mix. This can be done either by hand or with an electric mixer. Once mixed, leave to absorb for about 10 minutes and allow to cool slightly.
Add the rest of the dry ingredients and the warm water, mixing to form a soft dough. Then knead by hand on a floured surface for about five minutes. Alternatively, you can use a mixer fitted with a dough hook.
Place the dough in an oiled bowl, cover with clingfilm and leave to rise in a warm place for about an hour to an hour and 30 minutes.
Then knead for a few minutes and shape into a round loaf, or divide and shape into two round loaves. Place on a baking tray lined with baking parchment, then place the baking tray in a large plastic bag and leave to prove in a warm place for about 30 minutes, or until the dough has doubled in size.
Meanwhile, preheat the oven to 220°C/Fan 200°C/Gas 7. When the dough has risen, brush with milk and scatter with oats.
Bake in the oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Cool on a wire rack and then serve.