2 1/4 h
Mix the lukewarm water with coconut blossom syrup and yeast in a bowl and set aside.
Use a large bowl to mix the flour, oatmeal, chia seeds, linseed and salt together. Pour the yeast water in and mix with a fork. Cover the bowl with a dishcloth and let the yeast dwell for a few min.
Lightly sprinkle a work surface and your hands with flour and knead the dough with your hands, the dough will be quiet sticky. Put the dough back into the bowl, cover with a dishcloth and leave in a warm place for 1 ½ hours until it has doubled in volume.
Knead the dough again on a flour dusted surface for 30 sec. and place it back into the bowl, cover with a dishcloth and leave for another 40 min. to rise.
Preheat the oven to 250 °C. Place the roasting pan in the oven to preheat.
Put a dash of olive oil in the roasting pan and place the dough in the roasting pan. Dust the dough with a little flour and, if desired, cut the surface crosswise with a sharp knife. Cover the pot with a lid and bake the bread in the oven for 30 min. Remove the lid from the pot and bake at 220 °C for another 15 min. Remove the pot, allow to cool slightly and let the bread cool on a wire rack.
- 350 ml water, lukewarm
- 1 pack Rapunzel dry yeast (9 g)
- 1 EL Rapunzel coconut palm syrup or Rapunzel sugar cane molasses
- 200 g whole wheat flour type 1050
- 200 whole wheat flour 550
- 50 g Rapunzel Oats, small leaf
- 25 g Rapunzel Chia seeds
- 25 g Rapunzel Linseed gold
- 1 TL Rapunzel Atlantic sea salt fine
- ½ tbsp Rapunzel Olive oil mild, extra virgin