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Bread with oat, linseed and chia

Method


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 minutes.

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 seconds and place it back into the bowl, cover with a dishcloth and leave for another 40 minutes 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 minutes. Remove the lid from the pot and bake at 220 °C for another 15 minutes. Remove the pot, allow to cool slightly and let the bread cool on a wire rack.

Rapunzel Products


1201155 Dry yeast
603020 Chia seeds
600580 Linseed brown
1400880 Coconut blossom syrup
1400291 Sugar cane molasses
1000790 Olive oil mild extra virgin
1200135 Atlantic sea salt fine
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