- 700 g flour (if announced % are Ok 343 g oatmeal and 357 g white bread flour)
- 1 teaspoon salt
- 20 g yeast
- 420g water
1. Mix flour and salt. Make a well in the flour, crumble in the yeast.
Add the water start mixing . If well mixed turn out on work surface and knead to a smooth ball.
As the doug was rather sticky I gave it a 10 min rest and an additional short kneading.
Leave to rise for 1 hour.
2. Turn out on working surface and form into a loaf. Put on a greased baking tin.
Leave to rise for another hour or until doubled in size.
3. The dough should have doubled in size.
Bake in a pre heated oven at 210 C for about 30 minutes. Tap underneath to check if the bread is done.
Leave to cool on a wire rack.