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Wholegrain and oat loaf
(0 votes)
Difficulty:
moderate
Preparation:
35 min.
Preparation
ready in 4 hrs 45 mins
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Ingredients
for
1
- Ingredients
- 1 ⅔ cups Whole wheat flour
- 1 cup cracked rye (scant)
- ⅛ oz Dried yeast
- 3 ½ ozs Natural Sourdough
- ¼ cup turnip syrup
- ½ cup Quark (lean)
- 2 tsps salt
- ½ cup Oats
- 0.333 cup flaxseed
- 1 cup Sunflower seed (scant)
- vegetable oil (for the tin)
Preparation steps
1.
Put the flour, wheat, yeast, sourdough, syrup, quark and salt in a bowl. Add approx. 150 ml lukewarm water and knead to a firm dough. Cover and leave to prove for around 2 hours.
2.
Knead in the oats, linseeds and sunflower seeds, cover and leave to rise for another 1 hour.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush the tin with oil.
4.
Shape the dough into an oblong and place in the tin. Cover with the lid and bake in the oven for approx. 70 minutes. Leave to cool in the tin for a short while then turn out onto a cooling rack and leave to cool completely.
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