for 1 bread

Dough

350 g	white flour
150 g	wholegrain oat flour
1 ½ tsp	salt
20 g	sugar
¼ cube	yeast (approx. 10 g)
3 ½ dl	milk
40 g	butter, soft
2 tbsp	apple vinegar

Oat mixture

2 tbsp	fine whole-grain rolled oats
2 tbsp	seed and nut mix
2 tbsp	water

How it's done

To prepare

Cut the baking paper slightly larger than the base of the cooking pot.

Dough

Mix the flour, salt, sugar and yeast in the food processor bowl. Add the milk, butter and vinegar. Using the dough hook on the food processor, knead for approx. 10 mins. to form a soft, smooth dough.

To prove the dough

Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Oat mixture

Place the oats and mixed seeds & nuts in a bowl, add the water, mix.

Bread

Place the oat mixture on the work surface, shape the dough into a ball, roll the dough in the oats, place on the prepared baking paper, leave to rise once more for approx. 30 mins.

To preheat

Place the cooking pot with its lid in the lower half of the cold oven. Preheat the oven to 240 °C.

To bake

Place the dough and baking paper in the hot cooking pot, cover and bake for approx. 30 mins. Remove the lid, bake for a further 10 mins. Remove the bread, leave to cool on a rack.

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