Makes 12 servings
- 1½ cups warm water
- 10 g instant yeast
- 1 tsp sugar
- 2½ cups white flour
- 1½ cups wholewheat flour
- ½ cup quick-cooking oats
- 3 tbsp seeds of your choice (pumpkin/flax/chia/sunflower)
- 1 tsp salt
- 1/3 cup butter / olive oil
For the topping
- 1 egg beaten
- 1 tbsp seeds
- 1 tbsp oats
- 2 tsp melted butter for brushing
- Mix yeast, warm (not hot) water and sugar in a bowl/measuring jug and stir well.
- Allow to stand for 5 minutes until foamy.
- Combine the flours (start with only 2 cups of white flour), oats, seeds and salt in a large bowl and mix.
- Pour in the yeast mixture and bring together into a rough dough. Add the butter or oil and knead.
- Add the remaining flour, a tablespoon at a time, and knead until the dough is smooth and soft. You might not need all the flour. It should be slightly tacky but not overly sticky.
- Cover the dough with plastic wrap or a damp kitchen towel and allow to rise for 1 hour or until doubled in size.
- Transfer the dough to a loaf pan and cover again. Allow to rise for 30 minutes in the pan while you preheat the oven to 200°C/390°F.
- Brush the top of the loaf with a beaten egg then sprinkle on some extra seeds and oats.
- Place in the oven and bake for 30-40 minutes or until the bread is golden brown.
- Remove from the oven, brush with melted butter and allow to cool completely before slicing.