This is the easist recipe to make – it simply proves in the tin and doesn't need extra handling.
1 tablespoon liquid honey, warmed
1½ cups warm water
1 tablespoon active yeast, plus 2 teaspoons
1 cup high-grade flour
1 cup wholemeal flour
¾ cup buckwheat flour
½ cup rye flour
¼ cup rolled oats, plus
1 teaspoon salt
Preheat oven to 220ºC. In a small bowl place honey and warm water. Stir to dissolve honey. Sprinkle over yeast and set aside in a warm place until it is frothy.
In a large bowl add flours, oats and salt. Stir to mix. Shape a well in the middle and pour in warm yeast mixture. Use a butter knife to mix dry ingredients with wet ingredients. The dough should be sticky when mixed.
Spray a loaf tin with oil. Dust tin with flour until all tin sides are lightly covered. Transfer dough to loaf tin. Sprinkle over a few oats. Leave for about 40 minutes until dough has doubled in size.
Bake for 40 minutes.
Hands-on Time: 15 minutes | Cooking time: 40 minutes
Makes: 1 loaf (12 slices)
Credit: Styling and Food Preparation Tracey Sunderland.
Photography: Carolyn Robertson
This is lovely as a quick base for