| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Passive Time | 45 minutes |
| Servings |
loaf
|
Ingredients
- 113 gr Plain flour
- 150 gr Strong wholemeal bread flour
- 40 gr Oats
- 2.5 tsp Sugar
- 0.75 tsp Salt
- 0.75 tsp Bicarbonated soda
- 3 tbsp Linseeds
- 260 ml Natural yoghurt
Ingredients
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Instructions
- Preheat the oven to 220C. Line a baking tray with greaseproof paper.
- Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry.
- Tip the dough out onto a floured work surface and knead for a few minutes until smooth.
- Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through.
- Bake in the oven for 20-25 minutes.
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