INGREDIENTS:
(measure is 250 ml cup)
- 1 cup oatmeal flakes
- 3 cups of boiling water
- 1/3 cup of sunflower seeds
- 1/3 cup of non-ground poppy seeds
- 1/3 cup sesame seeds
- 2 bags of dry yeast
- 3 cups of white wheat flour
- 1 cup of whole wheat flour
- 1 cup of rye flour
- 2 tablespoons of brown sugar
- 2 teaspoons salt
- 4 tablespoons softened butter
PREPARATION:
- Pour over the oatmeal with hot water and mix well. Allow to cool and mix in all kinds of seeds (sunflower, poppy seeds and sesame seeds). Once again mix everything well.
- When water is lukewarm, mix in the dry yeast and the sugar and let stand for 15 minutes until the yeast foams.
- Then, mix in white flour, whole wheat and rye flour and salt. Add the softened butter and mix well with your hands to spread the butter evenly. You can also do the whole mixing process with a mixer, dough attachments. Mix well to combine, then cover with nylon foil and let the dough rest for 20 minutes.
- After 20 minutes, transfer the dough to a floured surface and knead with minimum flour for 3-4 minutes with lightly oiled hands. Divide dough in 2 parts and form 2 breads. Transfer bread to a floured baking tray and leave to rise on a warm place for 1 hour or until it doubles volume.
- Place bread in a preheated oven at 180 C degrees to bake for about 40 minutes.
- When you remove bread from the oven, let it cool in the baking pan for 5 minutes first, then remove and allow to cool completely on the cooling wire.
