Oat Seed and Nut Country Style Bread

I’ve been baking bread for a long time now. It kind of started to be a regular thing after I came to Canada (19 years ago) because I just couldn’t find a typical European style bread, you know the kind with an actual crust;) It is more common to get a soft white bread here, which is just not what I prefer on a regular basis.

Anyways, this is the style of bread I make once a week, changing the ingredients up a bit, this week I added oats, sunflower seeds, flax seeds, and walnuts which turned into a rustic country style bread. My family liked it! Next plan for me is to try my hands on making sourdough bread. I’ve been thinking of this for quiet some time, it just seems a little intimidating to prepare and look after the sour dough starter. Wish me luck!!

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I love the smell of fresh baked bread!

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Oat Seed and Nut Country Style Bread

Ingredients:

  • 200 g white spelt flour
  • 150 g whole wheat flour
  • 100 g unbleached all-purpose flour
  • 1/4 cup oats
  • 1/2 cup sunflowerseeds
  • 2 tbsp flax seeds
  • 1/4 cup chopped walnuts
  • 1 1/2 tsp sea salt
  • 1 tbsp quick yeast
  • 1/4 cup canola oil
  • 1 tbsp honey, optional
  • 250 ml room temp. water

-Add all dry ingredients to a large bowl or use your standard mixer. Add oil and honey and start with 3/4 of the water, mix together, add more water if it is to dry. Once it comes together nicely, take it out onto your counter and start kneading the dough until it is a soft and shiny dough, or let your standard mixer do the work. Put the dough back into the bowl and cover with a damp towel or plastic wrap and let rise until doubled in size, about an hour or longer.

-Line a 9-inch bundt form with parchment paper.

-Take the dough out of the bowl and knead it again a few times. Lay the dough into your prepared baking dish and sprinkle with some extra oats and seeds if desired. Let rise until stove temperatures is set.

-Bake in preheated 375 F (I use convection setting) oven for about 40 minutes or golden brown and crusty and sound hollow if you tap the sides or take it out of form and tap bottom.

-Let cool completely.

Tip: the oil gives it a nice texture and helps preventing drying out to fast. I guess you could leave it out. If you do not like the all-purpose flour, just use more spelt flour instead.

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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

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