Oaty Wholemeal Bread with Pumpkin Seeds

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I found this recipe on the Waitrose site. It’s pretty basic so I added some pumpkin seeds and sage. I found I needed extra time for my rubbish old electric oven, as it was still a little raw in the middle after the stipulated time. After an extra 15 minutes, it was perfect, nutty and crumbly needing nothing more than a smear of butter.

makes: 1 loaf

Ingredients

7g Sachet fast-acting bread yeast

700g Wholemeal flour

1 tsp Fine sea salt

1 tbsp Olive oil

50g Porridge oats, plus extra for sprinkling

2 tbsp pumpkin seeds

1 tsp dried sage

Method

1. Pour 500ml tepid water into a bowl and add the yeast. Stir in half the flour and blend to a thick cream, then cover with a clean, damp tea towel and leave in a warm place for 20 minutes or so, until the surface is littered with bubbles.

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2. Stir in the salt, oil, most of the remaining flour, the pumpkin seeds and the oats, mixing well. Bring together on a lightly floured surface, adding more flour or water to give a soft, but not sticky, dough.Knead until smooth and elastic (10 minutes).

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3. Lightly oil a loaf tin (about 18cm x 11cm x 8cm). Shape the dough to fit the tin, cover, then leave in a warm place for at least 1 hour to rise.

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4. Preheat the oven to 220°C, gas mark 7. Uncover the loaf, scatter with more pumpkin seeds and oats, and bake for 35–40 minutes, till it sounds hollow when rapped on the bottom. Cool for 15 minutes before eating.

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