The idea came when I opened up my kitchen cabinet, took out all the different types of flour I had in stock, and mixed them into the dough. And I was going through an oat phase at that time - so of course I took some oat flakes, grinded them to flour in the mixer and added them to the mix. And some add-on flavour is never bad, so in came the cumin seeds.
Best served hot, with the smell of freshly baked bread still wafting through thte apartment - but the sandwiches on the next day turned out to be as good.
60 gram - all purpose flour
60 gram - whole wheat flour
60 gram - rye flour
60 gram - spelt flour
60 gram - oat flakes (crushed to the consistency of semolina in a spice jar)
2 tbsp - dried yeast
3 tsp - sunflower oil
1/2 tbsp - salt
1/2 tbsp - cumin seeds
210 ml - warm water
oil to grease the bowl and bread form
- Preheat the oven to 180 degree C and grease a bread form.
- Place the warm water, yeast in a bowl and leave in a warm place until frothy. (10 - 15 minutes)
- Sift the flour, slat and cumin seeds in another bowl, rub in the oil until the mixture resembles fine breadcrumbs.
- Add the yeast mixture to the flour mixture and knead to form a dough. (add 1 tsp of whole wheat flour if the dough is too sticky, but avoid adding too much of flour)
- Place the dough in an oiled bowl (grease the bowl generously) and knead the dough in the oiled bowl for 2- 3 minutes. Cover with cling film and leave to rise in a warm place until double in size (approx 1 hour)
- Knead the dough again on a lightly floured surface for a minute and give it a rectangular shape and place it in the greased bread form, cover it with a plastic wrap and leave to rise in a warm place until double in size (approx 1 hour)
- Place the bread form in the centre of the preheated oven and bake for 35 minutes.
- Allow the bread to cool on a wire rack completely and then cut into slices.