Multi Grain Cumin Bread

I have had this recipe for quite some time now on my "drafts" folder.

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.

Ingredients 


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


Method 

1. Preheat the oven to 180 degree C and grease a bread form.
2. Place the warm water, yeast in a bowl and leave in a warm place until frothy. (10 - 15 minutes)
3. Sift the flour, slat and cumin seeds in another bowl, rub in the oil until the mixture resembles fine breadcrumbs.
4. 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)
5. 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)
6. 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)
7. Place the bread form in the centre of the preheated oven and bake for 35 minutes.
8. Allow the bread to cool on a wire rack completely and then  cut into slices. 

Enjoy!