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Jason's Artisanal Wholemeal Oat-Crowned Bread


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"Jason not wanting ultra-processed, unhealthy bread"

Serves 1 loaf (12 slices) | Prep Time 1 hour 30 minutes | Cook Time 30-35 minutes

Why I Love This Recipe

Did you know that the word 'wholemeal' comes from the practice of grinding the entire grain kernel, including the nutrient-rich bran and germ? This process preserves the natural fiber and nutrients often lost in refined grains, making wholemeal bread a healthier and more flavorful choice.


Ingredients You'll Need

375g wholemeal flour
240ml warm water (divided)
1 package (7g) active dry yeast
60ml honey
60g unsalted butter, softened
1 teaspoon salt
60ml lemon juice
1 egg white
50g rolled oats


Directions

In a small bowl, combine 50ml of the warm water and the yeast. Let sit for 5 minutes until foamy.


In a large bowl, whisk together the wholemeal flour and salt.


Add the honey, softened butter, lemon juice, and the remaining 190ml warm water to the yeast mixture and stir to combine.


Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.


Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.


Place the dough in a lightly greased bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.


Punch down the dough to release air bubbles.


Grease a 9x5-inch loaf pan.


Shape the dough into a loaf and place it in the prepared pan.


In a small bowl, whisk the egg white until frothy. Brush the top of the dough with the egg white and sprinkle evenly with the rolled oats.


Cover the pan with a damp towel and let rise for 30 minutes.


Preheat the oven to 190°C (375°F, fan assisted).


Bake the bread for 30-35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.


Remove the bread from the pan and let cool on a wire rack before slicing.


Pairs Well With

A warm mug of spiced chai tea perfectly complements the nutty, wholesome flavors of this artisanal bread.


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