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Seeded oat bran bread

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  • 20 g sesame seeds
  • 15 g flax seeds
  • 15 g sunflower seeds
  • 1/2 teaspoon caraway seeds (3 g)
  • 1/2 teaspoon coriander seeds (2-3 g)
  • 10 g seeds of poppy seeds
  • 1 teaspoon of olive oil (4 g)
  • 120 g oat bran (or wheat bran)
  • 1 teaspoon of cinnamon
  • 500 g of water


  • 680 g strong bread flour
  • 3 g fresh yeast / 1.5 g dry yeast
  • 17 g Salt
  • 130 g cold water
  • 30 g dark malt syrup
  • 5g apple cider vinegar or wine vinegar (1 tsp)


One to three days before baking:

  • Dry roast the seeds.
  • Fry the seeds in oil until crackling.
  • Add oat bran, cinnamon and water.
  • Cook covered  over low flame, until oat is cooked into a porridge.
  • Cool completely.
  • Remove from heat and add bran, brewer's yeast and cinnamon.
  • Weigh the pot with the ingredients and record its weight.
  • Add the water and cook covered until you get a soft porridge.
  • Mix the yeast into the cool porridge.
  • In a mixer bowl, combine the porridge and all other ingredients.
  • Add the porridge, the malt syrup and the vinegar.
  • Knead/mix for 5-7 minutes.
  • Let rest for 5-10 minutes.
  • Repeat kneading and resting about 4 times, until the dough is strong well developed.
  • Cover and refrigerate overnight (and up to 3 nights).


Prepare for baking:

  • Grease the bottom of a 24 cm wide pot with a thin layer of oil.
  • If the pot does not have an anti-stick coating, sprinkle with a thin layer of semolina or cornmeal.
  • Remove the dough from the refrigerator between 60 minutes (on a warm day) and two hours (on a cool day) before the baking. (It is better to err in the direction of a shorter proof).
  • Gently seperate the dough from the sides of the bowl and give it a roughly wound shape.
  • Pour the dough into the oiled pot and gently press it to fill the pot evenly.
  • Cover the pot and allow the dough to rise until it almost doubles its volume and looks soft and airy (the time approximation is as mentioned above).
  • At least 45 minutes before baking, place an iron plate or baking stone on a shelf in the bottom third of the oven and heat it to 230 degrees C.
  • After the dough has risen and the oven is hot:
  • Sprinkle the dough with sunflower seeds, poppy and flax for decoration.
  • Score the dough if desired.
  • Spray some water on the dough.
  • Cover the pot with a lid the will allow it to raise.
  • Bake covered for about 35 minutes.
  • Remove the lid and bake for another 30 minutes until the bread is very brown and the internal temperature is at least 97 degrees C.
  • Remove the pot from the oven and remove the bread from it (wait a little for it to cool).
  • Let rest for 10 minutes, then return the bread to the baking stone in the oven when the oven is off, with a fan running for about 10 more minutes (this is not mandatory, but will yield a crisper, less chewy crust).
  • Allow to cool on a cooling rack for one hour before slicing.


Edited by shain (log)
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