There is nothing better than the smell of freshly baked bread!

This bread is delicious toasted the next morning for a quick breakfast snack or used for open sandwiches topped with smoked salmon, cream cheese & buttery avo at lunch time.

Bread doesn’t get easier than this!


  • Yield: 1
  • Prep Time: 10 minutes
  • Cooking Time: 2 hours

Ingredients List

300g Cake Flour – sifted
200g Whole Wheat Flour
30g Sesame Seeds – toasted
50g Rolled Oats
15g Flax Seeds
1 Sachet Dry Yeast
4g Fine Salt
10g Honey

Technique 

  1. Preheat oven to 1800C
  2. In a mixing bowl, combine cake flour, whole wheat flour, sesame seeds, oats, flax seeds & salt.
  3. In a separately combine honey & dry yeast in a small bowl – add a little lukewarm water, allow the yeast to sponge.
  4. Make a well in the center of the dry ingredients, pour the yeast mixture into the well.
  5. Add a little more lukewarm water into the well – mixing from the inside out
  6. Add water as you go – do not starve the dough
  7. Once dough is formed, transfer to a clean bowl, coat with oil, cling wrap and let proof until double in size.
  8. Transfer proved dough into a floured surface, knead for +- 10 minutes, shape and prove again until doubled in size.
  9. Bake in preheated oven for 40-45 minutes.
  10. Optional to sprinkle with extra oats or seeds before baking as garnish.

NOTE: DO NOT cut or store away bread while still warm, allow to cool completely!

Storage directions: Store in an airtight container or cling wrap well in the fridge – refresh on order in a 2000C oven.

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