The dough really is quite sloppy, but fear not it is a beautifully light tasty bread when baked.
- 500g water – bring to tepid in the TM bowl at 37° before adding:
- 10g dried yeast
- 500g strong flour
- 50 g oats
- 1 tsp salt
- 30g honey
- 30g oil
- 30g linseed
- 120g of mixed nuts, like those on the packet I used or whatever you have in the store cupboard.
Mix together for 3 minutes on dough setting and tip into a greased baking dish. 20cm square deep cake pan worked well for me. I guess you could make individual portions in appropriate tins but it is a VERY sticky dough so it might be a faff!
Anyway put it aside in a warm place to prove – about 40 minutes. you might want to oil the cling film as it will be lively and stick to whatever you have covered it with.
Sprinkle the top with poppy seeds if liked and bake for 45 minutes at 200°C/400°F. They cooked well in my lower aga, but if you pop the cool tray into the roasting aga, that would work.
Delicious as part of a smorgasbord !