Sift the plain
flour and salt into a mixing bowl and add the
remaining flours, oatmeal, yeast and sunflower
seeds. Set aside Sm1!l tsp of the linseeds and add
the rest to the flour mixture. Make a well in the
centre.
Add the water
to the bowl with the malt extract. Gradually
incorporate the flour and mix to a soft dough,
adding extra water if necessary.
Flour a baking
sheet. Turn the dough onto a floured surface and
knead for 5 minutes until smooth and elastic. Divide
it in half. Roll each half into a sausage, about
30cm/ 12in in length. Twist the two pieces together,
dampen each end and press together firmly.
Lift the loaf
onto the prepared baking sheet. Brush with water,
sprinkle with the remaining linseeds and cover
loosely with a large plastic bag (balloon it to trap
the air inside). Leave in a warm place until doubled
in size. Preheat the oven to 220.C/42S"F/Gas 7.
Bake the bread
for 10 minutes, then lower the oven temperature to
200.C/400"F/Gas 6 and cook for 20 minutes more, or
until the loaf sounds hollow when tapped underneath.
Allow to cool on a wire rack.
Low Fat Desserts
Recipes - Austrian Three-Grain Bread Recipe
