Low Fat Desserts Recipes - Austrian Three-Grain Bread

Ingredients

• 225g strong white flour

• 7.5ml salt

• 225g malted brown flour

• 225g rye flour

• 75g medium oatmeal

• 1 sachet easy blend dried yeast

• 45ml sunflower seeds

• 30ml linseeds

• 475ml hand-hot water

• 30ml malt extract

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Method:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.