Since then, I haven’t but a single loaf! It’s too good and too easy.
Makes 2 loafs, total time 2:30
- 3 tsp fast rise yeast
- 1 tbsp flax seeds
- 3 tbsp maple syrup
- 2 1/2 cups warm water
- 3 tbsp olive oil
- 1 tbsp salt
- 6-6 1/2 cups flour (I usually do a mix half and half whole wheat and white)
- 1/4 cup rolled oats
- 1/4 cup sunflower seeds
Dissolve the yeast, maple syrup and flax seeds in the water.
Add the oil, salt and 2 cups of flour. Keep on adding flour, half a cup at a time and knead the dough until just a little bit sticky to the touch. Just add more flour if it’s too sticky.
Grease a large bowl in which you’ll let the dough rise, covered with a humid towel for an hour.
Deflate the dough by poking several holes in it with your fingers. Pour the oats and seeds in the holes you created, and knead about 20 times on a lightly floured surface. Divide the dough into two parts.
You can shape the dough into loafs or use pans you’ll have greased. Preheat the oven at 425. Let the dough rise for another 40 minutes.
Bake the loafs for about 30 minutes, or until the top is golden brown.