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Healthy Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Makes two loaves

Makes two loaves

Ingredients

Serves: 6

Metric Cups
  • 50 grams fresh yeast
  • 300 millilitres yoghurt (or other sour milk product)
  • 300 millilitres warm water
  • 100 millilitres olive oil
  • 3 teaspoons salt
  • 1 teaspoon honey
  • 2 handfuls walnut pieces
  • 100 grams wholemeal rye flour
  • 200 grams rolled oats
  • 650 grams strong white bread flour
  • 2 ounces fresh yeast
  • 10½ fluid ounce yoghurt (or other sour milk product)
  • 10½ fluid ounce warm water
  • 3½ fluid ounce olive oil
  • 3 teaspoons salt
  • 1 teaspoon honey
  • 2 handfuls walnut pieces
  • 4 ounces wholemeal rye flour
  • 7 ounces quick-cooking oats
  • 23 ounces strong white bread flour

Method

Healthy Bread is a community recipe submitted by kirstendk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the rye-flour and oats in a blender and blend shortly to make it finer - not as fine as the wheat-flour, though.
  • Mix warm water and yoghurt in a large bowl - it should be lukewarm. Crumble the yeast into the liquid, mix well so the yeast dissolves completely. Add honey, salt and oil, mix.
  • Add the coarse flour, mix and let stand for 15 minutes to 'wake up' the yeast. Add about 1/3 of the strong bread flour and the walnuts, mix thoroughly, then add more flour until you have a kneadable dough.
  • Start kneading, add more flour as you go. You may need more than stated, depending on humidity in the flour. Knead for about 10 minutes until you have a smooth, pliable dough - be careful not to add too much flour, the dough must not be too dry. Sprinkle a large, clean bowl with flour, put the dough into the bowl and put a tea-towel over. Let the dough rise for about 45 minutes.
  • Turn on the oven, 250 C Knock the air out of the dough, shape into two loaves (the shape you prefer) and put on a baking tray lined with baking paper.
  • Let the loaves stand covered with a tea-towel for 20 minutes, or until they have doubled their size.
  • Splash water over the loaves and make 4-5 incisions diagonally across the loaves.
  • Put the loaves on the baking tray into the oven, immediately turn the temperature down to 200 C. Bake for 35 minutes, until the loaves sound hollow when knocking the underside.
  • Put the rye-flour and oats in a blender and blend shortly to make it finer - not as fine as the wheat-flour, though.
  • Mix warm water and yoghurt in a large bowl - it should be lukewarm. Crumble the yeast into the liquid, mix well so the yeast dissolves completely. Add honey, salt and oil, mix.
  • Add the coarse flour, mix and let stand for 15 minutes to 'wake up' the yeast. Add about 1/3 of the strong bread flour and the walnuts, mix thoroughly, then add more flour until you have a kneadable dough.
  • Start kneading, add more flour as you go. You may need more than stated, depending on humidity in the flour. Knead for about 10 minutes until you have a smooth, pliable dough - be careful not to add too much flour, the dough must not be too dry. Sprinkle a large, clean bowl with flour, put the dough into the bowl and put a tea-towel over. Let the dough rise for about 45 minutes.
  • Turn on the oven, 250 C Knock the air out of the dough, shape into two loaves (the shape you prefer) and put on a baking tray lined with baking paper.
  • Let the loaves stand covered with a tea-towel for 20 minutes, or until they have doubled their size.
  • Splash water over the loaves and make 4-5 incisions diagonally across the loaves.
  • Put the loaves on the baking tray into the oven, immediately turn the temperature down to 200 C. Bake for 35 minutes, until the loaves sound hollow when knocking the underside.
  • Tell us what you think