Bread with oatmeal and seeds

Ingredients

• 350 g of Ancient Bread Mix flour
• 220 ml of water
• 4 g of fresh brewer’s yeast
• 4 gr salt
• 10 g of extra virgin olive oil
• 20 g of oatmeal
• 30 g of mixed seeds (sesame, flax, chia)

Proceedings

Dissolve the yeast in the water.

In a bowl, bring together the flour, salt, and oil and stir with a ladle.

Add the water and let the flour incorporate, always using the ladle.

Turn the dough out onto a work surface and knead with your hands until you get a smooth ball.

Transfer the dough back to the bowl, cover with plastic wrap and let rise at room temperature until doubled in volume.

In a bowl mix the oatmeal with the seeds.

Divide the dough into 3 equal parts, form into balls and roll them into the bowl with the seeds.

Arrange the balls one attached to the other on a baking sheet lined with paper.

Allow to rise for about 30 minutes.

Bake in a hot oven at 200 degrees for 30 minutes.

Thanks to Maddalena of Cucina Scacciapensieri for the recipe.