Mealtime Meltdown. However I've never found granary flour here. A quick search on the web made me decide to use wholemeal flour and a little malt extract. I tweaked the recipe and was pleased with the results. The bread (see above and below) was lovely with a delicious crust. Below is the recipe I used but it could use a little work. However I don't imagine I will make it much more in the short term because Sylvia wont eat bread with all the seeds.
King Arthur No Knead Oat Bread. It was as close as I could find.
No Knead Bread again with this new dish.
Chia olive oil bread that I have made many times. Of the 600g of flour, I used 400g bread flour, 100g wholemeal flour and 100g rolled oats. It worked really well and was lighter than when I have added wholemeal flour. No photo but I think you might see it in the background in the future as this seems the one that suits everyone.
I am sending this post to Susan at YeastSpotting, the weekly round up of yeasty recipes in the blogosphere.
Previously on Green Gourmet Giraffe:
One year ago: CC Spicy Chai Tea
Two years ago: Chocolate custard crumble
Three years ago: Banana, cranberry and raspberry smoothie
Four years ago: Split Pea Soup goes Asian
Five years ago: Nubbly Bread and Hearty German Soup
No Knead Oat and Honey Bread
Adapted from King Arthur Flour
4 cups white bread flour
1 cup wholemeal plain flour
1 1/2 cups rolled oats
2 tbsp chia seeds (optional)
2 teaspoons salt
1/2 teaspoon dried yeast
2 1/4 cups cold water
2 tbsp honey
1/4 cup olive oil
Mix dry ingredients well and add water, honey and olive oil. Mix thoroughly to make a sticky dough. I put my hands in the bowl to mix it (which seems like kneading and makes me question if this is really no knead bread).
Malted Oat Bread
Adapted from Mealtime Meltdown
400ml warm water
2 tbsp malt extract
1 tsp dried yeast
2 tbsp olive oil, plus 1-2 tsp for kneading
285g white flour
275g wholemeal flour
55g rolled oats, plus extra
50g mix of sesame, poppy and linseeds
1 tbsp chia seeds
1 tsp salt
Mix water, malt extract and dried yeast plus a handful of the flour. Leave for 15-20 minutes until it looks foamy and/or creamy (ie there are indications the yeast is alive and kicking.) Add remaining ingredients. Knead for about 10 minutes (I think I did a bit less) on a lightly oiled surface, adding more oil if the dough becomes too sticky.
Leave covered in a warm place to double in size (suggested time in 1 1/2 hours. It took me over 3 hours the second time because the house was so cold and the dough actually developed a bit of a crust - not ideal.)
Knead briefly and place in a lightly oiled bread tin (or on a lightly oiled baking tray). Sprinkle with extra oats. Leave to rise for about another hour. Bake at 220 C for 35 minutes. (I did this at 230 C to make amends for my oven.) It is ready when it sounds hollow when tapped. Cool on a wire rack and leave an hour before cutting.
On the stereo:
The Original Music From ABC-TV's Dark Shadows