Ingredients
Method
1.Preheat oven to 185°C (165°C fan-forced).
2.In a Mixmaster bowl, combine flour, yeast, salt, olive oil, sugar or honey and most of the water. Do not add all the water at once as it is easier to add water than it is to add flour.
3.Mix with dough hook on low speed for 8-10 minutes or until the dough forms a ball and becomes elastic. Test for elasticity by flattening and stretching out a small piece of dough with fingers. Dough should be shiny and smooth.
4.Turn off mixer for a minute, add cooked wheat and linseed. Mix again on low speed with dough hook for about 2 minutes, or until combined.
5.Transfer the dough to a large greased bowl and cover with plastic wrap. Leave in a warm place for up to 1 hour or until dough doubles in size.
6.After 1 hour, knock back dough and remove from bowl.
7.Shape into ball, cupping with hand, but not applying too much pressure.
8.Place uncooked loaf on greased or paper-lined baking tray. Cover with a warm wet tea towel, allow to prove for a further 30 minutes.
9.Remove tea towel, and transfer loaf to oven. Splash 1/2 cup of water into the bottom of oven to make a little steam. This helps give the bread a final lift. Bake for 40 minutes; remove.
10.To test if loaf is cooked properly, turn loaf over and tap it on the bottom. If this tapping produces a hollow sound, the loaf is done, if not return it to the oven for a further 8-10 minutes.
11.Remove, cool, and slice.
Suitable to freeze.
Note
