Wayne’s Health Bread

1kg Plain (all purpose)unbleached Flour
1/4 cup Gluten flour
1/2 cup full cream OR skim milk powder
1/4 cup soy flour
1/4 cup oat bran
1 cup rye flour
2 tsp salt (can be increased to 3tsp if desired for taste)
4 tsp yeast
2 tab olive oil (Extra Virgin preferred)
2 tab nut seed mix of choice OR ground LSA mix (Linseed, Sunflower and Almonds)
2 tab lecithin
2 tab honey + 1 Tabsp brown sugar
4 cups warm water
1/4 tsp Citric acid

Sponge:
Mix powdered milk into water.
Dissolve honey and sugar into milk/water mix.
Add yeast and and beat on high speed with 3/4 of the Plain flour

Dough:
Sift remaining flour, salt, nuts, citric acid and lecithin into mixer bowl.
Add to sponge mix with oil and knead 5 minutes with dough hook. Dough will be rather soft at this stage. Even a bit sticky.
Place dough in a large oiled container OR two smaller ones and roll around until coated all over with oil.
Cover with plastic wrap. Place wrap directly on top of dough and coming up sides of container so as to seal in but allow for rising..
Place in warm area (sink with hot water is fine) until doubled in size.
Knock down dough and knead on floured surface 2 mins.
Shape and place in bread tins if used. and bake at 200°C, 392°F 30 mins.
Makes two LARGE loaves or shape into rounds or smaller tins.
Just before baking sprinkle lightly with flour.

TIPS:
If using large tins make two pieces of dough in each tin. That is devide dough into four equal pieces and place two in each tin.
If making rounds on a baking sheet cut three parallel slashes on top to allow for gases to escape and also give a nice country look to the bread.

 

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Recipe submitted by Wayne