Ingredients
1 Tbsp Oil (Vegetable)
2 cups Wholemeal Plain Flour
1/4 cup Warm Water
2 cups Boiling Water
1 tsp Brown Sugar
28g Yeast (Dried) (appx 2 packets)
1 cup Oat Flakes or Rye flakes
1 cup Apricots (Dried)
1 cup Sultanas
1 Tbsp Honey
1 cup White Plain Flour
1/2 cup Wheatgerm
1/2 cup Bran (Unprocessed)
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Directions
Combine oats, apricots, sultanas, honey, oil and boiling water. Cover
and leave until lukewarm. In a small bowl, combine yeast, sugar and warm
water, stirring well. Leave for 5-10 minutes or until beginning to froth.
Add yeast to oat/fruit mixture. Stir in remaining ingredients
to form a soft dough. Place basin into a plastic bag and fasten loosely.
Leave for 1-2 hours or until doubled in bulk. Punch dough down and form
into two loaves. Place into greased tins, chosen so that dough comes about
2/3 way up the tin. (Alternatively, divide dough into three portions,
roll each to a long piece and plait.) Cover with plastic bag or plastic
wrap and leave until doubled again. Remove plastic and bake at 200 C for
15 minutes then reduce heat to 180 C and continue baking for 25-30 minutes
(when cooked, loaf will sound hollow if tapped on bottom).
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