Name: Rye and Honey Oat Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 loaf
Ingredients: 300 g strong white bread flour; 150 g rye flour; 50 g rolled oats; 2 tsp instant yeast; 2 tsp salt; 2 tbsp honey; 320 ml lukewarm water; 2 tbsp olive oil; 1 tbsp rolled oats (for topping)

Mix both flours, oats, yeast, and salt in a large bowl.
Add honey, water, and oil, stirring until a shaggy dough forms.
Turn out onto a lightly floured surface and knead for 10 minutes until smooth.
Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.
Knock back dough and shape into a log to fit a greased 900g loaf tin.
Place in tin seam-side down, cover, and let rise for 45 minutes until dough reaches just above the rim.
Heat oven to 190°C.
Brush top with water and sprinkle with extra oats.
Bake for 35-40 minutes until deep brown and the bottom sounds hollow when tapped.
Turn out onto a wire rack and cool completely before slicing.

Calories	1687kcal
Protein	66g
Carbohydrates	408g
of which sugars	35g
Fat	39g
Fibre	27g

Rye and Honey Oat Bread

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