Blossom Honey and Toasted Oats Cob
Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. INGREDIENTS 400 gms strong white bread flour 100 gms wholegrain/wholemeal bread flour 300 gms of water (warm at 30⁰C / 86⁰F) 50 gms boiling water 25 gms wildflower/blossom honey 60 gms rolled jumbo oats (in the US, these are called 'old fashioned' or thick-rolled oats, I believe) 20 gms linseed/flaxseed 10 gms fine sea salt 7 gms instant active yeast METHOD Toast the jumbo oats and linseed in a dry pan for 3 or 4 minutes in a medium heat. Remove and extract 15 gms for coating before baking. Mix the toasted oats and linseed with 50 gms boiling water and set aside to cool. In a large bowl, mix the flours and salt. Add the yeast and mix again. Add the oats/linseed scald. Mix the honey into the water until dissolved, then add it to the dry i...
