Method

1. Mix all Ingredients, except dried fruit and seeds & nut mix, for 2 minutes slow and 6 minutes fast. Add dried fruit, seeds & nuts and mix for the last 2 minutes. We recommend using cold water to keep the dough temperature at a max. 26°C.
2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes. We recommend using a wet kitchen towel to cover the dough.
3. Scale the dough into 330 - 335 g pieces and mould the dough in your preferred shape. We recommend round and place onto a greased baking tray.
4. Spray the dough tops of the dough pieces with water and dip into Avena Vital or Oats.
5. Allow the dough to final proof for 40 - 60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
6. Score the tops of the dough pieces to make a cross.
7. The oven should have a temperature of 190°C when you put the bread in then decrease the temperature to 160°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
8. Bake the bread for 25 - 30 minutes.