I made this Norwegian Mountain Loaf because we were nearly out of bread, it was almost dinner time and I thought it would be easier to make bread than to go out and buy it. You may think I'm bonkers, but wait. This is one of those quick yeasted breads where you throw everything together, no kneading, rising or resting and the oven does all the work. I ate a sneaky slice straight from the oven and I was so happy and crazy-proud of my creation that I kept going on and on at my family about how delicious and awesome this bread was and that they were going to love it. So they were all set to sit down to the best dang bread they'd ever eaten. I do believe they were pretty happy with it, with lots of "Yums."and "Can I have another slice?" I do like to instruct people on how they should react when presented with my food. I try to be helpful like that.
Norwegian Mountain Loaf
from Nigella Lawson's How to be a Domestic Goddess
250ml low-fat milk
350g wholemeal flour
50g rye flour
7g dried yeast
50g rolled oats (not instant)
3 tablespoons sunflower seeds
3 tablespoons flax seeds
1 tablespoon sea salt flakes
Butter a loaf tin really well.
Mix the milk and water together in a measuring jug and combine all the other ingredients in a large bowl.
Pour the liquid into the dry ingredients, stirring all the while, to make a sticky, porridge-like mixture.
Scrape the dough into the pan and place in a COLD oven.
Turn the oven on to 110 degrees C and after 30 minutes, turn it up to 180 degrees C and bake for an one hour. Check to see if the loaf is cooked by poking a cake-tester or fine skewer in the centre, if it comes out clean, its done. Slip it out of its tin and leave to cool on a wire rack.