Mix 1 cup white flour and 1 t salt in large bowl. Prime 1 packet of yeast in 1 cup warm water with 2 t sugar. When primed, add yeast to flour and stir into a thin, lumpy paste. Cover and set someplace warm to rise for 45 minutes or until doubled.
Stir in 1 cup white flour, 1 cup wheat flour, 2 T olive oil, and 1/2 warm water; turn onto floured surface and knead 10-12 minutes added as little extra flour as possible, but enough to keep it from getting sticky. I alternated between adding more white and more wheat, so that roughly equal amounts ended up getting mixed in. Form into ball and place in an oiled bowl, and let rise, covered, in a warm place for 1 hour, or until doubled.
Grease and lightly flour a baking tray; tip dough onto floured surface and roll out slightly; scatter oatmeal over the surface, and fold the edges in to form the dough back into a ball, and roll in oatmeal. Place fold side down on the baking tray; cover and let rise 45 minutes or until doubled.
Brush with olive oil and sprinkle with more oatmeal on the top; bake 30 minutes at 220^C, and then reduce to 180^C for an additional 5. Let cool before cutting.
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timeasmymeasure
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Date: 2010-02-28 06:15 pm (UTC)Stir in 1 cup white flour, 1 cup wheat flour, 2 T olive oil, and 1/2 warm water; turn onto floured surface and knead 10-12 minutes added as little extra flour as possible, but enough to keep it from getting sticky. I alternated between adding more white and more wheat, so that roughly equal amounts ended up getting mixed in. Form into ball and place in an oiled bowl, and let rise, covered, in a warm place for 1 hour, or until doubled.
Grease and lightly flour a baking tray; tip dough onto floured surface and roll out slightly; scatter oatmeal over the surface, and fold the edges in to form the dough back into a ball, and roll in oatmeal. Place fold side down on the baking tray; cover and let rise 45 minutes or until doubled.
Brush with olive oil and sprinkle with more oatmeal on the top; bake 30 minutes at 220^C, and then reduce to 180^C for an additional 5. Let cool before cutting.