Jungle Oats Low-GI Bread

Yield: 2 small loaves

INGREDIENTS:

• 1 cup warm milk (not boiling)
• 1 cup warm water (not boiling)
• 1 packet fast-acting yeast (2 1/4 teaspoons/10 g)
• 1 tablespoon honey
• 2 cups brown bread flour
• 1 cup Jungle Cooking Oats
• 2 cups Jungle Oat Bran
• Big pinch salt

Optional: 1 cup roasted, shelled pistachio nuts or any other nuts of your choice (mixed nuts, pecan nuts, walnuts).

METHOD:

1. Combine the milk, water, yeast and honey in the bowl of a stand mixer. Stir gently and let yeast proof, for about 10 minutes.
2. Add dry ingredients to the mixer bowl and mix with dough hook on low-medium speed.
3. Dough will be sticky, use additional flour if needed to pull it together just enough so that you can transfer it to a greased bowl.
4. Cover dough in greased bowl, set aside in a warm place and let rise for 1-2 hours until at least doubled in size.
5. Remove dough out onto a floured surface.
6. Reshape into a loaf and place on a parchment or silpat lined baking sheet. Cover, set aside and let rest for 30-45 minutes.
7. Preheat oven to 180 degrees C.
8. Score the top of the dough with a knife and place into the oven to bake for 25-35 minutes until golden brown on the outside.
9. Optional: sprinkle a little Jungle Oat flakes, chopped nuts and or Chia seeds.
10. Remove from oven, transfer to a cooling rack and let rest for a bit before slicing.
11. Add your desired toppings as preferred and enjoy!