Montignac bread

Today I baked an easy bread, a bread you can eat when at Phase 2 (and even in Phase 1 if you've got not so much extra weight) in Montignac.

Don't be square bread
50 g yeast
7 dl water or milk
2 tablespoons of oil

5 dl fibre enriched oatmeal
2 dl rye flour
1 dl crushed rye
1 dl linseed or sunflower seed
2 teaspoons of salt
5 dl sifted rye flour
3 dl graham flour

Heat up the milk/water to 37 degrees Celcius. Add oil and yeast.

Mix all the dry ingredients in a kitchen aid and add the yeast mix. Let the machine work for about 5 minutes, then put the dough in a hot spot with a towel on top to yeast for 30 minutes.

Flatten it out to about 30x40 cm in a pan. Mark up 16 pieces with a knife.
Stab every bit with a fork. (Paint with water and stick some extra oatmeal on top.)
Let yeast in a hot spot another 30 minutes before you throw it into a 225 degrees Celcius hot oven. In the middle for about 20-25 minutes. BE AWARE - if it's in for too long it will be a bit to hard.

Break in pieces and eat with Philadelphia, ham, cheese and tomatoes/fried egg, tomatoes, leek...