1. crumbled yeast, sugar, 1 tbsp. wheat flour and 5 tbsp. warm water stir through and stand with closed lid for 15 min.
2. mix remaining wheat flour, oat bran and wholemeal groats in a baking bowl. Add soft molasses, fat, vinegar, fennel seeds, salt, caraway seeds, the stirred yeast and a quarter 1 lukewarm water.
Knead everything with the dough hook of the mixer until smooth. 4.
Shape the dough into an oblong loaf and place it on a baking sheet lined with parchment paper. Slightly cut the surface lengthwise with a sharp kitchen knife. 5.
Cover and let rise in a warm place until the dough has doubled in size. 6.
Bake in a heated oven at 180 °C, convection oven at 160 °C, gas mark 3 on the lowest shelf for 45-50 minutes.
* Molasses is the syrupy residue produced during sugar extraction.
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