WHOLE WHEAT LOAF
- 2 ½ dl water
- 37 g fresh yeast
- 1/3 dl light syrup
- 1 ½ tsp. salt
- 50 g margarine
- 3 dl whole wheat flour
- 5 dl plain flour
- 1 ½ dl fine rye flour
Dissolve the yeast in lukewarm water. Mix in the remaining ingredients and knead into a smooth and workable dough. Allow to prove for 30 minutes. Grease the Omnia oven mould and dust with breadcrumbs. Knead the dough into a sausage shape to fit the mould and allow to prove for a further 30 minutes or until it is level with the edge of the mould. Bake on a low heat for 45 minutes. The loaf is ready when it has an inner temperature of 96°C (205°F); the loaf should sound hollow when you tap the bottom.
BREAD BAKING AND OVEN COOKING IN THE OMNIA
With the Omnia recreation oven you can serve freshly baked breads and tasty casseroles cooked on your hot plate. The Omnia is easy to use, requires no installation and can be used on virtually all hot plates: gas, electricity, kerosene etc. NB! The enamelled based Omnia should not be used on ceramic hobs as the enamel can damage the hob. The Omnia is a popular cooking solution for yachts, caravans, motor homes, tents and holiday cottages – if you have an Omnia you have an oven!
Download the instruction manual with recipes (pdf).
OBS Temperature range: -30°C to +260°C / -22°F to +500°F
Use heat according to Omnia instruction manual.
Straight from the oven mini baguettes and croissants is made easy with the Omnia oven rack. A great start to the day