Lunch Time 3 hours mins Difficulty Medium Jungle Oats Low GI Bread Ingredients Method 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 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) Combine the milk, water, yeast and honey in the bowl of a stand mixer. Stir gently and let yeast proof, about 10 minutes. Add dry ingredients to the mixer bowl and mix with dough hook on low-medium speed. 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. Cover dough in greased bowl, set aside in a warm place and let rise for 1-2 hours until at least doubled in size. Remove dough out onto a floured surface. Reshape into a loaf and place on a parchment or silpat lined baking sheet. Cover, set aside and let rest for 30-45 minutes. Preheat oven to 180 degrees C. 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. Optional: Sprinkle a little Jungle Oat flakes, chopped nuts and or Chia seeds. Remove from oven, transfer to a cooling rack and let rest for a bit before slicing. Add your desired toppings as preferred and enjoy!