Rye flour is high in lots of essential nutrients, especially phosphorus. Adding oats to the equation really ups the fibre content of the loaf too – it’s a real all-rounder
黑麦粉含有很多营养素，尤其是磷元素，加入燕麦能够增加面包的纤维素含量。
SERVES 6
6人份
50 MINUTES
50分钟
材料：
250g wholemeal flour, plus extra for dusting
250克全麦面粉，再加一点儿做薄面用
100g rye flour
100克黑麦粉
50g porridge oats
50克燕麦片
1 teaspoon bicarbonate of soda
1茶匙小苏打
1 large egg
1只大鸡蛋
1 x 300ml tub of buttermilk or natural yoghurt
300毫升白脱牛奶，或者酸奶
步骤：
This bread is delicious hot from the oven – it requires no proving in the making, and there are lots of wonderful ways to enjoy it. Preheat the oven to 190°C/375°F/gas 5. Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together. In a separate bowl, whisk the egg and buttermilk or yoghurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.
这款面包刚从烤箱出来的时候非常好吃，有很多种方式都可以享用它。预热烤箱大约190摄氏度，把面粉、燕麦、小苏打和1茶匙海盐放在一只碗里，混合好。在另外一只碗里，搅拌鸡蛋和牛奶或者酸奶混合物，然后用一个叉子把鸡蛋混合物搅拌进面粉里面。一旦这些混合物结合在一起，那么就用你沾过面粉的手轻拍一下，使得面团都揉到一起来。
Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour, too. Use your hands to flatten the dough into a disc, roughly 3cm deep. Score a cross or star into the top with a knife, about ½cm deep, then bake in the centre of the oven for 40 to 45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
把面团塑形成一个圆球，然后放在一个沾过面粉的烤盘里面，在上面也撒上面粉，用你的手把面团拍扁一些，拍成一个圆盘。大约3厘米厚就可以。然后用刀子在表面划上十字或者星形，大约半厘米深。然后进烤箱烤40-45分钟。或者直到一个结实的外壳形成，如果你用手指敲的话，会有中空的声音，这说明面包烤好了！
Transfer to a wire cooling rack, and serve slightly warm. As you’d expect, this is great with all your favourite toppings.
把面包转移到冷却架上，在还有一些温度的时候就可以吃啦，你想在面吧片上加任何东西都可以啦。
特别说明：这款面包出自大神Jamie Oliver哦~
