Fellow bloggers… is it a crime to recycle an old post?
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Skill level: Easy
Makes: 1 large loaf
- strong wholemeal flour – 475g
- rolled oats – 100g
- butter – 2 tbsp
- molasses sugar – 4 tsp
- salt – 1½ tsp
- fast-action dried yeast – 1½ tsp
- warm water – 350 ml
Place the flour into a bowl and rub in the butter until the consistency of breadcrumbs.
Add the oats, yeast, sugar and salt, stir together and add enough water to form a dough.
Turn out onto a floured surface and knead for 5 minutes.
Return to the bowl, cover loosely with oiled clingfilm, and leave somewhere warm for an hour or until doubled in size.
Turn out onto a floured surface, knead for a while and put into an oiled bread tin. Cover loosely with oiled clingfilm and leave somewhere warm for 30-60 minutes until the dough has risen above the top of the tin.
Remove the clingfilm (duh!) and put in a preheated oven (200C/gas mark 6) for 35-40 minutes.
Remove from the tin, tap to ensure it is cooked and place on a wire rack to cool.
Verdict: This makes a substantial and wholesome malty loaf. Particularly good sliced thinly and toasted.
Entertainment: ‘7 Day Sunday’ on 5Live.