… or at least it would have been if I’d had any molasses sugar. However there was something similarly brown and sweet at the back of cupboard and this seemed to work just as well.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Skill level: Easy
Makes: 1 large loaf
Ingredients
- strong wholemeal flour - 475g
- rolled oats - 100g
- butter - 2 tbsp
- molasses sugar - 4 tsp
- salt - 1 1/2 tsp
- fast-action dried yeast - 1 1/2 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 half an hour 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: A good wholesome oaty loaf.
Drink: K4e.
Entertainment: Possibly ‘The Archers’.
0 responses so far ↓
There are no comments yet...Kick things off by filling out the form below.
Leave a Comment