I haven’t made bread for a while and I’ve been really missing it. I think bread making can be a very rewarding task – kneading dough is great for the old bingo wings and it can be very therapeutic – especially after a stressful day at work.
This oaty loaf is very light and soft – the oats are soaked in water before they are added to the mixture. This helps keep the bread moist. It’s delicious spread with butter, jam, peanut butter, smoked salmon and cream cheese or anything else you fancy. It also makes amazing toast. Especially with my apricot and Amaretto jam (recipe coming very soon!)
65g rolled oats, plus extra for the top
150ml boiling water
100ml plain yoghurt or buttermilk
1 1/2 tbsp honey
350g strong white flour
7g instant (fast action) yeast
1 tsp salt
100-150ml warm water
One beaten egg, to glaze the top
Place the oats in a bowl. Pour over the boiling water and stir well. Leave until just warm.
Place the flour in a large bowl and add the yeast and salt (keeping them at separate sides of the bowl).
Stir in the oat mixture, yoghurt and enough warm water to make a soft dough. Knead the dough for 10 minutes until smooth and bouncy. Place in a lightly oiled large bowl, cover with cling film and leave to rise in a warmish place, about one hour or until doubled in size.
Lightly oil a 1kg loaf tin. Shape the dough into a loaf (watch this how to video) and place in the tin. Cover with lightly oiled cling and leave until 45 minutes or until nearly doubled in size. Preheat the oven to 220c.
When the loaf has nearly doubled in size and is ready for the oven, glaze with the beaten egg and sprinkle over the remaining oats. Place in the oven and bake at 220c for 15 minutes, then lover the temperature to 200C and bake for a further 20-25 minutes. To test if the bread is properly baked, tap the bottom. It should sound hollow. Remove from the tin and leave to cool on a wire rack – that’s assuming it doesn’t get devoured by then. For which I wouldn’t blame you one little bit :-)