Recipe for: WHOLEMEAL & OAT BREAD
Ingredients:
- 7g pkt fast-acting dried yeast
- 500ml tepid water
- 700g wholemeal flour
- 1 tsp fine salt
- 1 tblsp olive oil
- 50g porridge oats + extra for sprinkling
Method:
- pour the water into a large bowl & add the
yeast
- stir in half the flour & stir to make a thick
sticky cream
- cover with a clean, damp tea-towel & leave
somewhere warm for 20 minutes, until the surface is littered with bubbles
- stir in the salt, oil & most of the remaining
flour & the oats, mixing well
- bring together on a lightly floured surface,
adding more flour or water as necessary to give a soft but not sticky
dough
- knead until smooth & elastic – about 10
minutes
- lightly oil a loaf tin
- shape the dough to fit the tin, cover & leave
in a warm place for the dough to rise again – about one hour
- heat the oven to 220C/ fan 200C/ gas 7
- uncover the loaf, scatter with a few more oats
& bake for 35-40 minutes
- it’s done when it’s golden brown on top, and
sounds hollow when tapped on the bottom
- turn out & cool on a wire rack
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