Search This Blog

Thursday, 25 February 2016

Wholemeal & Oat Bread

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:


  1. pour the water into a large bowl & add the yeast
  2. stir in half the flour & stir to make a thick sticky cream
  3. cover with a clean, damp tea-towel & leave somewhere warm for 20 minutes, until the surface is littered with bubbles
  4. stir in the salt, oil & most of the remaining flour & the oats, mixing well
  5. bring together on a lightly floured surface, adding more flour or water as necessary to give a soft but not sticky dough
  6. knead until smooth & elastic – about 10 minutes
  7. lightly oil a loaf tin
  8. shape the dough to fit the tin, cover & leave in a warm place for the dough to rise again – about one hour
  9. heat the oven to 220C/ fan 200C/ gas 7
  10. uncover the loaf, scatter with a few more oats & bake for 35-40 minutes
  11. it’s done when it’s golden brown on top, and sounds hollow when tapped on the bottom
  12. turn out & cool on a wire rack

No comments: