Monday, 28 April 2014

Honey oatmeal bread

Recipe from Anne's Sheasby 'Bread' book for this delicious, soft honey and oat bread. It is so delicious I am sure I will make it again!

  • 550g strong plain brown flour
  • 2tsp dried yeast
  • 115g rolled oats (plus extra for sprinkling)
  • 2tsp salt
  • 15g unsalted butter
  • 150ml warm milk (plus extra for glazing)
  • 2tbsp honey
  • 225ml warm water (I used about 150ml more)

Place flour, yeast, oats, butter, salt and honey in a bowl.  Add warm milk and 225ml warm water and begin to mix.  If the mixture seems too dry add more water (I added 150ml) and continue to mix.

Knead the dough on a lightly floured surface until smooth and stretchy.  Place back in a bowl, cover with fling film and leave until doubled in size (about 50-60 min).

Knead the dough quickly for couple of minutes, then shape into a loaf and place on a lined baking sheet.  Cover with a clean cloth and leave until doubled in size (about 30 minutes).

Brush the loaf with a little bit of milk and sprinkle with oats.

Pre-heat the oven to 220C and just before placing the bread in the oven, throw about 1/2 cup water on the oven floor (bottom of the oven) to create steam.

Bake at 220C for about 10 minutes, then turn the oven down to 200C and bake for further 20-25minutes, until the loaf is golden brown and makes a hollow sound when tapped on the bottom.

Take out the oven and leave to cool.


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