I go through phases with bread. I’m not in the habit of perpetuating some kind of Good Life myth that I spend hours making my own sour dough. I wish that were my life, but it is not. I regularly feed my kids sliced bread from the supermarket. I have no issue with it. Snobbery regarding food is heinous in my opinion.
Anyway, every so often I get into the bread making mood and off I go. And this oaty loaf of bread is the latest result. It was really lovely. I don’t say that lightly. Not all my bread is really lovely. Some experiments are not even fit for the ducks. (Though I heard a vicious rumour recently that you should only feed ducks frozen peas; cue much anxiety that I killed more than a few ducks as a small child with Mighty White).
Adding oats to this loaf of bread makes for a lovely light texture. It doesn’t weigh it down, I promise. There simply aren’t enough oats to do that. Now, if you are not a regular bread maker then please remember not to skimp on the second prove. The bread should be double the size and almost wobble with intent when moved. If you do not have an implement sharp enough to slash the bread then leave it and the oaty loaf with crack in the oven instead. If you use a blunt knife or razor you can risk the bread deflated as you tug and pull. Which might make you cry.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Prep Time: 1 hour, 30 minutes
Cook Time: 35 minutes
- 500g strong white flour (plus extra for shaping)
- 50g oats
- 7g sachet easy bake yeast
- 7g salt
- 15mls olive oil
- 10g honey
- 330mls warm water
Mix together all the ingredients. Knead the dough until smooth and elastic (about 8 – 10 minutes), alternatively this takes about 4 minutes in a stand mixer on a low speed with a dough hook. Cover with clingfilm and leave to prove until doubled in size. The time this takes depends on the warmth of the water you used and the warmth of the room you prove the dough in. (The warmer the environment the shorter the rise time, however the longer the rise time the more flavoursome the bread). Knock the dough back by deflating with either a few turns of the dough hook or punching down with your hands, then shape into a loaf, tucking your hands underneath to create tension on the top of the loaf, then place on a floured baking tray. Lightly flour the top of the loaf and cover loosely with clingfilm. Then leave to double in size away from any draughts, before slashing with a very sharp knife/razor and baking for about 35 minutes at 220C/fan 200C/gas mark 7. The bread will sound hollow when tapped underneath and also be brown when ready. Cool on a wire rack before slicing.
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