A soft bread loaf with rolled oats and a little honey.
New cookbook version · Makes 1 loaf
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g strong white flour
- 100 g rolled oats
- 350 ml lukewarm water
- 7 g instant yeast
- 25 g honey
- 9 g salt
- 25 g olive oil
- Extra oats for the top
Method
- Soak oats in the water for 15 minutes.
- Add flour, yeast, honey, salt and oil. Knead for 8–10 minutes, adding only a little extra flour if very sticky.
- Cover and let rise until doubled, about 1–1½ hours.
- Shape into a loaf and put in a greased 23 × 13 cm tin. Brush lightly with water and sprinkle with oats.
- Prove for 45–60 minutes until puffy. Bake at 180°C fan-forced for 35–45 minutes until deep golden and about 94–96°C in the centre.
- Turn out and cool completely before slicing.