Oatmeal Loaf
Enough to make 2 Loaves
Servings: 24 servings
Ingredients
- 180 g Rolled Oats
- 2 x 7g Sachets of Quick action yeast
- 600 g Strong White Bread Flour
- 120 g Wholemeal Flour
- 480 ml Boiling Water
- 160 ml Whole Milk
- 1 tbsp Salt
- 80 g Honey
- 80 ml Vegetable Oil
For Topping
- 1 Egg
- 1 tbsp Water
- 2 Tbsp Rolled Oats
Instructions
- In a large Bowl add the 180g of Oats and Wholemeal flour, pour in the boiling water and stir, until all the water is soaked up
- Allow the mixture to cool a little until it is barely warm to the touch-20 minutes should suffice.
- Add in the Milk, Salt, Yeast, Oil, Honey and Bread flour. Stir with a wooden spoon.
- With your hands work the dough until all the ingredients are combined, drag the dough around the bowl to pick up any remnants, you should end up with a shaggy like dough
- Turn out on to a lightly floured Surface and knead for around 10 minutes until stretchy and smooth'ish' (see video below). The dough may feel a little sticky at first, but resist adding too much flour, as it will make the loaf dry.
- Form the dough into a ball and place in an oiled bowl or Proving Bowl, cover with a cloth or clingfilm and allow to rise for around 1 1/2 hours or until doubled in size
- Divide the dough in two and form two loaves (See video)
- Place each piece of dough in a lined 2lb Loaf tin. Cover and allow to rise for 1 hour
- Preheat the Oven to 190°c
- Make the Egg wash by mixing the egg with the water
- Brush the top of the loaves with the egg wash and sprinkle with some Rolled Oats
- Bake in the Bottom of the Oven for 30 minutes, until the base of the loaf sounds hollow when drummed.
- Allow to cool on a wire rack