Oatmeal loaf

200g strong wholemeal bread flour

250g strong white bread flour

25g oatmeal

25g oats + 1 x 15ml spoon

7g sachet dried yeast

1 x 5ml spoon salt

1 x 15ml spoon clear honey

2 x 15ml spoon vegetable oil

Large mixing bowl, spoon, 2 x bowls, 1kg loaf tin, cooling rack.

1. Mix the flours, oatmeal, 25g oats, salt and yeast in a large bowl.
2. In a separate bowl, mix 300ml warm water with the honey and oil and stir into the flour to form a dough.
3. Knead on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave in a warm place for 30 minutes - 1 hour until doubled in size.
4. Preheat the oven to 200C, Gas Mark 6. Grease a 1kg loaf tin.
5. Knock the dough back and mould into a rough loaf shape to drop into the prepared tin. Cover and leave for 30 minutes or until doubled in size.
6. Sprinkle with the remaining oats and bake for 30-35 minutes until golden. Remove from the tin and cool.

Simply roll into a large round shape and place straight on a greased baking tray and bake instead of using a loaf tin. The loaf will keep for 1-2 days in an airtight container.

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