Wholemeal cottage loaf

600g strong wholemeal bread flour

1 x 5ml spoon salt

7g sachet dried yeast

400ml tepid water

1 x 15ml spoon milk

1 x 15ml spoon jumbo porridge oats

Bowl, jug, baking tray, pastry brush.

1. Mix the flour, salt and yeast in a bowl.
2. Stir in 400ml tepid water to form a dough.
3. Knead on a floured surface for 10 minutes until smooth.
4. Remove a quarter of the dough and roll into a ball.
5. Roll the large piece of dough into a ball and place on a greased baking tray, top this will the smaller ball.
6. Brush with a little milk and sprinkle over the oats.
7. Allow to prove for 30-40 minutes until double in size.
8. Preheat the oven to 200⁰C, Gas Mark 6.
9. Bake for 30-35 minutes until golden and hollow when the base is tapped.

Divide the dough into 8 to make individual rolls and reduce the cooking time to 20-25 minutes until golden.

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