Honey and Oatmeal Loaf
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Honey and oatmeal - a marriage made in heaven. Honey has been used in bread for centuries. Oats were cultivated by the Chinese as far back as 7000 BC and eaten as a cereal by the Ancient Greeks.
Both are perfect additions to the usual bread mix.
550 gms strong brown bread flour (NOT wholemeal. If you can't source brown bread flour - use strong white bread flour)
225 gms warm water
150 gms warm milk
115 gms rolled oats (often called porridge oats)
2 tablespoons honey
2 teaspoons crushed sea salt
15 gms unsalted butter
1 teaspoon instant active yeast
If you are mixing by hand, mix all the ingredients and work into a dough. Knead for about 5 - 10 minutes and then transfer the dough to an oiled bowl. Cover and leave until it has doubled in volume.
If you are using a stand mixer, mix until you have a dough and then transfer the dough to an oiled bowl. Cover and leave until it has doubled in volume.
If you are using a bread machine, use an instant start programme (e.g. Pizza) and wait until the dough forms. Then transfer the dough to an oiled bowl. Cover and leave until it has doubled in volume.
If you are using a bread machine use a basic dough programme and extract the dough at the end of the cycle. DO NOT bake in the machine.
Once the dough has had the first proof tip it out gently onto a floured board.
Shape the dough into a tight boule. Try to develop some surface tension to stop the dough spreading sideways too much at the next stage.
Place the dough on a baking tray and leave in a warm place for about 30 minutes or until it has doubled in size.
Preheat the oven to 230⁰C and place a rack in the lower part of the oven.
When the dough is ready, brush with a little milk and sprinkle with a few oats. Then quickly slash the dough across the top and bake for 10 minutes at 230⁰C.
Lower the heat and continue to bake for 20 - 25 minutes until the bread is lightly browned and hollow when tapped underneath.
Cool on a rack.
Slice, butter and serve.