zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Oaty wholemeal bread

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Oaty wholemeal bread

    • Preparation time: 15 minutes + rising
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 55 minutes + rising

    Makes: 1 loaf

    Ingredients

    7g sachet fast-acting bread yeast
    700g wholemeal flour
    1 tbsp olive oil
    50g porridge oats, plus extra for sprinkling

    Method

    1. Pour 500ml tepid water into a bowl and add the yeast. Stir in half the flour and blend to a thick cream, then cover with a clean, damp tea towel and leave in a warm place for 20 minutes or so, until the surface is covered with bubbles.

    2. Stir in 1tsp fine sea salt, oil, most of the remaining flour and the oats, then mix well. Bring together on a lightly floured surface, adding more flour or water to give a soft, but not sticky, dough.

    3. Knead until smooth and elastic (10 minutes).
    Lightly oil a loaf tin (about 18x11x8cm). Shape the dough to fit the tin and roll in some more oats. Place in the tin, cover, then leave in a warm place for at least 1 hour to rise.

    4. Preheat the oven to 220°C, gas mark 7. Uncover the loaf and bake for 35-40 minutes, till it sounds hollow when tapped on the bottom. Cool for 15 minutes before slicing.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary