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Oaty wholemeal bread
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Makes: 1 loaf
7g sachet fast-acting bread yeast
700g wholemeal flour
1 tbsp olive oil
50g porridge oats, plus extra for sprinkling
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.
Typical values per serving:
V Per serving (for 12), vegan, Good Health - High in Fibre
This recipe was first published in September 2006.