Monday, 16 October 2017

Wholemeal Oat Loaf

This loaf, like most of the breads that I make is very easy to prepare. The time needed is in waiting for the mixture to prove, however, I use the time inbetween making and baking to shop, work on a something crafty, garden or just about anything. If I need to be away for a long time I put the dough in the fridge which slows down the proving time.

It is absolutely scrumptious slightly warm and makes good toast. Sometimes I add some sunflower and pumpkin seeds to the loaf.

Shape the loaf and slash with a blade or sharp knife. As it proves the slashes expand.

The cooked oats needs to be quite thick and ' claggy'. Allow the oats to cool before using, I have made the bread with just luke warm oats and cold from the fridge. 

Wholemeal Oat Bread

 1 cup cooked oats/porridge (thick)
1 1/2 cups flour
1 1/2 cups wholemeal flour
 2 teaspoons sugar
2 teaspoons salt
1 tablespoon dried yeast
2 tablespoons milk powder
1 tablespoon oil
 1 cup warm water, approximately

Bread Glaze
1 egg
1 tablespoon water
Whisk egg with the water.

mixed grains/seeds if desired.

Oats to sprinkle on top of loaf

Combine flours, sugar, salt, yeast and milk powder in a large bowl. Add any seeds and grains at this point.

Mix oil and cooked oats and then add to flour mixture.

Pour most of the water into the flour mixture and mix thoroughly.  Add the remaining liquid, if necessary, to form a soft dough.  The dough should be moist and soft but not sticky.

Turn the dough out onto a lightly floured board or bench top and knead until dough is smooth and elastic. Return dough to a clean and lightly oiled bowl. Use a mixer with a dough hook if you have one.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

Turn dough out onto board or bench and “knock back”.  Knead lightly, shape into a loaf shape and place in a greased tray or tray lined with baking paper. Slash loaf with a very sharp blade or knife. Glaze with bread glaze and leave to rise.

When the loaf has nearly doubled in size; sprinkle with the rolled oats. 

Bake bread in a hot oven (200 deg C) until bread is golden brown and sounds hollow when tapped. Remove from tin and place on a cooling rack. 

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