I’m a bread nut. I’ll admit it. I’ve had this fascination with hand made bread for years and as such have had quite a bit of practice at using, tweaking and producing my own recipes. It’s an ongoing process and one that I enjoy, I feel I’ll never know enough about breadmaking and there is always more to learn. It’s also something I would love to teach to others.
I hope you enjoy my latest loaf, it’s a little sweet but not overly, so can be eaten with savoury foods also.
This recipe makes 2 good sized loaves.
Ingredients
100g wholemeal flour
900g white flour
1/4 cup rolled oats
2.5 teaspoons dried yeast
2.5 teaspoon salt
1 tablespoon honey (I use a gorgeous local honey)
2 tablespoons sunflower oil
625ml warm water
Method
I use the dough mixer on my mixmaster then finish off the kneading by hand. It can be kneaded just by hand.
Mix all ingredients in a large bowl. Mix on low for 5 – 10 minutes or if kneading by hand, do so for 10 minutes. Your dough should be fairly sticky and moist.
Tip out onto an oiled bench and with oiled hands knead for a couple of minutes (I find this step important to get a feel for the dough and ensure that all is well).
Oil the bottom of your bowl, place the dough in and oil the top. Cover with plastic wrap and set aside to rise.
When doubled in size tip the dough onto the bench again and either knead or press into the shape you would like. For example, the bread pictured was pressed into a rectangle, the sides rolled in and then the whole thing rolled up and placed in the bread tin. You can just knead it into a round if you wish and place it on a tray.
Cover and set aside for about 45 minutes.
Preheat your oven to 240 degrees (C). If you want to, slash your loaf with a sharp blade. Place in the oven for 10 minutes. This makes a lovely crunch crust. After this time, reduce the temperature to 190 degrees for another 20 minutes or until the loaf is well browned.
Turn out onto a baking rack to cool or get stuck into it while it’s still warm!
If you try it please let me know what you think š
