Channel your inner ‘Bake Off’ with this simple but delicious bread recipe. Making bread is a lot easier than it looks and you’ll be rewarded with the most delicious smell. Top with your favourite spread and enjoy!
Makes: 1 1kg loaf oatmeal bread
200g strong wholemeal bread flour
250g strong white bread flour
1 teaspoon salt
1 (7g) sachet dried yeast
300ml warm water
1 tablespoon clear honey
2 tablespoons rapeseed oil
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Mix the flours, oatmeal, 25g of oats, salt and yeast together in a large bowl.
In a separate bowl, mix the warm water with the honey and oil then stir into the flour to form a dough.
Knead on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave in a warm place for 30 to 60 minutes until doubled in size.
Preheat the oven to 200 degrees C. Grease a 1kg loaf tin.
Knock the dough back, and mould into a rough loaf shape to drop into the prepared tin. Cover and leave for 30 minutes or until doubled in size. Sprinkle with the remaining oats.
Bake in the preheated oven for 30 to 35 minutes until golden brown. Remove from the tin and cool. When cool, slice and serve with jam, marmalade or lemon curd.
Simply roll into a large round shape and place straight on a greased baking tray and bake instead of using a loaf tin. For a savoury start to the day, try serving with smoked mackerel pate. It will keep for 1 to 2 days in an air tight container.