This slightly sweet, soft, wholemeal bread is the perfect partner for sandwiches, soup, or on its own with a dab of butter and a trickle of honey or jam.
Makes 2 loaves
Prep Time: 15 mins + 2 hours rising time
Cook Time: 35 mins
Ingredients
2 cups of boiling water
1 cup of rolled oats
1/2 cup brown sugar
1 tbsp honey
60g salted butter
1 tsp salt
1 tsp ground cinnamon
1 tbsp or 1 packet (7g) yeast
2 1/2 cups white bread flour
3 cups wholemeal bread flour
Method
Combine the water, oats, sugar, honey, butter, salt, and cinnamon in a large bowl. Let the mixture cool for15 minutes. Add the yeast and both flour, stirring with a wooden spoon to form a rough dough.
Sprinkle some flour on a work surface and get ready for your bicep workout - knead the dough for 10 minutes, until it feels smooth and stretchy.
Divide the dough in half and transfer each half into a lightly oiled bowl. Cover with cling film and let the dough rise for one hour or so.
Shape each dough half into a loaf. Place them into two standard loaf tins. If, like me, you only own one loaf tin, you can cook one loaf at a time. Cover the dough in the tin with lightly oiled plastic wrap and allow the loaves to rise for another hour.
Sprinkle the top of the loaves with a little oatmeal. You can brush milk or water onto the top to help it stick. Bake the loaves in a preheated 180°C oven for 35 minutes. After the first 35 minutes, tent them loosely with foil to prevent the top from burning.
Remove from the oven once golden brown and hollow sounding with a light tap.
Turn the loaves onto a rack to cool.
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