ingredients
7/8 cup whole wheat bread flour, plus extra to dust
1 pound malted strong Granary flour
2 tsp salt
15 g (1/2 oz) butter, diced
125 g (4 oz) rolled oats, plus extra to dust
2 tsp fast-action dried yeast
1/4 pint warm milk
1 tbsp malt extract
vegetable oil, to oil
method
1. Put the flours into a bowl and stir in the salt. Rub in the butter, then stir in the rolled oats and yeast. Make a well in the middle and add the warm milk, malt extract and 1/2 pint warm water. Work to a smooth soft dough, adding a little extra water if necessary.
2. Knead for 10 minutes until smooth, then shape the dough into a ball and put into an oiled bowl. Cover and leave to rise in a warm place for 1 - 2 hours until doubled in size.
3. Knock back the dough on a lightly floured surface and shape into a large round. Put on a baking sheet, cover and leave to rise for a further 30 minutes.
4. Using a sharp knife, cut a cross on the top of the loaf and sprinkle over a few more oats. Bake at 230°C (210°C fan oven) for 15 minutes. Lower the oven setting to 200°C (180°C fan oven) and bake for a further 15 - 20 minutes or until the bread is risen and sounds hollow when tapped underneath. Cool on a wire rack.
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