Makes: 1 loaf
Equipment: 1kg/2lb bread tin, oiled
Oven: 220˚C, Fan 200˚C, Gas 7
Bake: 35-40 minutes
1. Warm the milk and honey until dissolved then leave to cool.
2. Put the flour, oats, yeast and salt into a bowl and blend them together.
3. Stir in the tepid milk and when everything looks craggy and lumpy, stir in the oil.
4. Using your hands, gather everything together into a doughy mass.
5. Knead the sticky dough in its bowl for 100 presses. Avoid adding flour if possible.
6. Cover the bowl with oiled cling film and leave it in a warm place, for the dough to double in size, which will take about an hour.
7. Knead the dough for another 100 presses.
8. Shape the dough and put it into your prepared tin.
9. Press a few oats onto the top of the loaf.
10. Cover the tin with the oiled cling film and leave it in a warm place to rise for 25 minutes.
11. Pre-heat the oven.
12. Bake the bread for 35-40 minutes. You will know it’s done when the bottom of the loaf sounds hollow when tapped. Leave to cool on a wire rack.
Temperature & cooking time:
220˚C, Fan 200˚C, Gas 7
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.