Bread has been part of the staple diet of many countries around the word for thousands of years and it is still held in high esteem within many cultures. Bread forms an important part of our everyday diet, providing a good, basic food which is both nutritious and delicious.
Anne Sheasby /The Big Book Of Bread/
Ingredients:
550g strong plain brown flour
2 teaspoons salt
15g butter
115g rolled oats
2 teaspoon easy-blend dried yeast
150ml warm milk
2tablespoon honey
about 225ml warm water
Grease or flour a baking sheet and set aside. Mix the flour and salt in a large bowl, then rub in the butter. stir in the oats and yeast. Make a well in the centre, then add the milk, honey and enough water, mixing to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic. shape the drought into a round, then place it in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
Knock back the dough on a floured surface and shape into a round. Place on the baking sheet, cover and leave to rise again for about 30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 230C. Using a sharp knife, slash the top of the loaf down the centre, brush with a little milk and sprinkle with oats.
Bake the loaf for 10 minutes, then reduce the oven temperature to 200C and bake for a further 20-25 minutes, or until the bread is risen, lightly browned and sounds hollow when tapped underneath. transfer a wire rack to cool.
Serve in slices.
inspiration by Anne Sheasby /The Big Bread Book Of Bread/
