Honey & Oat Loaf
There is truly no better smell than freshly baked bread
- mild cooking oil spray
- 325g strong white bread flour, plus extra for dusting
- 50g rolled oats, plus an optional extra handful for sprinkling
- 1 x 7g sachet fast-acting instant yeast
- 2 tsp fine sea salt
- 230ml tepid water
- 3 tbsp runny honey
- 1 medium egg, beaten, for brushing
Lightly grease a 900g loaf tin with oil to prevent the loaf from sticking.
Put the flour, oats and yeast in a large bowl, and then add the salt, keeping it separate from the yeast. Make a well in the centre. Pour the water and honey into this well and combine. If using a stand mixer, use a dough hook attachment and mix on medium speed for five minutes until smooth. If doing it by hand, once combined, tip onto a lightly floured surface and knead for about eight minutes or so.
Form the dough into an oval shape and put it in the greased tin. Cover with a clean tea towel and leave to rise for one hour until doubled in size.
Preheat the oven to 160C fan.
If using, brush the beaten egg over the loaf (this gives it a golden colour) and sprinkle over a handful of extra oats if you like. Bake in the oven for 35–40 minutes until golden brown.
Remove from the oven and let the loaf cool in the tin, before turning it out, slicing and eating! The loaf will keep for a few days, stored in an airtight container, and can be sliced then frozen.
WHY NOT TRY
1. Warm butter and extra honey drizzled over
2. Thick-cut orange marmalade
3. Brie and bacon
