Softgrain oatmeal bread
Skill level: Easy peasy
A gorgeous texture in this light loaf – with the added reassurance that the oatmeal will help lower cholesterol levels. Toasted, in sandwiches or just plain – it's great.
- 300g (11oz) very strong white bread flour200g (7oz)very strong wholemeal bread flour
- 150g (5oz) medium oatmeal
- 2tsp salt
- 25g (1oz) butter, chopped
- 7g sachet easy bake yeast
- 3tbsp runny honey
- 150ml (1/4pt) natural yogurt
- 300ml (1/2pt) warm water
- Breadmaker method
Adjust the above ingredients in the following way:
- Use 100g (31/2oz) very strong wholemeal bread flour
- 1tsp salt
- 200ml (7floz) warm water
- Put the very strong white bread flour and the strong wholemeal flour into a large bowl. Add the oatmeal, salt and butter. Rub the butter into the flour to combine.
- Sprinkle over the easy bake yeast. Pour in the honey, natural yogurt and warm water.
- Mix together with your hands until the mixture combines to make a rough dough ball.
- Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 mins until smooth and elastic.
- Grease a 900g (2lb) loaf tin. Shape into an oblong and carefully lower into the prepared tin. Cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 30-40 mins.)
- Preheat the oven to 220°C/fan 200°C/gas 7. Remove cling film from bread and reduce the oven temperature to 200°C/fan 180°C/gas 6. Bake the bread for 30-35 mins until golden. To test to see if the loaf is ready, upturn and tap the base - it should sound hollow.
- Put all the ingredients into the bread maker bucket following the order and method specified in the manual.
- Fit the bucket into the bread maker and set to the basic programme with a light crust. Press start.