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Softgrain oatmeal bread

Softgrain oatmeal bread

Average rating:

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.

Makes: 1
Skill level: Easy peasy

Ingredients

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

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Method

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.

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