Softgrain oatmeal bread Recipe

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makes:

1

Skill:

easy

Cost:

not

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.

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

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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