Oatmeal Bread

• I have been doing lots of yeast baking recently and came across this recipe.
• It is adapted from – Favourite Lancashire Recipes compiled by Dorothy Baldcock, Published by J. Salmon Ltd.
• It is a very delicious and easy to make soft bread.
• This amount makes two cobs.
• For centuries oats have been used as a stable food in the hilly areas of the North of England.

Ingredients

• 250g oatmeal – or blitzed rolled oats
• 300ml of milk
• *
• 1 teaspoon of granulated sugar
• 2 tablespoons of fresh yeast or 1 tablespoon of dried
• 50ml of water
• *
• 350g strong flour
• 2 teaspoons of salt
• 50g melted butter
• *
• Extra oatmeal for dusting

Method

• Put the oatmeal and milk in a bowl and leave to soak for 30 minutes.
• Dissolve the sugar in warm water and add the yeast.
• Leave in a warm place for about 10 minutes until it starts to froth.
• In a large bowl mix together the soaked oatmeal, flour, salt and melted butter.
• Add the yeast and mix until you have a soft dough.
• Turn the dough onto a lightly floured surface and knead for about 10 minutes (set a timer!).
• The dough should be soft and pliable.
• Shape into a ball, cover (a disposable shower cap is good) and leave to rise until doubled in size.
• *
• Knock back and knead for 2-3 minutes.
• Shape into two round cobs and place on a lightly floured sheet.
• Cover and prove again until doubled in size.
• *
• Pre-heat the oven to GM8 230°C.
• Brush tops with milk and sprinkle with oatmeal.
• Bake in the centre of the oven for about 25 minutes.
• Leave to cool on a wire rack.