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.