Oats are one of my all time favourite foods!
They are delicious, inexpensive and versatile and that makes them the best breakfast ingredient.They are full of beta-glucans, a type of soluble fibre that helps reduce digestion and prevents spikes in blood sugar and insulin levels. Milk and honey forms a kind of magic potion in health and beauty – honey is full of anti-oxidants and has anti-fungal, anti-inflammatory, anti-bacterial and soothing properties. Think about the amazing health and beauty benefits, the land of milk and honey, Cleopatra’s beauty baths, dreamy nighttime drinks…how can you not be tempted to try this recipe?
Into this mix of healthy loveliness I have added rye flakes which are fabulously nutty grains full of nutrients and the old faithfuls strong white flour, sunflower oil and yeast. All in all here we have a delicious loaf with a lightly sweetened taste, lovely and golden in colour, encrusted in gold and full of flavour. It goes beautifully with savoury and sweet toppings and is best toasted once it is a day old.
If it lasts that long!
350 g strong white bread flour
100 g rolled oats, plus extra for sprinkling
30 g rye flakes
1 tsp salt
1 ½ tsps fast action dried yeast
3 tablespoons runny honey
2 tablespoons sunflower oil
225 ml warm semi-skimmed milk, plus extra to glaze.
- Grease a 2 lb oblong loaf tin and sprinkle with a some rolled oats.
- Combine the flour, oats, rye flakes, salt and yeast in a large bowl. Make a well in the centre and add the honey, oil and warm milk. Mix to a soft dough – if it is too soft add some more flour/ oats.
- Turn out the dough onto an un-floured surface and knead until the dough is nice and smooth (8 – 10 minutes)
- Shape your dough into an oblong by putting both hands under the part of the dough furthest from you. Bring it towards you and fold it over the rest of the dough. Push down to seal the edge nearest to you. give the dough a quarter turn and repeat until you have a smooth shaped oblong.
- Pop your bread into the pan, brush it with a little milk and sprinkle the oats on top.
- Cover and prove the bread in a warm place until it has doubled in size.
- Preheat the oven to Gas mark 7/ 220° C/ 425° F.
- Bake the bread for about 30 minutes until golden. Remove from the tin and cool on a wire rack.