Oat loaf

Oat loaf

By
From
How to Cook Bread
Makes
1 large or 2 small loaves
Photographer
Peter Cassidy

For this loaf oats are made into a porridge-like mix, which keeps the bread moist, even though the only added fat comes from the buttermilk or yoghurt. If you are making small loaves, freeze one of them, ready sliced, for breakfast toast whenever you need it. You will need one 1kg or two 450–500g loaf tins.

Ingredients

Quantity Ingredient
60g porridge oats
1 tablespoon porridge oats, for the top
150ml boiling water
1 orange
100ml buttermilk or natural yoghurt
1 1/2 tablespoons runny honey
300g strong white flour
7g fast-action dried yeast
1 teaspoon salt
100-150ml tepid water
oil, to grease
1 egg

Method

  1. Put the oats in a bowl, pour on the boiling water and stir well. Leave to soak and to cool to tepid.
  2. Finely grate the zest of half the orange and stir into the buttermilk or yoghurt with the honey.
  3. Put the flour into a large bowl and stir in the yeast, then the salt. Stir in the soaked oats, the buttermilk mixture and enough of the tepid water to make a soft but not sticky dough (bearing in mind that the oats release a lot of liquid, so it may seem like you need more water than you actually do).
  4. Knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl and cover with lightly oiled cling film. Leave in a warm place for 1 hour, or until the dough has doubled in size.
  5. Quickly knock back the dough and knead for a couple of minutes, or until the larger air bubbles seem to have been kneaded out. Lightly oil the loaf tin(s).
  6. If using small tins, divide the dough into 2 even pieces. Shape the dough into one large or two small loaves and place smooth side up in the prepared loaf tin(s). Cover with lightly oiled cling film and leave to prove for 45–60 minutes, or until nearly doubled in size, and if you press the corner with your finger, it leaves an indent. Meanwhile, heat the oven to 220°C.
  7. In a small bowl, beat the egg using a fork, and then sieve it. Lightly brush the top of the dough with the beaten egg and sprinkle with the porridge oats.
  8. Bake in the top third of the oven for 20 minutes, then lower the oven setting to 200°C and move the loaf tin(s) down to the middle shelf. Cook for a further 20–25 minutes, covering loosely with foil if the surface browns too much before the bread is cooked. When cooked, remove from the tin(s) and cool on a wire rack.

Variation

  • To make an apricot and oat loaf, add 150g chopped ready-to-eat dried apricots with the oats before you pour on the boiling water.
Tags:
bread
Leiths
baking
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