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1
Add approximately 250mls of water to your kettle and bring to a boil.
2
To your stand mixer bowl, add the oats, butter, honey, and salt.
3
Place the bowl on your scales and add 190g of the now boiling water to the bowl, then get it onto your stand mixer.
4
Now using the paddle attachment, mix the contents on speed 2 for 2 minutes.
5
Once mixed allow the mixture to cool to 40°C / 104°F, approx:15 minutes.
6
Now you can the rest of the ingredients, the flour, yeast and eggs.
7
With the dough hook attached, knead the dough on speed 2 until it’s all combined, then continue kneading for 10 minutes.
8
In the meantime, grease a medium size bowl with a little oil.
9
After the 10 minutes kneading, turn out the dough onto a lightly floured surface, flour the dough and form it into ball.
10
Place the dough-ball into the oiled bowl, coating it in the oil, cover the bowl and leave it in a warm draft-free spot for at least 1 hour, until the dough has at least doubled in size.
11
Grease a 2lb / 900g loaf tin, see video for my loaf tin dimensions.
12
Turn out the now risen dough onto a floured surface, add a little flour to the dough, and knock it back.
13
Form the dough into a sausage shape (see the video for this technique) and place it into the greased loaf tin, gently pressing it down to fill in any gaps in the corners.
14
Flour the top of the dough and cover it with a dry light weight cloth, allow it to proof until it is 4cm / 1½ inches above the top of the tin, approx. 45 minutes to 1 hour, depending on the temperature in your kitchen.
15
When there is only 10 minutes left on the rise, preheat your oven to 170°C that’s 340°F or gas mark 3.
16
Once the dough has risen to about 1½ inches / 4cm above the tin, egg-wash the top of the loaf and sprinkle on some raw oats.
17
Get it into the preheated oven, bake for 30 minutes.
18
After the 30 minutes, remove from the oven, take it out of the tin and place it a wire rack, allow it to cool before slicing and serving.
19
Enjoy.
Method
Ingredients
300g / 11oz White bread flour
190g / 190mls Boiling water
80g / 3oz Rolled Oats
50g / 2½tbls Honey
28g / 1oz Butter (unsalted)
1tbls Brown Sugar
8g / 1tsp Salt
7g / 2tsp Instant or Active dried yeast
2 Small eggs (beaten)
You’ll also need Egg-wash
Oats for sprinkling
2lb / 900g Loaf Tin/Pan
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
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Extra strong dough proofing bowl cover (White)
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