Easy And Healthy Wholemeal Oat Loaf and Rolls Recipe
Fresh yeast is the best no doubt and just needs warm water and a few minutes in the sun to start working.
Dried yeast can be mixed with sugar and warm water to produce the same frothy head - if it doesn't froth up check the warmth and the date on the packet!
Easy blend/fast acting powder yeast - this goes into the flour dry. Do not put this type of yeast into water! Your loaf will become a bricklayer's dream.
Simple to make and no additives
Is there anything to equal the sight and smell of freshly baked bread, home made and sitting on a plate ready to eat? You can go anywhere in the world, even to places like Michigan or Rotterdam (where it is rumoured most foods are pickled) and, if you search hard enough, you'll still find bread daily baked by hand. There's just no substitute for it.
So why not try it for yourself? This oat loaf recipe is almost foolproof, easy to follow and guarantees good results. The oats give it extra body and special flavour.
Fresh yeast, which you can buy at a specialist bakers, food shop or smart supermarkets, needs a little extra time but the results are well worth it, plus you'll get to see one of the great kitchen events - yeast frothing and bubbling up in warm water, excited about getting into all that oaty wholemeal flour.
Unlike many commercial breads this bread has no added preservatives.
- 25g (1oz) fresh yeast, crumbled into water
- 120g (quarter pound) porridge oats
- 450g (1lb) wholemeal flour
- 275ml (half pint) 1 big cup water, warm
- 2tsp / 3 pinches salt
- 1 small lump/tsp butter/oil
- 1 tsp brown sugar
Rolled oats can also be used but must be softened in boiling water beforehand. Add a pinch of salt and leave for about 45 minutes.
- Crumble fresh yeast into quarter pint of body warm water. Leave it for a few minutes to froth up.
- Put the flour,oats and salt into a good sized mixing bowl.
- Pour in yeast water, then remaining water and mix with a fork or wooden spoon (or your hands) until it is one doughy mass.
- Remove from bowl onto a floured surface and knead until smooth and elastic.
- Leave in covered bowl to rise (prove) in a warm place. This could take 30- 45 minutes depending on the warmth of the space.
- Heat oven to 220 centigrade (425 fahrenheit)
- Butter the loaf tin.
- Knead risen dough again and divide into two - one half for loaf tin, the other for shaping into rolls.
- Rise again in the warmth for 15 minutes.
- Bake loaf for 30-40 minutes and rolls 20-25 minutes, until nicely browned. Test the loaf by tapping on its bottom. NB Fan ovens may need less time.
- Leave to cool on a wire rack. Fresh bread cuts best when left for a few hours.
Estimated Nutritional Values
|Serving size: 1 slice
|Calories from Fat
|% Daily Value *
|Fat 1 g
|Carbohydrates 12 g
|Fiber 1 g
|Protein 1 g
|Cholesterol 1 mg
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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© 2012 Andrew Spacey