Old-Fashioned Oatmeal Loaf
Ingredients
2/3 cup rolled oats
2 cups boiling water
1/2 cup dried skimmed milk powder
1/2 cup light brown sugar
1/4 cup butter, melted
1 teaspoon salt
2 teaspoons dried yeast
1/4 cup warm water
1 teaspoon granulated sugar
5 cups Shipton Mill strong plain white flour
Method
In a large bowl, mix the oats with the boiling water and leave to stand for 30 minutes.
Then add the milk powder, sugar and salt to the oatmeal. Rehydrate the yeast in the warm water with the teaspoon of sugar and leave to stand for 10 minutes before adding to the oatmeal mixture.
Stir in the flour and leave for 15 minutes or so.
Then knead on a lightly-floured surface until you have a smooth, glossy dough (about 10 minutes). Place the dough in a greased bowl, cover with clingfilm and leave to rise for an hour or so.
Then punch down the dough, give it another quick knead and divide into two equal parts. Shape two loaves and put them into non-stick loaf tins.
Prove for 45 minutes or so, by which time the loaves should have doubled in size. Meanwhile, preheat the oven to gas mark 6 / 200 degrees.
Cook the loaves for 25 to 30 minutes or so, and cool on a wire rack.
Added by: Daniel
Tasty, rather sweet
Note the recipe ignores the butter part. Overall it produced a nice loaf, but rather dense, but maybe that's me not proving it enough. I'd prefer to use a porridge oats and white flour mix next time (is that possible?, scattered with rolled oats. But yes, lovely with butter, or lashing of peanut butter for the kiddies :).
bee: 2011-02-14 Add reply
Bread machine review
Quantities / tweaks: Use ½ the quantities. We use Shipton Mill’s medium oatmeal instead of rolled oats. Used fresh milk instead of milk powder, used the same quantity and lowered the water quantity. Comments: Can use pinhead oats as well as medium oatmeal. Verdict: Delicious
baker: 2010-09-08 Add reply