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"The Scotsman" by Steve Ackland

A great start to the day – Like Porridge and Toast all in one!!

For the Batter

Make a batter in a large bowl with:

500g Canadian Strong White Bread Flour (112)
600g Cool water
20g Fresh Yeast (or 10g dried)

Mix the ingredients well with a fork, cover and leave overnight (or if pressed for time a few hours)

For the Main Dough

Add the following ingredients to the batter:-

250g Extra Coarse Organic Wholemeal (216)
250g Finest Bakers White No.1 (101)
150g Organic Pinhead Oats (403)
20g Fine sea salt
20g Sunflower Oil
50g tepid water (Possibly – depends upon how the dough feels – you may need all or none of this (or something in between!)

1. Mix well and develop to a dough either by hand or by machine then set to rest for about an hour in a warm place.

2. Deflate the dough and divide into 2 or 3 equal parts and form each into a round. Rest for a further 10 minutes.

3. Shape as required and coat each loaf with a handful of Pinhead Oats. Place either into tins or baskets or onto a floured cloth and prove. About 45 minutes.

4. Bake in a hot oven at about 240C for 10 Minutes (if using an Aga – set on a stone set on the grid-shelf on the lowest set of runners in the Roasting oven) then either lower the heat to about 200C or move to the baking oven in a four oven AGA (as high as you can) for a further 30 minutes. The loaves should sound hollow when tapped. If not give them a few minutes more.