Name: Oat & Honey Bread
Yield: Makes two standard loaves
Ingredients: 360 ml warm tap water, about 43°C; 1 tablespoon salt; 10.5 g (1½ sachets) active dried yeast; 250 g wholemeal bread flour; 360 ml boiling water; 30 g unsalted butter, cut into 5 or 6 pieces; 120 g uncooked porridge oats for finishing; 4 tablespoons dark flavourful honey; 120 g porridge oats; 500 g white bread flour

Preparation info

Makes
two
standard loaves

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

This makes an excellent breakfast or brunch bread when toasted; the best way to enjoy this moist-textured bread.

The addition of wholemeal flour to the dough emphasises the nutty flavour of the oats.

Ingredients

Porridge

120 g porridge oats
4 tablespoons dark flavourful honey
30

Method

For the porridge, place the oats in a stainless-steel bowl and drizzle the honey over them. Scatter the pieces of butter over all. Pour over the boiling water and stir once to mix. Let the mixture cool to room temperature.
Follow the instructions for Perfect White Tin Bread; substitute the combination of white and wholemeal br