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CRUNCHY OAT AND WHOLEMEAL LOAF
Very Strong Canadian Wholemeal flour
An oval loaf with plenty of flavour, a chewy but light crumb and crunchy crust. This nutritious bread toasts well and is good for sandwiches. Don’t worry if the final loaf looks a bit rough and ready or rustic, with the odd crack.
Makes one large loaf
- 15g fresh yeast OR 1 x 7g sachet easyblend dried yeast
- 400ml tepid water
- 200g fine or medium oatmeal
- 350g Marriages 100% Canadian Very Strong Wholemeal Flour
- 1 teaspoon sea salt
If using fresh yeast, crumble the yeast into a large mixing bowl, stir in the water then mix in the oatmeal. Cover the bowl and leave for 2 to 3 hours until bubbly.
If using easyblend dried yeast, mix the yeast with the oatmeal in a large mixing bowl. Stir in the water then cover and leave for 2 hours until bubbly.
Mix 350g of flour with the salt and gradually mix into the oatmeal mixture. When all the flour has been incorporated, turn out the dough onto a lightly floured work surface and knead for thoroughly for 10 minutes. The mixture will feel much more elastic and quite firm – work in a little extra flour if the dough feels sticky and doesn’t hold its shape. The dough can also be kneaded in a large mixer fitted with a dough hook; use low speed and knead for no more than 5 minutes.
Return the dough to the bowl, cover tightly or slip the bowl in a large plastic bag, and leave in a warm spot for 20 minutes.
Punch down the dough to deflate then gently shape into a neat oval. Set on a lightly greased baking tray then snip the top with kitchen scissors to make a row of cuts. Slip the tray into a large plastic bag and leave in a warm spot until doubled in size – about 1 hour. Meanwhile heat the oven to 220⁰C, 425⁰F, Gas Mark 7.
Uncover the loaf and bake in the heated oven for about 35 minutes until golden brown and the loaf sounds hollow when tapped underneath.
Cool on a wire rack. Best eaten within 4 days or toasted.
