This is the best bread we’ve ever made, we have to save some for daddy – JD, 5
This week, we were sent a beautiful new addition to our cookery book shelves, Lorraine Pascale’s A Lighter Way to Bake.
I’m sure you’re already familiar with Lorraine’s work from her shows on BBC 2, but did you know she has a huge amount of professional training and experience behind her, including a first class degree in Culinary Arts from the University of West London?
Lorraine’s latest book is the perfect choice if you, like me, have gained a few pounds chomping through pies and cakes during The Great British Bake Off. A Lighter Way to Bake contains all the dishes you’d expect of a baking book – breads, cakes, pies, pastries and biscuits – but Lorraine has found a way to reduce the fat and/or sugar content in each recipe, without using hard to source ingredients or compromising on flavour.
Honey and oat bread
Now, recently we had a go at one of my favourite recipes from the book, ‘honey and oat bread’ – we used only white flour rather than a mix of white and wholemeal as we’d run out, but really, it’s delicious and so, so easy!
I’ve been given kid permission to reproduce Lorraine’s recipe, so here it is!
- A 1 1/2 lb loaf tin
- Spray oil
- 200g strong white bread flour (plus extra for dusting)
- 125g strong wholemeal bread flour (we just used 325g of white in total as had no wholemeal)
- 50g rolled oats, plus 3 tsp for sprinkling (we used jumbo oats)
- 1 1/2 tsp fast-action dried yeast
- 1 tsp salt
- 225ml warm water
- 2 tbsp honey
- 1 lightly beaten egg
- Preheat the oven to 160C fan. If you choose to make this by machine, then set hte food mixer with a dough hook.
- Spritz the inside of the loaf tin with oil.
- Put the flours, 50g of oats, yeast and salt into a large bowl (or the food mixer).
- Make a well in the centre and pour in the water and honey.
- Mix everything together well to give a smooth, soft dough ball.
- If doing by machine, continue to knead for 4 minutes. Otherwise, put the dough onto a clean work surface sprinkled with a little flour and knead for about 8 minutes.
- Shape the dough into a rugby ball shape with a nice smooth and taut top and place in the loaf tin.
- Spray the top of the loaf with a a little oil and then cover it with cling film so that it is airtight, but loose enough to allow room for the loaf to grow.
- Leave the dough in a warm place for about 45 minutes or until the loaf has doubled in size.
- Once the bread has risen, remove the cling film, brush with the egg and sprinkle over the extra oats. Bake in the oven for 35-40 minutes until golden brown on top and sounding hollow when tapped underneath.
- Loosen the loaf from the tine and leave it too cool completely on a wire rack before serving.
Go on, try it!
Disclosure: we were sent A Lighter Way to Bake for review. No payment was received. All posts are 100% honest.