We were sent a beautiful new addition to our cookery book shelves, Lorraine Pascale’s A Lighter Way to Bake.
Here’s one of my favourite recipes from the book: honey and oat bread. It’s a designed as a wholemeal and white loaf, but we used only white flour as we’d run out. It was still really delicious and so, so easy!
- 1½ 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)
- 1½ 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!
Go on, try it!
We were sent A Lighter Way to Bake for review and the recipe is reproduced with permission.