Olive Oil Oat Bread

This one is a really basic recipe, it’s actually based on my regular white bread recipe with a few amendments. This makes a 2lb loaf, however I used a silicone loaf pan and it stretched out so I’m guessing you’d get away with baking this is a farmhouse 3lb tin and still have a lovely size loaf.

500g Strong White Bread Flour

1 sachet yeast

1.5 teaspoons sugar

1.5 teaspoons salt

2 tablespoons olive oil

3 tablespoons milk powder

300mls warm water

1/2 cup rolled oats

Additional oats for the outside

Cornflour glaze

Add all the dry ingredients except the oats into a bowl and pour on the olive oil. Mix in the warm water and knead or use your dough hooks until a dough is formed and it’s leaving the side of the bowl clean. At this point mix in your 1/2 cup of rolled oats. Knead them in for a minute or two on a floured work surface. When it’s smooth and elastic leave your dough to rise in your bowl (which you need to oil) for close to an hour. I leave my bowl in the oven with the oven light on so there’s a constant ambient temperature.

After an hour, your dough should be doubled in size. If it isn’t then wait another few minutes and check again. Gently knead your dough again and shape it for your loaf tin. Roll the outside of your dough is some oats and leave the bread to rise again, probably about 45 minutes will do it. After the 45 minutes I sprinkled more oats on and coated the bread with a cornflour/cornstarch glaze. I’m going to post the recipe for the glaze below, because I use it a lot and you might find it useful when trying to get a crust on your bread.

Bake your risen dough for 35 minutes in an oven ore heated to 200C. It’s best to let your bread to cook before you slice it, that way you can get nice thin slices.

Cornflour / Cornstarch glaze

Put 120ml of water in a pan and mix in 1 teaspoon of cornflour. Heat the pan to boiling and then bring it down to a simmer for a few minutes. Stir the cornflour mix frequently, you will see it go white and thick. Once it has thickened you can remove from the heat and let it cool.

You can store the glaze in a sealed tub in your fridge for a few days. Paint it on your loaves before baking, and during baking if you wish to get a nice thickened crust. It can also act as a glue for seeds or oats for the top of your bread.

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