Wholemeal Oat Bread
|Fresh yeast||1 Ounce (25 Grams, 2 Tablespoon)|
|Warm water||3⁄4 Pint (About 450 Milliliter Or 1 7/8 Cup)|
|Sugar||1 Teaspoon (5 Milliliter)|
|Plain bread flour||3⁄4 Pound (350 Grams, 3 3/8 Cup)|
|Whole meal flour||1⁄2 Pound (225 Grams, 2.25 Cup)|
|Porridge oats||1⁄4 Pound (100 Grams, 0.5 Cup)|
|Salt||1⁄2 Ounce (15 Grams, 1 Tablespoon)|
|Lard||1⁄2 Ounce (Also Called Shortening, 15 Grams, 1 Tablespoon)|
|Molasses||1 Teaspoon (5 Milliliter)|
|Milk||1 Teaspoon (Leveled)|
1 Crumble the yeast into the warm water, add the sugar and sprinkle a little of the flour on top.
Put in a warm place for the yeast to become frothy.
2 Put the rest of the flour and all but a spoonful of the oats in a bowl and add the salt.
Rub in the lard (shortening).
3 Add the yeast mixture and mollasses and make a firm dough.
4 On a floured board, knead the dough thoroughly, and put in a greased polythene bag in a bowl.
Transfer to a warm place and leave to rise until doubled in size and springy to touch.
5 When risen, knead again to knock back the dough.
Depend- ing on the size of the greased loaf tins, divide the dough among them, and leave to rise until the dough fills the tins.
6 Preheat the oven to 230Â°C 450Â°F,gas8.
7 Brush the top of the bread with milk and sprinkle with the reserved oats.
Bake for 30-40 minutes until well risen and crisp.
The loaves will be baked when the underneath sounds hollow when tapped.
Cool on a wire rack.