You are here

Sheila Dillon's Grant Loaf

Country.Chef's picture
Ingredients
  Olive oil/Vegetable oil 2 Tablespoon
  Whole wheat flour 9 Ounce (700 Gram)
  Oatmeal/Stone ground white flour, oat flakes, spelt flour / polenta 8 Ounce (200 Gram)
  Salt 1 1⁄2 Teaspoon
  Yeast 7 Gram
  Warm water 1 1⁄2 Pint (850 Milliliter)
Directions

GETTING READY
1) Use 2 large loaf tins to grease with oil.
2) In a large bowl, combine flour, oatmeal, salt and yeast. Make a well at the center and pour in water and 2 tablespoons oil.
3) Combine the mixture thoroughly with a spoon to a thick porridge like consistency.
4) Pour this into the loaf tins. Cover with a damp cloth and keep in a warm place for around 30 minutes until it rises to double.
5) Set your oven to preheat at 200C/fan 180C/gas 6.

MAKING
6) Place the tins inside the oven and bake the bread for 40 minutes until the breads turn golden and risen.

FINALIZING
7) Allow the breads to cool at room temperature.

SERVING
8) Slice the bread and serve with favorite jam or spread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Oat
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4

Rate It

Your rating: None
4.403335
Average: 4.4 (15 votes)