Oat Bread (makes 1 round loaf)
375g all-purpose flour
1 tsp salt
15g of sunflower or almond spread
85g oats, plus extra for sprinkling
1 ½ tsp fast-acting dried yeast
100ml warm semi-skimmed milk, plus a little extra for glazing
4 tsp honey
Approx 150ml warm water
Small handful of sunflower seeds for topping on bread
- Flour a baking sheet and set aside
- Combine flour and salt in a mixing bowl, rub in the sunflower spread. Stir in the oatmeal and yeast. Make a well in the centre; add warm milk, honey and enough warm water, mixing together forming a soft dough.
- Turn the dough out onto a floured surface; knead until smooth and elastic (takes about 10 minutes). Shape into a round; place in a lightly oiled bowl. Cover and leave to rise in a warm place until double the size.
- Knock back dough on a lightly floured surface. Shape into round, about 14cm in diameter. Place on the floured baking sheet. Cover and leave to rise until double the size again (takes about 30 mins).
- Preheat oven to 230°C / 210° fan / gas mark 8. Use a sharp knife to slash the top of bread a few times. Brush with milk and top with a little oats and sunflower seeds.
- Bake in the oven for 10 minutes. Reduce oven temperature to 200°C / 180°C fan / gas mark 6 and bake for a further 20 – 25 minutes, until the loaf has risen, is brown and sounds hollow when you tap the bottom. Transfer to a wire rack, cook and cut into slices. Enjoy!