This loaf of bread was inspired by the Neiman Marcus Cookies I made a couple of weeks ago. Before you get too excited no it doesn’t have chocolate chips or nuts hidden inside…although now that I think of it that might actually be quite nice. No, it was actually the rolled oats that were blended to a flour like consistency that was the ingredient that sparked the idea to make this bread.
This oat bread is incredibly easy to make and tastes delicious with the oats giving it a slightly nutty flavour. It didn’t last very long in our house and I predict that I will be making this again very soon.
Makes one loaf
- 400gm bakers flour
- 100gm rolled oats
- 1 teaspoon dried yeast
- 13gm salt
- extra rolled oats for top of bread
- 350ml water (approx.).
Blend rolled oats in a food processor until it has the consistency of a grainy flour.
Place bakers flour, blended oats, yeast and salt into the bowl of a stand mixer fitted with a dough hook.
Add water and mix on a low speed until combined.
Turn mixer up to a high speed and mix dough for approx. 5 minutes. If the dough is wet and sticky add a small handful of bakers flour and mix again. Repeat if necessary.
Scrape dough onto a lightly floured bench. Knead dough by hand for a few minutes adding additional flour if required. The dough should be soft, but not sticky to touch.
Place the dough in an oiled bowl, cover with an oiled piece of cling film.
Rest dough for one hour.
Lightly spray a loaf tin with oil. (I used a 8.5″ x 4.5″ loaf tin). Line the tin with baking paper.
Place dough on bench, knead and shape into a long tight roll almost the same length as your loaf pan.
Dip the top of loaf into the remaining rolled oats. Place the loaf into a pre prepared loaf tin.
Cover the loaf tin with a piece of oiled plastic wrap. Rest the loaf for an hour or until the dough has risen to fill the loaf pan. Use a sharp knife to score a line down the centre of the dough.
Bake at 210°Celcius for 30 minutes. The bread should sound hollow when tapped on the bottom.