Oat & Nutty Bread

Name: Oat & Nutty Bread
Ingredients: 2 3/8 cups plain flour strong, sieved; 1 cup wholemeal flour plain; 3 1/2 ounces porridge oats 31/2oz; 1 teaspoon salt; 7/8 ounce Flora Buttery; 3/4 yeast sachet easy-blend; 2 tablespoons runny honey; 6 tablespoons chopped nuts; 325ml warm semi-skimmed milk (or half warm water, half milk); milk to glaze; 1 tablespoon porridge oats; 2 3/4 tablespoons chopped nuts

12 ingredients

5 steps

Ingredients

2 3/8 cups plain flour strong, sieved
1 cup wholemeal flour plain
3 1/2 ounces porridge oats 31/2oz
1 teaspoon salt
7/8 ounce Flora Buttery
3/4 yeast sachet easy-blend
2 tablespoons runny honey
6 tablespoons chopped nuts
325ml warm semi-skimmed milk (or half warm water, half milk)
milk to glaze
1 tablespoon porridge oats
2 3/4 tablespoons chopped nuts

Directions

1

Place the flour, oats and salt in a large bowl. Rub in the Flora Buttery until the mixture resembles fine breadcrumbs. Add the yeast, honey and nuts, and stir well. Add the liquid and stir until a soft dough forms (you may need to add a little extra warm water).
2

Turn onto a lightly floured surface and knead for about 10 minutes until smooth. Shape into a round ball and place in an oiled bowl. Cover with oiled polythene and leave to rise in a warm place until doubled in size.
3

Turn the dough out and knock it down. Knead it until smooth and firm. Place in a 900g loaf tin or shape as desired and place onto a baking sheet.
4

Cover with oiled polythene and leave in a warm place for about 30 minutes, until doubled in size. Brush with milk, and sprinkle over the extra oats and nuts.
5

Bake in a preheated oven (200°C/180°C fan oven/gas mark 6) for 30 to 40 minutes until risen and golden. Serve with your favourite Flora pro.activ spread.