You know that situation when you listen to an awesome song so many times that you kind of start hating it? Well, the same thing happens with food. When I was at uni, for some time my diet consisted of porridge and huge amount of digestive biscuits. It’s been more than two years since I graduated and I still can’t eat either. For some reason though I still keep buying porridge oats. Probably with the hope that some morning I’ll wake up and realise what I’m missing on. Or finally join the overnight oat trend.
However, this hasn’t happened yet, so I have to find an alternative use to all the oats I have. This bread is probably the best solution so far. If honey goes so well with porridge, then why would’t it be a perfect match for it in a soft yummy loaf? Add some chopped walnuts and you have an absolutely winning formula. It tastes fantastic with jam and is a perfect treat for breakfast.
HONEY, OAT AND WALNUT LOAF (Adapted from Parsley, Sage & Sweet)
390g strong wheat flour
1 sachet active dry yeast
1 teaspoon salt
4 tablespoons honey
2 tablespoons vegetable oil
50g quick rolled oats + extra for topping
120g walnuts, toasted and chopped
- In a medium bowl stir together 160g of strong flour, yeast and salt.
- Separately, combine water, honey, vegetable oil and rolled oats. Heat the mixture until just warm, then add dry ingredients into it, mix until just combined. Using a mixer beat this for 3 minutes.
- By hand, gradually stir in the rest of the flour and chopped walnuts. Transfer to a floured surface and knead for about 5-8 minutes or until the dough is smooth and elastic. Cover the dough with a kitchen towel and leave to rise in a warm place for 20 minutes.
- After this time, turn dough onto floured surface and roll it into a rectangle, approximately 25cm x 35cm. Starting with a shorter side roll it up tightly. Seal the ends and transfer to a baking tray that has been lined with baking paper. Cover and leave to rise for 1 hour.
- Once risen brush the top of the loaf with lightly beaten egg and sprinkle rolled oats on top. Make about 1cm deep cuts diagonally across the bread. Bake at 190°C for 40 minutes. Cool completely before slicing.