- 2 ½ tsp dry yeast
- 2 tsp honey
- 350ml warm water
- 1 ½ cups plain wholemeal flour
- 1 ½ cups plain white flour
- 1 ½ tbs barley bran
- 1 ½ tbs oat bran
- 1 ½ tsp salt
- 3 tbs rolled oats
- 4 tbs honey, extra
- 2 tbs oil
Honey, oat and barley bread
Serves: 18
Prep: 60
Cook: 40
Ingredients
Method
- Place dry yeast in a medium bowl. Combine honey and warm water, gradually add to dry yeast and blend until smooth.
- Cover bowl with plastic wrap and leave in a warm place for 10 minutes, or until foamy.
- Sift flours, adding husks from the sifter. Put bran, salt and oats in a large bowl and combine with flours.
- Make a well in the centre of the dry ingredients and add extra honey, oil and yeast mixture.
- Mix to a soft dough, then turn out on to a floured surface and knead for 5-10 minutes or until smooth.
- Shape into a ball and place in a large oiled bowl.
- Cover with plastic wrap and leave in a warm place for 15-20 minutes or until well risen.
- Punch down and knead again for 3-5 minutes or until smooth.
- Place dough in a lightly oiled deep loaf tin. Cover with wrap and leave in a warm place until well risen and dough has doubled in size.
- Brush loaf with a little soy milk and make slits in the top with a sharp knife. Sprinkle with a little extra flour and oats, if desired.
- Bake at 210°C for 35-40 minutes or until well browned and cooked through.
- Stand bread in tin for 5 minutes before turning out on to a wire rack to cool.
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