Friday, 5 July 2019

Rach Eats Lunch: Oat Bread

Best oat bread recipe

Oat bread recipe

Crikey - is it Monday already? Whaaaat. Our stars seem to have aligned and we are both Monday-ing together, which is always good. But oh my god, am I feeling it this morning. I didn't really get up to much this weekend but I think my body's just decided to have another chronic fatigue flare up, which is why all I've wanted to do today is lie flat. And I did do that, for half an hour. But I want to have yet another lie down. I'm starting to see my own signs of a flare up now, and I think one of them is being too tired to reply to people! Also, feeling like sleeping all damn day, and even feeling like cancelling plans. I think finishing poorly week has a LOT to do with it. I need to take some of my Spatone, fast. Also, does anyone else get reverse PMT? I do, and it's been crap, quite frankly!

Today's recipe is a bit new to me, I've never made any bread with ingredients other than flour before. But here I am, making oat bread. It's going to be like one of those half and half loaves you see in the shops. One day I'll tell you the story of how I got very cross at someone for calling people who eat half and half loves faddy. I don't think the Co-op was the place to have that kind of disagreement, but calling anyone faddy for being different is just plain rude, so it was kinda deserved...


(Got my oats)

Makes 1 loaf

You'll need:
160g self raising flour
75g porridge oats
7g fast action yeast sachet
1/2 teaspoon salt
2 tablespoons olive oil, plus 2-3 sprays for greasing
150ml lukewarm water
1/2 teaspoon porridge oats, for sprinkling!

1. First up, measure out the self raising flour, yeast and salt into a bowl. Stir it round and add the olive oil. In a blender, add the porridge oats and then whizz it up to a fine floury powder. Add that to the mixing bowl too.

2. Pour in the lukewarm water (half and half boiled water and cold water, allowed to cool) and mix until it makes a stiff, solid dough. Oooooooh! Wrap the top of the bowl in clingfilm and leave in a warm place for an hour.

3. When you're ready, flour a surface and tip the dough onto it. Knead it as much as you can, and then shape into a ball. Grease and line a small, 1lb loaf tin, then gently pop the dough ball inside it, cover with a clean tea towel and leave in a warm place to rise for about thirty minutes.

4. Next, preheat the oven to 180℃, then gently oil the top of the bread dough and sprinkle some porridge oats on top! Place the loaf tin straight in the oven for 25-30 minutes, covering with foil if it browns a bit too much. When you lift the bread out of the tin and tap it, it should have a hollow bottom! (LOL) Allow the bread to cool right down (about another half an hour) on a cooling rack.

5. And then... it's ready to eat! Serve with cheese or hummus or whatever you fancy!

Oh this was so good. So flavoursome and delicious and just... so delicious! I fully recommend this recipe. Try it!

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