Buttermilk and Oatmeal Bread

This very moist healthy bread combining the oats nutty and buttermilk acidic flavours and it is excellent for breakfast and lunch.

Ingredients make 1 loaf

75 g quick or rolled oats

250 g water

375 g bread flour

90 g Wholemeal flour

125 g buttermilk

30 g honey

30 g vegetable oil

2 tsp salt (12g)

1 tsp instant dry yeast

Method

Place the oats and lukewarm water in a mixing bowl and allow softening for approx. 10 minutes. Add the remaining ingredients to the bowl and mix on low speed for 3 minutes using the dough hook. Mix for further 3 minutes on medium or until elastic dough has formed. Place cling wrap over the bowl and let the dough prove to double size approx. 60 minutes at room temperature. Take the dough out of the bowl and form the dough into oblong loaf shape using the letter style folding system. Roll in some rolled oats and place in a greased bread tin. Cover the bread and allow proofing to nearly double size approx. 60 minutes. Preheat oven to 225ºC normal bake. Place ten ice cubes in a small tray in lowest part of the oven and place the bread on a wire on top of the tray, bake for 15 minutes. Lower the oven to 200ºC and bake for approx. 30 minutes or until bread is cooked. Turn the bread out on a wire rack and allow cooling for at least 15 minutes before cutting.

Note: This bread can be made in the shape you prefer, round rectangle or square.