Wholemeal cottage loaf

Who can resist the smell of a freshly-baked loaf? And this wholemeal cottage loaf is good for your figure too!

Preparation time: 10 minutes plus proving time
Cooking time: 30-35 minutes
Serves: 8

What you need:

• 600g strong wholemeal bread flour
• 1 tsp salt
• 7g sachet dried yeast
• 1 tbsp milk
• 1 tbsp jumbo porridge oats

What you do:

1. Preheat the oven to 200°C, gas mark 6.
2. Mix the flour, salt and yeast in a bowl. Stir in 400ml tepid water to form a dough. Knead on a floured surface for 10 minutes until smooth. Remove a quarter of the dough and roll into a ball. Roll the larger piece into a ball and place on a greased baking tray, top this with the smaller ball. Brush with a little milk and sprinkle over the oats.
3. Allow to prove for 30-40 minutes until double in size and bake for 30-35 minutes until golden and hollow when the base is tapped.

Handy hint & tip:

Divide the dough into 8 to make small individual rolls and reduce the cooking time to 20-25 minutes until golden.

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