Method
Step 1:
Put the flour, oats, salt, sugar, cherries and yeast into a bowl.
Step 2:
Mix to a soft dough with the oil, milk and water.
Step 3:
Turn onto a floured surface and knead for 10 minutes.
Step 4:
Shape as desired and put into an appropriate greased tin.
Step 5:
Leave to prove until double in size then brush the loaf with egg glaze and sprinkle with oats. Preheated to 220°C (fan 200°C, gas mark 7).
Step 6:
Place in the oven and immediately turn the heat down to 200°C (fan 180°C, gas mark 6). Bake for 30-35 minutes.
Ingredients
MetricImperial
For the loaf
- 400g Country grain bread flour
- 50g Porridge oats
- 1.5 tsp Salt
- 2 tbsp Unrefined golden caster sugar
- 75g Glacé cherries
- 1.25 tsp Easy bake yeast
- 3 tbsp Sunflower oil
- 115ml Milk
- 115ml Warm water
For the topping
- 1 Egg(s) (free range)
- 1.5 tbsp Porridge oats
Recipe Reviews
I used 7g of Yeast and only 35g of soft apricots instead of cherries. Nice flavour and texture but with the temperature suggested the bread was almost burnt. Suggest 210 for 5 mins and 185 for 20 mins. Thanks for all your recipes.
Ingredients
MetricImperial
For the loaf
- 400g Country grain bread flour
- 50g Porridge oats
- 1.5 tsp Salt
- 2 tbsp Unrefined golden caster sugar
- 75g Glacé cherries
- 1.25 tsp Easy bake yeast
- 3 tbsp Sunflower oil
- 115ml Milk
- 115ml Warm water
For the topping
- 1 Egg(s) (free range)
- 1.5 tbsp Porridge oats