Thursday, 21 February 2013

Quick Fix Weekend Bread!

(Cheats) Honey & Oat Scone-style Loaf

Last Saturday I was the Accidental Domestic Goddess. I woke up early - that's the accidental part, I have noisy neighbours to thank for that - and was going about all of my boring weekend chores when I decided that it would be much more fun to get my bake on and fill the house with lovely bread-y aromas instead.

I have never made bread before asides from using pre-made mixes, and this recipe, whilst you could argue it's not really bread as such, was a great place to start as it is super easy to whip up in literally a matter of minutes. No endless kneading or waiting for dough to rise, this loaf is a quick fix bake using store cupboard ingredients, minimum input for a lovely weekend breakfast output.

The finished loaf is quite dense and almost like a wholemeal scone. It's best eaten on the day you make it (hence the serious lack of pictures), served warm from the oven and slathered with butter :)

Ingredients - Recipe taken from Red Online:

175g self-raising white flour
175g self-raising wholemeal flour
50g porridge oats
75g salted butter, diced
3 tbsp clear honey
1 egg
200ml semi-skimmed milk
2 tbsp seeds, such as sunflower seeds. I used a ground seed mix containing linseed and pumpkin and sunflower seeds.


1 - Add the white and brown flour into a mixing bowl with the butter and three quarters of the oats, then rub together until it resembles fine crumbs.

2 - Add the honey, then beat the egg and milk together and gradually mix in enough milk mixture to make a soft (but not sticky) dough. I added almost the full amount and it was a tad sticky, so do be careful. Reserve whatever is left for glazing the finished loaf.
3 - On a lightly-floured surface knead the dough gently until smooth. Roll into a round shape about 20cm in diameter. Cut into eight wedge shapes - I used a pizza cutter for this - then transfer to a lightly greased baking sheet, separating wedges slightly so that there is space for them to rise during baking.

4 - Brush the tops with the remaining milk mix, then sprinkle with the rest of the oats and seeds (if using). Bake in a preheated oven set to 200°C/400°F/gas mark 6 for 15-20 minutes, until golden and well risen. Ta-dah!


Lauren Roffey said...

Ah that looks and sounds so yum! I love the fact you sacked of the chores to 'get your bake on' - what an ace expression!

Louise at Cake and Calico said...

I do love the rustic look of your bread - it is just begging to be torn up and dunked in some soup or buttered up...

Zoe said...

This bread looks very warm to bake and also hearty to eat on chilly mornings.

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