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.
 
Method:

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!