Wholegrain oat bread (1 round loaf)
1 portion of leftover cooked porridge (this had a little apple purée mixed in it)
2,5dl of hot water
1 sachet of dry yeast
2dl plain flour
0,5dl olive oil
0,5dl dark syrup
pinch of salt
wholegrain wheat flour (did not measure the amounts, just enough so that the dough isn't too sticky and easy to knead)
+large rolled oats on top
1. Place the leftover porridge into a bowl, add the hot water, honey, olive oil, syrup, salt and the plain flour that has the dry yeast mixed into and let it sit for 10mins or so until it starts bubbling a little.
2. Continue by adding the poppy seeds and the wholegrain flour. Whether you are using a kitchen appliance or good old fashioned elbow grease, keep adding flour until the dough reaches a nice pliable consistency, soft but not sticky. Cover the bowl with a damp tea towel and place in a warm place to rise for about an hour.
3. Tip the proven dough onto a floured surface and give it a good knead for about 10mins. Shape it into a round loaf (or whatever shape tickles your fancy) and place it onto an oven tray lined with parchment and cover with a tea towel. Let it rise for another half an hour, while preheating the oven to 200degrees.
4. Brush the top of the loaf with some water and sprinkle with large rolled oats. Bake it for 20-30mins (depending on how hot your oven is) until the bread is brown and has a hollow sound when tapping at the bottom of it.
Simple and delicious!
|Lovely afternoon coffee break!|