Wholemeal Cottage Loaf

224825_10152362797465632_1875857067_nThis was gorgeous with some warming lentil soup… even the kids enjoyed it. Would have been nice to have had some left over though 😀


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


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



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