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Wholemeal cottage loaf

Who can resist the smell of a freshly-baked loaf? And this wholemeal cottage loaf is good for your figure too!

Preparation time: 10 minutes plus proving time
Cooking time: 30-35 minutes
Serves: 8

What you need:

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

What you do:

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

Handy hint & tip:

Divide the dough into 8 to make small individual rolls and reduce the cooking time to 20-25 minutes until golden.

This page can be found at: http://www.secretsauce.co.uk/vegetarian/bread-recipes/wholemeal-cottage-loaf/

A short link can also be used to view this page: http://bit.ly/eVd5Kj

Farmhouse Breakfast Week

If your ‘get up and go’ leaves you just when you need it first thing in the morning - think breakfast. That’s the message from the HGCA, organisers of Farmhouse Breakfast Week (25-31 January 2009). To celebrate the nation’s most essential meal of the day, a selection of new breakfast recipes has been created for Farmhouse Breakfast Week 2009, available in a new recipe booklet and online.