This is an amazing recipe courtesy of 101 Cookbooks who adapted from Gran’s Kitchen: Recipes from the Notebooks of Dulcie May Booker.. In little over an hour you can have freshly baked yeast bread that hasn’t required tireless kneading or to be left to develop for 12 hours. The flavour is also amazing, you’d never know this bread hadn’t slowly fermented.
I used agave syrup instead of honey and used all white flour since my wholewheat flour ended up all over the kitchen floor when I tried to reach it from the cupboard. I even bought a stool to reach the cupboards but it just sits there. I found the bread rather salty so next time will reduce the salt to 1/2 teaspoon and taste and add if necessary.
Really recommend this bread! Great for soup dunking.
Ingredients: Serves 10 slices.
1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon agave syrup
1 cup / 4.5 oz / 125 g unbleached all-purpose/plain flour
1 cup / 5 oz / 140 g whole wheat flour (or use 2 cups/250g all-purpose/plain flour)
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt (start with 1/2 tsp and add to taste – see above)
2 tablespoons oil for brushing
Measure the water into a large jug or a bowl and sprinkle over the yeast stirring with a fork or whisk until the yeast dissolves completely. Stir in the honey or alternative and set aside for 5 – 10 minutes, until the mixture starts to froth and get a bit of a ‘head’ on it.
Mix together the flours, oats, and salt in a large bowl with a whisk. Add the wet mixture to the dry and stir very well. Adjust the salt if necessary.
Brush a 8-cup/9×5 inch loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth or cling film, and set in a warm place for 30 minutes, to rise. I like to leave it on the stove whilst the oven preheats.
Whilst rising, preheat the oven to 350F / 180C, with a rack in the middle. When risen, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. Place under a hot grill for a few seconds to turn golden on the top, don’t look away this will take seconds.. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, with butter and dunked into soup or whatever you fancy, but it’s pretty wonderful on it’s own.
Very low in sodium
Very low in sugar
High in manganese
High in selenium
High in thiamin