There is nothing quite like home-made bread but people are often put off by the long process of making your own. This recipe by Eleanor Ozich page is not only delicious, it takes a couple of hours to make.
We absolutely love it toasted with melted butter, washed down with a cup of tea.
- 1 ½ cups warm water
- 2 teaspoons dried yeast
- 3 tablespoons honey or maple syrup
- 2 ½ cups flour (wholemeal, spelt or plain – your choice)
- 1 cup rolled oats plus 2 tbps for dusting (optional)
- 1 ½ teaspoons salt
Grease a 22 x 12cm loaf tin with coconut oil, melted butter or olive oil
Combine the yeast, water and honey or maple syrup in a small bowl and stir together lightly. Leave for ten minutes to let the yeast bloom and become foamy.
Meanwhile, mix the remaining ingredients in a large bowl.
Add the yeast mixture to the dry ingredients and mix with a fork until the dough starts to come together. It will be quite sticky.
Turn the dough into the prepared loaf tin. Cover with a damp tea towel and leave to rise in a warm place for one hour.
Preheat the oven to 180 degrees C.
Once the loaf has risen, sprinkle with the two tablespoons of oats if using. Bake the bread in the oven for 45 minutes (check it around 35 mins as some ovens vary. It should be golden and sound hollow when tapped.
Remove from the oven and turn out onto a cooling rack. Leave to cool for 20 mins before slicing.
Can keep for up to 3 days in an airtight container.