Honey Oat Bread
This overnight bread recipe is simple but you do need to plan ahead.
Servings: 1 loaf
Equipment
- KitchenAid Stand Mixer
- KitchenAid Mixer Dough Hook
- Big Bowl (4L)
Ingredients
Dough
- 7 grams dried yeast
- 50 grams honey
- 150 ml water body temperature
- 150 ml whole milk body temperature
- 450 grams Wychwood flour from FWP Matthews Cotswold Flour
- 50 grams porridge oats
- vegetable oil for coating the bowl
Instructions
Mix the Dough
- Fit the KitchenAid mixer with the dough hook and bowl.
- In the bowl, mix the room temperature water and milk.
- Add the yeast and let sit until it foams.
- Turn the mixer on low and add about a third of the flour - the mixture should still be liquid.
- Add the oats and the honey.
- Keep the mixer running and add the rest of the flour one spoonful at a time.
- Turn the mixer up to medium and knead for about 15 minutes.
- Oil a minimum 3L capacity bowl and tip the dough into the bowl.
- Cover the bowl with oiled clingfilm and leave on counter overnight (at least 12 hours)
In the Morning
- Heat the oven to 200C fan
- Put the casserole dish in the oven to heat. (The dish needs to be warm before you put the dough in so that you don't get a soggy bottom.)
- Cut a piece of parchment big enough to cover bottom and sides of casserole dish.
- Sprinkle the parchment with a bit of plain flour.
- Flour your hands and tip the dough onto the parchment.
- Do not knead. Simply shape the dough into a round loaf.
- When the oven and the casserole dish are at 200C, carefully transfer the parchement and dough to the dish. Sprinkle a few oats on top for decoration.
- Cover and bake for 20 minutes.
- Turn the oven down to 180C fan. Uncover bread and bake for a further 30 minutes until brown and cooked through.
- Let cool slightly before slicing.