Drury Oatmeal Bread

This recipe makes a couple of normal sized cob loaves. It was a favourite of mine in Drury in the seventies when my figure permitted the lashings of butter and jam or honey or cheese that typically accompanied it.

Bread baking can be uncertain when you are beginning and getting a feel for things and this recipe was one of those that never failed.

-o0o-


Quantity
Ingredient
450 g
Boiling water
200 g
Oatmeal
3 teaspoon
Salt
30 g
Butter
15 g
Active Dried Yeast
180 ml
Warm Water
75 g
Brown Sugar
125 g
Instant Skim Milk Powder
450-500 g
Hi Grade Flour (1)
  1. In a 2 litre saucepan, add salt to boiling water, stir in the rolled oats and remove from the heat. Add butter and stir until melted. Cool until lukewarm.

  2. In a large mixing bowl, sprinkle or crumble yeast over warm water in which one teaspoonful of the sugar has been dissolved, and stir until the yeast has been dissolved.

  3. Add brown sugar, and blend in the oatmeal mixture.

  4. Stir in the skim milk powder.

  5. Gradually stir in enough flour to make a soft dough.

  6. Place in a buttered bowl, brush with melted butter, cover, and stand it in a warm place until doubled in bulk - 1-1½ hours.

  7. On a lightly floured surface, knead until smooth. If dough is too sticky to knead, add a little more flour.

  8. Divide in half and shape each half into a loaf. Place in two buttered loaf tins, 8½'' x 4" x 2½", or shape into a couple of cob loaves on a baking tray.

  9. Brush with melted butter. Cover and allow to stand in a warm place until doubled in bulk. Bake in an oven preheated to 190°C for 35 - 40 minutes. To establish whether it is properly cooked, tap the bottom. It should be crisp and firm. Cool on wire rack.

(1) Hi-Grade Flour is used for breadmaking, or heavy fruitcakes. It is a little tougher than standard flour, having a higher gluten content. For softer baking - cakes and so forth - use standard flour. (If you used standard flour on a heavy fruitcake, for example, it is likely all the fruit would settle at the bottom of the cake while it was being cooked.)

 

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