Breakfast bread
Ingredients
80 g (250 ml) Jungle Oats Cooking Oats
420 g Nutty Wheat flour...
5 ml Salt
1 x 10 g Sachet instant yeast
15 ml Oil
60 ml Honey
375 ml Lukewarm water
Ingredients
80 g (250 ml) Jungle Oats Cooking Oats
420 g Nutty Wheat flour...
5 ml Salt
1 x 10 g Sachet instant yeast
15 ml Oil
60 ml Honey
375 ml Lukewarm water
Method
1.Preheat the oven to 180 °C.
2.Grease a loaf tin with butter and set aside. 3.Mix the flour, salt and Jungle Oats Cooking Oats in a mixing bowl.
4.Add the instant yeast.
5.Mix the oil, honey and water and add to the dry ingredients.
6.Knead the dough until just mixed through and put into the loaf tin.
7.Cover with a dishcloth and allow to rise until double in size.
8.Bake the bread in the preheated oven for 1 hour or until golden brown.
1.Preheat the oven to 180 °C.
2.Grease a loaf tin with butter and set aside. 3.Mix the flour, salt and Jungle Oats Cooking Oats in a mixing bowl.
4.Add the instant yeast.
5.Mix the oil, honey and water and add to the dry ingredients.
6.Knead the dough until just mixed through and put into the loaf tin.
7.Cover with a dishcloth and allow to rise until double in size.
8.Bake the bread in the preheated oven for 1 hour or until golden brown.
