With the oatmeal, butter and yogurt (an no yeast), this is a heavy, moist bread more like a muffin or cake than a savory loaf. It’s really not for me. I think the only way to save it would be to add Sichuan pepper.
Ingredients
coarse oatmeal, 100g
water, 225ml
butter or dripping, 30g
yoghurt, 100ml
cold milk, 200ml
wholemeal (or spelt) flour, 300g
bicarbonate of soda, 1½ level tsp
salt, ¾ level tsp
brown sugar, 1½ level tbsp
Method
- Put the oatmeal in a saucepan with the butter and water, bring to the boil then set to one side with lid on for one hour.
- Pour the oatmeal mixture into a bowl, add the yogurt and milk, whisk until smooth and lump free.
- Butter a tin and line with baking paper. Preheat the oven to 180/200C.
- Sift the flour, sugar, salt, and soda into the oatmeal mix. Stir until smooth. Spoon into the tin, cover with foil, bake for 15mins. Then remove the foil and bake for a further 30mins until the crust is golden brown.
