Pain au miel et aux flocons d’avoine

Ingrédients

• spray oil
• 200 g strong white bread flour (plus extra for dusting)
• 125 g strong wholemeal bread flour (wholewheat)
• 50 g rolled oats (plus 3 tsp for sprinkling)
• 1 1/2 tsp fast-action dried yeast
• 1 tsp salt
• 225 ml warm water
• 2 tbsp honey
• 1 medium free range eggs (lightly beaten )

Préparation

1. 1

   Preheat the oven to 180C (160C fan, 350F). If you choose to make this by machine, then set hte food mixer with a dough hook.

2. 2

   Spritz the inside of the loaf tin with oil.

3. 3

   Put the flours, 50g (1.8 oz) of oats, yeast and salt into a large bowl (or the food mixer). Mix.

4. 4

   Make a well in the centre and pour in the water and honey.

5. 5

   Mix everything together well to give a soft dough ball.

6. 6

   If doing by machine, continue to knead for 4 minutes. Otherwise, put the dough onto a clean work surface sprinkled with a little flour and knead for about 8 minutes.

7. 7

   Shape the dough into a rugby ball shape with a nice smooth and taut top and place in the loaf tin.

8. 8

   Spray the top of the loaf with a little oil and then cover it with cling film so that it is air tight, but loose enough to allow room for the loaf to grow.

9. 9

   Leave the dough in a warm place for about 45 minutes or until the loaf has doubled in size.

10. 10

    Once the bread has risen, remove the cling film, brush with the egg and sprinkle over the extra oats. Bake in the oven for 35-40 minutes until golden brown on top and sounding hollow when tapped underneath.

11. 11

    Loosen the loaf from the tin and leave it too cool completely on a wire rack before serving.