Wholemeal in one - plus oats

Tonight I varied my wholemeal loaf slightly, using this recipe:

* 325 mls tepid tap water ( should have measured it at 25C, but didn’t as I was in a rush)

* 1 tbspn of virgin olive oil

* 1 ½ tspns of salt

* 1 tbspn of white death (sugar)

* 3 cups of of wholemeal flour (@ 11 per cent protein rating)

* 1 tbspn of rolled oats

* 1 tspn of polenta

* 1 tspn of bread improver

* 1 ½ tbspns of milk powder

* 1 ¾ tspns of dry yeast

Again, I left out the gluten flour (1 tbspn), and set Breville Bev on the wholegrain setting with a medium crust – which is a 3-hour, 30-minute cycle.

The rise was steady throughout the baking process, and remained firm (unlike my previous wholemeal effort).

The end result? A magic, golden loaf with a good, crusty dome. Another winner!

This loaf had a good, open consistency and excellent crumb . . . light, with a slightly nutty and oaten flavour.