Classic, oaten white – Mk III

The posse has been at me for several days to make a few more white loaves for the school lunches.

And you ought to know me by now; I can’t leave basic recipes well alone!

As I’ve made two faultless loaves using this recipe today, I feel confident it will work for you, too.

You’ll need (in this order) the following to make a 750gm loaf:

·         325 mls of tepid tap water

·         450 gms of white flour (I used organic for a change)

·         2 tbspns of rolled oats

·         1 tbspn of mixed seeds

·         1 tbspn of olive oil

·         1 ½ tspns of salt

·         1 ½ tbspns of white death (sugar)

·         1 tbspn of milk powder

·         1 tspn of bread improver

·         1 ½ tspns of dry yeast 

I set Breville Bev on the white loaf setting, with medium crust (about 3hrs).

Now, interestingly, I have taken to adding all dry ingredients in one hit, and I think the end results speak for themselves (none of this hanging around for the eight-minute additives beep!)

I’ve produced two wonderfully shaped white loaves – almost too pretty to carve and eat. And the house has that well-loved smell of fresh baking.

The oats give the organic flour a full-bodied taste that leaves the factory-cranked white stuff for dead.

Just go for it, and see what I mean!