It was the most fun I had had baking in the kitchen in recent times. It was one of the quickest, no fuss and simplest breads I have ever baked. It was delicious even when I forgot the salt in the recipe (can’t blame me! It is hard to concentrate when your second born is being so darned cute and asking a zillion questions!). That was easily solved by generous slatherings of churned butter by Pepe Saya. We tore bits off and relished the sweetness of honey in the bread. We toasted some slices and watched the golden butter melting in a golden pool of deliciousness. Oh we had fun with this little brown bread!
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LITTLE BROWN BREAD
Preparation Time – 15 minutes + 30 minutes (rise time)
Baking Time – 40 minutes
Makes – 1 loaf
1 cup plain flour
1 cup wholemeal flour
1 cup rolled oats
1 tablespoon honey
1 packet dry instant yeast (7g)
1 1/4 cup warm water
1 tablespoon melted butter, for brushing
1/4 teaspoon sea salt flakes
Preheat the oven to 180C (350F). Using a pastry brush, paint the insides of an 8 inch loaf tin with melted butter. Set aside.
In a small bowl pour the warm water, sprinkle yeast over it and stir. Add honey and mix well. Set aside for few minutes until it bubbles and swells.
In a large bowl combine flours, salt and oats. Add the yeast mixture and mix well. Spoon dough into prepared tin, cover tin with a clean tea towel and leave in a warm spot to rise for 30 minutes.
(You may sing to the dough at this point.)
Take the tea towel off and put the tin the oven. Bake in pre heated oven for approximately 40 minutes until risen and cooked. Enjoy warm with lashings of salted butter.