Ingredients
- 600g strong wholemeal bread flour
- 1 tsp salt
- 7g sachet dried yeast
- 1 tbsp milk
- 1 tbsp jumbo porridge oats
How to make it
- Mix the flour, salt and yeast in a bowl
- Stir in 400ml tepid water to form a dough
- Knead on a floured surface for 10 minutes until smooth
- Remove a quarter of the dough and roll into a ball
- Roll the large piece of dough into a ball and place on a greased baking tray, top this will the smaller ball
- Brush with a little milk and sprinkle over the oats
- Allow to prove for 30-40 minutes until double in size
- Preheat the oven to 200C, gas mark 6
- Bake for 30-35 minutes until golden and hollow when the base is tapped
Divide
the dough into 8 to make individual rolls and reduce the cooking time
to 20-25 minutes until golden.