Oaty bread

Ingredients to make three 1lb loaves

100g oats, zizzed into flour, plus extra for sprinkling over
200g strong wholemeal flour
300g strong white flour
1 and a half tsp dried yeast (the kind that works straight away)
ditto of salt and sugar
1 heaped tbsp dried milk powder (optional)
between 30 and 40g vegetable oil
390mls warm water

Method.
Put the flours in a bowl, add the dry ingredients and the oil, then add the water.  Mix until all the flour is incorporated, then turn out and knead until the dough is stretchy and smooth.
(Or, if you have a Thermomix as I do you could bung in all the ingredients and zizz on the knead setting for ten minutes.  Dead easy)

Place it in an oiled bowl, rub oil over the top, cover and leave to double in size.

Take the dough out of the bowl and knock back the dough briefly.  Cut into three equal pieces.

Knead each piece and shape to fit the loaf tin.  I line my tins with paper liners - it makes it all so very easy.

Sprinkle over some oats and gently press into the dough.  Cover and leave until double in size.  Heat the oven to 230.

When double in size, put the loaf tins into the hot oven and immediately turn it down to 180.  Bake for half an hour.  Check that they are done by knocking on the underneath - if the knock sounds hollow then they are baked.

Place on a cooling rack to cool before wrapping and, perhaps, freezing.

It's tasty!