Wholemeal Cottage Loaf is a great make in advance bread recipe. It is very tasty with just a little knob of butter of as part of a more bigger dish. I often use it as part of my Posh Beans on Toast, Wild Mushrooms on Toast or a favourite Poached Egg, Ham and Mustard on Toast. Alternatively, if you are in a rush or are looking for snack, children’s meal kind of meal then I have an idea. Just divide the dough into 8 small balls to make individual rolls and reduce the cooking time to only 20-25 minutes until golden.
Wholemeal Cottage Loaf
This wholesome cottage loaf is not only delicious on its own but its versatility means its goes with a range of toppings.
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Servings: 8 people
Calories: 264kcal
Ingredients
- 600 g wholemeal bread flour strong
- 1 tsp salt
- 7 g dried yeast sachet
- 1 tbsp milk
- 1 tbsp jumbo porridge oats
Instructions
- 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
Nutrition
Sodium: 296mg | Sugar: 0.4g | Fiber: 9g | Potassium: 324mg | Cholesterol: 0.2mg | Calories: 264kcal | Monounsaturated Fat: 0.2g | Polyunsaturated Fat: 1g | Saturated Fat: 0.3g | Fat: 2g | Protein: 11g | Carbohydrates: 56g
