Posted by: weezl74 | March 13, 2010

oaty enriched bread- featuring walnut bread too!

1.5 kg bag of plain white bread flour
allinson’s  yeast 16g
3 tsp salt
dessertspoon of sugar
125g ‘hot oat cereal’ straight from the pack
75g walnut pieces
put yeast and sugar into 300ml hand hot water and leave until it forms a nice fat frothy head.
Add this to the dry ingredients (Leaving the walnuts to one side)
add about 2 1/4 pts hand hot water, gradually til you get a  slippy dough.

Mix by hand.

put a quarter of the dough into 3 silicone loaf pans, ie a quarter in each.

Then add the walnuts to the final quarter and mix again. Put this into your 4th loaf pan.

Leave in a warm place to rise for 40 ish mins til dough peeks above the top of the tin.

Bake for 25 mins on gas mark 6, or until browned on top and sounds hollow when tapped with a knuckle.

Enjoy…

Weezl x

the walnut bread is too lovely, I can’t feature it, they’ll eat it all on day 1 🙂

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Responses

  1. Values for 15 slices/loaf, not using the walnuts (sorry, too complicated to compute just for 1 loaf!)

    Best approximation of ReadyBreak is instant oatmeal, am I right?! (I’ve never had ReadyBrek before!!)

    Short Information
    Values for one serving
    Energy 98.995 Cal
    Protein 3.42 g
    Fats 0.554 g
    Polyunsaturates 0.228 g
    Monosaturates 0.082 g
    Saturates 0.085 g
    Cholesterol 0.00 mg
    Carbohydrates 19.638 g

    Detailed Information
    Values for one serving
    Element Value
    Food energy (kcal) 98.995
    Protein (g) 3.42
    Fat (Total lipids)(g) 0.554
    Ash (g) 0.54
    Carbohydrate, by difference (g) 19.638
    Total dietary fiber (g) 0.883
    Sugar Total (g) 0.147
    Calcium (mg) 11.431
    Iron (mg) 1.75
    Magnesium (mg) 9.598
    Phosphorus (mg) 35.128
    Potassium (mg) 37.734
    Sodium (mg) 122.866
    Zinc (mg) 0.294
    Copper (mg) 0.054
    Manganese (mg) 0.275
    Selenium (mcg) 10.698
    Vitamin C (mg) 0.001
    Thiamin (mg) 0.232
    Riboflavin (mg) 0.168
    Niacin (mg) 2.292
    Pantothenic acid (mg) 0.166
    Vitamin B6 (mg) 0.043
    Folate (mcg) 57.948
    Folic acid (mcg) 42.792
    Food Folate (mcg) 15.157
    Folate DFE (mcg Dietary Folate equivalent) 87.907
    Vitamin B12 (mcg) 0.00
    Vitamin A_IU (IU) 74.896
    Vitamin A_RAE (mcg retinol activity equivalents) 22.333
    Retinol (mcg) 22.333
    Vitamin E alpha-tocopherol (mg) 0.114
    Vitamin K ( phylloquinone) (mcg) 0.142
    Alpha-carotene (mcg) 0.00
    Beta-carotene (mcg) 0.25
    Beta-cryptoxanthin (mcg) 0.00
    Lycopene (mcg) 0.00
    Lutein+Zeazanthin (mcg) 19.75
    Saturated fatty acid (g) 0.085
    Monounsaturated fatty acids (g) 0.082
    Polyunsaturated fatty acids (g) 0.228
    Cholesterol (mg) 0.00

  2. My ancient oven requires that I put all the tins on one shelf so I can only bake 3 loaves side by side. So they come out bigger and take a bit longer to cook. I’ve never had readybrek (or cheapo equivalent) but I’ve tried putting a handful of porridge oats into the bread and that made a lovely moist loaf. The loaf seemed to keep better too. I love the thought of walnuts – mouth is watering – so I’m going to try that soon. Thank you!


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