Danish OAT & HONEY WHOLEMEAL LOAF
MAKES 1 X 20CM ROUND LOAF / PREPARATION & BAKING: 2½ HOURS
◗ 250ml (1c) low-fat milk, plus 15ml (1T) for brushing
◗ 125ml (½c) water
◗ 20g toasted milk powder (see tip)
◗ 45ml (3T) butter
◗ 30ml (2T) honey
◗ 90g whole rolled oats, plus extra for sprinkling
◗ 225g stoneground white bread flour
◗ 150g stoneground wholemeal flour
◗ 35g rye flour
◗ 5ml (1t) fine salt
◗ 1 packet (7g) instant dry yeast
Keep a 20cm round cake tin handy.
1 Place the milk, water, milk powder, butter and honey in a saucepan and heat until the butter has melted. Add the oats and stir to combine. Remove from the heat and set aside to cool.
2 Add the flours, salt and yeast to the bowl of a standing mixer and whisk to combine. Once the milk mixture is at room temperature, add it to the dry ingredients. With the dough hook attachment, mix on a medium-low speed to combine, then knead for 6-8 minutes.
3 Scrape the dough into a lightly oiled bowl, cover and set aside to proof until doubled in size, about 1-1½ hours.
4 Turn the dough out onto a lightly floured surface. Knock down, then shape into a 20cm circle.
Butter and line the cake tin with
