Brown bread with oatmeal

Serves: 20

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• 500 gram(s) strong wholemeal flour, plus more for dusting
• 500 gram(s) strong white bread flour
• 200 gram(s) medium oatmeal, plus more for dusting
• 2  sachets easy-blend yeast, or 2 tsp quick yeast
• 1 tablespoon(s) plus 1 tsp finely ground sea salt
• 800  hand-hot bottled spring water
• 1 tablespoon(s) sunflower or olive oil

Method

1. In a large mixing bowl combine the flours, oatmeal, yeast and salt and mix well. Add the warm water and mix to a rough and ready dough. Turn out the dough onto a lightly floured board and knead it until it feels soft and springy - about 10 minutes.
2. Wash and dry the bowl and brush it with oil. Form the dough into a ball, drop it into the bowl and cover it with plastic kitchen wrap. Leave it to rise in a warm, draught-free spot for 1 to 1½ hours.
3. Lightly oil two 1kg loaf tins (the old two-pound size that measures about 19cm long by 12cm wide by 9cm high). Turn the oven to its hottest setting, 250ºC (500ºF) gas mark 9, and check the oven shelf is positioned so that the loaves will sit in the centre. Turn the dough out onto a lightly floured surface and knead it very briefly, for not more than a minute. Divide it into two equal pieces and shape each to fit its tin. Cover with plastic and leave in a warm place to rise for another 30 to 40 minutes, or until the dough has begun to rise above the rim of the tins. Dust the tops with oatmeal.
4. Spray a little water into the oven to create a steamy atmosphere for the first phase of baking and pop in the loaves. Bake for five minutes, then lower the oven temperature to 200ºC (400ºF) gas mark 6 and continue baking for about 40 minutes. When baked they should have a firm, well-coloured crust and sound hollow when turned out of their tins and tapped on the base. Let them cool completely before slicing. Recipe by Shona Crawford Poole

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