September 2020

Musician's Breakfast


4 cups of whole wheat flour or spelt flour
1 cup of rolled oats
1 large tablespoon of instant yeast
1 teaspoon of sea salt
2 1/2 cups of warm water
1 tablespoon of sunflower oil
1 tablespoon of honey


In a large mixing bowl, mix together all the dry ingredients with a wooden spoon. In a large Pyrex jug, mix together the warm water, sunflower oil and honey. Add the wet to the dry ingredients in the large bowl, mixing them together. Cover and put in a warm place. It should stay there for 20 minutes, or until it's doubled in size.

Once it has doubled, stir it with the wooden spoon until the air is gone and it is back to its original size. Place the dough in an oiled 6 3/4-cup (9 x 5 x 2 1/2-inch) loaf pan, and put it back in a warm place for another 20 minutes. Preheat the oven to 375°F.

Put the bread in the oven for 45 minutes to 1 hour, depending on how it looks.

Serve with butter, marmalade, mustard or a slice of parma ham

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