Ingredients
4 ozs. oatmeal.12 ozs. wheatmeal flour.
4 ozs. strong white flour.
1 rounded teaspoon salt.
1 rounded teaspoon brown sugar.
¾ oz. fresh yeast.
12 ozs. warm water.
Fine oatmeal for coating.
Method
Mix oatmeal, wheatmeal, white flour and salt in a large mixing bowl.Make a well in the centre.
Whisk together sugar, yeast and about ½ pint water and pour into well.
Draw in the flour gradually and mix well together, adding more water to work up a dough.
Knead well, then shape into a ball and put into a warmed greased bowl.
Cover and set in a warm place to rise for 45 minutes.
Turn out the dough onto a working surface and knock out all the bubbles.
Knead into a ball again, put back into bowl, cover and put back to rise for a further 15 minutes.
Turn out dough onto the working surface and divide it into two equal pieces.
Mould each to fit a warmed greased 1 lb. loaf tin, and roll the pieces in oatmeal before putting them in the tins.
Cover and put in a warm place to rise for 15 minutes.
Bake in a preheated oven 235C for 30 - 35 minutes.