Once considered horse fodder, simple, wholesome, unassuming oats make delicious bread that can be turned out in less than 40 minutes.
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This recipe by Heather Thomas requires you to grind rolled oats into flour, a ritual intended for you to insert yourself at an earlier stage in the bread-making process than normal and give you a chance to ponder how oats, horses and other creatures are our creative partners.
- Rolled oats 300 g/10½ oz
- Baking powder ½ tsp
- Bicarbonate of soda 1 tsp
- Ground cinnamon 2 tsp
- Eggs 2
- Runny honey 200 g/7 oz
- Peanut milk or oat milk 240 ml/8½ fl oz