An easy recipe for oatmeal and honey bread with strawberry crisps - perfect for a mid-morning snack with a cuppa.
Once considered horse fodder, simple, wholesome, unassuming oats make delicious bread that can be turned out in less than 40 minutes.
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.
Preheat the oven to 170°C/fan 150°C/gas mark 3. Grease and line a 900 g/2 lb loaf tin with baking paper.
Put the rolled oats into a food processor and grind for 2 minutes until you have flour. Add the baking powder, bicarbonate of soda and cinnamon and mix. Whisk the eggs in a large mixing bowl, then add the honey, milk and salt. Slowly add your flour mixture to the wet ingredients, pouring and mixing as you go.
Once combined, add the strawberry crisps. Pour the mixture into the lined tin and bake for 30 minutes. Because this is made with oat flour, don’t expect it to rise as much as wheat flour does.
Remove from the oven and allow the tin to cool on a wire rack before turning out the bread. Serve with strawberry jam.