Oaty Brown Loaf

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Oaty Brown Loaf
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
260
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein6.78 g(7 %)
Fat6.23 g(5 %)
Carbohydrates47.62 g(32 %)
Sugar added6.1 g(24 %)
Roughage4.69 g(16 %)
Vitamin A3.8 mg(475 %)
Vitamin D0 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.09 mg(8 %)
Niacin2.96 mg(25 %)
Vitamin B₆0.21 mg(15 %)
Folate31.31 μg(10 %)
Pantothenic acid0.38 mg(6 %)
Biotin2.37 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27.92 mg(29 %)
Potassium278.52 mg(7 %)
Calcium31.35 mg(3 %)
Magnesium57.53 mg(19 %)
Iron1.89 mg(13 %)
Iodine1.66 μg(1 %)
Zinc0.99 mg(12 %)
Saturated fatty acids0.73 g
Cholesterol0 mg

Ingredients

for
1
For the bread
3 ½ cups Whole wheat flour
flour (extra)
2 teaspoons salt
2 teaspoons active dry yeast
1 teaspoon caster sugar
1 ½ cups warm water
2 tablespoons olive oil
½ cup rolled oats
For the garnish
4 whole Walnut
4 cups Orange juice
¼ cup runny honey
raisins
How healthy are the main ingredients?
Orange juiceWhole wheat flourhoneyolive oilsaltWalnut

Preparation steps

1.
For the bread: Combine the flour, salt, yeast and sugar in a large mixing bowl.
2.
Mix well, then pour in the warm water, gradually, and mix with a wooden spoon to bring together the ingredients. Switch to using your hands to bring together a soft dough.
3.
Turn out onto a lightly floured surface and knead for a few minutes until even. Stretch the dough out into an oblong shape, folding one edge of the dough into the centre, then the opposite edge over that one.
4.
Grease the inside of a 2lb loaf tin with most of the olive oil, then sprinkle most of the oats inside, moving and shaking the tin to cover it with the oats evenly.
5.
Press the folded dough into a 2lb loaf tin cover with a damp tea towel. Allow to prove in a warm place for 45 minutes roughly until doubled in size.
6.
Pre-heat the oven to 220°C | 425F | gas 7.
7.
Remove the tea towel and brush the top of the loaf with the remaining olive oil. Scatter the remaining oats on top, then bake for 40-45 minutes until cooked.
8.
Remove and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
9.
Arrange on a wooden platter when ready to serve and garnish with the raisins, walnuts, honey and a glass or orange juice.