Bread With Oat Grain

Photos © Nick Young 2011

This a really wonderful, and simple, bread that I've been making for about twenty three years. It was taught to me by the multi-talented Erik Michel when I worked as a commis chef in his restaurant, in Ripley, Surrey UK.

The only thing I've changed is that I use a steel cut oat grain/groat for a finer crumb and, I think, I may be using a little more olive oil.

As this recipe uses no dairy, fat, or egg wash, it is suitable for vegans.


3 lbs Bread flour
4 ozs Steel cut oat grain (or whole grain if you prefer)
30 ozs Warm water
1/3 cup extra virgin olive oil
3 tsps salt
3 tbsps sugar
2 packs of dried yeast

Add the yeast, oil and sugar to the 30ozs of warm water and put in a warm place until the yeast begins to bubble.

Sift the flour in to large bowl, add the salt and the oats. Make a well the center of the flour and add the yeast mixture. With your hand, work the flour and the liquid together.

Turn the dough out onto a floured surface, and knead until smooth. Place the dough in a oiled bowl, cover and allow to rise in a warm place until doubled in size.

Turn dough out onto the floured surface and knead again until all the air is knocked out. Divide the dough into three roughly equal pieces. Each piece can be then be shaped into a loaf or divided further to create rolls.

Dust the top of the shaped loaf with flour and make three or four diagonal incisions across the top and place in a loaf tin. Pre-heat the oven to 375° F and allow the dough to rise to roughly double in size.

Once the loaves have risen place in the oven. The bread should take around 30 - 40 minutes to bake. When ready, turn out of the loaf pans onto a cooling rack. To check that the bread is ready tap the bottom of the loaf, it should be firm and make a hollow sound.

To make a crustier loaf, place a dish of water in the bottom of the oven.

This bread does not have all the preservatives that you find in store bought bread, so I recommend slicing and freezing any that you don't expect to eat within a day or two.

Enjoy!

Here's a video;