David Jackmanson:
Take two teaspoons of baking yeast
David Jackmanson:
Add the yeast to 650ml (22 fl oz) of warm-hot water. Wait five minutes for the yeast to bubble.
David Jackmanson:
Take 1kg (2lb 3oz) of wholemeal flour
David Jackmanson:
Add the flour to a large bowl
David Jackmanson:
2 teaspoons of salt
David Jackmanson:
2 teaspoons of sugar (I use brown, but use whatever you have)
David Jackmanson:
Add sugar and salt to the bowl
David Jackmanson:
Take about 100g (about 3oz) of rolled oats
David Jackmanson:
Add the rolled oats to the bowl
David Jackmanson:
Whisk all the dry ingredients together
David Jackmanson:
Pour the yeasty water into the bowl
David Jackmanson:
Knead the dough well
David Jackmanson:
Add 2tbsp of vegetable oil (I like olive oil, but use what you have)
David Jackmanson:
Knead the dough until you can see the gluten form strings. This is what gives your bread structure and strength.
David Jackmanson:
Cover the bowl of dough with clingfilm and leave to rise in a warm place for about an hour
David Jackmanson:
The dough should double in size
David Jackmanson:
Knead again
David Jackmanson:
Grease two cake tins
David Jackmanson:
Randomly decided on an oil and sesame seed glaze. It didn't work that well
David Jackmanson:
Ready for second rising. Cover with clingfilm and leave for half an hour in a warm place
David Jackmanson:
Ready for the oven!
David Jackmanson:
Bake for 40 minutes. Turn out onto a wire rack to cool. Slice, toast (if you want) and enjoy!