Heidi's easy little bread

It has been a busy weekend - craft, birthdays and Ikea.  Time is tight.  So here is an easy little bread recipe that I made a few weeks back  I haven't had much energy for bread baking lately.  This loaf was made on another busy weekend when we we needed bread. 

I let the bread rise a bit more than Heidi of 101 Cookbooks where I found the recipe.  It rose slightly and made a small dense craggy loaf.  We had a feast for dinner of bread spread with tofu cashew ricotta and accompanied by with leftover stew, and roasted vegetables. 

The next morning we were very pleased to have fresh bread for breakfast.  Delicious with a lick of promite and tofu cashew ricotta.

Previously on Green Gourmet Giraffe:
One year ago: CC Bookshops, pretzel buns, burgers and corn salad
Two years ago: PPN Tofu-Ricotta, Zucchini and Pumpkin Lasagne
Three years ago: Chocolate cookies and pizza
Four years ago: PPN: Soy bombs with two tomato sauces

Heidi's Easy Little Bread
adapted from 101 Cookbooks

1 1/4 cups lukewarm water
2 teaspoons active dry yeast (one packet)
1 tablespoon honey (or other sweetener)
1 cup white bread flour
1 cup wholemeal plain flour
1 cup rolled oats
1 1/2 teaspoons sea salt

Place water, yeast and honey in a medium mixing bowl.  Leave for 5-10 minutes until there is some bloom or froth or sign of yeast activity.  Add remaining ingredients and stir well. 

Grease a small loaf tin (I used my regular bread tin) and spoon in the dough.  It will still be sticky at this stage but hold together quite well. Cover with a teatowel and let rise for at least 30 minutes (I left mine 60 minutes).

Mine had only slightly risen - but it has also changed slightly in texture.

While the bread is rising, preheat oven to 180 C or 350 F.  Bake bread for 35-40 minutes or until the crust is golden brown and pulling away from the side.  Cool on a rack.  Can eat warm or room temperature. 

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