Celebrating British Bread Week with
Farmhouse Oatmeal Bread
for Toast, Soup & Sandwiches
National Bread Week
16th – 22nd April 2012 is National Bread Week in the UK
As you may remember from my last post about National Bread Week, Baps, Bloomers and Barm Cakes – Celebrating British Bread Week with Rustic Flower Pot Bread Loaves, I promised two more family bread recipes……and today is the turn of one of my all time favourite loaves, Farmhouse Oatmeal Bread. I am also posting a lovely Scottish Baps recipe later on in the week too……so, a trio of bread delights to celebrate Our Daily Bread. I wrote an extensive article about the history of bread on the British Isles in my last post, if you would like to read about the historical aspect of this essential foodstuff………I know that we are a household that cannot be without bread, such is its importance for our daily meal plans and as part of a healthy diet too. And indeed the lunch-box and soup bowl would be bereft without it.
But back to my lovely “Oat Cuisine” bread – sorry, I have a soft spot for puns and wordplay! This is a wonderful country style loaf made from oatmeal flour and white flour with crunchy jumbo oats on top. The bread is excellent for sandwiches and makes the most delectable toast, a treat if eaten whilst dripping with melted fresh butter; it is also a wonderful “bready” accompaniment to soups and stews. The texture is light as well as being hearty and rustic. This bread is a great choice to serve with a ploughman’s lunch, cut the slices very thickly for the ideal “vehicle” for lifting the cheese and pickle to your mouth!
I will leave you with the recipe for now, as I am about to set off on a long drive through France and Belgium on my way back to Yorkshire today…….but don’t go away, I have scheduled another wonderful post for tomorrow, in celebration of a very special cheese……a King of cheeses actually, now there’s a clue! See you soon, and have a wonderful week, Karen.