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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the yeast, warm water and sugar together in a small bowl or jug until all is dissolved. Set in a warm place so that the yeast can start to "work". This usually takes about 15 minutes by which time the liquid will be all frothy. | 2. While the yeast mixture is doing its thing weight out the flour and oats and place these in a large mixing bowl together with the salt. Mix all together and put in a warm place. | 3. When the yeast mixture is frothy add it to the flour and oat mixture and work together adding more warm water as needed to bring your dough together.It should leave the bowl clean. | 4. Knead until smooth and elastic. | 5. Return to the bowl and cover with a tea towel or an oiled sheet of polythene and leave in a warm place until doubled in size - about an hour. | 6. Knock back the dough and knead briefly. Divide the dough into 9 portions and roll these into balls. Place the balls eavenly into a 9 inch (23centimeter)square cake tin. | 7. Cover the tin with a teatowel or oiled polythene as before and leave to proove until the balls of dough have puffed up and filled the tin. There should be no gaps. | 8. Bake in a hot oven until golden brown - check progress after 10 minutes as they can burn easily. | 9. cooking time includes prooving and rising times. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread flour	1			494.57	99.3661	16.4126	2.2742
oat	4	ounces	rolled	278.959	75.0921	19.6178	7.9719
salt	1	teaspoon		-	-	-	-
active yeast	1	tablespoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
water	10	fluid		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.