There are few things more satisfying in life than baking a loaf of bread, apart from eating it perhaps? This recipe is a Crumbs Food favourite. With its perfect rise and crusty crust, it manages to be light and – because of the oats, seeds and nuts – substantial too.  The granola adds a sweetness that makes it perfect with cheese. It is all too easy to eat the whole loaf in one sitting. You’ve been warned.

Takes: 20m prep, plus rising time (about 2 ½ hours, plus 30-40m in the oven)

What You’ll Need:

• 1 tablespoon active dry yeast
• 2 cups water – lukewarm
• 1 tbsp honey or golden caster sugar
• 2 1/2 cups strong white flour
• 1 ½ cups wholemeal flour
• 1 cup oats
• 2 tsp sea salt
• 2 tablespoons melted butter
• 1 cup granola

What To Do:

• Although active dry yeast is obviously a fabulous invention, I always prefer to add mine to water with either the sugar or honey in a small bowl – for about 10m until it goes frothy – so you can be sure it activated properly and your loaf will rise like a skyscraper.
• Whilst you are waiting for that to happen, in a freestanding mixer or large bowl add the two flours, oats and salt and give a good stir.
• Then using either a dough hook if you’re using a mixer or bare hands if you’re not, add the melted butter and the yeast mixture and knead for about 10m by hand, or for about 6m in a mixer. It should spring back when pushed.
• Then – if your biceps/mixer can take any more – add the granola and knead in thoroughly. Cover with a tea towel and allow the dough to rise in a warm place until double in size – about 1 ½ to 2 hours.
• Knead again – either by hand of using the dough hook still – and then shape into a loaf shape on a greased or lined baking sheet. Allow to rise again for 1½ hour until it doubles in size again.
• Bake for 30-40 minutes or until hollow sounding when tapped. Cool, slice and eat.

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