Making Wheaten Bread 🍞
Wheaten bread is one of my favourite things to bake during the Christmas season and I love making it with @arladairyuk Skyr and @arlacravendale whole milk. It’s quick, easy, nourishing and delicious and wonderfully versatile. Here’s how I make it!
250g wholemeal flour
100g plain flour
2 tsps bicarbonate of soda
1/2 tsp fine salt
60g unsalted butter
40g runny honey
150ml Arla Skyr Natural Yogurt
120ml Arla Cravendale Whole Milk
2 tbsps rolled oats for dusting
Preheat your oven to 180 fan and line a large flat baking sheet with greaseproof paper and sprinkle over a tablespoon of the oats.
In a pan on a low heat, warm the butter and honey until melted and liquid.
Mix the flours, bicarb and salt in a large mixing bowl and make a well in the centre. Combine the @arladairyuk Skyr with the @arlacravendale milk.
Mix the liquids into the flour to form a sticky, shaggy dough. Do not mix too much - this is more like a scone dough and it won’t thank you for overworking it.
When the dough is stiff and craggy, scoop it onto the floured tray and shape into a rough circle.
Use a sharp knife to cut a cross across the top, sprinkle with the remaining oats and then pop into the oven.
Bake for 45 minutes - the top will be well risen and browned but as this bread is quite dense it needs a decent stint in the oven. Remove from the oven and cool on a wire rack. Slice and serve.
#shorts #recipeshorts #skyr #yogurt #protein #wheatenbread #breadmaking