Oat & Nutty Bread

• 2 3/8 cups plain flour strong, sieved
• 1 cup wholemeal flour plain
• 3 1/2 ounces porridge oats 31/2oz
• 1 teaspoon salt
• 7/8 ounce Flora Buttery
• 3/4 yeast sachet easy-blend
• 2 tablespoons runny honey
• 6 tablespoons chopped nuts
• 325ml warm semi-skimmed milk (or half warm water, half milk)
• milk to glaze
• 1 tablespoon porridge oats
• 2 3/4 tablespoons chopped nuts

1. Place the flour, oats and salt in a large bowl. Rub in the Flora Buttery until the mixture resembles fine breadcrumbs. Add the yeast, honey and nuts, and stir well. Add the liquid and stir until a soft dough forms (you may need to add a little extra warm water).
2. Turn onto a lightly floured surface and knead for about 10 minutes until smooth. Shape into a round ball and place in an oiled bowl. Cover with oiled polythene and leave to rise in a warm place until doubled in size.
3. Turn the dough out and knock it down. Knead it until smooth and firm. Place in a 900g loaf tin or shape as desired and place onto a baking sheet.
4. Cover with oiled polythene and leave in a warm place for about 30 minutes, until doubled in size. Brush with milk, and sprinkle over the extra oats and nuts.
5. Bake in a preheated oven (200u0b0C/180u0b0C fan oven/gas mark 6) for 30 to 40 minutes until risen and golden. Serve with your favourite Flora pro.activ spread.

flour, wholemeal flour, oats, salt, buttery, yeast, runny honey, nuts, milk, milk, oats, nuts

Taken from www.yummly.com/recipe/Oat-_-Nutty-Bread-378802 (may not work)