Strong oat and wholemeal bread

The original national loaf was apparently very stodgy and a funny colour! This recipe gives you a really chewy, tasty, honey-coloured loaf. Especially nice when warm. For more info on the national loaf: http://www.historylearningsite.co.uk/national_wheatmeal_loaf.htm

Ingredients:
1 ½ lb strong wholemeal bread flour
½ lb oats
1 ½ tbsp salt
1 ½ tbsp dried yeast
1 dsp honey
425 ml tepid milk water

Method:
Mix together all the ingredients and knead for about 10 minutes until you have a soft dough. Place the dough in an oiled bowl, cover with a tea towel and leave until dough has doubled in size (around 2 hours). Knock back the dough, give a short knead then cut into two equal pieces. Place in a loaf tins and leave to rise for another 2 hours.
Pre-heat oven to gas mark 6 then bake loaves for 30 min. To test the loaves turn them out of their tins and give the base a tap. if it sounds hollow they are ready. Allow to cool on a wire rack.

Recipe adapted from the wheatmeal loaf recipe found on: http://www.butcherbakerblog.com/2011/01/31/national-wheatmeal-loaf-and-mock-banana-anyone/