SophieS Energetic & Healthy Breakfast Bread - flour

Method

• Take a bowl & place the rolled oats in it. Add the 300 ml of the semi skimmed milk. Stir. Let the oats soak into the milk for 30 minutes.
• Preheat the oven to 180°C for a normal oven. I use a fan oven so it is 162°C for me, for about 10 minutes.
• Take your Kenwood or Kitchen Aid & take the fitting bowl. Put your K paddle in your Kenwood. Mix the flour with the baking powder. Now, sift the flour & the baking powder in your fitting bowl.
• Add the soaked oats & the milk into the flour mix, with your speed on 2 or 3 until well mixed.
• Add the dried fruits & mix well on speed 2, 3 or 4.
• Add the sugar, cinnamon, honey, beaten egg & 3 tablespoons of the sliced almonds. Mix well on speed 2, 3 or 4 until it all is beautifully combined.
• When it is all well combined, take your silicon bread tin & pour the mixture evenly in it. If you don't have a silicon bread tin, use a normal bread tin & grease with butter & line with baking paper. This is a 1 kg bread tin.
• Take the 2 tablespoons of sliced almonds & scatter them evenly over the top of the bread.
• Place on to a silpat , on a baking tray & place into the lower part of the oven. Bake the bread for about 45 minutes until risen, golden brown on top & cooked trough.
• Test with a sewing pin, if the bread is ready. If so, carefully take it out of the oven & after 10 minutes or so, take it out of the silicon tin. Place it on a wire rack to cool down completely.
• When completely cooled off, slice into slices & enjoy with a bit of jam, honey or fresh ricotta! It also is yummie toasted! Store in an airtight container.