Ploughman’s loaf Recipe
- 70g/2½oz whole rolled jumbo oats
- 500g/1lb 2oz bread flour with malted grains
- 85g/3oz rye flour
- 1 tsp salt
- 1 tsp sugar
- 2 sachets fast action dried yeast
- 500ml/18fl oz bitter
- 4 tbsp vegetable oil
- 150g/5½oz mature Cheddar, cut into 1cm/½in cubes
- 4 onions, chopped
- Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned.
- Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine.
- Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough.
- Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size.
- Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool.
- When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again.
- Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped.
