Cottage loaves make me think of my childhood – I have no idea why, as I don’t think we often – or indeed ever – ate them. There’s just something nostalgic about the shape which makes me think of childhood picnics!
The main difference in this dough is using 1/2 oat milk to 1/2 water, and then the shape of one smaller ball stuck on top of the other. The resulting loaf is crusty, light and springy inside and totally perfect for sandwiches.
Enjoy the trip down memory lane, well, even if it’s an imagined memory.
Rustic Cottage Loaf (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 500g strong white bread flour
- 1 1/2 tsps salt
- 1 tsp caster sugar
- 2 tsps dried yeast
- 1 cup oat milk
- 2/3 rds cup water
– Combine the flour, salt, sugar and yeast in a large bowl
– Combine the hand hot water and oat milk.
– Make a well in the centre of the flour and pour in the milk mixture.
– Bring together and knead well, until smooth and springy.
– Place on a floured board and cover with a bowl. Leave to double in size (at least 1 hour).
– Knock bak the dough and cut into 2 pieces, 1 2/3rds of the the dough, the other 1/3rd.
– Roll each into a smooth ball and place the little ball on top of the big one. Dust a wooden spoon handle with flour and push through from the top of the small ball to connect the balls.
– Place on a floured baking sheet and leave to double in size
– Preheat the oven to 200 degrees Centigrade/gas Mark 7
– Bake the loaf for 35-45 minutes, until the loaf is golden broan and ounds hollow when tapped on the bottom.
– Cool on a wire rack