Tasmanian Farmhouse Bread
A hearty Tasmanian farmhouse loaf with a golden oat crust and tender crumb, baked from regional stoneground wheat and sweetened with local honey.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 215 kcal
Equipment
- •Large mixing bowl
- •Kitchen scales
- •Baking tray
- •Wire cooling rack
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 215 kcal
- fat
- 4 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 215 kcal
Instructions
- 1
Combine the white flour, wholemeal flour, oats, yeast, and salt in a large mixing bowl.
- 2
Whisk the honey into the lukewarm water until completely dissolved.
- 3
Pour the honey water into the flour mixture and stir to form a rough, shaggy dough.
- 4
Add the softened butter and knead on a clean bench for ten minutes until smooth and elastic.
- 5
Shape the dough into a ball and place it in a lightly oiled bowl.
- 6
Cover the bowl and rest in a warm spot for one hour until doubled in size.
- 7
Gently press down the dough, shape it into an oval loaf, and place onto a greased baking tray.
- 8
Brush the top with milk and scatter over the extra rolled oats.
- 9
Cover loosely with a clean tea towel and leave to prove for thirty minutes until puffy.
- 10
Preheat your oven to 200°C (180°C fan-forced).
- 11
Slash the top lightly with a sharp knife and bake for thirty-five minutes until golden and hollow when tapped.
- 12
Transfer the bread to a wire rack to cool completely before slicing.
Chef's tips
In cooler Tasmanian winters, place the covered dough near a wood fire or inside an unheated oven with a bowl of boiling water to help it rise. Always allow the loaf to cool completely before cutting to prevent the crumb from turning gummy.
Ingredient substitutions
- Tasmanian honey → golden syrup or brown sugar
- full-cream milk → water (for brushing the top)
- unsalted butter → olive oil
Storage
Keep wrapped in a clean linen bread bag or airtight container at room temperature for up to four days, or slice and freeze for up to three months.
Reheating
Toast thick slices in a toaster or warm the whole loaf in a 180°C oven for eight minutes to refresh the crust.
Common mistakes to avoid
- •Using boiling water which kills the yeast and prevents the bread from rising.
- •Slicing the loaf straight out of the oven while the interior steam is still setting the crumb.
- •Under-kneading, which results in a dense and crumbly loaf rather than a tender structure.
Serving suggestions
Cooked Tasmanian Farmhouse Bread?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
