Bun with Oats

Disasters come in many forms, this is one of them. The last time I baked bread, I added more water than I should have, and could do nothing with the dough except fill it into a tin and bake it. In my infinite wisdom, I figured that the best way to counter that would be to add less water. Good in theory, except, I made the dough too dry, and I ended up with buns that didn't taste too bad, but which looked like they can be used as weapons when a thief breaks in. This is the recipe as it is meant to be.

2 1/4 tsp active dry yeast
1 cup warm water
1 tbsp sugar
2 cups flour

2 cups oats
2 tbsp olive oil

1/2 tsp salt

Method

In a large bowl, combine yeast, warm water (only about 1/3 cup), and sugar. Let stand for 10 minutes, until foamy.  If the yeast doesn't become foamy, let it rise for 10 minutes more- unless it is foamy, you are better off throwing it out and starting afresh

Add in flours, and salt and mix well. Add the olive oil, and mix till crumbly.

Add the yeast, and knead for about 2 minutes. Cover the bowl and let rise for 60 minutes in a warm place. 

Deflate the dough, divide it into balls, place on a greased baking tray and let it rise for about 15 minutes.

Preheat oven to 200°C. Brush the top with some oil, and bake for 20 minutes till well browned and crispy.

Remove to a wire rack, and let it cool before serving.