• Method

  1. Mix your dry ingredients together, then warm up the milk until lukewarm and stir in the butter until melted.
  2. Pour the milk and melted butter into the dry ingredients. Mix together until it’s a saggy mess then knead on a lightly oiled surface for five minutes to achieve a smooth dough. Don’t worry if it’s sticking to the surface – just add a wee bit of oil to table. Don’t add any flour.
  3. Prove until doubled in size and nice and puffy – usually around an hour.
  4. Flatten out then roll into a scroll shape and place seam side down in a lined loaf tin.
  5. Make the topping by beating an egg white with a teaspoon of water. Brush this over the loaf and finish by scattering some oats on top. Prove again for around 45-1 hour.
  6. Heat oven to 200c and cook for 25-30 minutes. It might brown quite quickly on top – if it does just put a piece of foil on top to stop it browning too much.
  7. The loaf is baked when it reaches over 90c in the middle on a probe, or if it’s hollow on the bottom when tapped.
  8. Cool on a wire rack. Amazing toasted with some nice jam.

Thanks to chef Rory Lovie for sharing this recipe with us. Rory is a huge fan of oats – so much so that he says they would be his desert island food!

Rory is a highly-talented chef who oversees all menu activity at the award-winning Bridgeview Station, a restaurant housed within an iconic Victorian railway station at the heart of Dundee’s Waterfront, a short walk from the V&A Musem.

He has won many accolades including:

  • 2014 Medaille d’Argent Winner

  • 2013 Rising Star Young Chef of the Year

  • 2013 Best Fine Dining Restaurant in Scotland

  • 2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland

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