- Mix your dry ingredients together, then warm up the milk until lukewarm and stir in the butter until melted.
- 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.
- Prove until doubled in size and nice and puffy – usually around an hour.
- Flatten out then roll into a scroll shape and place seam side down in a lined loaf tin.
- 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.
- 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.
- 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.
- 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:
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