Pies, Puddings and Pottages

Scatter the polenta over the baking sheet.

Pour the milk into the small saucepan and heat until hot to the touch.

Place the oats in the small bowl and pour over the hot milk. Set aside.

Place the water in a saucepan and heat to 30C/86F. Transfer to the measuring jug and add the yeast and sugar and leave to stand for 10 minutes to activate the yeast.

Place the salt, oil, honey and egg into the oat and milk mixture and mix in well.

Place the flours in a large mixing bowl and make a well in the centre.

Add the oat and yeast mixtures and bring together with your hands to make a dough.

Turn out onto a floured work surface and knead for 10 minutes until the dough is elastic and smooth.

Clean the mixing bowl and oil with a little oil.

Form the dough into a ball, place into the bowl, cover with clingfilm and put in a warm place for about an hour or until doubled in size.

Tip out onto a work surface and knock back.

Preheat the oven to 190C/375F/gas 5.

Shape the dough into a large ball and place on the baking sheet.

Cover with clean tea cloth and leave to rise for an hour or until doubled in size.

Bake the loaf for 30- minutes checking after half an hour to ensure the top isn’t burning. If it is, place a piece of kitchen foil over the top.

Check that the loaf is cooked by tapping the bottom – it should sound hollow. If it doesn’t, put back into the oven for 5-10 minutes.

Leave to cool on a wire rack.