Granola breakfast bread

Ingredients

• 200ml oat drink, plus extra to glaze
• 75g dairy free spread
• 2 tbsp agave nectar
• 400g strong white bread flour
• 7g sachet dried fast action yeast
• 1 tsp mixed spice
• ½ tsp cinnamon
• 75g mixed dried fruits (including candied peel)
• 100g W.K. Kellogg No Added Sugar Simply Granola
• 1 orange, zested

Method

1.  Heat the oat drink and spread in a pan over a low heat. Stir until the spread has melted completely, then stir in the agave nectar. Set aside to cool until lukewarm.

2.  Combine the flour, yeast, mixed spice, cinnamon and a pinch of salt in a large bowl. Make a well in the centre and pour in the cooled oat mixture. Mix to form a dough, then add the mixed fruit, granola and zest – keep mixing until everything is fully incorporated. Turn out onto a work surface dusted with flour and knead for about 10 mins, until the dough is smooth and elastic. Add the dough to a large bowl, cover and leave in a warm place to rise for 1 hr, or until doubled in size.

3.  Once risen, form the dough into a loaf shape and put into a greased 2lb loaf tin. Cover with oiled cling-film and leave to rise for 30 mins, or until doubled in size.

4.  Heat the oven to 220C/200C fan/gas 8. Brush the risen dough with a little oat milk and bake for 25-30 mins, or until the dough rises, browns and sounds hollow when tapped on the bottom. Allow to cool before slicing.