Honey and oat toast with caramel macadamia spread

8-10 servings Prep: 10 mins, Cooking: 1 hr

By The Kate Tin July 14 2014
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Ingredients (14)

120 g oats — porridge oats
4 Tbs honey
30 g butter — unsalted, chopped
360 ml water — boiled
250 g flour — stoneground white bread
250 g wholewheat flour
1 Tbs salt
10 g instant dried yeast
360 ml water — warm
120 g oats
caramel macadamia spread
300 g white chocolate — chopped
2 Tbs vegetable oil
100 g macadamia nuts
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Method:

For the bread:

Preheat the oven to 200C.

Place the oats in a bowl and drizzle over the honey. Add the butter, pour over the boiling water and stir to mix. Allow the mixture to cool to room temperature. 

Place the flours, salt and yeast in the bowl of a mixer fitted with a dough hook and add the cooled porridge mixture and warm water and mix to form a soft dough. Knead for 8-10 minutes or until the dough is smooth and elastic. Cover and allow to rise until doubled in size in a warm place. 

Once doubled in size, knock the dough down and divide into two. Roll each piece of dough out then roll up and pinch the end piece to stop from unravelling to form two sausages.

Roll the dough loaves into the oats then place in two standard greased loaf tins (you could also make the loaves more rustic and leave them unshaped).

Leave in a warm place to double in size again. Bake in the preheated oven for 30-45 minutes or until the crust is golden, the bread feels light and the loaves make a hollow sound when tapped on the bottom. Invert the loaves on to a cooling rack and allow to cool completely.

For the toast:

Cut the bread into thick slices and toast under a preheated grill until the outside is crisp but the inside is still soft.

For the caramel macadamia spread, to serve:

To make the caramelised white chocolate, preheat the oven to 120C.

Spread the chocolate on a baking sheet and drizzle with the oil.

Place in the preheated oven for 10 minutes then remove and stir with a clean, dry spatula.

Continue to cook for 30-60 minutes, stirring every 10 minutes.

Don’t worry if the chocolate looks lumpy and chalky at some stage, it will smooth out and caramelise. 

In the meantime, roast the macadamia nuts lightly then place in a blender or coffee grinder.

Process on high speed until the nuts begin to form a smooth paste (you can add a drizzle of vegetable oil if the paste doesn’t begin to form). If you’re a patient person, a pestle and mortar would also do the trick.

Once the chocolate is golden brown, stir the macadamia spread. If it’s still lumpy you can place it in a food processor to smooth it out and add a little cream or oil if necessary. Store in a jar at room temperature.

If the spread hardens, pop it in the microwave for a few seconds to soften it, then stir in a tablespoon or two of vegetable oil. 

Recipe reprinted with permission of The Kate Tin. To see more recipes, click here.



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