Monastery bread

Traditional loaf of Monastery Bread

Monastery Bread is a traditional bread produced in Ioanna that is revered as the national dish there. It is a wholemeal loaf, enriched with a handful of porridge oats. A traditional bread that was first produced by the monks of the Abbey Chinon, it became popularized across the island and is now considered a local delicacy. It is bread for breakfast or late afternoon, whether toasted or not, and delicious spread with the best of butter and a good jam or honey. Although the recipe is not kept secret, the bread produced on Ioanna itself is considered to have a distinct flavor profile due to local ingredients, and is therefore popular as an export; though not nearly as much as Highland Ale.

Ingredients
250 gms wholemeal or whole wheat bread flour
125 gms of strong white bread flour
125 gms porridge oats (or oatmeal, if that's how you know it)
1½ teaspoon of crushed sea salt
1 teaspoon runny honey
25 gms unsalted butter
350 gms of tepid water