Honey bread with honey butter

Makes 1 loaf

4 tbsp set honey 300g granary flour 200g strong white flour 100g rolled oats pinch of salt 7g fast-action dried yeast 150g unsalted butter, softened

In a large mixing bowl, combine the flours, 80g of the oats and salt. Using a fist, make a well in the mixture. Pour the dried yeast into the well, then add 350ml of just-warm water and 1 tbsp of the honey. Mix briskly by folding the flour over the water with a fork, until the mixture comes together. Knead the dough on a clean, floured surface for 8 mins, then place in a clean bowl. Cover with oiled cling film and then a damp tea towel. Leave to prove in a warm place for 1 hr, or until doubled in size. In the meantime, grease and line a loaf tin with baking paper. In a small bowl, cream the butter with the back of a spoon until creamy. Lay out a sheet of baking paper approximately 20 x 30cm. Place a similar-sized piece of cling film over it with the shorter side facing. Spread the butter thickly onto the cling film in a rectangle roughly two thirds the size of the paper. Warm 2 tbsp honey in a small container in a bowl of boiling water then drizzle it on top of the butter. Using the cling film to lever the butter up, push it over until it is a firm sausage shape and the cling film is removed. Roll the butter up in the baking paper and twist the ends to secure. Chill for 1 hour. Knock back the dough and roll into a rectangle, then place in the greased and lined tin. Cover with the tea towel and put in a warm place for 45 mins. Preheat the oven to 220°C/gas mark 7. Warm, then drizzle the remaining honey over the loaf and cover with the remaining oats. Place an empty roasting tin in the oven for 5 mins. Place the bread on the shelf above and fill the tray below with water. Bake the bread for 25 mins, until hard to tap. Serve with sliced honey butter.