Tea cakes

It has been a bit of a dry spell here on Hoglunds Homemade, and all I can blame is the month January. For me it is one incredibly unnecessary month that if I could I would sleep through without problems. However, February has come and so has a little taste of the spring. It is mild and sunny, birds are singning in the mornings and time is flying by. Happy days.
I have not been very ambitious since after chistmas everybody wants to cut down on sweets and treats but there has been a lot of bread baking going on here on Victoria Terrace. This lovely recipe is not sweet, even though the name Tea Cakes sound so, it is actually a very nice bread. It looks white but there is some goodness to it too; porridge. Yes you read right, the bread baking starts with making quick porride that will create a very moist yet fluffy bread. It is very handy to make the double recipe and freeze the bread since it defrosts very quick.

8 tea cakes

40 grams oatflakes
250ml water
25 grams butter
1tbsp honey
1/2tsp salt
250 grams plain flour
7 grams dried yeast

Bring 150ml of the water to boil and pour over the oatflakes in a bowl, add butter and stir until melted. Add the rest of the water (cold) and let the mix come down to luke warm temperature. Dissolve yeast in the porridge and add honey, salt and 200 grams of the flour. Work the dough on a floured surface until smooth and elastic, about 5min by hand. Let prove under a cloth for 30min or until doubled in size.
Work the dough for a minute or so. Divide into 8 pieces the same size. Roll into balls and roll out to flat circles about 1cm thick with a rolling pin and the flour left over from the dough. Let prove again under a cloth on baking trays. Prick with a fork before baking on 226C for 5-6 min.