Oatmeal bread

Oatmeal bread

Category: Starter/snack, Snack/side dish | Serves: 1 loaf (10–12 slices)

Prep time: 5 minutes, plus rising | Cooking time: 30–35 minutes


375g (13oz) strong plain brown flour, plus extra for dusting

1 tsp salt

15g (½oz) fridge-cold sunflower spread, diced

85g (3oz) medium oatmeal, plus extra for sprinkling

1½ tsp fast-action dried yeast

100ml (3½fl oz) warm semi-skimmed milk, plus a little extra for glazing

4 tsp thick (set) honey

About 150ml (¼ pint) warm water

  1. Flour a baking sheet; set aside. Combine flour and salt in a mixing bowl; rub in sunflower spread. Stir in oatmeal and yeast. Make a well in centre; add warm milk, honey and enough warm water, mixing together to form a soft dough.
  2. Turn dough on to lightly floured surface; knead until smooth and elastic (about 10 minutes). Shape into a round; place in a lightly oiled bowl. Cover; leave to rise in a warm place until doubled in size.
  3. Knock back dough on a lightly floured surface. Shape into a round about 14cm (5½in) in diameter; place on prepared baking sheet. Cover; leave to rise again until doubled in size (about 30 minutes).
  4. Preheat oven to 230°C/210°C fan/gas mark 8. Use a sharp knife to slash top of loaf 2 or 3 times. Brush with a little milk; sprinkle with a little oatmeal.
  5. Bake in oven for 10 minutes. Reduce oven temperature to 200°C/180°C fan/gas mark 6; bake for a further 20–25 minutes, until loaf is risen, browned and sounds hollow when tapped underneath. Transfer to a wire rack; cool. Serve in slices.

Cook's tips

  • This bread is best eaten freshly baked on the day it is made or within 1 day of making. It is also suitable for freezing for up to 1 month. Vary your loaf by stirring in 1–2 tbsp chopped fresh mixed herbs, or to taste, with the yeast.

Nutritional information

Oatmeal bread