Oatmeal bread

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.