Oatmeal Loaf

Channel your inner ‘Bake Off’ with this simple but delicious bread recipe. Making bread is a lot easier than it looks and you’ll be rewarded with the most delicious smell. Top with your favourite spread and enjoy!

With credit to HGCA, Agriculture and Horticulture Development Board

Preparation Time
Cooking Time
Main Ingredients
  • 200g strong wholemeal bread flour
  • 250g strong white bread flour
  • 25g oatmeal
  • 25g oats + 1tbsp
  • 7g sachet dried yeast
  • 1 tsp salt
  • 1 tbsp clear honey
  • 2 tbsp rapeseed oil

Main Instructions
  1. Mix the flours, oatmeal, 25g oats, salt and yeast in a large bowl.
  2. In a separate bowl, mix 300ml warm water with the honey and oil and stir into the flour to form a dough.
  3. Knead on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave in a warm place for 30 minutes - 1 hour until doubled in size.
  4. Preheat the oven to 200oC, gas mark 6. Grease a 1kg loaf tin.
  5. Knock the dough back, and mould into a rough loaf shape to drop into the prepared tin. Cover and leave for 30 minutes or until doubled in size. Sprinkle with the remaining oats and bake for 30-35 minutes until golden. Remove from the tin and cool.
  6. Serve with jam, marmalade or lemon curd.
  7. Top tip
  8. Simply roll into a large round shape and place straight on a greased baking tray and bake instead of using a loaf tin. For a savoury start to the day, try serving with smoked mackerel pate. It will keep for 1-2 days in an air tight container.
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