It’s simple, quick, versatile, and even delicious! You can eat it with dinner, for breakfast with some butter or jam, or use it as sandwich bread. Oaty with a hint of wheat and sweetness, this is a great staple bread to have around the house. Unlike most yeast breads, this one only rises for 30 minutes and doesn’t even require any kneading!
Thanks to Heidi Swanson and her terrific blog, 101cookbooks, for stumbling upon this recipe that she found in a classic cookbook titled, Gran’s Kitchen: Recipes from the Notebooks of Dulcie May Booker, a cookbook written by Natalie Oldfield compiled of recipes inspired by her grandmother.
Easy Little Bread
Yield: one 9 x 5″ loaf
1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (about one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g old-fashioned rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt
butter for greasing pan
1. In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes. (You won’t see too much change though.)
2. In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well until everything is incorporated.
3. Butter a 9 x 5″ or 8-cup loaf pan. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
4. Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 30-40 minutes, until golden and pulling away from the sides of the pan. Remove from oven, and turn the bread out of the pan quickly onto a wire rack. Let it cool on a rack so it doesn’t steam in the pan. Serve warm.