Oatmeal & honey bread

Oatmeal & honey bread

From
Grains
Makes
1 small loaf
Prep
15 mins
Cooking time
45 mins
Photographer
Deidre Rooney

Delicious, good for you and the quickest bread in the world to make, this is lovely with cheese and soup.

From the grocer

Ingredients

Quantity Ingredient
75g cold butter, cut into little chunks, plus extra for greasing
175g wholemeal flour
115g plain flour
1 teaspoon bicarbonate of soda
A pinch salt
75g super-fine oatmeal
25g rolled oats, plus extra for sprinkling
2 tablespoons soft light brown sugar
80g runny honey
275ml buttermilk, plus extra if needed
white sesame seeds, for sprinkling

Method

  1. Preheat the oven to 180°C. Grease a 450 g loaf tin with butter.
  2. Mix the flours, bicarbonate of soda and salt together in a large bowl and rub in the butter with your fingers. Add the oatmeal, oats and sugar and mix well.
  3. Stir the honey into the buttermilk and add this to the flour mixture. Mix, using a wooden spoon or a blunt-edged knife, until the dough comes together. You might need a little more milk – if you don’t have any more buttermilk, normal milk will do. Bring the dough into a ball with your hands and put it into the prepared tin. Press down lightly to fit and smooth the top.
  4. Sprinkle with oats and sesame seeds and bake for 45 minutes. Leave in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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