There's no yeast in this bread, so it's good for special diets. You may also use soya milk instead of regular milk if you wish. It's a dense bread that's great when fresh from the oven. Especially with butter and honey on cold mornings!
Something else. Very tasty. I have made this bread several times now and it always turns out well. It is a good recipe for add-ins. For example. try throwing in a handful of grated Cheddar cheese for a cheesy bread. Also, when you make this bread, do be sure to measure in the oil before adding the honey. This way, you have an oiled spoon to measure the honey with, and the honey just slides out nicely instead of sticking to the spoon. - 15 Sep 2008
Made it healthier. This was a great recipe. My first non-sweet bread recipe I've made from scratch. Very tasty and delicious. I did as others recommended, and doubled the recipe to create a full-sized loaf. I baked it at 180 for 1 hour in a loaf tin, and that was perfect. Substitutes I did: Skimmed milk. Extra virgin olive oil instead of vegetable oil, and I added 100g of ground flax seeds. Both the olive oil and ground flax added healthy fats to the bread, and the flax also added a little extra fiber and protein. I also didn't grind the oats, either. I like having big pieces of grain in my breads. Thanks for sharing your recipe! It's so nice baking bread at home so you can control what goes into it. - 15 Sep 2008
Altered ingredient amounts. This bread was lovely and tasted good, although the load is tiny (enough for two hungry people). I did however only used c. two thirds of the milk, honey and oil mix. If I had used all of it, my dough would have been runny. The second time I also reduced the temperature when putting the dough in to bake. Total baking time: 33 mins. - 26 Jul 2009