A tasty "no yeast" bread with more oats than wholemeal or white flour. Better for diabetics than bread made just with wheat flour. This recipe produces a fairly dense bread with a crunchy, slightly crumbly crust, which is delicious eaten warm with butter.
For bread with a hint of sweetness, use 1 1/2 tablespoons of honey and 1 tablespoon of vegetable oil.
For a lighter textured bread, increase the quantity of plain white flour, and decrease the quantity of wholemeal flour.