About this recipe: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.
Makes: 1 round loaf, approx 8 ins across and 2.5-3 ins high at the centre
136g oat flour (or rolled oats ground fine in a coffee grinder or blender)
20g rolled oats
80g wholemeal flour
40g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon honey
1 1/2 tablespoons vegetable oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 230 C / Gas 8. Lightly grease and flour a baking sheet, or line with baking parchment.
Mix the oat flour, rolled oats, wholemeal flour, plain flour, baking powder and salt together in a large mixing bowl.
In a small bowl or jug, dissolve the honey in the vegetable oil. Add 200ml of the milk, and stir well.
Add the honey mixture to the dry ingredients, and mix to form a soft, slightly sticky dough. If the dough is too firm, add more of the milk.
Turn the dough out onto a floured board and quickly shape into a round, then transfer to the baking sheet. If the dough is very soft and sticky, turn it out directly onto the baking sheet and use a fork or knife dipped in milk to form it into a rough round.
Sprinkle a few rolled oats onto the surface of the loaf, and pat gently onto the dough. If wished, dust a little white flour over the surface of the loaf.
Bake in the middle of the preheated oven until you get a nice hollow sound when you tap the base of the loaf, 20 to 30 minutes. Transfer to a wire rack to cool.
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.