Oaty Wholemeal Bread

This simple loaf is great for breakfast (toasted and topped with honey and banana), lunch (in a ham, mustard and salad sandwich), or supper (with pâté and cornichons).

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes 20 minutes

Makes: 1 loaf


  • 7g Sachet fast-acting bread yeast
  • 700g Wholemeal flour
  • 1 tsp Fine sea salt
  • 1 tbsp Olive oil
  • 50g Porridge oats, plus extra for sprinkling


  1. Pour 500ml tepid water into a bowl and add the yeast. Stir in half the flour and blend to a thick cream, then cover with a clean, damp tea towel and leave in a warm place for 20 minutes or so, until the surface is littered with bubbles.
  2. Stir in the salt, oil, most of the remaining flour and the oats, mixing well. Bring together on a lightly floured surface, adding more flour or water to give a soft, but not sticky, dough.Knead until smooth and elastic (10 minutes).
  3. Lightly oil a loaf tin (about 18cm x 11cm x 8cm). Shape the dough to fit the tin, cover, then leave in a warm place for at least 1 hour to rise.
  4. Preheat the oven to 220°C, gas mark 7. Uncover the loaf, scatter with more oats, and bake for 35–40 minutes, till it sounds hollow when rapped on the bottom. Cool for 15 minutes before eating.