Easy Little Bread

Easy Little Bread Recipe

Right this second I'm eating a slice of butter-slathered homemade bread. And quite frankly, it's the least interesting looking bread you've ever set eyes on. But at this particular moment, there isn't anything on this earth that would taste better. I'm convinced of it. It reminds me of the bread my dad would sometimes bake for us as kids. A dead simple yeast bread recipe made from ingredients I can nearly guarantee you have on hand. My dad's bread was made using all-purpose white flour, whereas this bread is made with a white, wheat, rolled oat blend. I've baked it three times this week, after I came across the recipe for it in a beautiful, heartfelt cookbook by Natalie Oldfield.

Easy Little Bread Recipe

I snapped a few shots of the book to give you a sense of it. Super cute, right? I love the grids of vintage family pictures, and the soft color palette of the recipe pages. Really well done. It's a collection recipes inspired by the notebooks of Dulcie May Booker, written by her granddaughter Natalie. It was published in New Zealand, then Australia and the UK. I stumbled on my copy of it the other day at Omnivore Books here in SF, although I don't think it's been published in the U.S. yet. The recipes are classic and no-fuss. The kind that can and (clearly) have been whipped up a hundred times over - scones, fruit pies, chocolate cake, lemon bars, shortbread, and a selection of savory dishes as well.

Easy Little Bread Recipe

So, to all of you who embraced the soda bread recipe, yet still shy away from yeast-based recipes - you've got to try this one. You can have the dough in the pan in 5-10 minutes. It sits around for 30 minutes while I'm in the shower, then straight into the oven. Thank you Gran & Natalie. It's a beautiful book.

Easy Little Bread Recipe

1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.

In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.

Makes 1 loaf.

Adapted from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker.

Prep time: 10 min - Cook time: 35 min

Welcome!

I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi

Comments

I heart this cookbook already! How sweet is that?? Heidi you still inspire me everyday!!!! My blog is growing!!!

Saran

What a great recipe! I make breads that look like this one all the time so I think it looks delicious.

What a lovely little cookbook! I love great finds like that. Thanks for showing us through pictures.

Laura @ SweetSavoryPlanet

Looks fantastic, just perfect for every occasion and mood it seems like... Can't wait to try it.

Thanks for sharing the cookbook. So lovely! I don't know what it is about families and grandmas in the kitchen but it's just about as cozy and comforting as it gets.

Amy

il à l'air succulent

poucinette

That looks like a completely charming book. Thanks for the show & tell (and the bread recipe). I decided that I'm not a fan of soda bread (but I was a fan of how fast it was), so this "Easy Little Bread" looks perfect!

Stephanie

Thanks for sharing some shots of that sweet cookbook-love it! Can't wait to try the bread recipe.

la domestique

The bread logs wonderfully doughy--just the way I like it! The last time we made homemade bread it also ha d oats in it. I think it makes extra moist. :)

J3nn (Jenn's Menu and Lifestyle Blog)

What a beautiful cookbook! And that bread with the butter melted on it looks absolutely delicious :)

Anjali Shah

Can't wait to try this lovely recipe. The food at the Dulcie May Kitchen is wonderful too. I'm lucky enough to live quite close by!

Marie

Ever since I checked out The Enchanted Broccoli Forest at the library and discovered how wonderfully easy yeast bread is I have been baking a couple of loaves a week. This looks like a great new recipe to try!

Kelby

At 11:30pm, working on my computer in my basement, I read your post. At 12:30am, I went upstairs to get a drink of water and mix up the dough. It all came together in a jiffy. I especially liked watching the yeast bloom in the water. I had never seen that before. At 2:30am, I'm still plugging away at the computer having now been fortified with two slices of bread with butter. It had wonderful texture and flavor. When the rest of the house wakes up, they will be so happy to eat this bread for breakfast.

Heather

I love the idea of making my own bread, but I just can't find the time to make it, or so it seems. But this recipe sounds easy, and the bread looks delicious. I think I'll give this a try, perhaps I can have my homemade bread.

Lena

Aww, very sweet nd beautiful book

Gary

This bread sounds wonderful and the recipe reminds me of my granny (who is 95) and still bakes the most amazing bread in her giant brick oven.

Maria @ Scandifoodie

Just gorgeous. Those sorts of recipes, like precious china, need to be handed down and preserved. Have just ordered the book. Can't wait to read it with a cup of tea and a slice of this with creamed honey.

Tori (@eat-tori)

This sounds lovely! I really like name of this. So classic.

Katrina @ Warm Vanilla Sugar

i'm so happy to see you mention this book! i live in auckland, new zealand. the author of that book, or their family, have a cafe just down the road from our house called the Dulcie May Kitchen. they actually sell this book inside. I saw the cover and thought oh that looks so familiar!! The next time I go I'll bring it up! I'm not sure if its in the book, but my favourite thing from there is this scone-ish cinnamon roll. What a small world!!!

Lena

Oh what a perfect recipe - thanks!

Simply Life

We need more of these types of recipes - demystifying the art of basic bread making, instead of scaring people away with beautiful yet overly elaborate techniques. We also need more of this type of book; a real cook book by a really normal person who shares her many years of cooking experience. What a great find. I'll try and source it here in London.


HS: Agreed! :)

adam and theresa

this looks like a great book! i love the layout.

jen

Were you reading my mind?? I have been wanting to make a homemade yeast bread for two days now! I'm SO glad you posted this recipe -- I'm absolutely making it today. Hands down.

Alicia @ Treble Tart

interesting...i am totally afraid of yeast breads most of the time, but this one sounds completely doable! now i'll be dreaming of it slathered in butter for the rest of the day til i get to make it.

Heather (Heather's Dish)

I love it when a homely food turns out to be delicious. It looks really healthy, too.

Sue/the view from great island

I don't know of anything better than bread.

A Teenage Gourmet

As I sit here reading this over a slice of my own homemade bread (just a simple no-knead loaf, slathered with peanut butter and homemade jam, with a sprinkling of cinnamon), my whole heart is warmed by the thought of this charming book and easy little recipe.

Can't wait to make Gram's sweet petite loaf.

Meister @ The Nervous Cook

Coincidentally, I just posted about a bread loaf as well that my husband loves to bake...old fashioned banana bread. That cookbook looks like something I wish I could put together about my husband's mother. It's beautiful and very emotional I'm sure.

Snippets of Thyme

What a beautiful book! I may have to try this today - it looks like "comfort" bread. :)

Laura @ Sprint 2 the Table

What a wonderful book! Thanks for the tip and the bread sounds scrumptions.

Ann-Louise

Aha, I thought that book looked familiar. Love seeing New Zealand books featured on your site Heidi :-) There seems to be a explosion of "what my gran" style cookbooks coming out of NZ in the last few years.

Emma Galloway

what a delightful recipe! Really, everyone should try yeasted bread if they haven't yet.

Michelle

How gorgeous! I love that it uses oats. Can't wait for the temps to cool off a bit so I can fire up the oven to bake this :)

DessertForTwo

I am in love with that book. Not that I have it, but the pictures you took of it are incredible. I agree, love that soft color palette and the warm yet breezy vintage look.

And the bread? ARE YOU KIDDING?

in my face, now please.

Bev Weidner

lovely. It's funny what memories the food of our youth evokes and how nice for them to have their family and their recipes captured that way. I love having these quick recipes tucked away to try. Am making dinner for a friend this weekend who is recuperating from surgery and this sounds like a perfect accompaniment.

Nancy (guinnah)

This bread reminds me of one I used to make with my mom when I was a little girl. I love the name too "easy little bread"--how cute!

Gretchen @ flowercityfoodie.com

Bread making was until quite recently my culinary white whale. As you say, there is nothing on earth better than a fragrant, warm, yeasty, unfussy loaf of bread. I can practically smell yours! And what a sweet looking cookbook.

Maia

Thanks for sharing! I'm always on the lookout for a good bread recipe. I'm a big fan of bread baking!

Samantha @ Bikini Birthday

I am in love with this post for so many reasons. To me this is what cooking is all about; love, family, people...sharing. The book looks exquisite as well and I will be searching for it. Thank you for sharing, Chandra

:) Thanks Chandra.

Chandra Paton

This bread doesn't look uninteresting at all! It's gorgeous. I love looks of the texture on top of the loaf + all of the little nooks in each slice for butter to melt inside. The photo captures it perfectly.

Ashley

Looks like a NZ brand of bread called Vogels! I must try it!

Rebecca

I've never commented on your blog, but I have made every single recipe you've posted since last summer!! Its how i taught myself how to cook! I'll be making this bread today, thanks!!



HS: I love getting comments like this. So happy to be able to help :)

Girl in the pink

You're such an inspiration. This post is just so lovely. Food memory is something that is so deep and so pure for me. This cookbook looks darling. I'm really hoping to carve out some time this afternoon for this recipe. I'm excited for the use of oats. I can practically taste it thanks to your pretty picture! Thanks again for sharing! So lovely. As always. :)

HS: Thanks Nik - hope you like it!

Nik

I love how quickly this yeast bread comes together and that it even has oats in it. Yum! Can't wait to try it.

Carissa

Ha, I just made bread yesterday! Clearly, it is bread o'clock around the internets :-P I'll have to try this one next!

Tegan

Can't wait to make this bread! AND - can't wait to put together a cookbook like this for my family! Just got a MacBook Pro, and I bet I could do it! Thanks for the idea.

marilyn

We all love simple and we all love bread, so this is a winner. I do a very similar one with oats and seeds with one rise, but have been to lazy to write it up. Crumbs, you beat me to it! Btw, it's beautiful as is - bread always is.

kellie@foodtoglow

eLLO! That recipe looks to DIE FOR! I'm afraid I may be too impatient to bake it. Is there any possible substitute for a G-ma recipe?

Rachael

Oh what I would give to have a loaf of this in my kitchen for breakfast right now!

Mary (What's Cookin with Mary)

What a fantastic book. I have to get a copy.

Roger Stowell

This Grandma can hardly wait to make "Easy Little Bread" with my own grandkids. I am sure they will top it with pb! Thank you!

HS: It makes great toast Dorothy! They'll love it :)

Dorothy

I am totally making this bread. It seems so simple, that I'm already thinking of variations! Carrot and rye, basil and tomato, sweet chai spice bread?mmm...thank you!

Laura M

I hate that my oven is broken because this is exactly what I want this weekend. The book looks great too - I hope they release it here at some point.

Hungry Sofia

What a great story and you managed to make the bread look both interesting and delicious with your photo - my mouth is watering! Can't wait to try this.

Emily

Is it okay to use instant yeast?


HS: I haven't tried it, but if I were going to use instant yeast, I'd likely scale back on the amount a bit and add it straight to the dry ingredients. Probably less rise time...in both cases. Oh, and bump up the temp of the water - 120 or so. Please report back if you try it!

Karla

Oh Heidi! Darn you, I just went and bought that cookbook because it looks so darn good in your post. This makes my 250th cookbook...I've been making your recipes, both from Super Natural Every Day and your blog, a lot lately - and I absolutely love them. Each one I try is fabulous and I've been able to adapt them for the vegetables I have on hand with delicious success. I will be making this bread this week and I might make your corn soup again (from a previous post) to go with it. Thank you so much for educating and inspiring.


HS: Thanks Dana :)

dana

It's not often that I make bread at home. I used to (still!?) have a bread maker which may be in my basement somewhere... But this...this I can do. Looks so easy! I just made an herb butter that I would love to smother all over this.

greenthyme

i'm very intimidated by yeast but this looks do-able! plus honey...if you add the words "honey" to anything i'll eat it.

lynn @ the actor's diet

I am definitely going to make this Heidi. The cookbook sounds delightful. Thank you!

Linda Sheehan

My mother always made bread when we were kids and I used pretty much this method. I make bread like this as well (minus the honey) and it turns out well every time, I use different types of flour, sometimes, wholemeal, sometimes just white. Whenever I try a more complicated recipe it doesn't work out!

angela

I love simple bread recipes! I made a cilantro scallion bread last week and since then, i've been craving a good bread recipe.

also, i totally need to check out omnivore now that i'm settled in!

heather @ chiknpastry

I'm always on the lookout for good quick bread recipes that don't compromise on flavour and texture - and I love your soda bread - so this looks like one to try!

Ruth

This cookbook has the same nostalgic feel of a recipe book I picked up while I was living in NZ. It is perfectly simpleand a good representation of the country's culture. Thank you for sharing!

Justine

made this recipe this morning. super easy and tastes great. the only thing i may do next time is cut back a tiny bit on the salt. also, i dry herbs from my garden in the summer and my first thought when i tasted this bread was how perfect it would be as a savory type bread--i think next time i may experiment by adding some dried rosemary. :)

sherry caldwell

I saw this blog entry in my Facebook feed at 11:30. By 1:05 and I was eating fresh, no-hassle bread. I even misread the recipe and used oat flour instead of oats. It is lovely and almost gone, as everyone came out of the woodwork when they smelled bread cooking. I have been hoarding whole-grain based sourdough starters and reading every lovely whole grain baking book (oft-mentioned here), but I am reticent to bake bread frequently, as it feels like such a time-sink. Now I have no excuse. Thanks much to you and to Dulcie!

Julie C.

A wonderful looking recipe. Simple is what I love in cooking. I just put the cookbook on my Amazon wishlist. Now I must talk my wife out of starting that low carb diet today...

DrDan

What a beautiful book!!!! I love the look of it, so sweet. And that bread looks delish. Could be great with a bowl of soup, too.

The Elegant Eggplant

I have never seen or tasted a bread like this. It looks like a cross between a quick bread and yeast bread... and will probably exactly the right combination. Gran always knows best... :)

Jennifer @ Raisin Questions

What a charming book. I've never heard of it before. The bread sounds great especially if it's hot out of the oven slathered with butter so it melts into every cavity of the bread.

For those that have mentioned they don't like to fuss with bread they can try this Slow and Easy Bread in a Pot from an old post of mine. It couldn't be easier.
http://in-homeculinaryclasses.blogspot.com/2011/04/lecreuset-giveaway.html

Vicki Bensinger

The minute I saw the recipe here I decided to take a break from my writing project and make this bread. Yes, it is dead simple (great for a person like me who loves to cook but is often averse to baking), and yes I did have everything on hand to make it. It's a delicious bread; I had a slice with cheese for my lunch, and then another with a bit of raspberry habanero jam from the farmers market. Thanks!

Gloria

This is great timing as I was thinking I should start baking my own bread. I'm not much of a baker but this recipe looks simple enough. Thanks, Heidi!

mary

I'm mostly partial to the typed card. So endearing.

lori

This recipe is very similar to a wheat-oat bread recipe that I've been fiddling with for months. It's from an old cookbook that we've had for years, and it's full of wheat, wheat berries, and oats.

What is it about denser wheat breads that they don't brown nicely on top? I always have to turn the broiler on, too.

Margie

After seeing the recipe, I went to their website. Sadly, Dulcie May passed away in 2009. I cannot wait to see what other tasty recipes are in the book. I love old family favorites!

melissa

just made this and it's WONDERFUL and so easy! thank you!

Katy Taylor

I love, love, love this. Seriously so inspired. I can't wait to try this recipe. Wish me luck on my first bread attempt!

Liz@TheHappSpace

I love to think of Ms. Dulcie living on in a sense through all these blog readers baking her bread. Isn't it funny how something as simple as a loaf of bread can make so many people feel good?

Thanks for sharing the recipe. I plan on making it tonight. It will be my first yeast bread!

Julie

As soon as this heat lightens up a bit, I am going to bake this bread. I know my girls will LOVE it!

Kelly

I think I must have that cookbook! What a wonderful way to compile a family story and a lifetime of cooking.

Lucy

Looks simple yet delicious, like you could eat it all day long. And the cookbook it came from is just adorable! I love it when a recipe comes hand in hand with a time, place, and people.

Kathryn | Dramatic Pancake

Most adorable cookbook! I want to scoop her up!

marissa borelli casellini

This looks beautiful and is making my stomach growl. Any thoughts on letting it rise in the refrigerator overnight? I'd love to make it at night and put it in the oven when the alarm goes off so we can have it for breakfast.

Thanks!

Stephanie

Oh Dear Heidi, This brings back such wonderful memories of my Grammy and my two Great Grammies. They brought me up and I watched and learned with the wood stove and gleaming chrome trim. The most wonderful things baked and cooked on that black wood stove. The LOVE in that kitchen with the three of them would be exactly as pictured her in this lovely book. I wish I could have one of them. Maybe when it comes out in America. Thank you so much for sharing this one with all of us.

Beverly Jane

Reading this post got me so excited - the Dulcie May bakery is just around the corner from my house, and it is a favourite with my whole family for its old-fashioned cooking (my Dad especially). I really want to get this book!

Andrea x

Andrea

I wonder how this would work using spent grains from home brewing in place of the oats. I've wanted to start it, but really don't want things to go to waste if at all possible.

Russell

bread making is so cool. Thanks heaps for this fantastic recipe :)

Julie K.

Thanks, Heidi. I am currently living in New Zealand, though only for another 5 months, and I love seeing things from this amazing country. This book is wonderful, and I am going to have to search for it. The savoury muffin/scone culture has overtaken my life. ;)

Anonymous

What a great recipe AND cookbook....the book is so beautiful - I can see why you treasure it.

Ann

Do you think the bread would dome up a bit more if I turned up the heat? Or do you think that would leave it raw on the inside?

Thanks for gorgeous recipe! Love the short rising.

allison

Thanks to this..love this recipe

cybermales

What an adorable book. So charming.

Kelly

This sounds very comforting. I never bake bread but you have inspired me :)

Adelina

Just made this bread as a lovely accompaniment to dinner. It was so good and so easy! The only thing I might change is to cut back on the salt. (Maybe because I used salted butter on the top it was a little too much?) I am looking forward to toast and jam tomorrow morning.

Jennie

Just pulled this out of the oven, cut a slice, and slathered it with butter as directed. My mouth is oh-so-happy!

Amy @Science&Cookies

What a great recipe. My four year old was able to do most of it - a perfect activity for us to do together and we loved the finished product. I was able to order a used copy of the book through B&N's website and am looking forward to receiving it. Thanks!

Debbi

I love how quick this bread is to make! And it sounds so tasty... I'd slather a slice with some yummy almond butter and drizzle with honey, I think.

Katie@Cozydelicious

This book is a total delight! I love it

Maria

Nothing better than bread and butter! Yum!

Betsy @ BMoore Healthy

It's so nice to see something from New Zealand on here. The bread looks wonderful and I will make some tomorrow with my mum.

Kimberley

I doubt a week will pass before this sits, piping hot, butter-slathered, on our dinner table.

oh, heidi. this looks like a winner.

molly

just love in name! too cute. And that cookbook looks like a winner because love this recipe and love the pics in the book! So cute.

Pure2raw twins

Great recipe!..not sure what I love more on your pages.... the content or the pics..they always get my mouth watering. Just love your blog..keep up the good work and I promise I'll keep it up in the kitchen! :)

Shanghai Cat Lady

The book is available on Amazon including a Kindle version which is quite reasonable.

tucsonbabe

Love it. As simple as that. Yum.

Oana from dishchronicles

Oh fun! I love simple recipes like this - I'll be making this over the weekend.

I also love quite simple and plain cookbooks, with heart. I love it. Must buy it!

Maggie at Eat Boutique

I've seen that book at the local bookstore here in Sydney and have it on my wish list. Might as well take the plunge, I love the vintage feel to it!

Thanks for sharing this recipe, I have recently taken up baking yeast breads and this one looks easy and quick to do. Thnx Heidi!

Sneh | Cook Republic

I look forward to trying this wonderfully easy and I'm sure tasty recipe. The book looks wonderful and a real treasure in so many ways.

The corn recipe of a few days ago came out delicious. I added a few pistachios and it was great.

Thanks for all your amazing recipes that are so simple, yet healthy.!

Pat in New England

So practical and possible for anyone wanting to have a go at making their own bread. Once you start I believe there is no going back to bought bread ever.

Sherilyn @ Wholepromise

before i even read the entry, i was scanning the pictures and recognized the same edmond's baking powder tin we have in our Kiwi-American Kitchen.

Erin Fae

ps...what do you think could be used in place of honey to make this one vegan for my sweetheart ?

erin fae

Such simplicity, and I love how quick this bread is to make. I can just picture it now, still warm from the oven with butter melting into the nooks and crannies. And you are right - I have all the ingredients in my pantry. Might just need to make this one.

Marianne

oohh, such a great book!
is the first time I write a comment, but I always read your blog.
beautiful photos, as usual!

donatella

It seem not too difficult. I am not a "baking" person, specially about all kinds of flour found in recipes. Not really can understand them. Not sure can I just use normal flour to bake this.

love cooking

If I only have white AP flour, is it a 1-to-1 substitution for the whole wheat and oats? I have a lot of "instant" or "quick cook" oats, but not the "old-fashioned rolled oats" or whole wheat flour.

Avidan

I HAVE this book!!!! But I haven't made this yet....going to this week, thanks for reminding me about it!

Amanda

This bread looks fabulous. It looks wonderfully doughy.

Pippa @ Sunday Suppers with Pippa

I made this last night for my Dad, who's trying to eat more healthily (he's a coke & oreos kinda guy).

I made one small change, substituting 1/2 cup of the whole wheat flour for a 1/2 cup of buckwheat flour. It's delicious & sooooo easy. Thanks for the recipe!

Sara

I made this bread last night and wanted to eat the whole thing in one sitting!! Half way through the cooking time I gave it an egg/cream wash to give the top a beautiful shine.

Shay

I love sweet little breads like this! Easy and satisfying. Guess I'll just whip up a batch tomorrow morning for breakfast...

Rocky Mountain Woman

Love it! Thanks for sharing such a jewel of a book.

Amanda

I wish my grandmothers were an endless trove or recipes, but instead, sadly, they are both masters of the Entenmann's coffee cake and Wonder bread. Although I'm a long way from being a grandmother, I aspire to be one who whips up homemade bread on a daily basis.

talley

My family is from NZ, and this one made me smile. That's what we called my grandmother! She was a fabulous cook. Thanks for bringing back the happy memories.

Joey

I made the bread the evening I received the recipe. It will have a better looking texture if you use oat flour instead of whole rolled oats. (Thanks to your delicious oatmeal soda bread recipe, I always have a lot on hand.) And I used warm buttermilk instead of water. It was dense, but not flat on top like your photo. I love your website!

parishioner

That book looks adorable, indeed!! Sadly, I don't have any of my grandmother's old recipes, but I do have my grandmother-in-law's books which is a treasure for sure. This bread will be made soon - this weekend perhaps. Looks lovely, especially with cold thick butter.

kickpleat

I love this old fashioned recipe and the photos are beautiful! Reminds me of a recipe my grandmother used to make when I was a kid. She never measured anything exactly - I was always fascinated by that!

This bread looks to be simple enough for me to make - hot bread just out of the oven with a little butter sounds divine!

Thank you!

Lisa

What a delightfully simple recipe! I have always wanted to make my own bread. Cannot wait to try it this weekend :) I

Marina

I love the idea of no-knead bread. I am a decent cook and a fairly good baker, but my kneaded breads always turn out to be a hot mess. But this? This I can do.

Mads

that is the sweetest, most heart-melting, gem of a cookbook i have ever laid eyes on....thanks so much for sharing, heidi.

g,

That book looks so lovely! (The bread ain't half bad either...)

Sophie Delphis

Heidi, I have to admit that I rarely comment on your posts despite the fact that i've been reading for nearly two years and creating dozens of your fantastic recipes. It makes me sad. I wish I would have quit my lurk status months ago and left you notes from time to time. I'm afraid that I have neglected to take my own advice and "tell the people who inspire you that they do, share love, share kindness...." etc. Somehow when I scroll through your posts and see #'s like 128, 215, and more I wonder if it would even matter. What's so special that I have to say? I forget, that THANK YOU. Is special enough, most of the time. Thank you for your authenticity and for curating the best of the season's bounty for me to play with. Your orange-oat scones, carrot fennel soup, six seed soda bread, and now this gem have made countless appearances at family gatherings, potlucks, and simple dinners alone. Thank you, thank you, thank you. :-)


HS: Kelsey, thank you! Seriously, thank you for the comment. I love knowing some of the recipes on this site make the leap off the site into your homes. Its one of the things I love about working on the site, and one of the things that keeps me excited about trying new ideas, or sharing what I'm excited about at the moment. Thanks for making my night. Enjoy your weekend, and wow - your site is really, really lovely :)

Kelsey

I made this simple, yet delicious bread tonight! Thank you ever so much for sharing.

Lindsey

Hello, the instant I saw the recipe I made the bread! Super simple and amazing flavor...

Just once question, the bread dough was really wet. Did I get my measurements wrong? Or is it supposed to be that way?

Still the (very liquid) dough did rise well and I did get a lovely loaf out of it..half of it we finished the same day! And the next day when I went to slice of pieces from the remaining half I found that it was a bit sticky...don't know where I went wrong!

Ambika Kumar

fancy seeing this on your site! we made this bread so many times when we first bought the book but for now we seem to have a certain yoghurt biscuit gracing our plates!

i want to thank you for your amazing books. our daughter is vegetarian and finding variety for her is a never ending search - you have opened up a whole new perspective on the topic - simple and stylish, good and groovy. easy mid week cooking and the dishes are the main event - for us all. tonight its otsu noodles. can't wait!

good vibes to you from aotearoa x

louise hatchard

I made this last night. It is so easy, like making muffins! Thanks so much for posting this, it is exactly what I need: a no-knead bread that does not take 24 hours to make. Wonderful.

Cristina

PS-I did use instant yeast added to the dry ingredients, and since I took the advice of letting it rise while I was in the bath, I have no idea how long it rose for, but it turned out great. To the poster who wanted to try this, go for it, it seems to be very forgiving.

Cristina

What a Delicious looking! It's make me hungry! I can't wait to eat this :) thanks a lot for sharing.

Mithun

Loved the bread! Have made it twice. The first time it turned out beautiful .The second time doughy and sticky ...... Any idea why!!

Brenda Chesler

What a cute and sweet cookbook! Delicious looking brear :)

Heather @ Get Healthy with Heather

What a fabulous book. I often use some of my grandmother's recipes, there is something very comforting about methods that have passed down the generations. I will definitely be ordering this book and making the bread. GG

GG

Great recipe! I love having fresh-baked bread at home and I'm always in the market for a quick, stress-free path to that goal. This hit the spot!

Ben

uber cute

thetwicebitten

What a lovely book and what a nice recipe!!!!. Surely i will cook it this week.
All the best from Argentina.

Eugenia210

I read this recipe yesterday before going to bed and knew I'd want this loaf for breakfast today. I used a mixture of oats/pot barley flakes and rye flakes for the 1 cup of oats, and brushed the pan with slightly salted organic butter from a local farm. Once the bread was done, I brushed a slice with some of the remaining melted butter, had two slices with a side of berries from the Farmer's Market around the corner I ran to while the bread was in the oven... And let me just say, this was the most perfect way to start the weekend. Thank you!

Jenna

I love the ratio of flours in this recipe: more whole grain flour than white flour.

Dr. Sarah Cimperman

That looks really tasty! What kind of bread is that?

Azia Graham

I only have standard 1.5 quart loaf pans. Would this still work? Do you think I need to a 3/4 recipe?

Maryam

I live in NZ and oddly enough I picked up this very book last week. It's a great little book especially for a beginning baker I thought with lots of simple family favorites and easy to make recipes. So nice to pay my regular visit to your blog and see a little slice of New Zealand sitting there :)

Lisa

Thank you so much.. So I have a wonderful bread to break my fasting. It's Ramadhan here now.

Me Anthony

So good, made it last night with corn salad, shaved fennel salad, sunburst carrot salad. Wowed the guests yet again with deliciousness from Heidi. So beautiful, healthy AND yummy. Love you here in Cambridge, MA, Heidi.

Nikki

I just made this bread today, and it really was easy to make, I love that it takes so little resting time. Oh, and it tastes great, it is dense but not dry and the oats add a flavor that reminds me of bananas. I don't know what it is, but if I didn't know better I would bet there are bananas in this bread... Thanks for the recipe!

Lena

It's a cool, rainy day here on the coast of Maine, and I just dropped all of my housework to make this bread. Can't wait for it to come out of the oven!

Jen

Just made this in a 4 cup loaf pan with 280g whole wheat pastry flour (all I had on hand) and coconut oil instead of butter to grease the pan-I lost a good chunk of the loaf to the bottom of the pan when I turned it out, so I'll use butter next time. I'll halve the salt for the next loaf as well, but othewise this is a doughy, toothsome, delicious, EASY!! recipe! Thanks for sharing, Heidi!

Morgan

What a sweet and lovable cookbook. It actually reminds me of my grandma..... I love the recipe and it wonderful name. Love your blog, You inspire me everyday

Reem

Heidi,

Can you tell me where you purchased your butter? It looks so yellow and delicious, I would love to know more about where it is from.

ryan

Love the recipe but making bread is easier said then done in my household. My last bread experiment didn't go over to well. Let's just say that it didn't rise at all and leave it at that, lol. The pic that you posted looks so good though, I may have to give this recipe a shot. Fifth times a charm right, lol. Hopefully me and my daughter can try this out mid week before she goes back to school. Thanks!

Tisha

Tisha @ Wedding Aisle Runners

This smells SO good. It's out of the oven in 15 minutes and I couldn't be more excited. There's also a first-try pot of your 10-minute couscous soup on the stove, it's going to be a good night! Thanks for all the quick, easy, student-budget-friendly recipes Heidi, I don't know what I would do without your site. You (and Deb at SK, too) consistently save me from ramen & excess pizza!!

leilani

I made this the other day, with some changes based on what I had on hand, and it came out delicious. I supposed more APF for the whole wheat because I didn't have any, and when I measured out the oats I realized I was a half cup short, so I searched the cupboard for anything interesting to add and came up with cornmeal. I also doubled the recipe in hopes that I'd get a nice tall loaf. Putting double the recipe into one regular loaf pan made it puff over the top just a bit and make for a nice sized loaf for slicing into sandwiches and toast. I baked it about five more minutes to make up for the extra volume.

Mara

I've definitely been into the idea of baking breads recently. This recipe sounds yummy! :) Thanks.

Sara B.

I love simple. And bread. Perfect!

Michelle @ Find Your Balance

Great recipe

Preti

Hi Heidi, I made your bread yesterday and it was absolutely gorgeous. Last 3 months I bake and cook only your recipes from your book or your website because I love them all. I'm from the Czech Republic ( I don't know if you know where it is, but it is in the middle of Europe and the capital city is Prague ) and they don't sell your book here but I found one american bookstore on the internet with acceptable delivery prices and they sent me all your cookbooks, so I have them all. Your cookbooks completely changed my lifestyle and I also became a vegetarian because the food is so delicious. Sometimes I have problems with the conversions because we have here grams, not cup, and for example I don't know how many grams is one US cup of flower. I also love your photos of SF and I plan to go there, maybe next year as soon as I save some extra money. I am sorry if in the text are some mistakes because my english in not so good and I would like to thank you that you share with us so many delicious recipes. Bye

Eva

I think the bread looks beautiful. There's nothing better than the homemade kind!

Caitlin

I baked this last night and my fiance and I managed to eat the entire thing before, during and after dinner. And we're not huge bread eaters, either! Simply wonderful, and a recipe that will be frequent rotation in the years to come. Thanks Heidi!

Stephanie

Oh wow Heidi - I have this book as it appealed for many of the same reasons it does to you. Thanks for reminding me it was on my shelf and your adaptability has reminded me to include my family "touches" into recipes I try today. Love your blog!

Ngareta

Hi Heidi. Saw that the folks on Chow feature a version of one of your recipes:
http://www.chow.com/recipes/29757-spinach-strata

Talia

This recipe is exactly what I've been looking for! I just made a bread recipe with similar ingredients from the 70s, hippy cookbook, Laurel's Kitchen, to disasterous results. Let's just say I'm going to turn the loaves into dog biscuits for my dog.

So I will try this!

You are amazing! I love all your recipes. I recently made the chocolate pudding with curry and coconut and got rave reviews. And i made the pasta with harissa (I live in Israel so it's easy to get), olives, pine nuts and lemon zest.

Can you do something on ghee? I can't get it right

Abigail

Love the book and the bread recipe can't wait to try it!

Pam Groth

Yummy!I'm in a bread baking moodand this one looks delicious...I'll definetely try it! Thank you :)

El pasticcio

What a great recipe:-) I love to find old recipe books like that... I will try yours:-)

Donna Chernow

Love the concept of the book; I remember many, many wonderful afternoons spent at my own gran's...And the bread sounds wonderfully simple; I've been on a rolled oat kick, so I really should try this...

katy from DiningwithDusty

I made it today. The quickest bread I've ever made and so tasty! Definitely a keeper.

Sini

What a lovely cookbook! Thanks for putting it on the radar! The bread looks heavenly too!

Kat @ Big Apple Little Kitchen

I made this over the weekend & I must conclude that I don't know how to make bread as it turned out as hard as a brick!

Dawn

I am eating this bread right now with fresh greens from the garden, and it's delicious. Thanks for posting such wonderful recipes with gorgeous photos!

hilary

I love, love this post. I want to make this bread immediately despite the 108 degree day outside! It also make me happy that I can justify making it, because it is so quick, even though I have less than two weeks to pack up our whole house before our family of six moves from TX to WA. Thank you for sharing that adorable book.

Laura

Another fantastic recipe - and the baking tin in the book"s photographs reminds me of yours (Oatmeal Muffin, and in SNED). Here"s a question: Do you have a favorite focaccia recipe? I would love to try and create it!

HS: I do! But I haven't shared it quite yet. Someday - promise.


Erin

I made this bread yesterday and it is gone! Just made it again today since I still want more:) It is just the easiest recipe ever! Thank you for posting the pics Heidi as they tell the story behind this precious recipe. I am so in love with this recipe I have gone and bought the book too! Keep em coming!!!

Kara

This cookbook looks adorable... I will have to get it!
I can't wait to try the bread recipe. It looks delicious.

Kristin@ www.freshequation.blogspot.com

Long time lurker, first time commenter- but on another post! This is about the quinoa skillet bread, on which commenting is sadly blocked now. I ended up bastardizing it pretty badly using w.e. i had in my kitchen - cold rice instead of quinoa, toasted while melting the butter; shredded zucchini instead of the egg; greek yogurt thinned with milk instead of heavy cream. But it was absolutely delicious; the zucchini made everything soft and unctuous, the toasted rice were lovely in each bite, and i really liked the tang from the yogurt. I usually find my tweaks a-ok, but I am really proud of the outcome this time. Thanks so much and i'm looking forward to trying the original recipe, as well as this Easy Little Bread that sounds absolutely scrumptious :-)

Hayley

This cookbook is so sweet (and makes me think of my granny). Sometimes the simplest recipes are the most successful.

Keely

Thanks Heidi for sharing this recipe. It is such a pleasure to listen to all those people out there sharing and enjoying food that was such a big part of my life growing up. It is why I wrote Gran's Kitchen in the first place. To honor those moments spent sharing food with family and also to encourage others to continue sharing which you have done by sharing a recipe from my book. Thank you also to those of you that have contacted me via my website, facebook & twitter. I love to hear your stories and your delights while making and sharing food. Enjoy the cooking journey, and as my Gran used to say. 'It's not what you do but how much love you put into the doing' - Keep up sharing that love!


HS

HS: I love the book Natalie - so happy to have stumbled on it here. Hope to visit the cafe at some point - that would be a real treat.

Natalie Oldfield

A friend sent me the link to your blog, because I am a friend of Natalie Oldfeild, and I go to her cafe up the road from my house. I am a freelance writer, and actually was the writer for her last book, Grans Family Table, translating not the recipes, but her thoughts into chapter introductions, etc etc. They are a lovely family... her Mum and Dad and sister work in the cafe. I will send Natalie a link to your blog, as I'm sure she would love to send you a message. I love your books too.. may have to buy one!! or two. I'm an avid food and wine lover, and have a large organic garden where I live, that my husband and I live out of. Lots Love from Auckland New Zealand.

HS: Thanks for the nice note Libby!
Libby

Libby Nicholson-Moon

This has to be the discovery of the year... along with the corn salad, that is! I just made it and treated myself to a warm slice with loads of butter and honey... sheer joy! Thanks soooo much for sharing this recipe, Heidi.
Judy

Judy Lenzin

Just realised that in my tiredness last night I didn't read the comment above mine, and that Natalie had already connected with you! Note to self... read properly. Anyway its so lovely that so many people have been touched and inspired by Natalie's book.. and I've just signed up to follow your blog this morning....looking forward to reading more!

Am off to Dulcie May Kitchen to have one of their fabulous coffees, be tempted by their delectable delights, and do a bit of crochet before work. Have a great day or night on the other side of the world!

Libby Nicholson-Moon

Oh, Heidi, I am IN LOVE with this bread!! Thank you so much for sharing it! Have you tried it after it cooled? Does it taste good cold, or is it good reheated/toasted? I guess I'll find out soon! It's so soft and lightly chewy on the inside and the crust is crusty/chewy, such a delight. And I love the texture the oats give to it.

Naomi

I made your bread this morning, and I'm absolutely hooked. I sprinkled oats, sesame seeds and sunflower seeds on top, and loved the effect of a quick broil at the end. Thanks for the tip. And also for providing something so rare: a recipe for a good, quick yeast bread.

Eve Hill-Agnus

I made the bread first thing this morning and it was wonderful. Fresh from the oven with butter and then later toasted for a salmon salad sandwich. Easy & delicious! Thanks.

Carol Peterman/TableFare

I've made this twice in three days. I made a maple butter to spread on this for breakfast, which made the bread even more amazing.

Keithjr

I don't have a bread pan (I usually just go free-form), but I tucked this dough into a tin-foil pie pan. That was the best idea I had all day. I'm waiting for it to cool right now. And salivating like Pavlovian dog. Thanks for sharing this recipe.

Kristen

What a beautiful little bread. I started to make this loaf at 11 am and had it to eat with a gorgeous soup, with a lovely friend by 12:30.

I used a mix of two spelt flours...white and wholemeal...Yum! Perfect.

Now I just love watching my daughter and her beautiful little friend eat it after I told them I made it!! Wholesome and delicious!

Kyle

Great recipe and no false advertising. Easy peasy lemon squeezy as my daughter says. Just trying a version with chia seeds at the moment. Am also going to try a little bit more honey and lavender as well as a rosemary version.

Siobhan

I've been reading your blog for a while, but didn't actually try a recipe until now, and it turned out beautifully! This is actually the first bread I've ever made. I made it with white whole wheat flour, and a bit of bread flour. I'm excited to bake this again, and try variations. Siobahn's ideas of lavender and rosemary sound wonderful.

Katherine

with 191 comments why post another?... because i made this for dinner and keep slicing off another piece each time i go in the kitchen. if, like me, you are lazy and have nothing but eggs in the fridge, fry up one, throw it on a slice of this with an herb and a cheese of your choice and your partner will think you are amazing.

erin

This bread recipe sounds delicious, I have to try this. I like the fact it's easy and a quick recipe which is very important to my life right now. Simple and easy is good.

Dennis

I made a variation of this (used maple syrup instead of honey, and ground up some quick-cook steel cut oats to make oat flour) and baked it in my muffin tin and the result was amazing. Individually portioned muffin-shaped pieces of bread!

Anastasia

I just love your blog! It's these simple, wholesome recipes that make me so happy. What a beautiful cookbook you found!
Keep up the good work!

Bex

This was the ugliest and tastiest loaf of bread I ever baked. It was also the fastest. Yup, I will be baking it again :-)

pRiyA

Thank you so much for sharing this recipe, and to Natalie and her Grandma! You all demystified my first yeast bread in the most delicious way. It is quite empowering to make my own bread and this quick recipe is sure to be a oft-repeater.

Yvana

tossd in some raw sunflower seeds and dry milk powder. Rich and hearty. Don't even need butter! thanks!

Christine

I wanted so much to make this bread this morning. I have many different flours in the house, but no unbleached all purpose flour :(

Monica

Thanks for this easy little recipe, Heidi. I always seem to struggle with proofing yeast & though this time was no exception the resulting loaf is toothsome & tender & crunchy in all the right places. I also made up a couple of jars of Mark Bittman's 'Minimalist' blueberry jam this morning, so I'm looking forward to some seriously awesome toast this week :)

On another note: After buying and gifting two copies of 'Super Natural Everyday' & then waiting for it to come back in stock in Canada I *finally* have my own copy and I'm not going to give it up! I buy so many cookbooks but yours are the ones I return to over and over--and more importantly: Your recipes are the ones that inspire me the most and often result in riffs and 'cook with what I have' interpretations that always seem to turn out spectacularly. In fact, one of the things I like the most about 'SNE' are the recipes that seem similar to those from the blog but feature new, slightly different flavours and ingredients. The Roasted Delicata Squash Salad with harissa and miso dressing comes to mind--that recipe has become a favourite and a staple in my kitchen (my friends always request it!) and I loved the play on it in the new book. I can't wait until the farmer's market starts bursting with winter squash so I can try it out!

Congrats again on the well deserved success of this superb new book and thanks again for all of the great recipes here at 101cookbooks. You've changed the way I think about food and cooking and I love it :)

HS: Thanks for the nice note Lynne :)

Lynne

I had to give this bread a try today. Mine came out really flat (I blame the yeast, it was really old). But it's still incredibly delicious. I subbed some granola for part of the oats and I like the nutty result.

Greetings from Finland!

Heli

Heidi, As if I needed another reason to adore you, you go and post this bread recipe. From the moment I saw your photo, it was on my to-bake-ASAP list, but you know how time disappears. Anyhow, I finally made it yesterday and am officially obsessed. I subbed white ww for white all purpose and threw in some sunflower seeds. I let it cool slightly, toasted a teeny bit, and served alongside an uber drippy fried egg- perfect for sopping up the yolk :) Thank you for your another healthy staple recipe and continuous inspiration on so many levels! Keep the goodness coming!

KarmaCucina

We were have a torrential rain storm here on Long Island yesterday so figured it was a good time to try this recipe. It doesn't get much easier than this. Wasn't sure if my husband would try it but I cut him a slice while it was warm, spread on some of the leftover melted butter and he was in
"bread heaven" He loved it. This morning had it toasted. Thanks for sharing this great recipe.

lorna

Hi Heidi,

I have never baked a bread before but wanted to know if you could help. My dough - it's currently in the 30 min rise phase - seems really dry. Is this how it's supposed to be? I can't wait to try this bread but am worried that I'm already on the wrong track. I did not have a thermometer so did not measure the water temp for the yeast...

Thanks.

Lee

Great recipe, easy an delicious. I love your blog. beautiful photos and simple recipes.

Angélica

Baked this a few days ago and it was so Easy and Delicious! Toasted it was wonderful, but just out of the oven with some butter was just the Best! Thanks!

Ingrid

I made this last night after work and was so excited about my first attempt at a yeast bread! It was so wonderful that I had to eat it two ways (once with butter, once with butter and honey...for the record I preferred just butter). However, I wasn't able to get a golden color on the top (the heating element on the top of my oven doesn't seem to work). Would it help to brush the top with some of the melted butter right before baking? Thanks for sharing this!

nicole

I baked two loaves of this bread and mine didn't turn out well. It did rise nicely, but fell flat while baking. Came out very dry. I just realized that I left out the salt which might explain part of it. Don't think that would explain the dryness. If anything I under baked it so that wasn't it. I didn't take the time to put it under the broiler. Do you take it out of the oven while preheating the broiler?

Kathy Ziegenmier

Made a double batch for a gathering this past weekend. Easy to make and it turned out great. I'm thinking even my super-picky hubby will like it.

Pam

I adore this bread! Already made it 3 times myself after seeing your post - tomorrow will be 4th time! Its the easiest, most delicious bread recipe I've found to date!

Bella Farber

Gorgeous book. We live in New Zealand and this conjours up fabulous childhood memories of all the food my mother and grandmother would make! My children (and their parents!!!) love the Napoleons on 43, such an easy treat!!

Amanda

I enjoy cooking, but don't bake. This was my first attempt! The bread is hearty with wonderful flavor ... and it's easy to make. It came out perfectly ... enjoyable warm, cold or toasted! No more store-bought bread for me! Thanks for making me an accomplished baker!! ;)

Dr. Ron

We'd just returned from vacation, and I needed to make a loaf of bread but didn't have the energy or time to bake a two-day loaf like normal. I'm a big follower of Peter Reinhart's methods, but wanted to give this recipe a try. For the amount of time and effort (almost none), this bread is a winner. The taste is good, and it's moist and hearty. Definitely not really designed for sandwiches, but great for toast, etc.

LB

Another fabulous recipe from my absolute favorite website! Thanks, Heidi! I substituted equal parts spelt flour in place of wheat flour, and the loaf turned out so wonderfully crunchy on the outside, and fluffy on the inside! I am enjoying a piece now, warm from the oven, with some curried egg salad (another treat from your website)! My taste buds are in culinary heaven!

Kipper

This bread looks delightful. I'll have to make it and post about it on my blog.

Spatoola

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