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 minutes - Cook time: 35 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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

  • 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.

  • 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
  • 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
  • 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.

  • 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
  • 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)
  • 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
  • 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 :)

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

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

  • 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
  • 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
  • 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)
  • 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
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