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!

Apologies, comments are closed.

Comments

  • 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
  • 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
  • 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
  • This book is a total delight! I love it

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

    Adelina
  • What an adorable book. So charming.

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

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

    Julie K.
  • 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
  • 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
  • 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
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients