Easy Little Bread

Easy Little Bread

I'm eating a slice of butter-slathered homemade bread. And quite frankly, it might be the least interesting looking bread you've ever set eyes on. That said, 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. See below. Super cute, right? I love the grids of vintage family pictures, and the soft color palette of the recipe pages. 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.
Easy Little Bread Recipe

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 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

5 from 2 votes

Ingredients
  • 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
Instructions
  1. 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.
  2. In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
  3. 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.
  4. 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.
Serves
12
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • I don't know of anything better than bread.

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

    Sue/the view from great island
  • As soon as this heat lightens up a bit, I am going to bake this bread. I know my girls will LOVE it!

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

    jen
  • 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
  • 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
  • Oh what a perfect recipe - thanks!

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

    Linda Sheehan
  • 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
  • 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
  • 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
  • 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
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