Easy Little Bread

The simple, easy little bread you should make right this minute - yeast-based, farm-style, made from rolled oats and a blend of all-purpose and whole wheat flours.

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.

Also! If you're ready to use your oven some more, here’s where you can browse all the baking recipes. This focaccia is a beauty, and this braided onion bread is also a delicious stunner. Don’t miss this black bread, or the Big Sur Bakery Hide Bread. And this oatmeal bread is so good, with lots of opportunity for variations. Have fun baking!

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Easy Little Bread Recipe

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4.04 from 26 votes

  • 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
  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.
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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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.


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


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!


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

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)

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. ;)


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

Julie K.

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

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

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


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!


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


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

Laura @ Sprint 2 the Table

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

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