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

4.25 from 4 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

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

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

lori

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

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

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

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

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 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'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

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

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

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'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

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

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

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

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

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

Roger Stowell

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

Mary (What's Cookin with Mary)

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

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