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

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

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

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

Adelina

What an adorable book. So charming.

Kelly

before i even read the entry, i was scanning the pictures and recognized the same edmond's baking powder tin we have in our Kiwi-American Kitchen.

Erin Fae

Thanks to this..love this recipe

cybermales

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

I look forward to trying this wonderfully easy and I'm sure tasty recipe. The book looks wonderful and a real treasure in so many ways. The corn recipe of a few days ago came out delicious. I added a few pistachios and it was great. Thanks for all your amazing recipes that are so simple, yet healthy.!

Pat in New England

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

I've seen that book at the local bookstore here in Sydney and have it on my wish list. Might as well take the plunge, I love the vintage feel to it! Thanks for sharing this recipe, I have recently taken up baking yeast breads and this one looks easy and quick to do. Thnx Heidi!

Most adorable cookbook! I want to scoop her up!

marissa borelli casellini

Looks simple yet delicious, like you could eat it all day long. And the cookbook it came from is just adorable! I love it when a recipe comes hand in hand with a time, place, and people.

Kathryn | Dramatic Pancake

I think I must have that cookbook! What a wonderful way to compile a family story and a lifetime of cooking.

Lucy

The book is available on Amazon including a Kindle version which is quite reasonable.

tucsonbabe

Great recipe!..not sure what I love more on your pages.... the content or the pics..they always get my mouth watering. Just love your blog..keep up the good work and I promise I'll keep it up in the kitchen! :)

Shanghai Cat Lady

I love, love, love this. Seriously so inspired. I can't wait to try this recipe. Wish me luck on my first bread attempt!

Liz@TheHappSpace

just made this and it's WONDERFUL and so easy! thank you!

Katy Taylor

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