Easy Little Bread Recipe

By daiseyduck

Ingredients

• 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

Preparation

Step 1

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

1 cup / 5 oz / 140 g whole wheat flour

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.

What a great recipe! I make breads that look like this one all the time so I think it looks delicious.

The bread logs wonderfully doughy--just the way I like it! The last time we made homemade bread it also ha d oats in it. I think it makes extra moist. :)

Heather

At 11:30pm, working on my computer in my basement, I read your post. At 12:30am, I went upstairs to get a drink of water and mix up the dough. It all came together in a jiffy. I especially liked watching the yeast bloom in the water. I had never seen that before. At 2:30am, I'm still plugging away at the computer having now been fortified with two slices of bread with butter. It had wonderful texture and flavor. When the rest of the house wakes up, they will be so happy to eat this bread for breakfast.

I love the idea of making my own bread, but I just can't find the time to make it, or so it seems. But this recipe sounds easy, and the bread looks delicious. I think I'll give this a try, perhaps I can have my homemade bread.

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.

Heather (Heather's Dish)

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.

Can't wait to make Gram's sweet petite loaf.

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!

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.

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.

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 :)

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!

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.

HS: I haven't tried it, but if I were going to use instant yeast, I'd likely scale back on the amount a bit and add it straight to the dry ingredients. Probably less rise time...in both cases. Oh, and bump up the temp of the water - 120 or so. Please report back if you try it!

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.

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.

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.

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

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!

heather @ chiknpastry

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. :)

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!

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.

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?

As soon as this heat lightens up a bit, I am going to bake this bread. I know my girls will LOVE it!

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.

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.

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.

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?

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.

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.

The corn recipe of a few days ago came out delicious. I added a few pistachios and it was great.

ps...what do you think could be used in place of honey to make this one vegan for my sweetheart ?

Such simplicity, and I love how quick this bread is to make. I can just picture it now, still warm from the oven with butter melting into the nooks and crannies. And you are right - I have all the ingredients in my pantry. Might just need to make this one.

If I only have white AP flour, is it a 1-to-1 substitution for the whole wheat and oats? I have a lot of "instant" or "quick cook" oats, but not the "old-fashioned rolled oats" or whole wheat flour.

I made one small change, substituting 1/2 cup of the whole wheat flour for a 1/2 cup of buckwheat flour. It's delicious & sooooo easy. Thanks for the recipe!

I love this old fashioned recipe and the photos are beautiful! Reminds me of a recipe my grandmother used to make when I was a kid. She never measured anything exactly - I was always fascinated by that!

This bread looks to be simple enough for me to make - hot bread just out of the oven with a little butter sounds divine!

What a delightfully simple recipe! I have always wanted to make my own bread. Cannot wait to try it this weekend :) I

Heidi, I have to admit that I rarely comment on your posts despite the fact that i've been reading for nearly two years and creating dozens of your fantastic recipes. It makes me sad. I wish I would have quit my lurk status months ago and left you notes from time to time. I'm afraid that I have neglected to take my own advice and "tell the people who inspire you that they do, share love, share kindness...." etc. Somehow when I scroll through your posts and see #'s like 128, 215, and more I wonder if it would even matter. What's so special that I have to say? I forget, that THANK YOU. Is special enough, most of the time. Thank you for your authenticity and for curating the best of the season's bounty for me to play with. Your orange-oat scones, carrot fennel soup, six seed soda bread, and now this gem have made countless appearances at family gatherings, potlucks, and simple dinners alone. Thank you, thank you, thank you. :-)

HS: Kelsey, thank you! Seriously, thank you for the comment. I love knowing some of the recipes on this site make the leap off the site into your homes. Its one of the things I love about working on the site, and one of the things that keeps me excited about trying new ideas, or sharing what I'm excited about at the moment. Thanks for making my night. Enjoy your weekend, and wow - your site is really, really lovely :)

I made this last night. It is so easy, like making muffins! Thanks so much for posting this, it is exactly what I need: a no-knead bread that does not take 24 hours to make. Wonderful.

PS-I did use instant yeast added to the dry ingredients, and since I took the advice of letting it rise while I was in the bath, I have no idea how long it rose for, but it turned out great. To the poster who wanted to try this, go for it, it seems to be very forgiving.

What a Delicious looking! It's make me hungry! I can't wait to eat this :) thanks a lot for sharing.

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