oatmeal bread, 1 slice




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225 g oatmeal

43 ml molasses

64 g butter, unsalted

2 tsp salt

816 g bread flour

2 tsp active dry yeast

Active time 3 hr 20 min

Ready in 3 hr 40 min


  1. Butter two loaf tins.
  2. Put the oats in a large mixing bowl and cover with boiling water. Allow to soften for 1 hour.
  3. Add the molasses, butter and yeast to the oats and mix well.
  4. Add the flour, 1 cup at a time, mixing well after each addition until a dough starts to form. Cover with a towel and leave to rise in a warm place for 1 hour or until doubled in volume.
  5. Turn the dough onto a lightly floured surface. Shape into 2 balls and leave to rest for 10 minutes.
  6. Shape the balls into loaves and place in the bread tins.
  7. Cover the loaves with a damp cloth and leave to rise for 30 minutes or until doubled in volume.
  8. Meanwhile, preheat the oven to 190°C/170°C fan/gas mark 5.
  9. Bake the loaves for about 40 minutes until the tops are golden brown.
  10. Turn onto a wire rack and leave to cool before cutting.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 125.37

Protein 3.11 g

Carbohydrate 23.03 g

Of which sugars 1.21 g

Fat 2.11 g

Of which saturates 1.16 g

Fibre 0.90 g

Sodium 140.44 mg

Good Points

Source of Niacin

Source of Riboflavin

Source of Selenium

Source of Thiamin

High in Folate