Oatbread recipe

Oat Bread (makes 1 round loaf)



375g all-purpose flour

1 tsp salt

15g of sunflower or almond spread

85g oats, plus extra for sprinkling

1 ½ tsp fast-acting dried yeast

100ml warm semi-skimmed milk, plus a little extra for glazing

4 tsp honey

Approx 150ml warm water

Small handful of sunflower seeds for topping on bread



  1. Flour a baking sheet and set aside
  2. Combine flour and salt in a mixing bowl, rub in the sunflower spread. Stir in the oatmeal and yeast. Make a well in the centre; add warm milk, honey and enough warm water, mixing together forming a soft dough.
  3. Turn the dough out onto a floured surface; knead until smooth and elastic (takes about 10 minutes). Shape into a round; place in a lightly oiled bowl. Cover and leave to rise in a warm place until double the size.
  4. Knock back dough on a lightly floured surface. Shape into round, about 14cm in diameter. Place on the floured baking sheet. Cover and leave to rise until double the size again (takes about 30 mins).
  5. Preheat oven to 230°C / 210° fan / gas mark 8. Use a sharp knife to slash the top of bread a few times. Brush with milk and top with a little oats and sunflower seeds.
  6. Bake in the oven for 10 minutes. Reduce oven temperature to 200°C / 180°C fan / gas mark 6 and bake for a further 20 – 25 minutes, until the loaf has risen, is brown and sounds hollow when you tap the bottom. Transfer to a wire rack, cook and cut into slices. Enjoy!