Ingredients
Scale
- 3 cups whole wheat flour (for a lighter loaf, you can substitute half with white bread flour)
- 1 cup warm water (about 110°F / 43°C)
- 2 tablespoons honey (local Devon honey if you can get it, but any good-quality honey works)
- 1 packet (7g) active dry yeast
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil (or melted unsalted butter for a richer flavour)
- 1/4 cup rolled oats (plus extra for topping, optional)
- 1 tablespoon wheat bran (optional, but adds a lovely texture and fibre)
Back in my childhood, my mum always insisted on using the freshest flour and natural honey straight from the farm. It made all the difference — the bread seemed to hold more warmth, more character. If you’re after a gluten-free version, try swapping the wheat flour for a gluten-free blend, but keep in mind the texture will be a bit different.
Instructions
- Start by warming your water until it’s just warm to the touch — about 110°F (43°C). Pour it into a large mixing bowl, then sprinkle the yeast over the top. Let it stand for 5-10 minutes until the yeast foams up, signaling it’s alive and ready to work.
- Stir in the honey and olive oil, mixing gently to combine. This is where the magic begins, as the honey not only sweetens but feeds the yeast for a lively rise.
- Add the whole wheat flour, rolled oats, wheat bran, and salt to the bowl. Using a wooden spoon or your hands, mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes. I love this part — it’s like a dance with the dough, feeling it change from sticky to smooth and elastic. If the dough feels too sticky, sprinkle on a little more flour, but try to keep it soft and supple.
- Place the dough in a clean bowl, cover with a damp tea towel, and leave it in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. I often set mine near the kitchen window where the morning sun warms the room just right.
- Once risen, gently punch the dough down to release the air. Shape it into a round loaf and place it on a baking sheet lined with parchment paper. For an extra touch of rustic charm, brush the top with a little water and sprinkle rolled oats over it.
- Cover the loaf loosely and let it rise again for 30-45 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Before baking, score the top of the loaf with a sharp knife — I like to make a single long slash across the middle. This helps the bread expand evenly and gives it that classic look.
- Bake for 30-35 minutes until the crust is golden and crisp. To check if it’s done, tap the bottom of the loaf — it should sound hollow, like a good Devonshire cottage door.
- Remove from the oven and cool on a wire rack for at least 30 minutes before slicing. The smell while cooling is simply irresistible, and patience here is rewarded with the perfect crumb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
