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Honey, Rye and Oat Loaf

Makes 1 loaf

The honey in this loaf compliments the rye and oats, creating an appealing crust and tasty crumb which makes a delicious cheddar cheese sandwich. Or simply serve slices toasted and spread with butter. The sultanas in this lighter texture rye loaf are an optional addition.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Without crystal sugar


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  1. Rub some oil around the inside of a 1kg/2lb bread tin.
  2. Put the white and rye flours, oats, yeast, and salt into a large bowl and blend them together.
  3. Add the water, honey, and oil and stir until a dough starts to form.
  4. Using your hands, gather everything together into a doughy mass.
  5. Knead the dough in the bowl, or on a work surface, for 50 presses. Avoid adding flour.
  6. Add the sultanas and knead for another 50 presses until they are combined.
  7. Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take 1-2 hours.
  8. Knead the dough for another 50 presses.
  9. Shape the dough and put it into the prepared tin.
  10. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 40 minutes.
  11. Pre-heat the oven.
  12. Remove the cling film and bake for 35 – 40 minutes.
  13. You will know it is cooked when the bottom of the loaf sounds hollow when tapped.
  14. Leave to cool on a wire rack.


1kg/2lb bread tin and mixing bowl


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes

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