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Wholemeal Rye, Oat and Honey Bread

Makes 1 loaf

The honey in this loaf compliments the rye and oats, creating an appealing aroma and tasty crumb. Serve this delicious bread with cheese or with your favourite spread.

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

Ingredients

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  1. Rub some oil around the inside of a 1kg/2lb bread tin.
  2. Put the rye flour, white flour, oats and yeast into a large bowl and blend them together.
  3. Add the milk and honey, and stir until everything looks craggy and lumpy then stir in the salt.
  4. Stir in the oil.
  5. Using your hands, gather everything together into a doughy mass.
  6. Knead the dough in the bowl for 50 presses.
  7. Cover the dough bowl with an upturned bowl 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. Invert a mixing bowl over the tin and leave it to rise in a warm place for 40 minutes.
  11. Pre-heat the oven.
  12. Remove the bowl and bake for 40-45 minutes. You will know it is cooked when the bottom of the loaf sounds hollow when tapped.
  13. Turn the loaf out onto a wire rack and leave to cool.

Equipment

1kg/2lb bread tin and 2 x mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 minutes
I am gradually working my way through the Doves Farm bread recipes. This was my favourite so far. Very tasty.
By Adrian M
23 Jul 2020

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Ingredients

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