Honey and Oat Wholemeal Bread

Instructions

1. 1

   Combine warm water, honey, and yeast in a bowl and let sit for 5 minutes until foamy.

   Tip: This ensures your yeast is active before mixing in the flour.

2. 2

   Mix wholemeal flour, rolled oats, and salt in a large bowl, then pour in the yeast mixture and olive oil.

   Tip: Stir until all flour is incorporated and you have a shaggy dough.

3. 3

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

   Tip: Wholemeal dough may feel slightly stickier than white bread dough—this is normal.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and leave to rise for 60 minutes until doubled in size.

   Tip: Find a warm spot in your kitchen to speed up rising time.

5. 5

   Preheat oven to 200°C and shape dough into a round loaf on a baking tray.

   Tip: Gently shape to avoid deflating the dough completely.

6. 6

   Brush the top with a little water and sprinkle oats and sesame seeds over the surface.

   Tip: This creates a lovely textured crust.

7. 7

   Let the shaped loaf rest for 20 minutes, then score the top with a sharp knife in a cross pattern.

   Tip: Scoring helps the bread expand evenly during baking.

8. 8

   Bake for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, tent with foil for the final 10 minutes.