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Oat and Seed Bread

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  • 12 oz Self-raising wholemeal flour
  • 4 oz Medium oatmeal
  • 1 oz Sesame seeds
  • 1 ts Bicarbonate of soda
  • 1 ts Salt
  • 1 Egg; beaten
  • 1/2 pt Buttermilk
  • 2 ts Sesame seeds; to sprinkle


Here's a selection from the BBC Good Food Guide Nov. 96
1. Preheat oven to 200C/400F/Gas 6. Grease and line the base of an 18cm/7in square cake tin. Mix together the flour, oatmeal, sesame seeds, bicarbonate of soda and salt in a bowl. Mix well with your fingers to ensure that the bicarbonate is evenly distributed.
2. Make a well in the centre and pour in the egg and buttermilk and mix lightly to form a soft dough. Turn into the prepared tin, pressing the dough into the corners. Sprinkle the sesame seeds on top.
3. Bake for 35-40 mins until the bread is well risen and browned, remove from the tin and wrap in a clean tea towel until cool to keep the crust soft.
Fan ovens: preheat 180C for 5 mins, then cook for 35 mins.
Posted to FOODWINE Digest by Jane O'Brien <jayohbee@IOL.IE> on Jan 13, 1998