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Honey, oat and barley bread

Serves: 18
Prep: 60
Cook: 40

    This bread is filled with wholesome goodness. Great served with eggs for breaky, or enjoy with soup at your evening meal.


    • 2 ½ tsp dry yeast
    • 2 tsp honey
    • 350ml warm water
    • 1 ½ cups plain wholemeal flour
    • 1 ½ cups plain white flour
    • 1 ½ tbs barley bran
    • 1 ½ tbs oat bran
    • 1 ½ tsp salt
    • 3 tbs rolled oats
    • 4 tbs honey, extra
    • 2 tbs oil


    1. Place dry yeast in a medium bowl. Combine honey and warm water, gradually add to dry yeast and blend until smooth.
    2. Cover bowl with plastic wrap and leave in a warm place for 10 minutes, or until foamy.
    3. Sift flours, adding husks from the sifter. Put bran, salt and oats in a large bowl and combine with flours.
    4. Make a well in the centre of the dry ingredients and add extra honey, oil and yeast mixture.
    5. Mix to a soft dough, then turn out on to a floured surface and knead for 5-10 minutes or until smooth.
    6. Shape into a ball and place in a large oiled bowl.
    7. Cover with plastic wrap and leave in a warm place for 15-20 minutes or until well risen.
    8. Punch down and knead again for 3-5 minutes or until smooth.
    9. Place dough in a lightly oiled deep loaf tin. Cover with wrap and leave in a warm place until well risen and dough has doubled in size.
    10. Brush loaf with a little soy milk and make slits in the top with a sharp knife. Sprinkle with a little extra flour and oats, if desired.
    11. Bake at 210°C for 35-40 minutes or until well browned and cooked through.
    12. Stand bread in tin for 5 minutes before turning out on to a wire rack to cool.

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