Naomi is at the age where she is really wanting to be independent, especially in the kitchen. She’s obsessed with Master Chef Junior and other kids cooking shows. Yesterday we watched the Netflix original show Cooked with the kids. The “air” episode really got her. She wanted to bake, and right now! So we started with this easy little bread recipe. When I have bread I really gravitate to a denser “fully-loaded” bread with nuts and oats. We turned to one of my favorite sources and adapted this recipe from 101 Cookbooks.
This simple recipe takes only a few minutes to mix together, 30 minutes to rest and rise, and then pop it in the oven. Please note that currently we do all of our baking in the toaster oven and so times and temps may be modified from the original recipe which is done in a full oven.
- 1¼ cups / 300 ml warm water
- 2 teaspoons active dry yeast (one packet)
- 1 tablespoon runny honey
- 2 cups / 10 oz / 280 g whole wheat flour
- 1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
- small palmful of seeds (I used sunflower and pepitas)
- 1½ teaspoons fine grain sea salt
- 2 tablespoons butter, melted, for brushing
- In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.
- In the meantime, mix the flour, oats, seeds, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
- Brush an 8-cup loaf pan generously with some of the melted butter (or just rub with a stick of butter to coat the inside). Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
- Preheat the toaster oven to 350F / 180C. When ready, bake the bread for 20-25 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for 2 minutes - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.