Wholemeal cottage loaf


600g strong wholemeal bread flour

1 x 5ml spoon salt

7g sachet dried yeast

400ml tepid water

1 x 15ml spoon milk

1 x 15ml spoon jumbo porridge oats


Bowl, jug, baking tray, pastry brush.


  1. Mix the flour, salt and yeast in a bowl.
  2. Stir in 400ml tepid water to form a dough.
  3. Knead on a floured surface for 10 minutes until smooth.
  4. Remove a quarter of the dough and roll into a ball.
  5. Roll the large piece of dough into a ball and place on a greased baking tray, top this will the smaller ball.
  6. Brush with a little milk and sprinkle over the oats.
  7. Allow to prove for 30-40 minutes until double in size.
  8. Preheat the oven to 200⁰C, Gas Mark 6.
  9. Bake for 30-35 minutes until golden and hollow when the base is tapped.

Top tips:

Divide the dough into 8 to make individual rolls and reduce the cooking time to 20-25 minutes until golden.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Mix, Stir & Combine
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