Honey and Oat Rye Bread Recipe


1 loaf


  • 200g dark rye flour
  • 300g strong white bread flour
  • 7g sachet dried fast action yeast
  • 25g oats plus 2 tbsp for topping
  • 1 tsp salt
  • 2 tsp mixed spice
  • 6 tbsp honey
  • 250ml lukewarm water


1. Preheat oven at 180°C fan/200°C/400°F/Gas Mark 6.

2. Mix together the flours, yeast, 25g oats, salt and mixed spice in a large bowl.

3. Stir in the honey and 250ml lukewarm water to form a dough.

4. Knead on a floured surface for five to 10 minutes until smooth, then place in an oiled bowl, cover and leave to prove in a warm place for one hour.

5. Knock back the dough and shape into a flat oval approximately 22cm long.

6. Roll in the remaining oats, place on a baking tray and leave in a warm place for one hour.

7. Using a serrated knife, lightly make five cuts on the top of the shaped dough.

8. Bake in a preheated oven at 180°C fan/200°C/400°F/Gas Mark 6 for 25 to 30 minutes or until golden.

Recipe courtesy of Marriage’s flour. Visit www.flour.co.uk

Recipe tip: For extra sweetness, gently fold 75g sultanas into the dough after it has been kneaded.

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