Warwickshire Oat Bread

Warwickshire has been described as the ‘Nations Agricultural Heartland’ and it is true to say that a lot of our wheat and barley is produced there.

With the onset of winter, and with the memory of snowy weather that hit us in the lead up to Christmas last year, this is an ideal bread substitute when the weather means that bread is scarce or your can’t get out. Although personally I cannot live without my bread machine, if you are stuck for a loaf and have no yeast in the store cupboard, this is the recipe for you.

This yeast free recipe produces a slightly sweet, spongy loaf. Great sliced and buttered or with cheese and chutney.

Ingredients - makes 2lb loaf

16fl oz (450ml) milk 4 teaspoons baking powder
4oz (120g) rolled oats 6oz (180g) caster sugar
12oz (360g) plain flour, sieved 1 large egg, beaten
1 teaspoon salt ½oz (15g) butter, melted


  1. Pour the milk into a saucepan and scald (until the milk starts to bubble round the edges).
  2. Add the oats and stir in. Allow to cool.
  3. Put into a large mixing bowl the flour, salt and baking powder. Stir in the sugar.
  4. Add the beaten egg and melted butter and stir.
  5. Add the oat mixture and stir until thoroughly mixed.
  6. Pour the mixture into a well greased 2lb loaf tin.
  7. Leave to prove for 20 mins (it will increase in size slightly)
  8. Heat oven to 180°C/350°F/Gas Mark 4.
  9. Cook the loaf for 1¼ - 1½ hours (you may like to cover the loaf with greaseproof paper to prevent the top from browning too much).


Rolled Oats