Wholemeal Cottage Loaf is a great make in advance bread recipe. It is very tasty with just a little knob of butter of as part of a more bigger dish. I often use it as part of my Posh Beans on Toast, Wild Mushrooms on Toast or a favourite Poached Egg, Ham and Mustard on Toast. Alternatively, if you are in a rush or are looking for snack, children’s meal kind of meal then I have an idea. Just divide the dough into 8 small balls to make individual rolls and reduce the cooking time to only 20-25 minutes until golden.

Wholemeal Cottage Loaf

This wholesome cottage loaf is not only delicious on its own but its versatility means its goes with a range of toppings.

4.63 from 96 votes

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Course: Breakfast, Sandwiches, Snacks

Cuisine: British

Keyword: Bread, Dairy

Prep Time: 10

Cook Time: 30

Total Time: 1 20

Servings: people

Calories: 264kcal

Ingredients

600 g wholemeal bread flour strong
1 tsp salt
7 g active dry yeast sachet
1 tbsp milk
1 tbsp oats porridge
400 ml water

Instructions

Mix the flour, salt and yeast in a bowl
600 g wholemeal bread flour, 1 tsp salt, 7 g active dry yeast
Stir in 400ml tepid water to form a dough
400 ml water
Knead on a floured surface for 10 minutes until smooth
Remove a quarter of the dough and roll into a ball
Roll the large piece of dough into a ball and place on a greased baking tray, top this will the smaller ball
Brush with a little milk and sprinkle over the oats
1 tbsp milk, 1 tbsp oats
Allow to prove for 30-40 minutes until double in size
Preheat the oven to 200C, gas mark 6
Bake for 30-35 minutes until golden and hollow when the base is tapped

Nutrition

Wholemeal Cottage Loaf