Learn how to make this freshly baked wholemeal bread loaf at home with Chef Tutor Kendall Zaluski. Topped with oats, it’s high in fibre and simple to make.
The soft loaf is perfect for sandwiches or to serve with a hot bowl of soup. Avoid food waste by freezing slices of the bread in reusable food bags to keep it fresh - just defrost before you need it, or pop in the toaster from frozen. And any crusts or stale ends can be blitzed up into breadcrumbs to sprinkle on fish or chicken before baking, or cubed to make croutons.
We are the only supermarket to have our own Cookery Schools. You can join Kendall and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
7g sachet fast-acting bread yeast
700g wholemeal flour
1 tbsp olive oil
50g porridge oats, plus extra for sprinkling
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