Deliciously light honey and oat bread (a Lorraine Pascale recipe)


This is the best bread we’ve ever made, we have to save some for daddy – JD, 5

This week, we were sent a beautiful new addition to our cookery book shelves, Lorraine Pascale’s A Lighter Way to Bake.

I’m sure you’re already familiar with Lorraine’s work from her shows on BBC 2, but did you know she has a huge amount of professional training and experience behind her, including a first class degree in Culinary Arts from the University of West London?

Lorraine’s latest book is the perfect choice if you, like me, have gained a few pounds chomping through pies and cakes during The Great British Bake Off. A Lighter Way to Bake contains all the dishes you’d expect of a baking book – breads, cakes, pies, pastries and biscuits – but Lorraine has found a way to reduce the fat and/or sugar content in each recipe, without using hard to source ingredients or compromising on flavour.


Honey and oat bread

Now, recently we had a go at one of my favourite recipes from the book, ‘honey and oat bread’ – we used only white flour rather than a mix of white and wholemeal as we’d run out, but really, it’s delicious and so, so easy!

I’ve been given kid permission to reproduce Lorraine’s recipe, so here it is!


  • A 1 1/2 lb loaf tin
  • Spray oil
  • 200g strong white bread flour (plus extra for dusting)
  • 125g strong wholemeal bread flour (we just used 325g of white in total as had no wholemeal)
  • 50g rolled oats, plus 3 tsp for sprinkling (we used jumbo oats)
  • 1 1/2 tsp fast-action dried yeast
  • 1 tsp salt
  • 225ml warm water
  • 2 tbsp honey
  • 1 lightly beaten egg



  1. Preheat the oven to 160C fan. If you choose to make this by machine, then set hte food mixer with a dough hook.
  2. Spritz the inside of the loaf tin with oil.
  3. Put the flours, 50g of oats, yeast and salt into a large bowl (or the food mixer).
  4. Make a well in the centre and pour in the water and honey.
  5. Mix everything together well to give a smooth, soft dough ball.
  6. If doing by machine, continue to knead for 4 minutes. Otherwise, put the dough onto a clean work surface sprinkled with a little flour and knead for about 8 minutes.
  7. Shape the dough into a rugby ball shape with a nice smooth and taut top and place in the loaf tin.
  8. Spray the top of the loaf with a a little oil and then cover it with cling film so that it is airtight, but loose enough to allow room for the loaf to grow.
  9. Leave the dough in a warm place for about 45 minutes or until the loaf has doubled in size.
  10. Once the bread has risen, remove the cling film, brush with the egg and sprinkle over the extra oats. Bake in the oven for 35-40 minutes until golden brown on top and sounding hollow when tapped underneath.
  11. Loosen the loaf from the tine and leave it too cool completely on a wire rack before serving.

Go on, try it!

Disclosure: we were sent A Lighter Way to Bake for review. No payment was received. All posts are 100% honest.

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  1. says

    This looks a great recipe!

    A few of us here at PicnicShop HQ are feeling a little heavier after baking our way through GBBO too, so this is very welcome…

    We presume that’s Lurpack Lightest?

    The PicnicShop Team!