Everyday Life Loaf

This oat, nut & flax Bread is one of my go-to recipes for clients who want a homemade bread that is nourishing, satisfying, and incredibly easy to prepare. It’s a naturally gluten-free loaf made from oats, flax, hemp, chia, nuts and seeds - a combination that delivers fibre, healthy fats, plant diversity, and long-lasting energy without feeling heavy. Everything is mixed in one bowl, baked for an hour, and freezes really well for busy weeks.

It’s also a great way to support gut health: the blend of soluble and insoluble fibres feeds beneficial gut bacteria while helping with steady digestion, hormones and blood sugar balance. Enjoy it toasted with savoury or sweet toppings, or keep slices in the freezer for quick, nutrient-dense meals on busy days.

This loaf is naturally high in fibre and healthy fats, with a steady release of energy and a meaningful protein boost in every slice.

Per slice (1/16):

• Protein: ~7.4g

• Fibre: ~7.2g

Ingredients

Makes approx 16 slices

• 150g oats

• 150g ground flaxseed

• 35g *psyllium husk

• 50g chia seeds

• 100g hemp seeds

• 125g mixed nuts or seeds (your choice)

• 1½ tsp sea salt

• 400ml water

• 3 tbsp olive oil

*Psyllium husk is a very fine, natural fibre made from the seeds of the Plantago ovata plant. In this recipe it helps the loaf hold together, giving structure and a nice, sliceable texture, as well as adding extra soluble fibre to support digestion and gut health. I buy most of my nuts, seeds and dry ingredients from RealFoodSource (not an affiliate link) as I’ve found them good value and consistent quality when you’re using these ingredients regularly – I also use them for all my breakfast pots.

Method

1. Preheat the oven to 180°C. Line a 2lb loaf tin with baking paper.

2. Add all the dry ingredients to a large bowl and then add the olive oil and water.

3. Mix thoroughly until the dough thickens. Let it sit for 5 minutes so the psyllium and chia can absorb the liquid.

4. Transfer the mixture into the prepared loaf tin and smooth the top.

5. Bake for 1 hour at 180°C, until firm and golden.

6. Cool completely in the tin before slicing, to help the loaf set.

7. Slice and freeze with a small piece of baking parchment in between each slice so they don’t stick together.

Banana & pecan bread

I know this isn’t my recipe, but it’s shared quite widely online so I hope Mr Ottolenghi won’t mind me posting this, especially as I can say nothing but good things about it! This is literally the most delicious banana bread ever and it's so easy to make. I made it one Friday evening (yeah my life is that exciting these days), so we could eat it for breakfast the next day. It's absolutely amazing with honey and tahini as suggested in the recipe which you can find in Plenty More.

Ingredients

• 150g Pecans

• 300g mashed banana

• 275g soft light brown sugar

• 3 medium eggs, lightly beaten

• 140ml milk

• 70ml sunflower oil

• 275g plain flour

• 1 tsp bicarbonate of soda

• 1 ½ tsp baking powder

• ½ teaspoon salt

To serve:

• Tahini

• Honey

Method

• Preheat the oven to 170ºc. Grease and line a 900g (2lb) loaf tin with baking paper.

• Spread the pecans out on a baking sheet and put in the oven for 6 minutes. When they’re done, take them out and roughly chop.

• In a bowl, sift together the flour, bicarbonate of soda and baking powder, then set aside. In a jug, combine the milk, oil and salt and also set aside.

• Put the whole bananas in a mixing bowl and if you have a stand mixer set on medium speed and this will mash them - easier than by hand. Add the sugar, egg and combine. Slowly add the milk and oil whilst continuing to mix, making sure all the ingredients are well combined. Then, add the flour mixture, continuing to blend on a medium speed for a couple of minutes. Finally, stir through the pecans before pouring the mixture into your prepared tin.

• Place the tin on the middle shelf of your oven and cook for 1 hour 10 minutes.

• When cooked, remove and leave in the tin for 10 minutes, then turn out onto a wire rack to cool.Once cooled, slice the banana bread, spread the butter on one side and put it under the grill until lightly toasted.

• Spread with tahini, drizzle with honey and sprinkle with salt.

• Note - this bread is lovely without doing anything to it, so if you want it plain then go for it.

Tip

Remove the top shelf in your oven as this cake rises a lot.

Simple white loaf

Weirdly, despite my interest in all things food and eating, I haven't made much of my own bread. I think I have always dismissed the idea as too time-consuming. However, yesterday I decided to experiment and make a couple of loaves. Well, there's no going back; the taste, texture and smell are so totally different from most bread you can buy off the shelf and even artisan bread. I think it is partly due to the loaf being so fresh; it's right there in your kitchen rather than having to make any kind of journey.

There is something hugely satisfying about watching the dough rise and then kneading it afterwards. I love to see it bake in the oven; turning from a pale squashy mass into ‘proper’ bread. It feels like I’m being very clever. In fact, I’m not, as it’s quite a simple process really and seems to work pretty much each time. Come back to me when I’ve toiled for a week over a sour dough though…

This is just about the most straightforward loaf you can make. I doubled the quantities and made 2 medium sized loaves. I also added ¼ strong wholemeal flour to improve the flavour and to trick the kids into eating fibre. I have also done 50:50 white and wholemeal which is also great. This dough only requires 3 kneads for 10 seconds each; you can't get much more low effort than that.

My sister in law, who is a fabulous baker, first put me on to Dan Lepard. She is a prolific bread-maker and really rates Lepard's recipes. I have been searching up his recipes online so far, but I must invest in some of his books. I like the look of 'The Handmade Loaf' and for my love of baked sugary things 'Short & Sweet'.

Ingredients

• 400g strong white flour, plus more for dusting and shaping

• 1 tsp dry instant yeast (from the packet)

• 1 tsp fine salt

• 300ml warm water oil for kneading

Method

Mix flour, yeast, salt and warm water together in a bowl and mix until it ends up as a craggy mess. Cover with a cloth and let it be for ten minutes. Either use a mixer with the dough hook attachment or oil a work surface and knead the bread for 10 seconds. Return it to the bowl. Repeat this process twice more, waiting ten minutes each time.

Shape the dough into an oval, dust it with flour and place it seam-side down on a baking sheet or make it rectangular and bake in a 2lb cake tin (as seen in the photo). Cover again with a cloth and leave for around 45 minutes until the dough has increased in volume by around 50%. Flour the top of the loaf, slash it down the middle to create a tear and bake at 220°C for 35-40 mins until golden brown.

Tip

Lepard recommends placing a roasting tray in the bottom of your oven and pouring boiling water into it when you put the loaf in the oven to create steam, which will help your crust and the tear.

First published in The Handmade Loaf by Dan Lepard 2004, reworked in The Guardian 2007, to see more of Dan's work visit danlepard.com)