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Honey & oat bread

Makes 1 bread

I am not quite sure which is better, the warm bread fresh out the oven or the toast it makes the next day – that’s if there is anything left. The sweet flavor of the honey really adds something to this bread and the buttermilk gives a wonderful texture. Stone ground flour is another important ingredient, as the courser texture of the bread gives it that real homemade feel.

This is such an easy bread to bake, that even the inexperienced bread baker, will be able to follow the instructions and serve a warm bread from their own oven in no time.

625 ml (2½ cups) Eureka Mills Stone ground white bread wheat flour
250 ml (1 cup) uncooked oats
15 ml (1 tbsp) baking powder
pinch salt
45 ml (3 tbsp) honey
1 egg
500 ml (2 cups) buttermilk
30 ml (2 tbsp) roasted oats (see tip below)

1. Preheat the oven to 180 °C. Line a 1,5 liter loaf tin and grease well with butter.
2. Mix the flour, oats, baking powder and salt together in a large mixing bowl.
3. Beat honey and egg together and add with the buttermilk to the dry ingredients. Stir until well mixed, but don’t over mix.
4. Spoon into the loaf tin and flatten the batter in the middle – this helps prevent the bread from rising to a point when baked. Sprinkle with roasted oats and press gently into the batter.
5. Bake bread for 50-60 minutes or until a skewer comes out clean. Allow to stand for 1-2 minutes in the pan. Turn onto a cooling rack. Serve warm with butter.

Tip:
Roast the rolled oats while the oven is heating up for the bread. Place on a baking tray and roast for 5-10 minutes or until lightly golden brown.

-Heleen Meyer
... See MoreSee Less

Honey & oat bread

Makes 1 bread

I am not quite sure which is better, the warm bread fresh out the oven or the toast it makes the next day – that’s if there is anything left. The sweet flavor of the honey really adds something to this bread and the buttermilk gives a wonderful texture. Stone ground flour is another important ingredient, as the courser texture of the bread gives it that real homemade feel. 

This is such an easy bread to bake, that even the inexperienced bread baker, will be able to follow the instructions and serve a warm bread from their own oven in no time. 

625 ml (2½ cups) Eureka Mills Stone ground white bread wheat flour
250 ml (1 cup) uncooked oats
15 ml (1 tbsp) baking powder
pinch salt
45 ml (3 tbsp) honey
1 egg
500 ml (2 cups) buttermilk
30 ml (2 tbsp) roasted oats (see tip below)

1. Preheat the oven to 180 °C. Line a 1,5 liter loaf tin and grease well with butter. 
2. Mix the flour, oats, baking powder and salt together in a large mixing bowl. 
3. Beat honey and egg together and add with the buttermilk to the dry ingredients. Stir until well mixed, but don’t over mix.
4. Spoon into the loaf tin and flatten the batter in the middle – this helps prevent the bread from rising to a point when baked. Sprinkle with roasted oats and press gently into the batter.
5. Bake bread for 50-60 minutes or until a skewer comes out clean. Allow to stand for 1-2 minutes in the pan. Turn onto a cooling rack. Serve warm with butter.

Tip:
Roast the rolled oats while the oven is heating up for the bread. Place on a baking tray and roast for 5-10 minutes or until lightly golden brown. 

-Heleen Meyer

Fransie Nortje, Corrie Breytenbach II and 44 others like this

View previous comments

Lynn Wordsworth WattThis looks fantastic - is there a recipe for a bread machine?

1 day ago

3 Replies

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Pieter R Vd MerweGood day I want to find out can I use any flour if I can't find that flour

1 day ago

1 Reply

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Maureen BradyThis looks delicious, can't wait to try it out. For about the past three years now, I only use Eureka flour because I love the whole ethos about it, besides the fact that the products are fantastic. I baked a batch of wholemeal buttermilk rusks this past weekend (recipe from Kook en Geniet that I've made hundreds of times). The flour used to be available only from my local Spar but I'm glad to see our Pick n Pay also now stocks it.

16 hours ago   ·  1
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Lara BartlettBaked it this morning! It's lovely. I'll just add more salt next time. I also used kefir with the same results.

20 hours ago   ·  1
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Hafidat Sanie AlhuluI love that this recipe has no yeast

1 day ago   ·  2
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Keren Bird MenezesIan Bird now that your into baking bread!!

1 day ago   ·  1
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Gail EcksteinStunning!

19 hours ago   ·  1
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Martin LouwSane Louw

1 day ago   ·  1
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Phillie van der MeschtWhat do you use to line the pan?

1 day ago
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Smile and have a happy week everyone! #artisanbread #stoneground #slowfood #slowmovement #realbread #freshlybaked #naturallyleavened #artisanbakery

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Dis binnekort die boekbekendstelling van "Die Suid-Afrikaanse Melktert versameling" geskryf en saamgestel met soveel passie deur Mari-Louis Guy en Callie Maritz. Ons kan nie meer wag nie! Hierdie boek...