Total Time
Prep 10 mins
Cook 35 mins

This is a heavy, crusty bread and is great lightly toasted and served with almost anything. Especially good with a bowl of soup! The original recipe is from Oat Cuisine cookbook that I have had for years.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Spray a non-stick loaf pan with cooking spray.
  3. In a large bowl, combine the dry ingredients and mix well with a wire whisk.
  4. In a small bowl combine the lemon juice and milk.
  5. Let sit for 1 minute.
  6. Add honey to soured milk and then add to dry ingredients.
  7. Mix until all ingredients are moistened.
  8. Pour mixture into prepared pan.
  9. Smooth top lightly with back of spoon if desired and sprinkle with sesame seeds.
  10. Bake 35 minutes or until crusty and brown.
  11. Remove to a wire rack and cool.
Most Helpful

5 5

We enjoyed this. I did use 2 cups whole wheat flour instead of 1 whole wheat and 1 all-purpose. I also used buttermilk instead of the lemon juice & milk. Mine baked in 35 minutes and sliced easily. Thanks.

5 5

I guess ovens vary! I cooked it just 35 minutes, and it turned out great. Nice, chewy crust and dense but moist inside, just the way I like it. Great with soup. Will try toasting a slice tomorrow. Don't skip the sesame seed ( I used black), they give it an extra layer of flavor! Thanks for posting this, Paula!

4 5

I too had to cook it much longer. More like 50 minutes. And dh thought it smelled bad while cooking. But the result was a thick, chewy, tasty loaf of bread that was wonderful with soup. Not a pretty bread. Think of it as "rustic"! One that you pull hunks off of instead of cutting into pretty slices. But great dunked into soup.