Oat bread

A slice usually weighs about 30–40 g, so two slices make a practical sandwich portion. That is roughly 85 kcal and 3.2 g of fibre.

Toast it on a medium setting until the edges are crisp and the centre is warm, usually for 2–3 minutes. Oat bread can brown quickly, so check it early; for a softer result, toast one side only.

Yes. Dip thick slices briefly in beaten egg and milk, then fry in a lightly buttered pan over medium heat for about 2–3 minutes per side. Slightly stale slices hold together better than very fresh ones.

Its mild, slightly nutty flavour works well with sharp cheddar, smoked salmon, or mashed avocado and a poached egg. It also makes a sturdy base for open sandwiches with mushrooms or roasted vegetables.

Keep it sealed at room temperature and use it within a few days; refrigeration can make bread go stale faster. Freeze slices separated by baking paper, then toast them straight from frozen.

Not necessarily: oat bread may contain oat flour, flakes or bran alongside wheat flour, while oatmeal bread commonly uses oatmeal or rolled oats in the dough. Recipes and naming vary, so the ingredient list tells you which oats are used.

Usually not: many loaves combine oats with wheat flour, which contains gluten. Oats can also be contaminated with wheat during growing or processing, so choose bread specifically made and labelled gluten-free if that matters to you.

It provides 8 g of fibre per 100 g, making it a particularly fibre-rich bread. A two-slice portion of about 70 g supplies roughly 5.6 g.