Oatmeal and Wholemeal Bread

They were short of flour in World War II, but they had quite a lot of oatmeal which they government tried to persuade people to eat. But now we like oatmeal - it has a low glycaemic index (it stops you feeling hungry), contains lots of fibre, and it isn't wheat! But oatmeal recipes haven't quite caught up. This is from Good Eating, Suggestions for Wartime Dishes, a New Selection of Daily Telegraph Readers' Tested Recipes.

1/2 lb wholemeal flour
6 oz oatmeal
2 tsp cream of tartar (not required if sour milk is used)
1 tsp bicarbonate of soda
1 tsp salt
milk and water to mix

Mix dry ingredients. Add enough milk and water to make stiff dough. Work together as quickly as possible with hands and put in floured tin or form into round loaf. Bake in fairly hot oven for about 40 minutes. (Lady Janet Gore, Fyning Combe, Rogate, Petersfield, Hampshire, England)

Instead of sour milk, you can use yoghurt or sour cream. It's probably best eaten hot.