Whole Grain Sally Lunn
Whole Grain Sally Lunn is a hearty, slightly sweet bread with oats and rich flavor, perfect for breakfast or teatime, appealing to bread lovers seeking wholesome goodness.
Ingredients
Instructions
- Grease a 10-inch pan or fluted tube pan.
- Dissolve the yeast in warm water.
- In a large mixer bowl, combine milk, margarine, sugar, and salt.
- Stir in the dissolved yeast, oats, and eggs.
- Add 1 cup of flour and beat at medium speed with an electric mixer until smooth.
- Stir in enough remaining flour to make a stiff batter.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
Tips & Substitutions
For best results, use fresh active dry yeast to ensure a good rise. If you don't have margarine, unsalted butter can be a great substitute. For a heartier texture, consider incorporating whole wheat flour into the all-purpose flour. You can also add nuts or dried fruits to the batter for extra flavor. Make sure to let the dough rise in a warm, draft-free area for optimal results.
Serving Suggestions
This Whole Grain Sally Lunn is delightful when served warm with butter or your favorite jam. It pairs beautifully with Hot Coffee Dessert for a cozy brunch. You can also serve it alongside fresh fruit or a light salad for a balanced meal. Consider slicing it for sandwiches or enjoying it as a snack with tea.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the Sally Lunn tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes to restore its softness.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Grain Sally Lunn contains roughly 1107 calories, with 39g protein, 114g carbohydrates, and 62g fat. It is an excellent source of dietary fiber (88% of the Daily Value), protein (78% of the Daily Value), and iron (35% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 2380mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but there's no need to dissolve instant yeast in warm water. Simply mix it directly into the dry ingredients for a quicker preparation.
What can I add to enhance the flavor of the batter?
Enhancing the flavor can be easily achieved by adding spices like cinnamon or nutmeg. You might also consider incorporating vanilla extract or citrus zest for a fresh twist. Adding nuts or dried fruits can also elevate the taste and texture of your Sally Lunn.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it after the first rise. Just cover it tightly and store it in the fridge for up to 24 hours. When ready to bake, let it come to room temperature before proceeding with the second rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).