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Sun-dried Tomato, Olive + Asparagus Picnic Bread

Sun-dried Tomato, Olive + Asparagus Picnic Bread

With yeast back in shops, today’s Sun-dried Tomato Picnic Bread is perfect for any budding bakers. And for those who still can’t find any, don’t feel left out – any bread at a picnic is *technically* picnic bread.

Cooking Time 30 minutes
Skill Level Medium
Serves 1 large loaf


250g bread flour (+ extra for dusting)

100g Mornflake Organic Superfast Oats

1 tbsp Italian herbs, dried

2 tsp sugar

7g fast action yeast

Pinch of salt

50g cheddar cheese, grated (regular, or dairy-free)

60ml olive oil*

240ml water

* other oil can be used, however olive oil will taste best



50g asparagus, grilled

A handful of pitted olives

A handful of sun dried tomatoes

A handful of cheddar cheese, grated

Sprinkle of sea salt


In a large mixing bowl, combine the flour, oats, dried herbs, sugar, yeast, salt and cheese.

Warm the olive oil and water in a small pan, then add into the flour mixture and stir until you have a soft dough. If the dough is too sticky, add in extra flour until it comes together.

Scatter flour onto the work surface and knead the dough for approx. 10 minutes until it’s smooth and elastic. Cover, and rest for 10 minutes.

Shape the dough and place it onto a lined tray. Top with the grilled asparagus, olives, sun dried tomatoes, cheese and sea salt. Cover again and leave to rise in a warm place for 1 hour, or until doubled in size.

Pre heat the oven to 200c and bake for 20-25 minutes, until golden.

Serve warm, or enjoy cold.