Monday is bread baking day around here. I made this AMAZING honey oat bread and it was supposed to last us a couple of days at least. We ate half the loaf at dinner time, another big portion as toast with breakfast and will finish up the loaf at lunch. So, (note to self) when making this bread… either make more than one loaf or be prepared to call Tuesday and Wednesday “bread days part 2 and 3″.
This recipe is easy and fun to make. It’s also a very pretty bread and makes one feel like a bread baking rockstar when cooling on the counter.
Fluffy, soft, and flavorful and that extra bit of honey and oats on the crust make each bite a treat. Try it; I know you’ll like it. :)
Recipe Source: Adapted from Bakingdom
Honey Oat Bread
Makes one big, fluffy, delicious, loaf
- 3 cups bread flour
- 3/4 cups oats (I used the quick "1 minute" oats but whole oats would be fine too)
- 2 1/4 tsp instant yeast
- 1 1/2 tsp salt
- 1 cup milk
- 1/4 cup lukewarm water
- 2 TBS (28 grams) unsalted butter or margarine
- 1/4 cup honey
- 1 1/2 to 2 TBS honey, warmed
- 1 1/2 to 2 TBS oats
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 to 1 1/2 hours.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1 to 1 1/2 hours.
- Preheat oven to 350 degrees. Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
- When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
- Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
- Transfer to a wire cooling rack and allow to cool completely before serving.
You could also make this using a bread machine if you have one.
- I melted the butter into the milk, added the warm water and put that in the bread machine pan.
- Next I added the flour, oats, and salt. After that I added the honey (along the sides) and then I made a little well in the middle of the flour where I added my yeast.
- I used the dough cycle and after the first rising I took it out of the bread machine and continued with the recipe as directed. It was yummy!
By: The Kitchen Door