Introduction

Honey Oat Bread is a wonderfully soft and slightly sweet sandwich loaf that’s perfect for everyday use. The combination of honey and oats gives it a delicate flavor and a tender crumb, making it a favorite for toast or sandwiches.

Ingredients

3 cups all purpose flour
1 cup old fashioned rolled oats
2 1/4 teaspoons dry active yeast (1 packet)
1 1/2 teaspoons fine sea salt
2 tablespoons butter
1 cup whole milk
1/2 cup lukewarm water
1/4 cup raw, natural honey
For the topping: 2 tablespoons honey
For the topping: 2 tablespoons oats

Instructions

Step 1: In a large mixing bowl or the bowl of a stand mixer, combine the flour, rolled oats, dry active yeast, and sea salt.
Step 2: In a small saucepan over medium-low heat, warm the milk and butter together. Heat just until the butter melts; avoid boiling or scalding the milk. Stir in the honey and lukewarm water until combined.
Step 3: Add the warm milk mixture to the dry ingredients. If using a stand mixer, attach the dough hook and mix. Knead the dough for 6 to 8 minutes, being careful not to over-knead.
Step 4: If kneading by hand, note that the dough will be sticky. Gradually add up to 2 tablespoons of flour, one tablespoon at a time, to reduce tackiness without drying out the dough. Knead for about 10 minutes until smooth and elastic.
Step 5: Place the dough in a lightly greased bowl and cover with a clean towel. Let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Step 6: Punch the dough down and shape it into a loaf. Place it in a greased 9×5-inch loaf pan. Brush the top with 2 tablespoons of honey and sprinkle with 2 tablespoons of oats.
Step 7: Allow the dough to rise again until it has nearly doubled, about 30 to 45 minutes.
Step 8: Preheat the oven to 350°F (175°C). Bake the bread for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Step 9: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, toast the oats before adding them to the dough.
If you prefer a less sweet bread, reduce the honey in the dough by half.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum.
Adding a tablespoon of milk powder can enhance the bread’s softness and shelf life.

Storage

Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic and foil for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster or oven.

How to Serve

A close-up image of a thick slice of oat-topped bread on a white plate, with a small amount of creamy butter spread on the middle of the bread. The bread has a golden brown crust with oats stuck on the edges and a soft, light beige inside. Next to the plate is a butter knife with some butter on its blade. In the background, there is another white plate holding a similar slice of the oat-topped bread and a white bowl filled with several scoops of creamy yellow butter. The scene is set on a white marbled surface sprinkled with loose oats, creating a cozy and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use the same amount, but mix it directly with the flour without proofing in water first.

Why is my dough too sticky to work with?

Honey Oat bread dough is naturally sticky due to the oats and honey. Add flour gradually during kneading, but be careful not to add too much, as it can make the bread dry and dense.