Honey Oatmeal Bread Recipe
A hearty and wholesome bread made with rolled oats, honey, and flour. Perfectly soft yet slightly chewy, this honey oatmeal bread is naturally sweetened and makes a versatile option for breakfast, sandwiches, or as a snack.
Equipment
- 2 Mixing Bowls - 2 large bowls
- Measuring Cups and Spoons - For precise measurements
- Stand Mixer (optional) - With a dough hook attachment
- Loaf Pan - 9x5 inches
- Dough Scraper - For shaping the dough
- Kitchen Scale (optional) - For accurate measurements
- Whisk or Fork - For mixing wet ingredients
- Clean Kitchen Towel or Plastic Wrap - To cover the dough
- Oven
- Wire Cooling Rack - For cooling the bread
Ingredients
- ¾ cup (180 ml) warm milk or water (around 110°F/45°C)
- 2 ¼ tsp (1 packet) active dry yeast
- 3 tbsp (45 g) honey
- 2 tbsp (28 g) unsalted butter, melted
- 1 cup (90 g) rolled oats, plus extra for topping
- 2 ¾ cups (350 g) all-purpose or whole wheat flour
- 1 tsp (5 g) salt
Instructions
- In a small bowl, mix warm milk (or water) with the honey. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the oats, flour, and salt. Stir to mix evenly.
- Add the yeast mixture and melted butter to the dry ingredients. Stir until a dough forms.
- Knead the dough by hand on a floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 5–6 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
- Punch down the dough to release air. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.
- Cover the pan loosely and let the dough rise for 30–45 minutes until it has risen about 1 inch above the edge of the pan.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Brush the top of the dough with a little water or melted butter and sprinkle with extra oats. Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove the bread from the pan and transfer it to a wire rack. Let it cool completely before slicing.
Notes
- Flour Variations: You can use a mix of whole wheat and all-purpose flour for a heartier loaf.
- Honey Substitutes: Maple syrup or agave can be used as a 1:1 substitute for honey.
- Freezing Tips: Freeze slices individually for up to 3 months. Reheat in the toaster or microwave.
- Troubleshooting Rising Issues: If your dough doesn’t rise, make sure your yeast is fresh, and check the temperature of the liquid.