Homemade Honey Oat Bread
"This delicious bread is from the blog Bakingdom. It's absolutely delicious (I know, I said delicious already), but it really is! And... you slather the top with honey (raw and local, if you've got it, or agave for vegans), and top it with oats. Sooooo.... delicious! While I haven't tried it with ww or spelt flour yet, I plan to. If you do try it, just know the weight of the flour will be different, so go by cups instead."
photo by b4uxcape
- Ready In:
- 3hrs 10mins
- Ingredients:
- 10
- Yields:
-
1 Loaf
ingredients
- 3 cups all-purpose flour (381 grams)
- 3⁄4 cup oats (instant or old fashioned)
- 2 1⁄4 teaspoons instant yeast
- 1 1⁄2 teaspoons salt
- 1 cup milk (250 ml, almond or soy milk for vegan or dairy free)
- 1⁄4 cup water, lukewarm (62 ml)
- 2 tablespoons unsalted butter (28 grams) or 2 tablespoons margarine (28 grams)
- 1⁄4 cup honey (agave for vegan)
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Topping
- 1 1⁄2 - 2 tablespoons honey or 1 1/2-2 tablespoons Agave, warmed
- 1 1⁄2 - 2 tablespoons oats
directions
- 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 (450 ml) 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 with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). 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 1/2 to 1 hour.
- 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 1/2 to 1 hour.
- Preheat oven to 350 degrees (180 C). 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.
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Reviews
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This is a very good recipe. One thing I did was melt the butter, add the milk, water and honey then heat until warm in the microwave and put this into your mixer bowl before you add the dry ingredients. Always put liquid in the bowl first then add the dry ingredients. Mixes much better that way. This is an old bakers tip (I used to own a bakery).
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This bread is awesome! I have made it three times now and doubled the recipe each time to make two loaves. The bread turns out nice and fluffy. Yummy, Yummy goodness. I did make a couple of changes to this time. Instead of waiting the five minutes to add flour, I began adding it as soon as I realized the dough was still going to be too sticky. And I waited until I pulled the bread from the oven before spreading honey on the top. OH MY!! It smells so good. Husband loves it! All for about 20 cents per loaf! Will use this recipe again and again.
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What a yummy bread! Easy to make and love the oat and honey combo. This bread has a hearty flavor but baked up light and soft. Great plain and toasted - thanks for sharing the recipe! Made for My3Chefs 2013 -
Pretty darn good. Used sesame seeds as a topping instead -
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Fun, easy recepie! Will go into our favorites
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see 13 more reviews
Tweaks
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Sesame seed topping and replaced 86g of all-purpose flour with whole wheat
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
