Honey Oat Bread
This Honey Oat Bread is incredibly easy to bake at home! It is soft, light, and fluffy, perfectly sweetened with honey, and has the goodness of whole wheat flour and rolled oats.
Ingredients
- 1⅓ cups (320ml) warm milk
- 2¼ teaspoon active dry yeast
- 1 teaspoon sugar
- 2 cups (240g) all-purpose flour
- 1½ cups (180g) whole wheat flour
- ½ cups (45g) rolled oats
- 1 teaspoon salt
- 3 tablespoon (63g) honey
For The Topping
- 1 tablespoon honey
- 1 tablespoon unsalted butter melted
- 2 tablespoon rolled oats
Instructions
Making The Dough
- In a small bowl or cup, stir the warm milk, yeast, and sugar together. Let stand for 5-10 minutes until foamy.
- If the yeast mixture does not foam, your water is too hot or too cold, or your yeast has expired.
- In a stand mixer fitted with the dough hook, combine all-purpose flour, whole wheat flour, oats, and salt on low speed.
- Slowly pour the yeast mixture and honey. Raise the speed to medium and mix until a dough forms, then continue mixing for an additional 4 to 5 minutes. The dough should be tacky to the touch, but pull away from the sides of the bowl.
Proofing The Dough
- Remove the dough from the bowl and shape it into a ball. Spray the bowl with cooking oil spray, set the dough back in the bowl, and cover it with plastic wrap or a kitchen towel.
- Allow the dough to rest in a warm spot for an hour until almost doubled in size.
Shaping and Proofing The Dough
- Turn the rested dough onto a lightly floured surface and press into a 9x9-inch square. Evenly roll the dough into a log, fold under each side, and press the seams together.
- Spray a 9x5-inch loaf pan with cooking oil spray and place the dough seam side down in the pan. Cover the loaf pan with a towel or plastic wrap and allow the dough to proof in a warm spot for one hour until it is doubled and about 1 inch above the loaf pan.
Baking The Honey Oat Bread
- Preheat the oven to 350°F (180°C).
- For the topping, stir 1 tablespoon honey and the melted butter. Gently brush the top of the loaf with the mixture and sprinkle with rolled oats.
- Bake for 35-40 minutes until the top is golden brown. You can also check the internal temperature; it should be 190°F.
- Let the bread cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack. Allow the honey oat bread to cool completely before slicing.
Storing Suggestions
- Store the Honey Oat Bread, covered tightly, at room temperature for five days.
Notes
- Flour: Many factors can impact how much flour you need for the yeasted dough. So, you may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be for a soft, supple, and well-hydrated dough that is slightly tacky to the touch but should not leave a lot of residue on your finger.
- Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results. I have added all the dry ingredients at once because I make this loaf often and weigh the ingredients using a kitchen scale. But if you are trying this recipe for the first time, add 1½ cups all-purpose flour, and then, while kneading, add more flour as needed.
- Milk: Milk makes the bread soft, rich, and flavorful. You can use whole or low-fat milk or half milk and half water.
- Yeast Proofing: The first step is mixing milk, sugar, and yeast and allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
- Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
Nutrition (Approximate Values)
Calories : 172kcalCarbohydrates : 35gProtein : 6gFat : 1gSaturated Fat : 0.5gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 0.3gTrans Fat : 0.02gCholesterol : 2mgSodium : 208mgPotassium : 136mgFiber : 3gSugar : 6gVitamin A : 29IUVitamin C : 0.1mgCalcium : 43mgIron : 2mg
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