Honey oat bread is a hearty sandwich loaf, ideal for toasting. The crust is slightly sweet and golden, while the interior is tender and soft.
This honey oat bread is simple to make and rewarding to eat. It’s versatile enough for sandwiches, toast, or just slathered with butter and extra honey. The oats add wholesome texture while the honey keeps the crust and crumb lightly sweet.
As a food blogger, I use moments like this to think about improving content and expanding the recipe collection. Fresh photos, more savory dishes, approachable comfort food, and honest restaurant write-ups are all on the to-do list. For now, let’s focus on bringing you a clear, easy-to-follow version of this comforting loaf.
Honey Oat Bread
Recipe adapted from Darla at Bakingdom
Ingredients
- 3 cups all-purpose flour
- 3/4 cup instant oats, plus 1 1/2 to 2 tablespoons oats for topping
- 2 1/4 teaspoons instant yeast (one packet)
- 1 1/2 teaspoons salt
- 1 cup milk
- 1/4 cup lukewarm water
- 2 tablespoons unsalted butter or margarine
- 1/4 cup honey, plus 1 1/2 to 2 tablespoons warmed for brushing
Preparation
1. In the bowl of a stand mixer, combine the flour, 3/4 cup oats, yeast, and salt.
2. In a small saucepan over low heat, warm the milk until hot enough to melt the butter but not boiling. Stir in the butter until melted. Remove from heat and add the water and 1/4 cup honey, stirring to combine.
3. Pour the warm milk mixture into the flour mixture and mix until a shaggy dough forms. Using the dough hook, mix on low for about 10 minutes, or knead by hand for at least 10 minutes, until the dough is smooth and elastic.
4. Shape the dough into a ball and place it in a lightly oiled bowl, seam side down. Cover and let rise until doubled in size, about 1 to 1 1/2 hours.
5. Once doubled, turn the dough onto a lightly floured surface. Flatten it into a roughly 9 by 12-inch rectangle using your fingers. Starting from the edge closest to you, tightly roll the dough into a loaf. Place the shaped loaf into a 9×5-inch loaf pan, cover, and let rise again until nearly doubled, about another 1 to 1 1/2 hours.
6. Preheat the oven to 350°F (175°C). Place an empty metal loaf pan or another baking pan with high edges on the bottom rack of the oven. Bring 2 cups of water to a boil.
7. Just before baking, brush the top of the loaf with the warmed honey and sprinkle with the reserved oats.
8. Place the loaf on the middle rack. Carefully pour the boiling water into the empty pan on the bottom rack to create steam, which helps develop a nice crust. After 20 minutes of baking, brush the top with any remaining honey. Continue baking another 20 to 30 minutes, until the loaf is deep golden brown and sounds hollow when tapped.
9. Remove from the oven and cool completely in the pan for a short time, then transfer to a wire rack to cool fully. Slice and serve with butter and extra honey if desired.