Dairy-Free Honey Oat Bread
Discover the wholesome comfort of Dairy-Free Honey Oat Bread, a soft and hearty loaf that combines the natural sweetness of honey with the nutty richness of old-fashioned rolled oats. Perfect for those avoiding dairy, this recipe uses coconut oil for a subtle tropical touch, creating a tender crumb and golden crust. The bread is carefully crafted with active dry yeast, ensuring a beautifully risen loaf, and topped with oats for added texture and rustic charm. Ideal for breakfast or as a sandwich base, this homemade bread offers a delightful balance of flavor and nutrition. With simple ingredients and straightforward steps, this recipe is accessible to beginner bakers yet impressive enough for seasoned pros. Indulge in the guilt-free satisfaction of making your own dairy-free bread from scratch!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1.5 cups Warm water
- 0.25 cup Honey
- 0.25 cup Coconut oil
- 1 teaspoon Salt
- 3 cups Flour
- 2.25 teaspoons Active dry yeast
- 0.25 cup Additional oats for topping
Instructions
In a large mixing bowl, combine the old-fashioned rolled oats and warm water. Let the mixture sit for 10 minutes to soften the oats.
Add the honey, coconut oil, and salt to the oat mixture, stirring until well combined.
In a small bowl, mix the active dry yeast with 1/4 cup of lukewarm water and let it sit for about 5 minutes until the yeast becomes foamy.
Add the foamy yeast mixture to the oat mixture and stir to combine.
Gradually add the flour, one cup at a time, mixing well after each addition. The dough should be soft but not sticky. You may need to use your hands to incorporate the last bit of flour.
Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic.
Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the risen dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan.
Brush a little water over the top of the loaf and sprinkle additional oats on top for garnish.
Cover the loaf loosely with plastic wrap and let it rise again for about 30 minutes, or until it has risen about 1 inch above the pan.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 449.3 g | 163% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 53.6 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1235 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
