Honey Oat Bread
Discover the wholesome perfection of Honey Oat Bread—a rustic, homemade loaf that combines the natural sweetness of honey, the buttery richness of melted butter, and the hearty texture of rolled oats. Ideal for breakfast or a cozy snack, this recipe yields a soft, aromatic bread with a lightly golden crust adorned with a sprinkle of oats for added appeal and crunch. Balanced with just the right touch of salt and a frothy yeast base, this versatile bread is easy to prepare with simple ingredients and approachable techniques, including hand-kneading or mixer assistance. Perfect for toasting or pairing with spreads, this 12-serving loaf bakes to delectable perfection in around an hour, making it a must-try for bread lovers or anyone craving a taste of homemade comfort. Keywords: Honey Oat Bread recipe, homemade bread, oat bread, easy bread recipe, sweet bread, baking with honey.
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Recipe Information
Ingredients
- 240 ml Warm water
- 2.25 teaspoons Active dry yeast
- 60 ml Honey
- 30 g Butter, melted
- 1.5 teaspoons Salt
- 360 g All-purpose flour
- 120 g Rolled oats
- 1 large Egg, beaten
- 2 tablespoons Additional rolled oats (for topping)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the honey, melted butter, and salt to the yeast mixture, and stir until combined.
Mix in the all-purpose flour and rolled oats gradually, using a wooden spoon or a stand mixer with a dough hook, until a soft dough forms.
Turn the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. Alternatively, knead using a stand mixer on medium speed for about 5 minutes.
Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm, draft-free area for about 1 to 1.5 hours, or until it doubles in size.
Once risen, punch down the dough to release the air. Turn the dough onto a lightly floured surface and shape it into a loaf.
Grease a 9x5 inch loaf pan and place the shaped dough into the pan. Cover it loosely with the kitchen towel and let it rise again for about 30-45 minutes, or until it's peeking over the top of the pan.
Preheat your oven to 180°C (350°F).
Before baking, brush the top of the loaf with the beaten egg and sprinkle the additional rolled oats over the top.
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 it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 50.4 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 158 mg | 12% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1186 mg | 25% | |
*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.
