Honey Oat Bread Harriet Lewis
Warm, hearty, and slightly sweet, Honey Oat Bread Harriet Lewis is a rustic homemade bread that’s perfect for any occasion. This recipe combines wholesome old-fashioned rolled oats, earthy whole wheat flour, and a touch of golden honey for natural sweetness, creating a soft, tender loaf with a nutty flavor and chewy texture. The dough is enriched with lukewarm milk and melted butter, ensuring a rich and moist crumb, while a sprinkle of oats on top adds a charming, bakery-style finish. With just a few simple ingredients and steps that include kneading and rising, you’ll master the art of breadmaking in no time. Best served fresh, this loaf pairs beautifully with your morning coffee, savory soups, or spreads like butter and jam. Whether you’re a seasoned baker or a bread newcomer, this honey oat bread will fill your kitchen with irresistible aromas and your heart with homemade goodness.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Boiling water
- 0.25 cup Honey
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 cup Milk (lukewarm)
- 2.25 teaspoons Active dry yeast
- 2.5 cups All-purpose flour
- 1 cup Whole wheat flour
- 2 tablespoons Additional rolled oats (for topping)
Instructions
In a large mixing bowl, combine the rolled oats and boiling water. Stir to combine and let sit for 10 minutes to soften the oats.
Stir in the honey, butter, and salt while the mixture is warm, allowing the butter to melt. Let cool to lukewarm temperature.
In a small bowl, combine the lukewarm milk and the yeast. Let it sit for 5 minutes until the yeast is foamy.
Add the yeast mixture to the cooled oat mixture and stir to combine.
Gradually add the all-purpose flour and whole wheat flour, mixing until a dough forms. Begin kneading the dough (either by hand on a floured surface or using a stand mixer with a dough hook) for about 8-10 minutes until the dough is smooth and slightly sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the dough in a greased 9x5-inch loaf pan.
Brush the top of the loaf lightly with water or milk and sprinkle the additional rolled oats evenly over the surface.
Cover the loaf again and let it rise for 30-40 minutes, or until it has risen just above the edge of the pan.
Meanwhile, preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 434.6 g | 158% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 58.1 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 290 mg | 22% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1506 mg | 32% | |
*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.
