Vegan Honey Oat Bread
Discover the wholesome flavor and nourishing goodness of Vegan Honey Oat Bread, a dairy-free twist on a beloved classic. Crafted with whole wheat flour, rolled oats, and naturally sweet agave syrup, this bread delivers a rustic texture and subtle sweetness while remaining completely plant-based. Perfectly soft and hearty, this recipe uses olive oil for richness and instant yeast for effortless rising. Topped with a sprinkle of oats for extra texture, this loaf is ideal for breakfast spreads, hearty sandwiches, or even as a simple snack slathered with your favorite vegan butter. With just 20 minutes of prep time and straightforward steps, this bread is perfect for beginners and seasoned bakers alike. Try this homemade vegan bread recipe for a wholesome addition to your baking repertoire!
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Recipe Information
Ingredients
- 3.5 cups Whole wheat flour
- 1 cup Rolled oats
- 1.25 cups Warm water
- 0.5 cups Agave syrup
- 0.25 cups Olive oil
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 0.25 cup Oats
Instructions
In a large mixing bowl, combine the whole wheat flour and rolled oats.
In a separate small bowl, mix warm water, agave syrup, and olive oil until well combined.
Add instant yeast and salt to the dry ingredients, then pour in the wet mixture.
Stir the mixture with a wooden spoon until a soft dough forms. You can also use your hands if preferred.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
Place the dough into a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1 hour or until doubled in size.
After the dough has risen, gently punch it down to release any gas bubbles.
Shape the dough into a loaf and place it into a greased or lined loaf pan.
Cover the loaf pan with the plastic wrap or damp towel and let it rise again for another 30 minutes, or until doubled in size.
While the dough is rising, preheat your oven to 375°F (190°C).
Once the dough has risen a second time, sprinkle the top with the additional oats for garnish.
Bake the bread in the preheated oven for 30 to 35 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 465.9 g | 169% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 83.5 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2205 mg | 47% | |
*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.
