Description

This Honey Oat Bread is a comforting and wholesome loaf featuring the natural sweetness of honey and the hearty texture of rolled oats. With a tender crumb enhanced by a long rise time, this bread is perfect for sandwiches, toast, or enjoying with a simple spread. The process combines soaking oats in boiling water, yeast activation, and traditional kneading, resulting in a beautifully golden, slightly sweet loaf topped with a honey glaze and oats.

Ingredients

Scale

Oat Mixture

2 cups boiling water
2 cups rolled oats
1/2 cup honey
2 tablespoons butter
2 teaspoons salt

Yeast Mixture

1 0.25 ounce package active dry yeast
1/2 cup warm water

Dough

4 cups bread flour

Topping

2 tablespoons honey (warmed)
2 tablespoons rolled oats

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Instructions

Prepare the oat mixture: In a large bowl, combine the boiling water, rolled oats, 1/2 cup honey, butter, and salt. Stir to mix well and let the mixture stand for 1 hour. This soaking step softens the oats and infuses the liquid with honey and butter flavors.
Activate the yeast: In a small bowl, dissolve the active dry yeast in 1/2 cup warm water. Let it rest for about 10 minutes until frothy and activated, ensuring the yeast is alive for dough rising.
Mix and knead the dough: Pour the yeast mixture into the oat mixture. Add 2 cups of bread flour and mix well. Gradually add the remaining flour 1/2 cup at a time, beating thoroughly after each addition to build structure. When the dough combines into a sticky mass, turn it onto a lightly floured surface and knead for about 20 minutes until smooth and elastic. Place the dough into a lightly oiled large bowl, turning once to coat with oil. Cover with a damp cloth and let it rise in a warm spot until doubled in size, about 1 hour.
Shape and proof the loaves: Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into two equal parts and shape each into a loaf form. Place each loaf into a lightly greased 9×5 inch loaf pan. Cover with a damp cloth and allow to rise again until doubled in volume, about 30 to 40 minutes.
Preheat the oven: Set your oven to 350°F (175°C) and allow it to come to temperature while the dough undergoes its second rise.
Bake the bread: Bake the loaves in the preheated oven for approximately 30 minutes, or until the tops are golden brown. Remove the loaves from the pans carefully.
Glaze and finish: Brush the tops of the warm loaves with 2 tablespoons of warmed honey, then sprinkle with 2 tablespoons of rolled oats to add a glossy finish and appealing texture. Let cool on wire racks before slicing and serving.

Notes

Use fresh active dry yeast for best rising results.
Kneading for 20 minutes can be done by hand or with a stand mixer fitted with dough hooks for convenience.
Make sure the warm water for yeast activation is around 100°F (38°C) to avoid killing the yeast.
Letting the oat mixture soak thoroughly improves the bread’s moisture and flavor.
Brush the honey glaze just after baking while the bread is warm to help it absorb better.
Store leftovers wrapped in plastic or in an airtight container to keep the bread soft.