Description
This homemade honey oat bread is a soft, slightly sweet loaf perfect for sandwiches, toast, or with butter. Naturally sweetened with honey and made without processed sugars, it’s a wholesome, easy-to-make recipe ideal for weekly baking.
Ingredients
- 3 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 1/4 tsp dry active yeast (1 packet)
- 1 tsp fine sea salt
- 2 tbsp butter
- 3/4 cup whole milk
- 1/2 cup lukewarm water
- 1/4 cup raw, natural honey
- For topping: 2 tbsp honey
- For topping: 2 tbsp oats
Instructions
- Combine flour, oats, yeast, and salt in a large mixing bowl or stand mixer bowl.
- Warm milk and butter in a saucepan over medium-low heat until butter melts. Do not boil. Stir in honey and lukewarm water.
- Add warm milk mixture to dry ingredients. Knead using dough hook for 6-8 minutes or by hand for 10 minutes, adding extra flour if dough is too sticky.
- Place dough in an oiled bowl, cover with a towel, and let rise until doubled, about 30 minutes to 1 hour.
- Shape dough into a loaf and place in a greased bread pan. Brush top with 2 tbsp honey and sprinkle with 2 tbsp oats.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes, until golden brown and hollow-sounding when tapped.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Can substitute whole wheat flour for part of the all-purpose flour.
- Maple syrup can replace honey for a different flavor.
- To make dairy-free, use plant-based butter and milk.
- Store in bread box for 2-3 days or refrigerate for up to a week.
- Toast or warm slices before serving for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
