Try this Honey Oat Bread recipe, or contribute your own.
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons instant yeast
- 3 cups (381 grams) all-purpose flour
- 3/4 cup oats (i have used instant and old fashioned both work great)
- 1 cup (250 ml) milk (almond or soy milk for vegan/dairy
- 1/4 cup (62 ml) lukewarm water
- 2 tablespoons (28 grams) unsalted butter or margarine
- 1/4 cup honey (agave for vegan)
- 1 1/2 to 2 tablespoons honey (or agave) warmed
- 1 1/2 to 2 tablespoons oats
- Carbohydrate 6.70677222353093 g
- Cholesterol 0 mg
- Fat 0.803077440529902 g
- Fiber 3.67784048937564 g
- Protein 6.67029955919462 g
- Saturated Fat 0.104434647198976 g
- Serving Size 1 1 9x5-inch loaf (17g)
- Sodium 8.73766783184676 mg
- Sugar 3.02893173415529 g
- Trans Fat 0.249300520060728 g
- Calories 52 calories
Step-by-step
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about ½ to 1 hour.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about ½ to 1 hour.
- Preheat oven to 350 degrees (180 C).
- When the loaf is doubled again, place an *extra*, empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil (this will be used to create steam in the oven).
- Brush the top of the dough with the warmed honey and sprinkle with the oats.
- Place the bread in the oven and pour the prepared boiling water into the *Extra*, empty loaf pan on the bottom rack of the oven (this is to create steam within the oven as the bread bakes). Close the oven door and bake bread for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
- Transfer to a wire cooling rack and allow to cool completely before serving.
A deeply golden, honey-lacquered crust encases a tender crumb that yields slightly under thumb pressure when fully baked. Managing hydration requires exact attention during mixing. Substituting plant-based milks like almond or soy alters protein content and fat distribution compared to whole dairy, potentially requiring slight adjustments to flour absorption during the initial ten-minute knead.
Liquid Temperature and Yeast Viability
Warm the dairy or plant milk carefully so it reaches approximately 105 to 110 degrees Fahrenheit before combining with instant yeast. Exceeding 120 degrees kills the yeast cells instantly, halting carbon dioxide production and leaving the dough dense and lifeless. Measuring the liquid with an instant-read thermometer prevents thermal shock.Steam Injection for Crust Development
Placing an empty secondary loaf pan on the oven floor alongside boiling water during baking generates immediate steam. Moisture delays crust setting, allowing the loaf to expand fully before the exterior hardens and browns.Cooling and Structural Integrity
Internal starches continue setting through residual heat until the internal temperature drops completely to room temperature. Slicing warm bread collapses the delicate gluten matrix, turning the interior gummy.
