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A firm favourite amongst all ages, this honey and oat bread will be a regular staple in any household due to its simplicity yet delicious flavour!
I will hold up my hand and say that I have taken inspiration from other recipes for this one. Its one of those flavours you just don’t mess with. So I wanted to make it my own however I also wanted to ensure I didn’t loose any of it original reputation!
This is by far one of my favourite recipes of bread to make at home, its so easy and so full of flavour! I am a firm believer of ‘you cant beat the smell of a kitchen thats got a loaf in the oven’. So every week – this is a must for me! It also tastes great with any topping, plain or just simply sliced with butter.
Honey and Oat Bread
- Spray Oil
- 150 g strong white bread flour plus extra for dusting
- 150 g strong wholemeal bread flour
- 75 g rolled oats plus 3tsp for sprinkling
- 1.5 tsp fast action dried yeast
- 1 tsp salt
- 225 ml warm water
- 3 tbsp honey
- 1 egg lightly beaten
- You will need a 1&1/2 lb loaf tin
- Preheat the oven to 160C fan and spray the inside of the loaf tin with oil.
- Put the oats, strong white bread flour and the strong wholemeal flour into a bowl and put the salt on one side and the yeast on the other so that they don't mix
- Make a well in the centre and pour in the water and honey
- Mix everything together well to give a smooth, soft dough ball - If doing by machine use the dough hook, combine the ingredients and then continue to knead for 5-6 minutes. Otherwise, put the dough onto a clean work surface sprinkled with a little flour and knead for about 10 minutes.
- Shape the dough into a rugby ball shape with a nice smooth and taut top and place in the loaf tin
- Spray the top of the loaf with some of the oil and then cover it with cling film so that it is airtight, but loose enough to allow room for the loaf to grow
- Leave the dough in a warm place for about 45 minutes or until the loaf has doubled in size (during the winter, this could take an age, but try not to leave it in direct sunlight)
- Once the bread has risen, remove the cling film, brush with the egg and sprinkle over the extra oats
- Bake in the oven for 35-40 minutes until golden brown on top and sounding hollow when tapped underneath
- Loosen the loaf from the tin and leave to cool to your liking
- I find this easier to mix and knead in my Kitchen Aid, however I have tried it free hand and it isn't too bad at all!
- It is quite a dense bread I would say, but still quiet light in taste, and is amazing when toasted!
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