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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!
Honey and oat bread
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.
I LOVE baking bread at home – not only does homemade bread just taste amazing but the SMELL! The smell is everything guys! The only downside with the smell – its really hard to not dive straight in from the moment it comes out the oven!
I always remember when I was younger that baking bread in the school holidays was a thing. I usually leave this sort of loaf for toast with jam and butter, or just sliced on the side of some soup. I rarely use it for a sandwich as I feel the flavour of this one would be wasted with a sandwich filling added to it!
I used a mixture of white bread flour and wholemeal bread flour for this loaf as I think it compliments the flavour beautifully. It is meant to be quite a dense bread however it has a light flavour and the taste of the honey really comes through.
The addition of oats brings some texture to the bread and these also taste amazing when you toast a slice! I used rolled oats in this bake which are easily sought at a supermarket but just make sure you remember to add some to the top of your loaf also – they taste great and it makes the loaf look even more appealing!
I use my Kitchenaid stand mixer to knead my bread however you can do it by hand if you wish – I have done so in the past and kneading by hand isn’t as bad as everyone thinks! It take around 5-6 minutes in the mixer but can take around 10 minutes by hand – just ensure you are kneading on a floured surface!
When you shape your dough into a loaf tin, just make sure you have a nice smooth top ready to add your rolled oat topping when the bread has proved. I cover my bread with some clingfilm so it is airtight but still has room to grow. Mine doubled in size in around 45 minutes but every kitchen is different so just be patient!
More bread recipes
As I said before, I love baking bread at home. If you love it as much as I do, I thoroughly recommend you try my other recipes – granary bread, soda bread, garlic bread rolls and pizza rolls too! I do have a soft spot for a bit of savoury baking so when you combine my love of savoury with my love of bread – delicious recipes incoming!
I also have some recipes for sweet bread on my website as who doesn’t love a sticky chocolate sweet roll….or homemade cinnamon rolls anyone?! Sweet rolls are a perfect crowd pleaser and are great for a family afternoon treat or even a girls night in! Enjoy!
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 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!
- I used this loaf tin!
Find my other recipes on my Recipes Page
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