Few things in life are quite as rewarding as delicious homemade bread. Sure it takes a good amount of time and effort to make your own bread from scratch. But when it turns out right, it’s always worth the work. And today I want to share with you folks one of my favorite bread recipes, honey oat bread.
A Bread that’s Both Healthy and Delicious
Bread usually isn’t the first thing that comes to mind when we think of healthy food. But when it comes to honey oat bread you can be assured that you’re eating something that’s both good and good for you. In fact, honey oat bread is often healthier than most whole wheat breads.
You see, not only are oats lower in carbs than wheat, but they’re also higher in both protein and fiber. Plus they’re a great source of key nutrients like iron, calcium, and vitamin E. And unlike other types of healthy bread, this recipe for honey oat bread tastes amazing! You have a perfect hint of sweetness thanks to the honey, and the whole oats provided a great textural component that you can’t find in most loaves of bread.
Tips, Tricks & Suggestions
- Want to make this bread even healthier? Then try subbing out half of the all-purpose flour with some whole wheat flour.
- Today we are going to be kneading our bread together in a stand mixer with the dough hook attachment. However, if you don’t have a stand mixer you can still knead this bread together by hand in a large mixing bowl. It will still taste the same but will require a bit of elbow grease.
- Every oven is different but the 40 to 50 minute baking time should be enough to fully bake your honey oat bread. However, if you want to make sure that the bread is fully cooked you can always check it with a digital thermometer. Just stick the thermometer into the middle of the loaf and if it reads 190℉ or higher then it’s done.
- If the bread is not cooked all the way through and getting too browned on the top you can always cover it with some aluminum foil.
- Check out some of our other bread recipes like No-Knead Rosemary Bread, Focaccia, Southern Style Cornbread, and Irish Soda Bread.
Honey Oat Bread Recipe
Prep time: 2 hours
Cook time: 50 minutes
Servings: 1 loaf
Ingredients
1½ Cups of warm water, between 110℉ and 115℉
2¼ Teaspoons of active dry yeast, should be one packet
¼ Cup of honey
3 to 3½ Cups of all purpose flour
1 Cup of old fashioned oats
1 Teaspoon of salt
2 Teaspoons of either vegetable or canola oil, plus a little more for greasing a mixing bowl and loaf pan
For the topping:
2 Tablespoons of honey, warmed
1 to 2 Tablespoons of old fashioned oats
Instructions
- Activate the yeast: Get out a medium-sized bowl and pour the warm water into it. Then add in the yeast and honey, and use a fork to incorporate the three ingredients together. Let this sit for 5 minutes or until the yeast is activated and tiny bubbles begin to form on the surface.
- Knead together the dough: Combine 3 cups of flour, 1 cup of oats, and salt in the bowl of a stand mixer. Then pour in the water/yeast mixture along with the oil and knead with the dough hook attachment for 5 to 7 minutes. The finished dough should be slightly tacky, not sticky. If it is sticky then you will need to add in the additional ½ cup of flour.
- Place the dough in a lightly oiled mixing bowl, and cover it with a clean towel. Let the dough rise until it has doubled in size, about 45 minutes to 1 hour.
- Form the dough into the loaf pan: Punch the risen dough down to release the air and then transfer it to a lightly greased 9 x 5 inch loaf pan. Brush the 2 tablespoons of warm honey over the top, and sprinkle on the 2 tablespoons of oats. Cover this with a clean towel and let it rise until doubled, about 45 minutes, to 1 hour.
- Preheat your oven to 350℉, or 180℃
- Bake the bread: After the dough has doubled in size remove the towel and place it in your heated oven. Let the dough bake undisturbed for 40 to 50 minutes, or until it has become golden in color.
- Take the bread out of the oven and transfer the loaf from the pan to a cooling rack. Let the bread cool completely before slicing up.
Honey Oat Bread Recipe
Equipment
- 9x5 loaf pan
Ingredients
- 1½ Cups of warm water between 110℉ and 115℉
- 2¼ Teaspoons of active dry yeast should be one packet
- ¼ Cup of honey
- 3 to 3½ Cups of all purpose flour
- 1 Cup of old fashioned oats
- 1 Teaspoon of salt
- 2 Teaspoons of either vegetable or canola oil plus a little more for greasing a mixing bowl and loaf pan
For the topping:
- 2 Tablespoons of honey warmed
- 1 to 2 Tablespoons of old fashioned oats
Instructions
- Activate the yeast: Get out a medium-sized bowl and pour the warm water into it. Then add in the yeast and honey, and use a fork to incorporate the three ingredients together. Let this sit for 5 minutes or until the yeast is activated and tiny bubbles begin to form on the surface.
- Knead together the dough: Combine 3 cups of flour, 1 cup of oats, and salt in the bowl of a stand mixer. Then pour in the water/yeast mixture along with the oil and knead with the dough hook attachment for 5 to 7 minutes. The finished dough should be slightly tacky, not sticky. If it is sticky then you will need to add in the additional ½ cup of flour.
- Place the dough in a lightly oiled mixing bowl, and cover it with a clean towel. Let the dough rise until it has doubled in size, about 45 minutes to 1 hour.
- Form the dough into the loaf pan: Punch the risen dough down to release the air and then transfer it to a lightly greased 9 x 5 inch loaf pan. Brush the 2 tablespoons of warm honey over the top, and sprinkle on the 2 tablespoons of oats. Cover this with a clean towel and let it rise until doubled, about 45 minutes, to 1 hour.
- Preheat your oven to 350℉, or 180℃
- Bake the bread: After the dough has doubled in size remove the towel and place it in your heated oven. Let the dough bake undisturbed for 40 to 50 minutes, or until it has become golden in color.
- Take the bread out of the oven and transfer the loaf from the pan to a cooling rack. Let the bread cool completely before slicing up.
