This oat honey bread has a soft, tender crumb with a subtle nuttiness from rolled oats and gentle sweetness from real honey. It makes incredible toast and even better sandwiches. The oats give it a wholesome, hearty quality without making it dense. Once you start making this loaf at home, you will wonder why you ever bought bread from a store.
Ingredients
- 2½ cups unbleached bread flour
- 1 cup rolled oats, plus extra for topping
- 1 packet (2¼ tsp) dry active yeast
- 3 tbsp Duck River honey
- 1 tsp Redmond Real Salt
- 2 tbsp butter, softened
- 1 cup warm water (about 110°F)
- ¼ cup warm milk
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a small bowl, combine the warm water and honey. Sprinkle the yeast over the top and let sit for 5 to 10 minutes until foamy.
- In a large bowl, combine the bread flour, oats, and salt. Add the yeast mixture, warm milk, and softened butter. Stir until a dough forms.
- Turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place in an oiled bowl, cover with a damp towel, and let rise for 1 to 1.5 hours until doubled.
- Punch down the dough and shape into a loaf. Place in a greased 9x5 inch loaf pan. Cover and let rise for 30 to 45 minutes until the dough rises above the rim of the pan.
- Preheat oven to 375°F. Brush the top of the loaf with a little milk and sprinkle with rolled oats.
- Bake for 30 to 35 minutes until golden brown and the bottom sounds hollow when tapped.
- Remove from pan and cool on a wire rack for at least 20 minutes before slicing.
Notes
- For a chewier texture, soak the rolled oats in the warm water for 15 minutes before adding the yeast and honey.
- This bread makes excellent French toast the next day.
- Swap the honey for TN maple syrup for a different flavor profile.
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