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Honey Oat Bread

This comforting Honey Oat Bread combines the nutty flavor of oats and the sweetness of honey, resulting in a delicious and nutritious loaf that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: American, Artisanal
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 ml water at room temperature
  • 3 tablespoons honey local honey is preferred for its nuanced flavor
  • 2 1/4 teaspoons dry yeast or 1/2 cube fresh yeast; Red Star or Fleischmann’s preferred
  • 100 grams rolled oats choose organic varieties for the best flavor
  • 1 teaspoon sea salt use flaky sea salt for a delightful crunch
  • 400 grams spelt flour recommended brands: Bob’s Red Mill or King Arthur Baking

Method
 

Preparation
  1. In a large mixing bowl, combine the water, honey, and yeast. Whisk them together and let sit for about 5-10 minutes until frothy.
  2. Add the oats, salt, and about a third of the flour (approximately 150 grams or 1 cup) to the yeast mixture. Stir until everything is well-combined.
  3. Gradually add the remaining flour. Stir until a shaggy dough begins to form. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
  4. On a lightly floured surface, knead the dough for 5-6 minutes until it’s soft and smooth. If the dough is too sticky, hold back a bit of flour while kneading.
  5. Place the kneaded dough back into the mixing bowl, cover it with your kitchen towel, and set it in a warm spot to rise until doubled in size, approximately 1 hour.
  6. Grease or line a bread tin.
  7. After the dough has risen, punch it down gently to release gases. Turn it out onto a lightly floured surface, shape it into a rough square, and roll it into a log.
  8. Place your log seam-side down in the prepared tin. Cover it again, allowing it to rise for about 30 minutes until almost doubled.
  9. Preheat your oven to 190 degrees C (375 degrees F).
  10. Brush the top of the loaf with milk or an egg wash and sprinkle some extra oats on top if desired.
  11. Bake for 38-40 minutes until the loaf is golden brown, and an instant-read thermometer reads 90 degrees C (194 degrees F) when inserted in the middle.
  12. Let the bread cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Keep Honey Oat Bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices separated by parchment paper for up to 3 months. Adjust the recipe for dietary modifications or to include mix-ins as desired.