Description
This Honey Oatmeal Bread recipe delivers a soft, slightly sweet loaf packed with wholesome oats and a hint of honey. Perfect for breakfast or snacking, this bread combines all-purpose and whole wheat flours with old-fashioned oatmeal, enriched with milk and butter for a tender crumb. The dough is kneaded and allowed to rise twice before being baked to golden perfection, then topped with honey and oats for a delightful finish.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour
- ½ cup whole wheat flour
- ¾ cups old fashioned oatmeal (or instant)
- 1 package instant yeast (2 1/4 teaspoons)
- 1 ½ teaspoons salt
Wet Ingredients
- 1 cup milk
- 2 tablespoons butter
- ¼ cup honey
- ¼ cup water
Topping
- 1 tablespoon honey
- 2 tablespoons oatmeal
Instructions
- Mix Dry Ingredients: Whisk together the oatmeal, all purpose flour, whole wheat flour, yeast, and salt in the bowl of a stand mixer until well combined to create an even dry mixture.
- Prepare Wet Ingredients: In a 2-cup measuring cup or small bowl, microwave the butter for 10 seconds until melted. Add the milk and ¼ cup water, then heat the mixture for 1 minute until warm but not hot. Stir in ¼ cup honey until fully incorporated.
- Knead the Dough: Pour the warm milk mixture into the flour mixture. Stir to combine, then attach a dough hook to the stand mixer and knead the dough for about 10 minutes until the dough is smooth and elastic.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and set it in a warm spot to rise until doubled in size, approximately 1 hour.
- Shape the Dough: Punch down the risen dough and spread it into a 9 by 9 inch square on a lightly floured surface. Roll it jelly-roll style into a log that fits into a greased 9 x 5 inch loaf pan. Place the loaf seam side down into the pan, cover, and let it rise in a warm place until doubled again, about 30 minutes.
- Add Topping: Warm 1 tablespoon honey in the microwave for a few seconds to make it easier to spread. Brush the honey evenly over the top of the loaf, then sprinkle with 2 tablespoons oatmeal for a textured, sweet topping.
- Bake the Bread: Preheat the oven to 350ºF (175ºC). Bake the loaf for 30-35 minutes until golden brown and cooked through. The bread should sound hollow when tapped.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before slicing. This ensures the best texture and crumb.
Notes
- Use old fashioned oatmeal for best texture; instant oats can alter the crumb.
- Make sure the milk mixture is warm to the touch but not hot to avoid killing the yeast.
- Allowing the dough to rise in a warm, draft-free place helps with proper fermentation.
- The honey glaze adds a sweet finish and keeps the crust soft.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Freeze sliced bread in a zip-top bag for up to 1 month.
