Honey Oat Bread
Honey Oat Bread made with basic ingredients easily available in our pantry. This homemade bread recipe is simple, easy, and tastes amazing. If this is your first time baking a bread, try this flawless, 5 steps easy recipe, perfect for beginners.
Servings 1 loaf; 9*5 inch
INGREDIENTS FOR DOUGH
- 3 cup (390 g) all purpose flour; plus 1-2 tablespoon, as needed
- 3/4 cup (180 ml) whole milk
- 1 cup (95 g) rolled oats
- 1/4 cup (85 g) honey
- 2 tablespoon (28 g) unsalted butter
- 2 1/2 teaspoon (7.6 g) Active Dry Yeast
- 1/4 cup (60 ml) warm water [100 F – 110 F]
- 1/2 tablespoon sugar
- 2 large eggs room temperature, beaten [reserve 1 tablespoon]
- 1 teaspoon salt
- 1/2 tablespoon vegetable oil, to grease the bowl
- 1 tablespoon unsalted butter, softened, to grease the baking pan
FOR THE TOPPING
- 1 tablespoon reserved egg, for brushing
- 1-2 tablespoon rolled oats, for sprinkling
INSTRUCTIONS FOR HONEY OAT BREAD
STEP 1: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]
In a sauce pan, bring milk to a boil. Turn OFF heat. Stir in butter, honey, and oats. Set it aside for 10-15 minutes.
In a cup, stir in warm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast. Pour the oats mixture into the bowl of standing mixer. Add flour, salt, yeast mixture, and beaten eggs. Using dough hook attachment, knead for 5-7 minutes, or until the dough is smooth and elastic (dough will start to leave the sides of the bowl and form into a ball).Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough on a lightly floured work surface. Add knead the dough until it is soft, elastic, springs back when pressed, and is not sticky, around 15-20 minutes.
OPTIONAL: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm milk, and knead the dough, until it is nice, and soft.
Shape the dough into a ball and place it in a greased bowl.
STEP 2: FIRST PROOFING
Place the dough in a greased bowl and turn it once to grease the top.
Cover the bowl with a kitchen towel, and place it in a warm place, for 60-90 minutes or until it doubles in volume.
If using Instant Pot for proofing, place the dough in the greased inner pot, and turn it once to grease the top. Place lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.Note: I used a glass lid that fits, to cover the inner pot.
STEP 3: SHAPE THE BREAD
Grease a 9*5 inch baking pan with some softened butter.
Transfer the dough onto lightly floured work surface and deflate it. Using your hands, roll out the dough into a 9*5 inch rectangle.
Tightly roll the dough into a log, starting from the short edge and pinch the seam.
Place the loaf in a greased baking pan (seam side down). Press the dough to fill the corners of the pan.
STEP 4: SECOND PROOFING
Cover the shaped bread with a loose plastic wrap or a clean kitchen towel, and place it in a warm place, for 1 – 1.5 hours or until it doubles in size and is around half an inch above the rim of the baking pan.
STEP 5: BAKE BREAD
Pre-heat the oven to 350 F.
Bake the bread for 30-40 minutes or until top is golden brown and wooden screwer inserted comes out clean.Note: If the top is browning quickly, loosely tent the bread with the foil.
Remove the bread from the oven, and carefully remove it from the pan and transfer it on a wire cooling rack. Allow the bread to cool for 20 minutes before serving.
Using a sharp serrated (or bread) knife, cut the bread into desired slices. Enjoy this homemade Honey Oat Bread with some butter!!
Please refer to the post for the following:
- PRO TIPS FOR BEST HONEY OAT BREAD
- FREQUENTLY ASKED QUESTIONS