Honey Oatmeal Bread

a loaf of oatmeal bread on a cutting board.

4.37 from 11 reviews

With it's soft texture, hint of honey and hearty oatmeal flavor, Honey Oatmeal Bread tastes fantastic and will keep fresh for several days. This recipe makes 1 loaf.

Prep Time45

Bake Time35

Rising Time2

Total Time3 20

Servings:16 slices

Ingredients

4 oz warm water (½ cup)
2 ¼ teaspoons dry yeast
12 ½ oz bread flour (2 ½ cups, see note)
8 oz whole milk (1 cup)
2 tablespoons honey
1 ½ teaspoons table salt
5 oz old fashioned rolled oats (1 ½ cups)
1 egg (for egg wash)

Instructions

In the bowl of a stand mixer or a large mixing bowl combine 4 oz warm water, 2 ¼ teaspoons dry yeast and 1/2 cup of the bread flour to form a smooth batter. Cover the bowl and allow the sponge to rise for 30-60 minutes.
Scald 8 oz whole milk in the microwave then set it aside to cool to about 100°F. Add the cooled milk, 2 tablespoons honey and 1 ½ teaspoons table salt to the mixing bowl. Add 5 oz old fashioned rolled oats. Add another cup of the bread flour and stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.
With the mixer running, slowly add the remaining bread flour. Knead the dough for 4-5 minutes until the dough gathers on the hook and clears the sides of the bowl. If mixing by hand, add as much of the flour by hand as you can then finish kneading in the remaining flour.
Dump the dough onto a lightly floured surface and knead to form a smooth ball.
Place the dough in a lightly oiled bowl, turning once to coat the dough. Cover with plastic wrap and set aside in a warm spot to rise for about 1-1½ hours until doubled in size. (See note).
Grease a 9"x 5" loaf pan with a light film of vegetable oil or cooking spray.
Turn the dough out onto a floured surface. Pat the dough to a 9" rectangle. Tightly roll the dough from the long side to form a 9" log. Pinch the ends of the dough to seal.
Set the dough into the pan and cover with plastic wrap. Set in a warm place and rise until the dough is almost doubled in size, about 1-1½ hours. If you press the dough and it springs right back it's not ready. If you press the dough and the dimple slowly fills in it's ready to bake. In the meantime, preheat the oven to 350 °F.
Use a sharp knife or razor to cut a ½" deep slash down the center of the loaf. Brush the dough with egg wash and sprinkle with rolled oats.
Bake about 35 minutes until golden brown and the interior temp is 200°F.
Cool in the pan for 5 minutes before turning out onto a cooling rack. Cool to room temperature before slicing.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

At this point you can refrigerate the dough for up to 2 days before shaping and baking.

Nutrition