You have to try this yummy honey oatmeal bread recipe.
It has both rolled oats and whole wheat in it to make sure you’re getting lots of fiber in your diet. There is also honey in the bread which comes through as a rich, slightly sweet, flavorful element.
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Ingredients for honey oatmeal bread
For this recipe, I used:
- all purpose flour: you can also use bread flour if you prefer.
- rolled oats: I always use organic thick rolled oats from Bob’s Red Mill. It is usually for sale at Pmart, although it was out of stock for a few months (probably due to supply chain issues).
- whole wheat flour: extra fine whole wheat flour is my preference here.
- yeast: I use dry instant yeast for this recipe.
- honey: I usually use honey from Tobago in my recipes. It’s much darker, richer and sweeter; but feel free to use the honey you have available.
- vegetable oil: any mild vegetable oil will work well. I used grapeseed oil, but you can use avocado or Canola.
- sugar: only a little is needed to activate the yeast.
- lukewarm water: you will need lukewarm water to activate the yeast and boiling water to soften the oats. I usually microwave the water but feel free to use boiling water from the kettle.
How to make this honey oatmeal bread recipe
Step 1: Here’s where you’ll need the boiling water I mentioned. Add one and a half cups of water to a microwave safe bowl and microwave for 1 – 2 minutes or use boiling water from the kettle. Stir in the rolled oats and set aside to cool to room temperature. This can take about 30 minutes or so.
Step 2: Add a half cup of lukewarm water to a small bowl. Stir in sugar and yeast. Leave for 15 minutes for the yeast to activate. If the yeast sinks to the bottom and does not become frothy, it is no good. Discard and try again with a fresh batch of yeast.
Step 3: Add the all purpose flour, whole wheat flour and salt to a large bowl. Mix to incorporate everything.
Step 4: Make a well in the center of the flour and pour in the activated yeast mixture, vegetable oil, honey and cooled, softened oats. Be sure the oats have cooled sufficiently, otherwise the heat may affect the yeast.
Step 5: Mix the ingredients together and knead to form a soft, smooth dough. I don’t usually add any additional water or flour when kneading the dough, but you should keep some on hand just in case. Cover and leave to rise for 1 hour.
Step 6: After the hour long proofing time, gently press down on the dough. Turn it over onto a lightly floured surface and gently stretch it out into a rectangle with the shorter length being the same as the length of your loaf pan. Roll the dough tightly into an elongated log, tucking the ends into the dough. Pinch the seam together and roll the dough back and forth to seal the seam. Place the dough seam side down.
Step 7: Brush the top of the loaf with a little water (about a tablespoon) and sprinkle the remaining 1/4 cup of rolled oats next to the loaf. Roll the loaf over and onto the oats, gently rocking the dough back and forth so the oats will stay on there.
Step 8: Grease your loaf pan and place the dough seam side down in it. Cover and leave to proof for 30 minutes.
Step 9: Preheat the oven at 350°F.
Step 10: Add water or ice to an oven safe bowl. Place to the bottom of the oven, under the shelf where you’ll be baking the loaf pan. It is important to add moisture (steam) to the oven while baking the bread so it expands evenly without cracking. Besides water or ice in a bowl, you can spritz the sides and base of the oven with water right before adding the loaf pan to the oven.
Step 11: Place the loaf pan in the oven and bake for 45 to 50 minutes. With the amount of moisture in the bread itself, you’ll want to give it some time to cook and dry out slightly. If the top of the bread browns too quickly, consider wrapping some aluminum foil over the top. Once done, remove from the oven and allow to cool completely before slicing.
Honey oatmeal bread recipe
Honey oatmeal bread loaf
- 2 ½ cups all purpose flour
- 1 ¼ cups rolled oats 1 cup for the bread, ¼ cup for the topping
- ½ cup whole wheat flour
- 2 tsp yeast
- ⅓ cup honey
- 2 ½ tbsps vegetable oil
- ½ tsp salt
- ¼ tsp sugar
- 2 cups lukewarm water 1 ½ cup for oats + ½ cup for yeast
- Add 1 ½ cups of lukewarm water to a microwave-safe bowl. Microwave for 1 – 2 minutes (or use boiling water).
- Stir in 1 cup of rolled oats to the boiling water.
- Set aside to soft and cool for 30 minutes.
- In a separate bowl, mix ½ cup lukewarm water, sugar and yeast.
- Set aside for 15 minutes for the yeast to activate.
- In a large bowl, add all purpose flour, whole wheat flour and salt.
- Mix the flour thoroughly then make a small well in the center.
- Add the cooled oats, yeast mixture, oil and honey to the flour well. Mix.
- Knead to form a soft, smooth dough.
- Cover the dough. Set aside to rise for 1 hour.
- Gently press down the dough. Turn over into a lightly floured surface.
- Stretch the dough out gently into a rectangle with the same width as your loaf pan.
- Roll the dough tightly onto itself, tucking the ends into the dough to form a loaf.
- Pinch the seam together.
- Roll the loaf back and forth to seal the seam.
- Place the dough seam side down.
- Brush the top of the loaf with 1 tbsp of water.
- Sprinkle ¼ cup of rolled oats next to the loaf along its length.
- Roll the loaf gently onto the oats, rocking back and forth to press the oats into the dough.
- Grease your loaf pan.
- Place the dough seam side down into the pan.
- Cover. Set aside to rise for 30 minutes.
- Preheat the oven at 350°F.
- Add water or ice to an oven safe bowl. Place to the bottom of the oven.
- Bake the loaf for 45 to 50 minutes.
- Remove and allow to cool completely before slicing.
- Steam is needed in the oven to ensure the bread expands evenly without cracking.
- The bread has a lot of moisture and will take some time to cook. If it browns too quickly at the top, cover the top with foil.