Description
This moist, golden honey oat bread combines the nutty texture of soaked oats with honey’s natural sweetness, resulting in a tender crumb. A forgiving recipe requiring no precise timing, it’s perfect for cozy mornings and customizable for various diets.
Ingredients
2 cups boiling water
3 1/2 cups rolled oats
1/2 cup + 2 tbsp honey
2 tbsp butter, melted
2 tsp salt
1/4 oz active dry yeast
1/2 cup warm water (110°F/45°C)
4 cups bread flour, or all-purpose flour
2 tbsp rolled oats (for topping, optional)
Instructions
Pour boiling water into a large bowl. Add rolled oats, 1/2 cup honey, melted butter, and salt. Stir to combine
Let mixture stand for 1 hour until oats soften
In a small bowl, mix active dry yeast with warm water. Let sit 10 minutes until foamy
Stir in 2 tbsp honey to feed the yeast; discard if no bubbles form
Add 2 cups bread flour (or all-purpose) to the oat mixture. Knead on a floured surface until smooth (5–7 minutes), incorporating remaining flour as needed
Place dough in a greased bowl, cover, and let rest for 20 minutes
Punch down dough and divide into two portions. Shape each into a loaf pan lined with parchment
Let rise for 30 minutes in loaf pans
Preheat oven to 350°F (180°C). Mix 2 tbsp rolled oats with melted butter and sprinkle over loaves
Bake for 30 minutes until golden. Let cool before slicing
Notes
If using quick oats, reduce hydration rest to 30 minutes.
Replace butter with vegan butter for a dairy-free version.
Adjust flour gradually if dough feels sticky.
Add crushed nuts to the topping for texture.
Store at room temperature in an airtight container or freeze individual slices.
- Prep Time: 60
- Cook Time: 30
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 4g
- Sodium: 465mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg