On the Eleventh day of Breadmas my Baker gave to me, Oat & Honey Bread! If you’re a fan of French toast then this is the bread for you. It’s ultra soft and fluffy, and absorbs everything very well. It’s also excellent fried into croutons! Slightly nutty from the oats, and slightly sweet from the honey, this is truly a luxurious loaf.
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I originally made this Oat & Honey bread on a whim because we had a lot of oats. And for a long time it had no recipe. I would just kind of wing it, with vague memory of the last tries amounts. That’s not a great way to make bread, but it never went terribly. Eventually I sorted out a recipe that I could repeat without trouble. And I’m glad I did! Working with proper weights means every time it’s exactly how I want it.
The Softest Loaf
Oat & Honey bread really is the softest bread. I think the oats help with the fluffy texture. Oats add flavour and body to the dough, but sort of melt away as they bake, leaving airy, fluffy bread. It’s crisp and light as toast, and ultra absorb-y (totally a word) as French toast. If I make a loaf, I have to be prepared for it to not last long. Mike is a French toast fiend and will quickly eat it up.
As breads go, this loaf is quite fast too! Honey really boosts the yeast along, so there’s less waiting time than with some other breads. The dough for this Oat & Honey bread is also very forgiving. It rises easily and doesn’t mind a heavier hand or being left a little too long. It’s a good beginners loaf. I really do recommend using a scale for it though. Weights are usually the better option for breads, but there are plenty that you can get away with not weighing. This is not one of them. Without weights it can become too large, too dry, too wet, without really trying. A scale is a must.
If you’ve made it this far through our 12 Days of Breadmas, Hooray! Good for you! If you’re just joining us be sure to go back and check out the first 10 days of delicious bread recipes. And follow me on Instagram for more recipes and homesteading fun (@dorkylittlehomestead). Check out the list of breads below.
Focaccia with Herbs de Provence
Oat & Honey Bread
Equipment
- Stand Mixer
- Kitchen Scale
- Loaf Pan
Ingredients
- 170 g Milk Warmed
- 20 g Honey
- 6 g Dry Active Yeast
- 2 g Salt
- 240 g All Purpose Flour
- 50 g Quick Oats + extra for topping dough
- 1 Egg
- 40 g Butter Soft
Instructions
- Combine the warm milk, honey and yeast in the bowl of a stand mixer. Stir together and allow to bloom for about 10 minutes.
- Add the remaining ingredients to the mixer bowl. With a dough hook, mix on low speed for about 30 seconds.
- Then increase the speed to medium and mix for about 10-12 minutes. Scrape the sides of the bowl as needed. The dough should pull away from the sides of the bowl and still be sticking to the bottom. If your house is dry you may need to sprinkle in a bit more water after about 6 minutes. Don't add water too fast, if you have a spray bottle, that's the best way to add water to a dry dough.
- Cover and allow to rise for about an hour.
- Scrape the dough onto a lightly floured counter. Flatten with your hands. Fold the dough into thirds, like a letter. Rotate the folded dough 90 degrees, flatten it slightly, and fold in thirds again. Roll the dough into a log. Pressing gently while you roll to seal the log.
- Dust away the flour on the counter. Sprinkle the counter with extra oats. Roll the dough in the oats. If the dough isn't sticky enough to pick up the oats, brush it lightly with olive oil, and then roll it in the oats.
- Lay the loaf seam side down in a lightly oiled loaf pan. Cover and allow to rise for another 45 minutes. It should be risen about 2cm above the edge of the pan. And when poked gently, the dough will only spring back halfway. Heat your oven to 350F while the dough rises.
- Once the loaf is risen, bake for about 35 minutes. The top will be a deep golden, and the loaf will sound hollow when tapped on the bottom.
- Allow to cool fully on a wire rack before slicing. Store in a sealed bag in the fridge for 2 weeks, and in the freezer for up to 2 months.
LizaLeigh
