Honey Oat Bread

Another day, another bread recipe! This one has lot of honey in it, but it’s not too sweet. I ate the small slice of heel (I affectionately call “butt bread”, we fight over that piece around here), and it was so yummy. I have made otherhoney-oatbreads before, but the honey really shines through in this loaf. I like that warm honey is applied over top the risen loaf and sprinkled with oats. It leaves the top sweet and nutty tasting, but this bread didn’t over power the sandwiches I made. As you can imagine, when toasted the flavors are turned up more. Overall, I’m pleased with this new recipe and I’m sure I’ll make it again and again. Thanks for reading, enjoy!

Honey Oat Bread – adapted from Bakingdom

**notes for doubling**

    • 2 cups bread flour  (**508 grams **)
    • 1 cup white whole wheat flour  (** 240 grams**)
    • 3/4 cups old fashioned oats  (**135 grams**)
    • 2 1/4 teaspoons instant yeast (**two packages worth**)
    • 1 1/2 teaspoons salt  (**1 TBSP**)
    • 1 cup milk  (**2 cups**)
    • 1/4 cup lukewarm water  (**1/2 cup**)
    • 2 tablespoons unsalted butter  (**4 TBSP**)
    • 1/4 cup honey  (**1/2 cup**)

For Topping

  • 1 1/2 to 2 tablespoons honey, warmed
  • 1 1/2 to 2 tablespoons oats
Directions -

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

In a small bowl, or two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.

Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.

Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 to 1 1/2 hours.

Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with plastic wrap, and allow to rise until doubled, about 1 to 1 1/2 hours.

Preheat oven to 350 degrees. Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.

When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.

Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.

Transfer to a wire cooling rack and allow to cool completely before serving.

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