Wholesome homemade Honey Oat bread – 2 ways

Name: Wholesome homemade Honey Oat bread – 2 ways
Prep time: 3 h
Cook time: 35 min
Total time: 3 h 35 min
Yield: 2
Ingredients: 1 cup Old fashion oats; 1 cup Whole wheat flour; ¼ cup Brown sugar; ¼ cup Honey; 1 tbsp Sea salt; 2 tbsp Unsalted butter; 1 tbsp Instant dry yeast; 4 cups All purpose flour; 2 ½ cups Hot water; 1 ½ tbsp Sweetened condensed milk; 1 tbsp Butter; 1 tbsp Brown or white sugar; 1 tsp Cinnamon powder

AuthorYun Zhang JohnCategoryBread, SweetsDifficultyBeginnerRating

Yields2 Servings

Prep Time3 hrsCook Time35 minsTotal Time3 hrs 35 mins

Wholesome homemade Honey Oat bread – 2 ways

My family go through a lot of baked bread every since week. Breakfast, lunch, snacks…bread is always a good answer. So I wanted a recipe that’s both delicious and full of nutrition to feed these hungry, growing bodies. This Honey Oat Bread has become a staple.

It’s easy to make, packed with whole grains, keeps well both on the countertop and in the freezer. And has a slight sweetness makes my kids happy.

And if you are going to the trouble of making homemade bread, it makes sense to do 2 loafs. One to eat fresh and one for the freezer for later. Better yet, dressed up one loaf and turn it into a speciality bread that eats and looks like a treat.

The classic honey oat bread loaf

For this recipe, I used half brown sugar and half honey because I like the caramel-ly flavour of the brown sugar. But feel free to substitute all honey if you want the honey taste to shine through.

Shaping the classic loaf is easy peasy. Just roll it out to a width that is around the length of your loaf pan (mine is 9x5 inches), and roll into a log. Once it has risen for the second time in the loaf pan, brush with milk and decorate with more oat flakes. Simple and beautiful.

And for the other loaf

There are plenty of ways to dress up a basic loaf by adding extra flavours in the form of spreads and toppings. The classic being cinnamon raisin. If you don’t raisin on hand or want to keep it less sweet, simply omit the raisin. The cinnamon swirl bread will still delight.

And if you have a pullman loaf pan that’s got a tight fitting lid, use it that to get a fabulous brick shape that stands out from the norm. I got mine on amazon and I love it! A great tool for those of us who love baking bread at home.

Looking for more baked bread recipes? Check out my

Sweet Potato Rolls
Pull Apart Garlic Bread
Raisin Bread Knots
Asian Coconut Bread
Homemade Butter Croissants

You Will Need

Dough

1 cup Old fashion oats100g

1 cup Whole wheat flour130g

¼ cup Brown sugar50g

¼ cup Honey75g

1 tbsp Sea salt

2 tbsp Unsalted butter30g

1 tbsp Instant dry yeast10g

4 cups All purpose flourUse up to 4 cups / 630g, adjust depending on your dough

2 ½ cups Hot water750ml

Spread

1 ½ tbsp Sweetened condensed milk

1 tbsp ButterMelted or soften

1 tbsp Brown or white sugar

1 tsp Cinnamon powder

Instructions

Combine oats, whole wheat flour, butter, sugar, honey, salt into a large mixing bowl. Pour over hot water and stir to mix. Let it stay and cool down to a lukewarm temperature.

Once it's cooled enough, add half of the all purpose flour and the yeast to the mixture. Get the mixing started with a spoon.

If using, transfer to the stand mixer with a dough hook attachment and mix on low. Otherwise, continue to mix by hand in the bowl, it will be a but it can be done no problem.

Then add in 1/2 cup intervals the rest of the all purpose flour. Depending on your flour and the conditions of your home, you may not need to add the full amount of 4 cups in total. Adjust as you see fit. After about 5min on low, the dough should pull away from the bowl cleanly. If that's not the case, just add more flour 1 tbsp at a time.

Once the dough is tacky but not sticky, pull it out and form it into a large ball. Put it back into the bowl and cover. Leave it to rise in a warm, draft-free place until it doubles in size. Can take 1-1.5hr.

Make the spread by combining all the spread ingredients, then put into fridge to chill.

Once it's risen. Punch out the air and shape it again into a ball on a flat surface. Divide into 2 equal halves, use a scale if you want to be precise.

One loaf is to be shaped with a traditional 9x5inch loaf pan. Make sure to prep the loaf pan by spreading butter all over to prevent sticking. Roll the dough out to the around the same width as the length of your pan then start rolling the dough into a log. Pinch the ends and edges to close and leave it in the pan to rise again.

The other loaf is roll out the same way. Then spread the cinnamon butter mixture evenly on the dough, avoiding the edges. Roll it up into a log and pinch the ends and edges to keep filling inside. Put into a Pullman loaf pan if you have one, push slight down and close the lid. Leave that to rise again along side the 1st loaf for around 45min - 1hr.

Once the dough has risen again. Brush the top of the traditional loaf with milk and sprinkle with oat flakes.

Put both loafs into a preheated 350F/175C oven for 30-35min.

When it's done cooking, remove from oven and from the pans and put onto a wire rack to cool down for at least 30min before slicing.

If freezing, let it cool down completely before wrapping in plastic and freezing. To keep

Ingredients