If you follow me on Instagram, you know that I’ve been very into baking yeast breads lately! I’ve made this Honey Oat Bread a few times already and we have not purchased sandwich bread since. It’s so hearty, it’s make a transcendent peanut butter and jelly sandwich and is fabulous with Nutella. Like most yeast breads, it does require two rises but I’ve found that if I start this while I’m doing other prep work for a ‘fancier’ dinner or just hanging around the house on a Sunday, it’s no big deal to make a loaf of this stuff. It isn’t hard (you can totally do it!); it just takes time.
3 cups all purpose flour
3/4 cup oats (I’ve used both Scottish and old fashioned)
1 packet instant dry active yeast
1 1/2 tsp salt
1 cup milk
1/4 warm water
2 tbsp butter
1/4 cup honey, plus more for topping
In a stand mixer, mix together the flour, oats, yeast and salt.
In a small saucepan, warm the milk until it melts the butter. Stir in water and honey. Spray your 1/4 measuring cup with non stick spray to make the whole process easier.
Pour the milk mixture into a running stand mixer and let run on low for about 10 minutes until dough is smooth and elastic. If it isn’t starting to come together, add a tablespoon or so of flour. Place in a lightly oiled bowl and let rise in a draft free place for an hour, until nearly doubled in size.
Turn out into a flour surface and flatten into a 9×12 rectangle. Roll up and place in a parchment lined loaf pan.
Preheat oven to 350, with a large dutch oven or a loaf pan on the bottom rack. Brush top with honey and sprinkle with oats. Place in the oven and put a cup of water in the hot pan. Bake for 45 to 50 minutes, until the loaf reads an internal temp of 190. Transfer to a cooling rack and just try to let it cool before diving in!