Honey Oat Bread
This soft, slightly sweet bread is perfect for toast, sandwiches, or as a side for soups and stews.
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
- 1½ cups water lukewarm
- 2 teaspoons instant yeast
- 4 tablespoons honey
- 3½ cups all-purpose flour
- 1 cup rolled oats plus extra for sprinkling
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine lukewarm water, instant yeast, and honey. Stir until dissolved and let sit for 5 minutes.
- In another bowl, mix together the flour, oats, and salt.
- Pour the yeast mixture into the dry ingredients and add olive oil. Mix until a soft, slightly sticky dough forms.
- Cover the bowl with plastic wrap and refrigerate overnight.
- The next day, let the dough rest at room temperature for 45-60 minutes.
- Preheat oven to 180°C (350°F). Shape the dough into a loaf and place in a greased 9x5-inch loaf pan. Sprinkle with rolled oats.
- Bake for 45 minutes until golden brown and hollow-sounding when tapped.
- Brush the top with melted butter and let cool on a wire rack for at least 30 minutes before slicing.
Notes
Store in an airtight container at room temperature for 3-4 days, or freeze sliced bread for up to 2 months.