HONEY OAT BREAD
This honey oat bread recipe is super easy to make and delivers a loaf rich with flavor and texture. The rolled oats and honey make this bread perfect for serving with soup, stews and chili.
- 360 g (3 cups) cake flour
- 80 g (1 cup) rolled oats + extra for sprinkling on top
- 10 g (2 teaspoons) instant yeast
- 375 ml (1½ cup) water
- 75 ml (5 tablespoons) honey
- 1 teaspoon salt
- 30 ml olive oil
- melted butter for brushing
Combine the lukewarm water, yeast, honey and olive oil together in a large measuring jug or separate bowl and mix well. Allow to stand for 5 minutes until frothy.
Combine the flour, oats and salt in a large mixing bowl, or in the bowl of a stand mixer fitted with the dough hook attachment, and stir together.
Pour the wet ingredients into the flour mixture.
Mix until all the ingredients are completely combined.
Cover the dough with plastic wrap then place in the fridge overnight to rise.
Allowing the dough a slow, overnight fermentation improves the flavor and makes it easy to prep ahead.
Approximately 1 hour before you’re planning on baking the bread, remove the dough from the fridge and allow to come up to room temperature for approximately 45 – 60 minutes.
Preheat the oven to 180°C/350°F.
Turn the dough out on a surface dusted with flour and form into a loaf.
Transfer to a greased loaf pan (the one I used was 9 x 5 in / 23 x 13 cm).
Sprinkle a little extra oats on top of the loaf (optional).
Cover the dough lightly with plastic wrap and let it rise for another 1-2 hours.
Bake the loaf for 45 minutes in a preheated oven until risen, golden brown and cooked through.
To check if the bread is cooked, gently tap it on the bottom. If it sounds hollow, the bread is cooked.
Remove the loaf from the oven and brush with melted butter then allow to cool for at least 30 minutes on a wire rack before slicing and serving.
Recipe tested and photo: Dalena Neethling Enslin
