Honey Oat Bread
Honey Oat Bread boasts a soft crumb, a hint of sweetness from honey, and a beautiful golden crust, perfect for sandwiches, and so much more!
Ingredients
- 7 cups all-purpose flour, divided
- 2 ¼ cups old-fashioned oats, divided
- ½ cup honey
- ½ cup vegetable oil
- 3 cups very warm water, 120°F-130°F
- 1 tablespoon kosher salt
- 2 tablespoons active yeast
Instructions
First Rise
- In the bowl of a stand mixer fitted with the paddle attachment, add 2 cups flour, 2 cups of oats, honey, oil, warm water, and salt. Mix on low until combined, about 2 minutes.
- Once the mixture has cooled to about 110°F, add yeast and mix ion low until the yeast is just combined.
- Remove the bowl from the stand mixer and cover with a towel. Rest for 10 minutes, allowing the yeast to bloom. The mixture will look foamy and will still be fairly wet.
- Add the bowl back to the stand mixer, now fitted with the dough hook. With the mixer on low, add the remaining flour, one cup at a time, until you have a smooth, soft dough (5-7 minutes).
- Continue to knead the mixture with the dough hook for 5 more minutes.
- Transfer the dough to a separate large greased bowl. Cover with a towel and place in a warm dark area for 1 hour or until doubled.
Second Rise
- When ready, punch down the dough and separate it into 3 equal loaves.
- Place each loaf into a greased 8.5×4-inch loaf pan. Brush the tops of the loaves with water and sprinkle the remaining oats evenly on the tops of each.
- Cover the pans loosely with lightly greased plastic wrap. Allow the dough to rise in a warm dark area for 45-60 minutes, or until the dough rises 1-2 inches above the edge of the loaf pan.
Baking
- Arrange an oven rack to the middle position in the oven. Preheat the oven to 350°F.
- Evenly space the loaves of bread on the middle oven rack. Bake for 30-35 minutes (or until the tops are golden brown and sound slightly hollow inside when tapped).
- Let the bread cool before slicing or storing.