A freeform honey wheat and oatmeal bread, sweetened with honey and made with no added fat. A lovely wholegrain bread recipe that makes a great sandwich or snacking bread and great toast, too!
While I often make loaf pan bread, I also love a freeform loaf. This one is a favourite, with a sturdy crumb and great flavour. It’s sweetened with honey, which makes for a golden and slightly sweet crust. The crumb is tight, but light, with great nutty flavour from the whole wheat flour and the oatmeal.
Ingredients and substitutions
A few notes about the key ingredients …
Whole wheat flour – This recipe uses equal parts of whole wheat flour and all-purpose flour. I don’t recommend adding more than 50% whole wheat flour, as it can affect both the finished loaf’s texture and the dough’s denseness since whole wheat flour absorbs more of the liquid.
All-purpose flour – As noted above, I recommend using equal parts of whole wheat and all-purpose flour for a lighter loaf
Rolled Oats – Large-flake, old-fashioned oats are best for this loaf. If you only have quick oats, you could substitute them, although use a bit less. This change may also result in the need for a bit more flour overall, as the quick oats absorb less water than the large-flake oats.
Honey – A neutral-flavoured runny honey is recommended. If you don’t have honey on hand, you can substitute maple syrup or brown sugar.
Yeast – You can use either Active Dry Yeast or Instant Yeast for this loaf.
How to make this honey wheat oat loaf
- Weigh or measure out the flour, oats and salt and add to a large bowl or the bowl of a stand mixer fitted with the kneading hook.
- In a small bowl or measuring cup stir together the lukewarm water, honey and yeast. Let stand for 5 minutes.
- Add the yeast mixture to the bowl with the oats and flour.
- Mix the dough together just until most of the flour is incorporated, then let stand for 15 minutes.
- Knead the dough for 10 minutes by hand or on Speed 2 with the stand mixer. The finished dough should clean the bowl well by might have a bit of stickiness at the bottom of the bowl.
- Remove the dough to a floured work surface and knead briefly, adding a bit more flour only if the dough is sticking to your hands or the work surface. Place into a greased bowl.
- Cover with plastic wrap and let rise until doubled, about 45-90 minutes.
- Once doubled, remove the dough to a work surface and gently deflate. Let rest covered for 15 minutes.
- Press the dough out into a rectangle about 1/2-inch thick (roughly 8 inches wide x 12 inches long).
- Roll the rectangle up jelly-roll style, starting from the short end.
- Place the loaf onto a parchment-lined baking sheet, and cover with plastic wrap.
- Let the dough rise until doubled, about 30-60 minutes.
- Brush the loaf with egg wash.
- Press some rolled oats onto the loaf.
- Use a sharp knife or bread lame to slash the loaf 3 or 4 times before baking.
Recipe tips!
- I always recommend using the weight measurement if you have a kitchen scale. Weighing the ingredients ensures the greatest accuracy. If you don’t have a scale, be sure to measure your flour using the spoon and level method, to avoid too stiff a dough.
- Rising times will vary from kitchen to kitchen and season to season, so the times listed are approximate. Let the dough until it doubles and no longer, even if that happens in less time than suggested or takes longer than specified.
Loaf pan variation
This loaf is also lovely baked in a loaf pan, for large slices for sandwiches. Use a greased 9×5-inch loaf pan. Baking time is similar to the freeform loaf.
Storing and freezing
Store the baked and cooled loaf in a bread bag at room temperature for about 48 hours. If you don’t think you can eat the entire loaf in that time, freeze some of it.
It isn’t recommended to store bread in the refrigerator, as the airflow can cause the bread to dry out more quickly.
Freeze this loaf well-wrapped for up to 3 months.
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Get the Recipe: Honey Wheat Oat Loaf
Ingredients
- 1 1/2 cups + 1 Tablespoon (200 g) all-purpose flour, spooned and levelled
- 1 1/2 cups + 1 Tablespoon (200 g) whole wheat flour, spooned and levelled
- 1 cup (100 g) large-flake oats
- 1 1/2 teaspoons (8 g) fine salt
- 350 ml (350 ml) lukewarm water
- 1/4 cup (60 ml) clear runny honey, or maple syrup or brown sugar
- 2 1/4 teaspoons (7 g) Active Dry or Instant Yeast
Before baking:
- 1 large egg, beaten
- Additional rolled oats
For baking:
- 1 cup water
Instructions
- Tip! For best results, use the weight measurements and a kitchen scale to measure out the flour and oats. If you don't have a scale, be sure to measure the flour using the spoon and level method.
- Add the whole wheat flour, all-purpose flour and salt to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Mix together briefly.
- In a small bowl or measuring cup, stir together the lukewarm water, honey and yeast. Let stand for 5 minutes.
- Add the yeast mixture to the flour and oat mixture and mix together until the flour is mostly incorporated. Let the dough rest for 15 minutes.
- Knead the dough for 10 minutes by hand or on Speed 2 with a stand mixer. The finished dough should clean the bowl well and wrap the kneading hook but might be a bit sticky at the bottom. Remove the dough to a floured work surface and knead briefly, adding additional flour only if the dough is sticking to your hands or the work surface. Place the dough into a greased bowl, cover with plastic wrap and let rise until doubled, about 45-90 minutes.
- Remove the dough to a lightly floured work surface. Gently deflate the dough. Cover the dough with plastic wrap and let rest for 15 minutes.
- Press the dough into a rectangle about 8 inches wide and 12 inches long. Roll the dough up jelly-roll style, rolling from the short end. Place on a parchment-lined baking tray and cover with plastic wrap. Let rise until doubled, about 30-60 minutes.
- Preheat oven to 375F (non-convection). Have a rimmed baking sheet ready.
- When the dough is nearing ready, place the rimmed baking sheet into the oven to preheat, placing it on a rack just below the centre rack.
- Brush the loaf with the beaten egg, then press some additional rolled oats onto the loaf. With a sharp knife or a bread lame, slash the loaf 3 or 4 times. Place the loaf into the oven and pour the 1 cup of water into the preheated baking sheet below.
- Bake for 40-45 minutes until deep golden and the loaf registers 195F when tested with an instant-read thermometer.
- Remove from the oven and immediately transfer to a cooling rack to cool completely before slicing.
Notes
More oat bread recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
