Get the Recipe: Honey Wheat Oat Loaf
A freeform honey wheat and oatmeal loaf, sweetened with honey and with no added fat. A great sandwich or snacking bread and makes great toast, too!
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
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.
Store bread in a bread bag at room temperature and enjoy within 48 hours. If you can't eat it all up in that time, wrap part of it and freeze. This bread freezes beautifully for up to 3 months.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1 serving, Calories: 233 kcal, Carbohydrates: 49 g, Protein: 8 g, Fat: 1 g, Saturated Fat: 0.2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 0.3 g, Sodium: 254 mg, Potassium: 167 mg, Fiber: 5 g, Sugar: 5 g, Vitamin A: 2 IU, Vitamin C: 0.04 mg, Calcium: 18 mg, Iron: 2 mg
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