Honey Oat Bread Recipe

Ingredients

• 1.5 cups warm water (~110-115F)
• 2.25 teaspoons active dry yeast (one packet)
• 1/4 cup maple syrup
• 3 to 3.5 cups bread flour
• 1 cup old fashioned oats
• 1.5 teaspoons kosher salt
• 2 teaspoons canola oil, plus extra for greasing

For the topping:

• 2 tbsp maple syrup, warmed
• 1 to 2 tbsp old fashioned oats

Wake Up the Yeast

In a medium bowl, mix the warm water, yeast, and maple syrup with a fork.

Let it sit for ~5 minutes. You’ll see tiny bubbles forming on top – that means the yeast is alive. If nothing happens, your water was too hot or your yeast is dead.

Mix and Knead

Add 3 cups flour, oats, and salt to your stand mixer bowl.

Pour in the yeast mixture and oil. Run the dough hook for ~5-7 minutes.

The dough should feel slightly tacky but not stick to your fingers. If it’s too sticky, add the extra flour a bit at a time.

Transfer to an oiled bowl, cover with a kitchen towel, and let rise somewhere warm for ~45 minutes to 1 hour. It should double in size.

Shape the Loaf

Punch down the dough – it’ll deflate with a satisfying whoosh.

Transfer to a greased 9×5 inch loaf pan and shape it to fit. The dough might not look like enough but it’ll puff up.

Brush the top with warm maple syrup and sprinkle oats over it. The syrup helps them stick and gives a nice shiny crust.

Cover again and let rise for another ~45 minutes to 1 hour until doubled.

Bake It

Heat your oven to 350F while the dough does its final rise.

Once doubled, bake for ~40-50 minutes. The top should be golden brown and the loaf should sound hollow when you tap the bottom.

If the top browns too fast, tent with foil for the last 15 minutes.

Cool Completely

Turn the bread out onto a cooling rack immediately – leaving it in the pan makes the bottom soggy.

Let it cool completely before slicing. I know it smells amazing but cutting too early gives you gummy bread that sticks to the knife.

This keeps for about 4 days wrapped tight, or slice and freeze for up to 3 months.

Honey Oat Bread

This is the bread I make when I'm tired of paying $6 for a decent loaf. It's got a hint of maple sweetness and oats mixed right in, so it actually tastes like something. Makes great toast and holds up to whatever sandwich filling you throw at it.

Pin Recipe Print Recipe

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Rise Time: 2 hours hrs

Total Time: 3 hours hrs 5 minutes mins

Ingredients

• ▢ 1.5 cups warm water ~110-115F
• ▢ 2.25 teaspoons active dry yeast one packet
• ▢ 1/4 cup maple syrup
• ▢ 3 to 3.5 cups bread flour
• ▢ 1 cup old fashioned oats
• ▢ 1.5 teaspoons kosher salt
• ▢ 2 teaspoons canola oil plus extra for greasing

For the topping:

• ▢ 2 tbsp maple syrup warmed
• ▢ 1 to 2 tbsp old fashioned oats

Instructions

• Mix warm water, yeast, and maple syrup. Let stand 5 min until foamy.
• In stand mixer with dough hook, combine flour, oats, and salt.
• Add yeast mixture and oil. Mix 5-7 min until dough is tacky but not sticky.
• Transfer to oiled bowl. Cover and rise 1 hour until doubled.
• Punch down dough and shape into greased 9×5 loaf pan.
• Brush top with warm maple syrup, sprinkle with oats.
• Cover and rise 45-60 min until doubled.
• Preheat oven to 350F.
• Bake 40-50 min until golden and hollow-sounding.
• Remove from pan immediately onto cooling rack.
• Cool completely before slicing.