📝 About This Recipe
This deeply comforting loaf combines the nutty essence of toasted rolled oats with the subtle floral sweetness of wildflower honey. It features a tender, moist crumb and a beautifully textured crust adorned with golden oats, reminiscent of traditional European health breads. Perfect for a nourishing breakfast or a gourmet sandwich base, this bread brings the warmth of a professional bakery right into your home kitchen.
🥗 Ingredients
The Oat Base
- 1 1/2 cups Old-fashioned rolled oats (extra for topping; do not use instant oats)
- 1 1/4 cups Boiling water (to soften the oats)
- 4 tablespoons Unsalted butter (cubed, at room temperature)
The Dough
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Warm water (105-110°F (40-43°C))
- 1/3 cup Wildflower honey (or maple syrup for a woodier flavor)
- 3 1/2 cups Bread flour (plus more for dusting)
- 1/2 cup Whole wheat flour (adds depth and nutrition)
- 2 teaspoons Fine sea salt
- 1/4 teaspoon Ground cinnamon (optional, for a subtle aromatic lift)
The Finish
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Melted butter (to brush on the finished crust)
👨🍳 Instructions
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1
In a heat-proof medium bowl, combine 1 1/2 cups of rolled oats and the cubed butter. Pour the boiling water over them, stir gently, and let sit for 20 minutes until the oats are softened and the mixture is lukewarm.
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2
While the oats soak, bloom the yeast by combining the 1/4 cup warm water, a pinch of the honey, and the active dry yeast in a small bowl. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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3
In the bowl of a stand mixer fitted with a dough hook, combine the soaked oat mixture, the yeast mixture, the remaining honey, and the fine sea salt.
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4
Add the whole wheat flour and 2 cups of the bread flour. Mix on low speed until a shaggy mass forms.
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5
Gradually add the remaining bread flour, 1/2 cup at a time, until the dough clears the sides of the bowl. The dough should be slightly tacky but not sticky to the touch.
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6
Knead the dough on medium-low speed for 6-8 minutes, or until it is smooth, elastic, and passes the 'windowpane test' (can be stretched thin without tearing).
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7
Lightly grease a large bowl with oil or butter. Place the dough inside, turning once to coat. Cover with a damp cloth and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface and shape it into an 8-inch log.
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9
Place the log into a greased 9x5 inch loaf pan. Cover loosely and let rise a second time for about 45-60 minutes, until the dough has risen about 1 inch above the rim of the pan.
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10
Preheat your oven to 350°F (175°C). Gently brush the top of the loaf with the egg wash and sprinkle generously with a handful of dry rolled oats.
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11
Bake for 40-45 minutes. The loaf should be deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190-200°F (88-93°C).
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12
Remove from the oven and immediately brush the top with melted butter for a soft, flavorful crust. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
💡 Chef's Tips
For the best texture, use 'Bread Flour' rather than All-Purpose; the higher protein content is essential for supporting the heavy oats. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light on. Avoid adding too much flour during the kneading process; a slightly moist dough yields a much softer, more pillowy crumb. Toasting the dry oats in a pan for 3-5 minutes before soaking them adds a deeper, nuttier flavor profile to the finished bread. Wait at least 1 hour before slicing; cutting into hot bread allows steam to escape, which can result in a gummy texture.
🍽️ Serving Suggestions
Slather a thick slice with salted cultured butter and a drizzle of extra honey. Use as the base for an elevated avocado toast topped with a poached egg and red pepper flakes. Pairs beautifully with a bowl of creamy roasted tomato soup or a hearty beef stew. Toast a slice and serve with sharp cheddar cheese and crisp apple slices for a savory-sweet snack. Excellent for French toast the next day, as the oats provide a wonderful structural integrity.