Honey Oat Bread

This is a soft, lightly sweet sandwich loaf with rolled oats in the dough and a generous oat topping — exactly like the steaming bread in your photo.

Ingredients (1 standard loaf)

Dough

• 1 cup (240 ml) warm milk (110°F / 43°C)
• ⅓ cup (113 g) honey
• 2¼ tsp (7 g) instant or active dry yeast
• 3 Tbsp (42 g) unsalted butter, softened
• 1 large egg (optional, for extra softness)
• 3 cups (360 g) bread flour or all-purpose flour
• ¾ cup (70 g) old-fashioned rolled oats (plus extra for topping)
• 1½ tsp salt

Topping

• 2–3 Tbsp rolled oats
• Optional: 1 Tbsp melted butter or a little extra honey for brushing

Instructions

1. Mix the dough
   In a large bowl or stand mixer, combine the warm milk, honey, and yeast. Let sit 5–10 minutes if using active dry yeast (until foamy).
   Add the softened butter, egg (if using), flour, ¾ cup oats, and salt. Mix until a soft dough forms.
2. Knead
   Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth and elastic. It will feel a bit sticky because of the oats and honey — that’s normal. Add a spoonful of flour only if it’s unmanageable.
3. First rise
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled.
4. Shape
   Gently deflate the dough. Shape it into a smooth loaf and place it seam-side down in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan.
5. Second rise + topping
   Cover and let rise 45–75 minutes until the dough has risen about 1 inch above the rim of the pan.
   Brush the top lightly with water, melted butter, or a little honey, then sprinkle generously with the extra rolled oats, pressing them gently so they stick.
6. Bake
   Preheat oven to 350°F (175°C).
   Bake for 30–38 minutes until the top is golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil after 20 minutes if the oats are browning too quickly.
7. Cool
   Cool in the pan 10 minutes, then turn out onto a wire rack. Let cool at least 1 hour before slicing.

Tips for best results

• Old-fashioned rolled oats work best (not quick oats or steel-cut).
• The honey keeps the bread soft and adds mild sweetness.
• For a slightly heartier loaf, replace ½ cup of the flour with whole-wheat flour.
• Store in an airtight bag at room temperature for 3–4 days, or freeze slices.

This produces the soft, oat-topped honey bread with the exact look and texture in your photo. Enjoy it warm with butter or extra honey!