Honey Oatmeal Bread

A soft, slightly sweet sandwich loaf with a tender crumb, hearty oats, and a shiny honey glaze on top.

Ingredients (makes 1 standard 9×5-inch loaf)

Dough

• 1 cup (90 g) old-fashioned rolled oats (plus extra for topping)
• 1¼ cups (300 ml) boiling water
• ¼ cup (85 g) honey
• 2 Tbsp (28 g) unsalted butter
• 2¼ tsp (7 g) instant yeast
• 1½ tsp salt
• 1 large egg, room temperature (optional, for richer dough)
• 3–3¼ cups (360–390 g) bread flour or all-purpose flour

Topping

• Extra rolled oats
• 1–2 Tbsp honey, warmed (for brushing)
• Optional: 1 Tbsp melted butter mixed with the honey

Instructions

1. Soften the oats
   Place the 1 cup oats in a large bowl. Pour the boiling water over them, stir in the honey and butter, and let sit for 10–15 minutes until the mixture cools to lukewarm (about 110°F / 43°C) and the oats have softened.
2. Make the dough
   Stir the yeast and salt into the oat mixture. Add the egg (if using) and 3 cups of flour. Mix until a soft dough forms.
   Knead (by hand or with a dough hook) for 6–8 minutes until the dough is smooth and elastic. Add a little more flour only if the dough is very sticky.
3. First rise
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
4. Shape
   Gently deflate the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
   Brush the top lightly with water or milk and sprinkle generously with extra rolled oats, pressing them gently so they stick.
5. Second rise
   Cover and let rise until the dough has risen about 1 inch above the rim of the pan, 45–75 minutes.
   Preheat the oven to 350°F (175°C).
6. Bake
   Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top is browning too quickly.
7. Finish
   Immediately brush the hot loaf with the warmed honey (or honey-butter mixture) for shine and extra sweetness.
   Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• For a softer crust, brush with butter instead of (or in addition to) honey.
• You can replace up to half the bread flour with whole wheat flour for a heartier loaf.
• Excellent for toast, sandwiches, or simply warm with butter and more honey.
• Stores well at room temperature for 3–4 days; freezes beautifully.

Soft, fragrant, and lightly sweet — perfect everyday bread. Enjoy!