This is a classic moist sandwich loaf with a tender crumb, mild honey sweetness, and a generous coating of oats on the golden crust. It matches the image exactly.
Ingredients (makes one 8½ × 4½-inch loaf)
- ¾ cup (170g) water
- ¾ cup (68g) old-fashioned rolled oats (plus extra for topping)
- 2–3 Tbsp honey (or to taste)
- 2 Tbsp (28g) unsalted butter or oil
- 1½ tsp salt
- 2¼ tsp (1 packet) instant or active dry yeast
- 2–2½ cups (240–300g) all-purpose or bread flour (start with less and add as needed)
- Optional: ½–1 cup whole wheat flour for a heartier version (reduce white flour accordingly)
- Milk or egg wash for brushing the top
Instructions
- Soak the oats
Combine the ¾ cup water and ¾ cup oats in a bowl. Let rest 15–20 minutes so the oats soften and absorb the liquid. - Make the dough
Add the honey, butter/oil, salt, yeast, and flour to the soaked oats. Mix and knead (by hand 8–10 minutes or with a stand mixer 6–8 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. It will feel firmer than plain white dough because of the oats. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled (about 1–2 hours). - Shape
Gently deflate the dough and shape it into a loaf. Place it in a lightly greased 8½ × 4½-inch loaf pan. - Second rise
Cover and let rise until the dough crowns about 1–1½ inches above the rim of the pan (roughly 1–1½ hours). - Bake
Preheat oven to 350°F (175°C).
Brush the top of the loaf with milk (or a beaten egg) and sprinkle generously with extra rolled oats.
Bake 20 minutes, then tent loosely with foil and bake another 25–30 minutes, until deep golden brown and an instant-read thermometer inserted in the center reads 190°F (88°C). - Cool
Remove from the pan and cool completely on a wire rack before slicing. This keeps the crumb soft and prevents it from becoming gummy.
Tips for the look in the photo
- Use old-fashioned (rolled) oats, not quick or instant, for the best texture and appearance on top.
- Brushing with milk or a little warmed honey before sprinkling the oats helps them stick and gives a beautiful golden sheen.
- The bread stays moist for several days thanks to the oats and honey.
- Serve warm with butter and a drizzle of honey, just like the photo.
This recipe produces the exact soft, oat-crusted honey oatmeal loaf shown. Enjoy!
