Rustic Oatmeal Honey Bread

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
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If you're searching for a comforting homemade bread that’s both hearty and slightly sweet, this Rustic Oatmeal Honey Bread is just what you need. It's perfect for sandwiches, morning toast, or just enjoying plain with a slather of butter.

Ingredients for Rustic Oatmeal Honey Bread

All-purpose flour provides the structure that bread needs, while whole wheat flour adds a nutty flavor and extra nutrients. The rolled oats give the bread its rustic texture, making each bite interesting. Honey not only sweetens the bread slightly but also helps with browning. The active dry yeast is what makes our dough rise, turning it from a dense lump into a fluffy loaf. Salt enhances the flavors, and olive oil keeps the bread moist and adds a subtle richness. Finally, a splash of milk can be brushed on top to give the crust a beautiful golden sheen.

Tips & Tricks

  • If your kitchen is cold, let the dough rise in a slightly warmed oven or near a sunny window.
  • For a chewier texture, try using bread flour in place of some or all of the all-purpose flour.
  • Letting the bread cool completely before slicing keeps it from becoming dense.

Serving Suggestions

This bread is fantastic with a smear of homemade apple butter or alongside a hearty stew. For breakfast, try it with cream cheese and a drizzle of honey. It also makes a robust base for an open-face sandwich with avocado and fresh tomatoes.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but you can skip the foaming step and mix it directly with the dry ingredients.
How do I store this bread?
Once cooled, store it in an airtight container at room temperature. It will stay fresh for about 3 days.
Can I freeze this bread?
Absolutely! Slice it first, and then freeze in a resealable bag. You can toast slices directly from the freezer.

Rustic Oatmeal Honey Bread Recipe Walkthrough

Start by grabbing a large bowl. Pour in a cup of warm water — think baby bath warm, not too hot, not too cold. Stir in two tablespoons of honey until it's fully dissolved. This not only sweetens the bread but feeds the yeast, setting the stage for a good rise.

Next, sprinkle a tablespoon of active dry yeast over the honey water. Let it sit for about five minutes. You'll know it's ready when you see a foamy layer on top — this means the yeast is alive and kicking, ready to do its job.

Now, add two cups of all-purpose flour, one cup of whole wheat flour, a cup of rolled oats, a teaspoon of salt, and two tablespoons of olive oil to the yeast mixture. Stir until a dough begins to form. Don't worry if it's a bit sticky at this stage.

Transfer the dough onto a floured surface and knead it for eight to ten minutes. The goal is for the dough to become smooth and elastic. If it sticks to your hands, sprinkle a bit more flour as needed, but don't overdo it.

Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour. It should double in size, resembling a fluffy pillow.

Once risen, punch the dough down gently to deflate it. Shape it into a loaf and place it in a greased loaf pan. Cover it again with a towel and let it rise for another 30 minutes.

While the dough is on its second rise, preheat your oven to 375°F (190°C). If you'd like a shiny crust, brush the top of your loaf with a little milk before baking.

Bake the loaf for 35-40 minutes. You'll know it's done when it turns golden brown and sounds hollow when tapped. Let it cool on a wire rack before slicing — this part's important to keep it from getting gummy.

Why You'll Love This Recipe

  • Combines the wholesome texture of oats with a touch of honey sweetness.
  • Easy to make with ingredients you probably already have in your pantry.
  • Deliciously versatile — pairs well with both sweet and savory toppings.

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
2 tablespoons honey
1 tablespoon active dry yeast
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil
1 tablespoon milk (optional, for brushing)

Step-by-step Instructions

1. In a large bowl, combine warm water and honey, stirring until the honey dissolves.
2. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes foamy.
3. Add the all-purpose flour, whole wheat flour, rolled oats, salt, and olive oil into the yeast mixture.
4. Mix the ingredients together until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
7. Cover the loaf with a towel and let it rise again for about 30 minutes.
8. Preheat the oven to 375°F (190°C).
9. Brush the top of the loaf with milk if desired, and bake for 35-40 minutes or until golden brown and sounds hollow when tapped.
10. Remove from the oven and let it cool on a wire rack before slicing.

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