• Preparation Time 30 minutes, plus 2 hours 10 minutes rising time
  • Baking Time 35 minutes
  • Makes 2 loaves
  • Freezing Excellent

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Ingredients

  • Bread Dough
  • 1 tsp sugar
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 1 envelope active dry yeast (2 1/4 tsp/11 mL)
  • 1 cup milk
  • 2 tbsp butter
  • 3 tbsp honey
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 5 1/2 cups Robin Hood® Best For Bread Homestyle White Flour, divided
  • 2 cups Robin Hood Oats
  • Topping
  • 2 tbsp slightly warm honey (for easy brushing)
  • ¼ cup Robin Hood Oats

Serving Size: 2 loaves

Directions

Serving Size: 2 loaves

  • Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast to a large bowl.
  • Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, honey, salt and 1/2 cup (125 mL) warm water. Add milk mixture, 2 cups (500 mL) flour and 2 cups (500 mL) oats to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  • Stir in 2 1/2 cups (625 mL) of remaining flour gradually. You may not use all of the flour so add a little at a time just until it is a soft dough which leaves sides of bowl. Turn out on floured board.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  • Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
  • Punch down dough. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
  • Line 2 baking sheets with parchment paper.
  • Shape each portion into a ball approximately 8” (20 cm) in diameter.
  • Place on prepared baking sheets. Cover lightly with plastic wrap and let rise in warm place until doubled in size (45 to 60 minutes).
  • Make two slashes across top of bread, 3”(7.5 cm) apart, with a sharp knife, about ½” (1.3 cm) deep.
  • Brush with honey and sprinkle with oats.
  • Bake at 375°F (190°C) on lower oven rack for 30 to 35 minutes. Cool on wire racks.

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