Rustic Honey Oatmeal Bread | Recipes

Rustic Honey Oatmeal Bread

(11) Ratings:
Prep Time:
Baking Time:
Makes:2 loaves
Freezing:excellent

Fill your kitchen with the smell of honey oatmeal baked bread. Make it using our Soft & Simple White Bread Video Technique.

Ingredients

Bread Dough

1 tsp 5 mL sugar
1/2 cup 125 mL warm water (110-115°F/45-56°C)
1 envelope 8 g active dry yeast (2 1/4 tsp/11 mL)
1 cup 250 mL milk
2 tbsp 30 mL butter
3 tbsp 45 mL honey
2 tbsp 30 mL sugar
1 1/2 tsp 7 mL salt
1/2 cup 125 mL warm water (110-115°F/45-56°C)
5 1/2 cups 1375 mL Robin Hood® Best For Bread Homestyle White Flour, divided
2 cups 500 mL Robin Hood Oats

Topping

2 tbsp 30 mL slightly warm honey (for easy brushing)
¼ cup 50 mL Robin Hood Oats

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  5. Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
  6. Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
  7. 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.
  8. Line 2 baking sheets with parchment paper.
  9. Shape each portion into a ball approximately 8” (20 cm) in diameter.
  10. Place on prepared baking sheets. Cover lightly with plastic wrap and let rise in warm place until doubled in size (45 to 60 minutes).
  11. Make two slashes across top of bread, 3”(7.5 cm) apart, with a sharp knife, about ½” (1.3 cm) deep.
  12. Brush with honey and sprinkle with oats.
  13. Bake at 375°F (190°C) on lower oven rack for 30 to 35 minutes. Cool on wire racks.

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