Oh, the sweet aroma of homemade bread wafting through the house—it’s like a warm hug on a chilly day, isn’t it? This Honey Oat Bread recipe, perfect for those who can’t resist tearing into a fluffy loaf straight from the oven, is a testament to the beauty of simplicity. Whether it’s for casual Sunday brunch or an impromptu gathering (you know how those happen), this big batch recipe promises slices of soft, golden goodness that your taste buds will thank you for.
Steps
- In a stand mixer bowl with a paddle attachment, combine 2 cups of flour, salt, oats, honey, oil, and warm water. Mix on a low setting until the ingredients are well blended, then let the mixture cool to around 110°F.
- Add yeast to the cooled mixture and mix on a low speed until just combined. Cover the bowl with a towel and let it sit for about 10 minutes until the yeast blooms and the mixture becomes foamy.
- Switch to a dough hook attachment and, on a low speed, gradually add the remaining flour, one cup at a time, until the dough is smooth and soft. Knead the dough with the dough hook for about 5 minutes.
- Coat a large bowl with oil and place the dough inside. Cover it with a clean towel or greased plastic wrap and allow it to rise for approximately 1 hour, or until it doubles in size.
- Punch down the dough and divide it into three equal portions. Place each portion into a greased loaf pan, brush the tops with water, and sprinkle oats if desired. Cover with greased plastic wrap and let them rise for another 45 minutes to 1 hour.
- Preheat the oven to 350°F and position the rack in the center. Bake the loaves for 30-35 minutes until the tops are golden brown and the internal temperature of the bread reaches 190°F.
- Once baked, allow the bread to cool completely before slicing or storing to maintain its freshness and texture.
Ingredients
- 7 cups (875g) all-purpose flour, divided
- 1½ tablespoons kosher salt
- 2 cups (180g) old-fashioned oats, plus an additional ¼ cup for optional topping
- ½ cup (170g) honey
- ½ cup (109g) vegetable oil, plus 1 tablespoon for coating the bowl
- 3 cups (500g) very warm water, between 120°F and 130°F
- 2 tablespoons active dry yeast
FAQ
- Can I use a different type of flour for Honey Oat Bread?
- The recipe specifically calls for 7 cups of all-purpose flour, and it hasn’t been tested with other types. However, whole wheat flour might be a viable alternative.
- How should I store Honey Oat Bread if I want to eat it soon?
- For short-term storage, wrap the loaf in plastic or aluminum foil and keep it at room temperature, ideally between 60°F and 80°F, in a dark place. Consume within 2-3 days for the best freshness.
- What is the best way to freeze Honey Oat Bread?
- Allow the bread to cool completely before wrapping it in plastic wrap and placing it inside a sealed plastic bag. Store it in a colder section of the freezer. When you’re ready to eat, let it thaw at room temperature in a zipped plastic bag.
- Is it possible to make just one loaf of Honey Oat Bread instead of three?
- Making just one loaf is challenging due to the measurements. Using a kitchen scale to divide the ingredients can help, but it’s recommended to make the full batch and store any extra loaves.
- Can I prepare Honey Oat Bread using a bread machine?
- Using a bread machine might be difficult since most are designed to produce a single loaf. You would need to adjust the recipe by dividing each ingredient by three, which requires some careful calculations.
Tips
- Ensure Proper Water Temperature: When preparing the dough, make sure the water is initially around 130°F, but let it cool down to approximately 110°F before adding the yeast. This prevents the yeast from being killed by overly hot water.
- Utilize a Stand Mixer with Attachments: Use both the paddle and dough hook attachments on your stand mixer. Start with the paddle attachment for initial mixing and switch to the dough hook for kneading the dough to achieve a smooth and soft consistency.
- Optimal Bread Storage: To keep your bread fresh, wrap it in plastic or aluminum foil and store it at room temperature in a dark place. For longer storage, consider freezing the bread by wrapping it in plastic and placing it in a sealed bag in the colder part of your freezer.
- Adjust Recipe for Bread Machines: If using a bread machine, you’ll need to scale down the ingredient quantities, as most machines accommodate only one loaf at a time. Adjust the recipe by dividing the ingredients by three to fit your machine’s capacity.
Equipment
- Stand Mixer – Essential for mixing and kneading the dough, especially given the large batch size.
- Paddle Attachment – For initial mixing of ingredients.
- Dough Hook Attachment – For kneading the dough.
- 8.5 x 4-inch Loaf Pans (Set of 3) – To accommodate the three loaves this recipe produces.
- Kitchen Thermometer – To accurately measure the temperature of the water and internal temperature of the bread.
- Large Mixing Bowl – For letting the dough rise.
- Plastic Wrap – For covering dough during rising, if you don’t already have this at home.
- Kitchen Scale – Useful if you want to precisely measure ingredients or divide the dough.
