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Deliciously light honey oat bread

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This is one of my favourite recipes from Lorraine Pascale's A Lighter Way to Bake: honey and oat bread.

Front angle shot of a hand holding light honey and oat bread served on a wooden plate with a mummy too logo in the lower-left corner

It's made with a combination of oats, wholemeal flour and white flour and the results are delicious.

When were sent, Lorraine Pascale's A Lighter Way to Bake, this was the first recipe we tried.

Front angle shot of A Lighter Way to Bake by Lorraine Pascale book cover

What I really love about this honey and oat bread is that it's so, so easy to make!

Overhead shot of light honey and oat bread served on a white plate with a mummy too logo in the lower-left corner

Even if it's your very first time baking bread, I'm pretty certain you'll have success with this recipe.

Overhead shot of light honey and oat bread with butter spread served on a white plate with a mummy too logo in the lower-left corner

Here's how to make it.

Ingredients

  • spray oil
  • 200 g (1⅓ cup) strong white bread flour plus extra for dusting
  • 125 g (¾ cup + 2 tbsp) strong wholemeal bread flour (wholewheat)
  • 50 g (½ cup) rolled oats plus 3 tsp for sprinkling
  • 1½ tsp fast-action dried yeast
  • 1 tsp salt
  • 225 ml (⅔ + ¼ cup) warm water
  • 2 tbsp honey
  • 1 medium free range eggs lightly beaten

Equipment

Instructions

Preheat the oven to 180C (160C fan, 350F) . If you choose to make this by machine, then set the food mixer with a dough hook.

Spritz the inside of the loaf tin with oil.

Put the flours, 50g (1.8 oz) of oats, yeast and salt into a large bowl (or the food mixer).

Overhead shot of flour, oats, yeast, and salt in a large clear bowl
Overhead shot of flour, oats, yeast, and salt in a large clear bowl

Mix.

Overhead shot of mixed flour, oats, yeast, and salt in a large clear bowl

Make a well in the centre and pour in the water and honey.

Overhead shot of mixed flour, oats, yeast, and salt with a well in the center in a large clear bowl
Overhead shot of mixed flour, oats, yeast, and salt with a well in the center in a large clear bowl

Mix everything together well to give a soft dough ball.

Overhead shot of dough ball in a clear bowl

If doing by machine, continue to knead for 4 minutes. Otherwise, put the dough onto a clean work surface sprinkled with a little flour and knead for about 8 minutes.

Overhead shot of dough ball with a sprinkle of flour

Shape the dough into a rugby ball shape with a nice smooth and taut top and place in the loaf tin.

Overhead shot of loaf ball

Spray the top of the loaf with a little oil and then cover it with cling film so that it is airtight but loose enough to allow room for the loaf to grow.

Overhead shot of dough in a loaf tin
Overhead shot of dough in a loaf tin covered with cling film

Leave the dough in a warm place for about 45 minutes or until the loaf has doubled in size.

Overhead shot of dough in a loaf tin

Once the bread has risen, remove the cling film, brush with the egg.

Overhead shot of dough in a loaf tin

Sprinkle over the extra oats.

Overhead shot of dough with a sprinkle of oats in a loaf tin

Bake in the oven for 35-40 minutes until golden brown on top and sounding hollow when tapped underneath.

Overhead shot of dough in a loaf tin

Loosen the loaf from the tin and leave it too cool completely on a wire rack before serving.

Baked light honey and oat bread in a loaf tin

Are you tempted to bake this bread at home?

close-up shot of honey and oat bread
close-up shot of honey and oat bread
close-up shot of sliced honey and oat bread
Overhead shot of light honey and oat bread with butter spread served on a white plate with a mummy too logo in the lower-left corner

Dishes to accompany this gorgeous bread

This honey and oat bread works so well with soups. Try is with these!

Fresh Green Soup Recipe
This fresh green soup recipe is easy to make in a single pan and is packed with nourishing peas, spinach, potatoes, garlic and mint, made creamy with natural yogurt.
Get the recipe
Curried Pumpkin and Parsnip Soup Recipe
Delicious pumpkin and parsnip soup with a hint of warming curry. It’s mild enough for the whole family to enjoy and a delicious way to get some extra veggies into your little ones.
Get the recipe
Roasted Tomato and Garlic Soup Recipe
A warming, flavourful roast tomato and garlic soup. Easy to make and delicious served with well buttered crusty bread.
Get the recipe
Slow Cooker Parsnip and Carrot Soup Recipe
This slow cooker parsnip and carrot soup is deliciously satisfying and wonderfully healthy. It's a perfect combination of earthy parsnips, sweet carrots and a kick of garlic.
Get the recipe

Print this honey and oat bread recipe

Here's the recipe for this delicious honey and oat bread again in an easy to print format.

Print Recipe
4.7 from 3 votes

Honey and Oat Bread Recipe

An easy to make, full of flavour honey and oat loaf.
Prep Time20 minutes
Cook Time35 minutes
Proving time1 hour
Total Time55 minutes
Course: Bread
Cuisine: British
Diet: Vegetarian
Servings: 16 slices
Author: Lorraine Pascale

Ingredients

  • spray oil
  • 200 g (1⅓ cup) strong white bread flour plus extra for dusting
  • 125 g (¾ cup + 2 tbsp) strong wholemeal bread flour (wholewheat)
  • 50 g (½ cup) rolled oats plus 3 tsp for sprinkling
  • 1½ tsp fast-action dried yeast
  • 1 tsp salt
  • 225 ml (⅔ + ¼ cup) warm water
  • 2 tbsp honey
  • 1 medium free range eggs lightly beaten

Equipment

Instructions

  • Preheat the oven to 180C (160C fan, 350F). If you choose to make this by machine, then set hte food mixer with a dough hook.
  • Spritz the inside of the loaf tin with oil.
  • Put the flours, 50g (1.8 oz) of oats, yeast and salt into a large bowl (or the food mixer). Mix.
  • Make a well in the centre and pour in the water and honey.
  • Mix everything together well to give a soft dough ball.
  • If doing by machine, continue to knead for 4 minutes. Otherwise, put the dough onto a clean work surface sprinkled with a little flour and knead for about 8 minutes.
  • Shape the dough into a rugby ball shape with a nice smooth and taut top and place in the loaf tin.
  • Spray the top of the loaf with a little oil and then cover it with cling film so that it is air tight, but loose enough to allow room for the loaf to grow.
  • Leave the dough in a warm place for about 45 minutes or until the loaf has doubled in size.
  • Once the bread has risen, remove the cling film, brush with the egg and sprinkle over the extra oats. Bake in the oven for 35-40 minutes until golden brown on top and sounding hollow when tapped underneath.
  • Loosen the loaf from the tin and leave it too cool completely on a wire rack before serving.

Nutrition

Calories: 99.1kcal | Carbohydrates: 19.45g | Protein: 3.75g | Fat: 0.95g | Saturated Fat: 0.2g | Cholesterol: 10.23mg | Sodium: 150.52mg | Potassium: 66.71mg | Fiber: 1.75g | Sugar: 2.27g | Vitamin A: 14.85IU | Calcium: 7.7mg | Iron: 0.6mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

We were sent A Lighter Way to Bake for review and the recipe is reproduced with permission.

Pin this honey and oat bread

Three shots of light honey and oat bread with butter spread served on a white plate with a mummy too logo in the lower-left corner
Close up of the easy honey and oat bread with text at the bottom of the image describing it for Pinterest.
Sliced easy honey and oat bread on a wooden chopping board. At the top of the image there's some text describing the image for Pinterest.
Close up of honey and oat bread. At the top of the image there's some teal text describing the image for Pinterest.
Honey and oat bread sliced on a chopping board with some text describing the image at the side.

More bread recipes to try

Vegetable Soda Bread Rolls Recipe
Soda bread rolls that are super quick to make and packed full of veg inside and out!
Get the recipe
Kim-Joy's Tangzhong Cat Shaped Bread Recipe
This cat-shaped bread is not just cute, they are the softest, fluffiest bread you can find, and that’s thanks to the ‘tangzhong’ technique.
Get the recipe
Flowerpot Bread Recipe
With no yeast and no need to knead or prove, this flowerpot bread is quick to make and tastes delicious! Kids will enjoy mixing the dough almost as much as they enjoy eating this yummy bread.
Get the recipe
Homemade Fruit Loaf Recipe with Summer Berries
A wonderfully chewy soda bread made with fresh summer berries for a hint of sweetness and yogurt instead of buttermilk for a unique crumb.
Get the recipe

Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

Grab your copy!

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Reader Interactions

Comments

    4.67 from 3 votes (2 ratings without comment)

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  1. Someone says

    5 stars
    Great! Easy and Quick, great with soup and lathered in butter, would definitely do it again

    Reply

  2. Caroline H says

    I'm new to bread making. This is the first recipe I've seen where you don't "knock back" and do a second prove. Does this affect the rise?

    Reply

    • Emily Leary says

      It's a really quick, extra easy bread to make, so you won't get the delicate rise you get with a knocked back and second proved bread, but I love it precisely because it's so easy as I'm no bread expert! If you want to double check, it's Lorraine Pascale's recipe so it's worth a tweet to her :)

      Reply

  3. Siobhan says

    I've pinned this to my Things to Eat board on Pinterest and am planning to make it on the weekend. Buttered toast with honey and tea while reading a good book= heavenly.

    Reply

  4. anna @ annamayeveryday says

    I make bread every week and am always looking for new ideas - this one looks great, healthy homemade bread with added oats, what could be better! I will definitely give this one a go.

    Reply

  5. Anne says

    Lighter baking, is that really possible? Fantastic news, I want the book now!

    Reply

  6. PicnicShop says

    This looks a great recipe!

    A few of us here at PicnicShop HQ are feeling a little heavier after baking our way through GBBO too, so this is very welcome...

    We presume that's Lurpack Lightest?

    The PicnicShop Team!

    Reply

    • Emily Leary says

      Hahaha, it's full fat butter! Oops.

      Reply

      • PicnicShop says

        The best kind of butter...

        That loaf will be in our next picnic basket, thanks!

        The PicnicShop Team

        Reply