Deliciously light honey and oat bread

We were sent a beautiful new addition to our cookery book shelves, Lorraine Pascale’s A Lighter Way to Bake.

This is one of my favourite recipes from the book: honey and oat bread. It’s a designed as a wholemeal and white loaf, but we used only white flour as we’d run out. It was still really delicious and so, so easy!

Here’s how to make it.

Ingredients

• 1 1/2 lb loaf tin
• Spray oil
• 200 g (7 oz) strong white bread flour plus extra for dusting
• 125 g (4.4 oz) strong wholemeal bread flour (we just used 325g/11.5 oz of white in total as had no wholemeal)
• 50 g (1.8 oz) rolled oats plus 3 tsp for sprinkling (we used jumbo oats)
• 1 1/2 tsp fast-action dried yeast
• 1 tsp salt
• 225 ml (7.6 fl oz) warm water
• 2 tbsp honey
• 1 lightly beaten egg

Instructions

1. 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.
2. Spritz the inside of the loaf tin with oil.
3. Put the flours, 50g (1.8 oz) of oats, yeast and salt into a large bowl (or the food mixer).
4. Make a well in the centre and pour in the water and honey.
5. Mix everything together well to give a smooth, soft dough ball.
6. 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.
7. Shape the dough into a rugby ball shape with a nice smooth and taut top and place in the loaf tin.
8. Spray the top of the loaf with a 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.
9. Leave the dough in a warm place for about 45 minutes or until the loaf has doubled in size.
10. 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.
11. Loosen the loaf from the tine and leave it too cool completely on a wire rack before serving.

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

Print Recipe

5 from 1 vote

Honey and oat bread

An easy to make, full of flavour honey and oat loaf.

Prep Time1 hr

Cook Time35 mins

Total Time1 hr 35 mins

Course: Bread

Cuisine: British

Keyword: bread, honey, honey and oat bread, oats

Servings: 1

Author: Lorraine Pascale

Ingredients

• 1 1/2 lb (1.5 lb) loaf tin
• Spray oil
• 200 g (7.05 oz) strong white bread flour plus extra for dusting
• 125 g (4.41 oz) strong wholemeal bread flour
• 50 g (1.76 oz) rolled oats plus 3 tsp for sprinkling (we used jumbo oats)
• 1 1/2 tsp (1.5 tsp) fast-action dried yeast
• 1 tsp salt
• 225 ml (7.61 floz) warm water
• 2 tbsp honey
• 1 lightly beaten egg

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).
• Make a well in the centre and pour in the water and honey.
• Mix everything together well to give a smooth, 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 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.
• 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 tine and leave it too cool completely on a wire rack before serving.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

Are you tempted to bake this bread at home?

This bread works so well with soups, especially my roasted tomato and garlic soup.

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

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