Name: Honey and oat bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: spray oil; 200 g strong white bread flour (plus extra for dusting); 125 g strong wholemeal bread flour (wholewheat); 50 g rolled oats (plus 3 tsp for sprinkling); 1½ tsp fast-action dried yeast; 1 tsp salt; 225 ml warm water; 2 tbsp honey; 1 medium free range eggs (lightly beaten )

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

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!

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

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

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

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.

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 covered with cling film

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.

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.

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 sliced honey and oat bread

Dishes to accompany this gorgeous bread

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

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Roasted tomato and garlic soup

A warming, flavourful roast tomato and garlic soup. Easy to make and delicious served with well buttered crusty bread.

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Slow cooker parsnip and carrot soup

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.

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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

4.5 from 2 votes

Honey and oat bread

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

Prep Time20 mins

Cook Time35 mins

Proving time1 hr

Total Time55 mins

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

* 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.

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