This is one of my favourite bread recipes from the book: honey and oat bread.
It’s made with a combination of oats, wholemeal flour and white flour and the results are delicious.
We were sent a beautiful new addition to our cookery bookshelves, Lorraine Pascale’s A Lighter Way to Bake, and this was the first recipe we tried.
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 (7.1 oz) strong white bread flour plus extra for dusting
- 125 g (4.4 oz) strong wholemeal bread flour
- 50 g (1.8 oz) rolled oats plus 3 tsp for sprinkling
- 1 1/2 tsp fast-action dried yeast
- 1 tsp salt
- 225 ml (7.6 floz) warm water
- 2 tbsp honey
- 1 lightly beaten egg
Equipment
- 1 1/2 lb loaf tin
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).
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 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.
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.
Are you tempted to bake this bread at home?
Dishes to accompany this gorgeous bread
This honey and oat bread works so well with soups. Try is with these!
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.
Honey and oat bread
Ingredients
- Spray oil
- 200 g (7.1 oz) strong white bread flour plus extra for dusting
- 125 g (4.4 oz) strong wholemeal bread flour
- 50 g (1.8 oz) rolled oats plus 3 tsp for sprinkling
- 1 1/2 tsp fast-action dried yeast
- 1 tsp salt
- 225 ml (7.6 floz) warm water
- 2 tbsp honey
- 1 lightly beaten egg
Equipment
- 1 1/2 lb loaf tin
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
We were sent A Lighter Way to Bake for review and the recipe is reproduced with permission.
Pin this honey and oat bread
More bread recipes to try
Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!
It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
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?
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 :)
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.
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.
Anne says
Lighter baking, is that really possible? Fantastic news, I want the book now!
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!
Emily Leary says
Hahaha, it’s full fat butter! Oops.
PicnicShop says
The best kind of butter…
That loaf will be in our next picnic basket, thanks!
The PicnicShop Team