Honey Oat Bread

In a medium bowl, add warm water and active dry yeast. Stir together and allow the yeast to bloom - it'll be foamy/bubbly when ready to use, about 5-10 minutes. Stir in buttermilk and honey. Set aside. 1/3 cup Water 2 1/4 tsp Active Dry Yeast 3/4 cup Buttermilk 1/4 cup Honey
In the bowl of a stand mixer, add flour, rolled oats, kosher salt, and nutmeg. Whisk together until combined, about 10 seconds, then pour in the yeast/buttermilk mixture. Use a rubber spatula to mix together until a shaggy dough begins to form, about 1 minute. 3 1/3 cups All Purpose Flour 2/3 cups Rolled Oats 1 1/4 tsp Kosher Salt 1/4 tsp Nutmeg
Attach the dough hook to the stand mixer and mix on medium speed for 1-2 minutes, then add the butter, 1 tbsp at a time, ensuring each tablespoon is fully incorporated before adding more. Once all of the butter is added, increase the mixer speed to medium high and mix for 8-12 minutes, until a shiny, yet tacky dough forms and the dough is no longer sticking to the sides of the bowl. At first, the dough may pool on the bottom of the bowl, but as it mixes, it will form into a ball. 4 tbsp Salted Butter
Dough will be tacky/slightly sticky. It's helpful to lightly dust your hands in flour before grabbing the dough from the bowl. Place the dough into a well oiled bowl. Cover with plastic wrap or a clean kitchen towel and allow the dough to rise. It's fully risen when the dough has doubled in size, about 1 to 1 1/2 hours, depending on the temperature in your home.
While the dough is rising, make the honey butter filling and topping. Mix together room temperature butter and honey in a small bowl until fully combined and smooth. Set aside. 2 tbsp Salted Butter 2 tbsp Honey
Chop up the rolled oats and set aside. This will get sprinkled on top of the bread before baking. 3 tbsp Rolled Oats
Once the dough has doubled in size, punch down the dough and place the dough onto a lightly floured surface. Use a dough roller to roll the dough out into a rectangle, about 8x15 inch rectangle.
Use a pastry brush to lightly brush a thin layer of the honey butter on top of the dough. Don't add too much, just a very thin layer! (if needed, pop into the microwave for about 5-10 seconds to melt it a little to make it easier to spread)
Grab the short side of the dough and roll into a log.
Grease a 9x5 loaf pan with oil and place the log into the pan. Brush the top of the bread with the remaining honey butter and sprinkle the chopped oats on top. Allow it to rise again for about another 30-45 minutes, until it's puffy and risen about 1 inch above the rim of the pan. This will vary depending on the temperature of your home.
Preheat the oven to 350°F. Bake the bread on the middle rack for 45 minutes to 1 hour. When done, the top will be golden brown and a toothpick inserted into the center of the loaf comes out clean (press all the way to the bottom). Tip: If your top oven rack sits close to the middle rack, remove it before baking so the bread has room to rise without touching the rack.
Allow bread to cool in the loaf pan for 20 minutes, then remove and place onto a wire rack completely before cutting into it.

Equipment

Ingredients

Honey Oat Filling and Topping

Instructions

Nutrition

Honey Oat Bread

Equipment

Ingredients 1x2x3x

Honey Oat Filling and Topping

Instructions

Nutrition

Ingredients