This honey oat bread is light, fluffy, and slightly chewy. I recommend toasting and serving warm!
Total Time:2 hours 15 minutes
1 cup warm (but not too hot) water
2 teaspoons active dry yeast
1 1/4 cup milk (I use 2%), room temperature
1/4 cup honey
2 tablespoons canola/vegetable oil
1 cup quick cook oats, plus more for sprinkling on top of loaf
5 (or more) cups of all purpose flour
2 teaspoons salt
2 tablespoons cream
Pour water in a large bowl, or the bowl of a stand mixer,and sprinkle the yeast over top of it. Allow to sit for 5 minutes while yeast dissolves and activates.
Meanwhile, combine milk, honey, and oil. Stir the wet ingredients into the activated yeast water and stir until combined.
Add the oats, 1 cup of the flour, and the salt and stir until loosely combined. Add the remaining 4 cups of flour and mix until combined.
Using the dough hook attachment on the stand mixer, or by hand, knead the shaggy dough together until a soft ball of dough is formed. Add additional flour 2 tablespoons at a time if it remains too wet, however, keep in mind, this is a fairly moist bread dough. When finished, it should feel tacky to the touch and won’t be completely smooth because of the oats. I knead for 3-4 minutes on low speed on my stand mixer.
Place dough ball into a large, lightly greased bowl and cover with plastic wrap. Allow it to rise in a slightly warm environment for about 1-1/2 hours, or until the dough has doubled in size.
Once doubled, dump dough out on to a floured surface and separate in to two equal pieces. Form dough into a loaf shape and place each piece in its own lightly greased bread pan (8 1/2″ x 4 1/2″ x 2 3/4″).
Preheat oven to 425 degrees. Cover bread pans with dough inside with plastic wrap and allow to rise for a second time, about 1- 1-1/2 hours, or just until the dome of the bread has risen one inch above the lip of the pan.
Lightly brush the top of bread with cream and sprinkle with remaining oats. Place in the oven and immediately lower heat to 375 degrees. Bake in the oven for approximately 30 minutes, or until the top is a light golden brown.
Allow to cool for ten minutes inside the pan on a cooling rack, then remove from pan and cool completely before packaging.