Honey oat bread made with spelt flour and rolled oats. This simple loaf can be made year round, and easily made vegan with maple syrup.
Honey and oat bread is a classic for good reason, and spelt flour adds even more flavour to this version. It’s one of the first breads I started baking when I was nine or ten, and has remained a solid favourite for homemade loaves over the decades.
While people are sometimes a bit nervous about baking with spelt flour, it can be used very similarly to standard wheat. The biggest caveat is that you can’t knead or mix as much as with a higher gluten flour.
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This makes a wonderful sandwich or toasting loaf and it’s a nice way to get some more whole grains in. There’s plenty of texture here and the honey adds a nice flavour element, which will change depending on the type of honey used.
Kneading time than normal wheat loaves, this particular recipe doesn’t need soaking time for the oats, either. Excellent flavour, not much work, win win.
While some oat breads soak the oats beforehand, this recipe has been developed with dry oats in mind. It has a slightly higher hydration considering that oats will absorb more of that water than flour alone would.
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The dough does rest for a few minutes before kneading, which allows the oats to absorb some of the water. If you skip this step, you’ll need to add too much flour when kneading and will have a tough bread.
If you want a sourdough version, please try this honey and oat sourdough bread. I haven’t tried making this one with an overnight method, but that sourdough recipe also proves overnight and offers a yeast option.
Storage: keep in an airtight container at room temperature for up to three days. This is a yeast bread and doesn’t last quite as long as sourdough.
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Freezing: freeze the whole loaf, well wrapped, or do individual slices. Freeze for at least a month. It tends to dry out a bit after freezing for any longer but makes excellent toast.
If you make this Honey Oat Bread or any otherbread recipeson Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along onInstagram, Facebook, andPinterest, purchase theOccasionally Eggs cookbook, orsubscribefor new posts via email.
Serving: 1 slice Calories: 226 kcal Carbohydrates: 42 g Protein: 8 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 241 mg Potassium: 66 mg Fiber: 7 g Sugar: 5 g Vitamin C: 1 mg Calcium: 7 mg Iron: 2 mg
Oat Bread Recipe Is Quick To Make And Healthier Because Of The Extra Fibre.find Other Recipes For Bread At Www.steenbergs.co.uk
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in August 2019. It has been updated with some improvements to the recipe as of March 2022.
If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.This seeded oat bread is crusty on the outside, chewy on the inside, and has the most delicious crunch in every bite, thanks to all the seeds. This is a hearty loaf that can stand up to any meal, from thick and chunky stews to delicate poached eggs. You’ll use an easy no-knead method to make this yeast bread, which produces a beautiful homemade loaf with minimal hands-on work
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The kind that look like they took ages to make, and you wonder how much kneading, shaping, and work went into just 1 loaf? Well, you can make those same beautiful seeded loaves right at home, with hardly any work involved. No kneading, no complex shaping, no mixer needed.
This bread, like my homemade cranberry nut bread and olive bread, will convince anyone that you either bought it from a bakery or spent all day in the kitchen making it—which, of course, you didn’t. Don’t feel like you have to let them in on our little secret. 😉
This texture-lover’s seeded oat bread recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s used by both beginners and experts.
Celebrating British Bread Week With Farmhouse Oatmeal Bread For Toast, Soup & Sandwiches
If you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey.
The trick is giving the risen dough a rest in the refrigerator. The cool air slows the fermentation process and helps develop better flavor.
The full written recipe is below, but use the following explanations and step photos to help you get started. Bring the dough ingredients together as instructed in the recipe. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. It will. In fact, the dough is a little sticky after it has been thoroughly mixed:
Homemade Honey Oatmeal Bread
Let it rise.Cover the dough and let it rise at room temperature for about 3 hours. Notice that the dough rises OUT more than it rises UP. That’s ok.
You can move on to shaping and baking the dough, but for best flavor, I strongly recommend refrigerating the risen dough, even if it’s just for a couple hours. I usually refrigerate it for 12 hours.
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape.
Whole Wheat Honey Oatmeal Bread
Baking the seeded oat bread in a covered dutch oven traps steam inside the pot, creating that perfect crispy crust. If you plan to bake a lot of bread in the future, you won’t regret buying adutch oven. If you don’t have a dutch oven, a nonstick baking sheet is best. (I use a baking sheet in the video tutorial below. And even have a trick for creating a steamy oven!)
Whichever baking method you use, don’t forget to add seeds/oats to the exterior of the dough (I usually just press them on). And make sure you score the dough with a bread lame or sharp knife before baking. Scoring allows the wet, airy dough to “breathe” as it expands and bakes.
Honestly, it’s fantastic plain, with a swipe of butter or a dip-dish of olive oil. The bread would also be delicious paired with homemade pesto or homemade honey butter.
No Knead Honey Oat Bread
But I especially love serving this seeded oat bread alongside a soup, like this creamy chicken noodle soup or homemade alphabet soup. It also gives phenomenal texture to grilled cheese sandwiches, and makes a hearty base for creamy smashed avocado and soft eggs.
If you’re a bread beginner, reference this Baking with Yeast Guide for helpful, easy-to-understand answers to many yeast FAQs. And/or get on the fast track to baking bread like a pro with my free Beginner’s Guide to Yeast email series.
Follow this easy no-knead recipe for a hearty loaf of homemade seeded oat bread. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Honey Oatmeal Bread
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onYou are here: Home / Recipes / Snacks / Afternoon Tea / Celebrating British Bread Week with Farmhouse Oatmeal Bread for Toast, Soup & Sandwiches
As you may remember from my last post about National Bread Week, Baps, Bloomers and Barm Cakes – Celebrating British Bread Week with Rustic Flower Pot Bread Loaves, I promised two more family bread recipes……and today is the turn of one of my all time favourite loaves, Farmhouse Oatmeal Bread. I am also posting a lovely Scottish Baps recipe later on in the week too……so, a trio of bread delights to celebrate Our Daily Bread. I wrote an extensive article about the history of bread on the British Isles in my last post, if you would like to read about the historical aspect of this essential foodstuff………I know that we are a household that cannot be without bread, such is its importance for our daily meal plans and as part of a healthy diet too. And indeed the lunch-box and soup bowl would be bereft without it.
But back to my lovely “Oat Cuisine” bread – sorry, I have a soft spot for puns and wordplay! This is a wonderful country style loaf made from oatmeal flour and white flour with crunchy jumbo oats on top. The bread is excellent for sandwiches and makes the most delectable toast, a treat if eaten whilst dripping with melted fresh butter; it is also a wonderful “bready” accompaniment to soups and stews. The texture is light as well as being hearty and rustic. This bread is a great choice to serve with a ploughman’s lunch, cut the slices very thickly for the ideal “vehicle” for lifting the cheese and pickle to your mouth!
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I will leave you with the recipe for now, as I
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