Honey Oat Bread (Print Version)
# Ingredients:
→ Dough
01 -
375ml lukewarm water
02 -
10g instant yeast
03 -
60ml honey
04 -
420g all-purpose flour
05 -
80g rolled oats, plus extra for topping
06 -
1 tsp salt
07 -
30ml olive oil
→ Finishing
08 -
Melted butter for brushing
# Instructions:
01 -
Combine lukewarm water, instant yeast and honey in a large measuring jug. Mix well and allow to stand for 5 minutes until frothy.
02 -
In a large mixing bowl or stand mixer fitted with the dough hook, combine flour, rolled oats and salt.
03 -
Pour the yeast mixture and olive oil into the flour mixture. Mix until all ingredients are completely combined to form a cohesive dough.
04 -
Cover the dough with plastic wrap and place in the refrigerator overnight to rise. This slow fermentation improves flavor and makes preparation easier.
05 -
Approximately 1 hour before baking, remove the dough from the refrigerator and allow it to come to room temperature for 45-60 minutes.
06 -
Preheat the oven to 180°C/350°F.
07 -
Turn the dough out onto a surface dusted with flour and form into a loaf. Transfer to a greased 23x13cm (9x5in) loaf pan.
08 -
Sprinkle additional rolled oats on top of the loaf for decoration if desired.
09 -
Bake for 45 minutes until the loaf is risen, golden brown and cooked through. To test doneness, tap the bottom of the loaf - it should sound hollow.
10 -
Remove from the oven, brush with melted butter and allow to cool for at least 30 minutes on a wire rack before slicing and serving.
# Notes:
01 -
Overnight refrigeration develops deeper flavor and makes preparation more convenient.
02 -
To test if bread is fully baked, tap the bottom - it should sound hollow.