How to make Oats Honey Loaf ~ Step by Step

We are starting the December edition of BM#47, with first week theme being Tame the Yeast. Since it was going to be a baked bread, I decided to take the easy way and club it with Bake-a-thon as well. Now the toughest part is going to be to bake the second bread!

Today's first challenge was suggested by Veena. She had adapted it from Her loaf turned out so heavenly! I had to use more milk than suggested as the dough was so tough and even after kneading it didn't look soft. So added extra milk and kneaded for 10 - 15 mins. The bread rose well, and had a good crumb. Though I still felt it wasn't as perfect as how Veena's loaf looked. All of us loved the bread though and the oats was surely a plus point.

 Oats Honey Loaf

Ingredients Needed:

All purpose flour - 3 cups
Oats - 3/4 cup
Hot Milk - 1 cup + 1/4 cup
Luke warm Water - 1/4 cup
Instant Yeast - 1 1/2 tsp
Sugar - 1 tsp
Honey - 1/4 cup
Butter - 2 tsp
Salt - 1 1/2 tsp

How to make the Oats Honey Loaf

If you are using Active dry yeast, you will have to proof, use 2 1/2 tsp with a tsp of sugar and luke warm water.

I used instant yeast, Bring the milk to very hot temperature, add Butter to the hot milk and mix well so that it dissolves. Milk should be hot and not boiling

In a bowl, take flour, oats, salt and mix well. Add the yeast, followed by honey.

Slowly add the milk mixture to the flour yeast mixture and knead well. I had to use extra milk to get the smooth dough.

Now continue to kneading for 15 mins. till the dough becomes soft and pliable.

Transfer the dough to an oiled bowl, cover with a kitchen towel and let it rest in a warm place for 1 hr for it to double

Now take out the dough to a wooden board and pat it into a rectangle approximately 9*5”

Roll it into a cylinder, seal and tuck the sides in

Place the seam side down in a prepared loaf tin, cover loosely and let it rise again for 45-50 minutes

Preheat the oven to 185C

Brush the loaf with honey, sprinkle some oats on it and bake it for 30-40 minutes or till the loaf starts to brown and sound hollow on tapping. I baked it for 30 mins, then covered the top with aluminum foil and baked for another 10 mins.

Take out the loaf and remove the loaf and transfer the bread on a wire rack to cool

Slice when completely cooled. Serve with your choice of side dish.


As I have mentioned, I kneaded it with hands, you could use a processor as well. Also I used more milk than it was mentioned by Veena.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46 Bake-a-thon 2014
An InLinkz Link-up

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