Honey Oat Bread


I had the day off of work yesterday, which obviously meant that I was going to try out a new recipe. I decided on this simple honey oat bread recipe that I found on Pinterest (of course) and it did not disappoint! This recipe takes considerably less time (beginning to end) than the crusty bread recipe, but it is WAY MESSIER!!! Even with the mess, the finished product is worth it!

Honey Oat Bread

3 cups all-purpose flour
3/4 cups oats (I old fashioned)
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 cup milk (almond or soy milk for vegan/dairy free)
1/4 cup lukewarm water
2 tablespoons unsalted butter or margarine
1/4 cup honey (agave for vegan)

3-4 tbsp (1/4 cup) honey (or agave), warmed
1 1/2 to 2 tablespoons oats

1) In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

2) In a small bowl, warm the milk so that it’s hot enough to melt the butter  (but not boiling!!). Add the butter and stir until melted. Then stir in the water and honey.

3) Pour the milk mixture into the flour mixture. The original recipe calls for a dough hook, but I don’t have one, so I used a large spoon. Next, you need to knead the bread.

  • If you have a mixer and dough hook: Knead in the mixer, with the dough hook attachment, for 10 minutes until the dough is smooth and elastic.
  • If you’re kneading by hand: FLOUR YOUR HANDS!!!! This dough is EXTREMELY sticky. I heavily floured my kitchen table and hands, and kept flour and a tablespoon nearby. You will need to knead the dough for approximately 10 minutes. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.

4) Place the dough in a lightly oiled bowl (I used a small amount of veggie oil) and cover with saran wrap. Allow the dough to rise until doubled (about 1 to 1 1/2 hours).

5) While the dough is rising, prepare your bread pan. You will need a 9x5ish pan (mine is 9.25×5.25 and it works beautifully). This dough is very sticky, so line the pan with parchment paper if you have it.

6) Prepare/flour your work surface again. Once the dough is doubled, place it on your prepared work surface. Again, FLOUR YOUR HANDS! With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf.

7) Place the shaped dough into your lined 9×5-inch loaf pan and cover with a clean dry towel. Again, allow the dough to rise for about 1 to 1 1/2 hours.

8) Preheat oven to 350 degrees.

9) When the loaf is done rising, brush the top with the warmed honey and sprinkle with the oats.

  • I put the oats in a plastic baggie and break them up a bit before I sprinkle them onto the dough- otherwise, you have huge pieces of oatmeal (I use old fashioned).

10) Place the bread in the oven and bake for 40 to 50 minutes, until the bread is deep golden brown.

11) Transfer to a wire cooling rack and allow to cool completely before serving.

I don’t have pictures of each step, but the original recipe page has step by step photos. Pay special attention to the photo of how to line your bread pan with parchment paper!


Now that this page is up and running, I will be taking photos of each step of my baking adventures from now on. Hopefully that will help answer any questions you may have!

Happy Baking!


Crusty Bread


Fresh bread has always been one of my absolute favorite things in the universe. A few weeks ago, I decided that I want to get really good at making my own bread. Not only is homemade bread an entirely different animal from the store bought stuff in terms of taste, but also in terms of ingredient quality and overall nutrition. One of the biggest benefits of making your own bread is that you can decide exactly what you do and do not want to go into it. In my search for bread recipes, I’ve found that the most successful recipes often include only a few ingredients: flour, yeast, water, salt…after that, you can really play with it and add whatever you like!

This crusty bread recipe is shockingly easy and has the look and taste of a professionally made bread. I was truly shocked at how beautiful it was when it came out of the oven! The dough does have to rise over night, so make sure you have allotted the necessary time before diving into the recipe. A note about the baking dish: I am lucky enough to have a father who owns a Le Creuset pot (the ideal baking dish for this recipe). However, I have read that other enamel-coated cast iron dishes will work, too. Play around and let me know if something else works!

Crusty Bread

3 cups all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water (I make my water slightly warm and this seems to work best)

1) In a large mixing bowl, whisk together flour, salt, and yeast.
2) Add the water and stir until a rough, sticky mixture forms. (I use a large spoon for this step- the wet dough is much too sticky for a whisk!!!)
3) Cover bowl with plastic wrap and set aside for 12 – 18 hours. I have read that it can sit for up to 24 hours if you need more time!
4) Heat oven to 450 degrees.
5) While the oven is heating, prepare your work surface. You will need to heavily flour whatever surface you choose to work on.
6) Once the oven is heated, place your cast iron pot with the lid on in the oven and heat the pot for 30 minutes.
7) While the put is heating, pour the dough onto your floured surface and shape it into a ball. Cover the ball with plastic wrap and let set while the pot is heating.
8) Once heated, remove the hot pot from the oven and drop in the dough. Cover with the lid and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

This is the easiest bread recipe in the world. Once I got the basic, plain version down, I started to play. You can add whatever seasonings or fillings you want to this recipe (I added Monterey Jack cheese and it turned out PHENOMENAL!). Once winter is over and my fresh herbs are in season, I’m hoping to try some new combinations. What are your flavor combinations?

Once again, I did not take pictures of each step of this recipe. HOWEVER, you are in luck! The recipe I am using came from this woman’s fabulous blog and she photographs each step! Check her out!


Happy Baking!