Recipe Collection: Honey Oat Bread - Modern Alternative Mama
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Recipe Collection: Honey Oat Bread

admin April 19, 2012

I was trying to think of ways to use up oats the other week, and started to make some oatmeal muffins (you’ll see those eventually, too).  I had some extra oat flour I’d ground and thought, hmm…I should throw it into this bread I’m making.  I wasn’t loving my old standby recipe as much anymore, especially once I’d adapted it for soaking.  I decided to try a new recipe, specifically designed to be easy to soak and to use up what I had around.

Wow.

It was so good, we ate up the batch in about a day.  Two loaves.  We haven’t eaten bread like that in a couple years now.  But it was that good.  I made another batch — gone in a day.  I made a double batch!  That’s when I took these pictures.

It is the perfect loaf.  It is lightly sweet, soft on the inside, and crunchy/crispy on the outside.  I can’t even describe the texture really…but it is amazing.  It slices fairly well once cooled, so it could be used for sandwiches.  We keep eating it with butter or olive oil dip, so I don’t know.  I’ve also made breadcrumbs from it and used them for meatloaf.

Make it.  It’s awesome.

Honey Oat Bread

Honey Oat Bread

Ingredients:

  • 4 c. whole wheat flour
  • 1 c. oat flour
  • ½ c. honey
  • ¾ c. coconut oil
  • 1 3/4 c. water
  • 2 eggs
  • 2 tsp. sea salt
  • 1 tbsp. yeast

Directions:

In a large bowl, mix your whole wheat flour, oat flour (just run rolled oats through a blender), honey, melted coconut oil, and water.

Stir it all together until it forms a moderately stiff dough.  You might need another 1/4 c. water.

Set it aside to soak overnight.  In the morning, add the remaining ingredients.  The dough will have stiffened overnight, so you may need to add a tiny bit of water in addition to the other ingredients.  You’ll probably need to use the spoon to “chop” it a little initially (a stand mixer may accomplish this better, but I don’t have one).  The dough will be rather sticky and wet right now.

Turn it out onto a floured board to knead.

Yes, I use unbleached flour for kneading.  It’s easy.  Sometimes I use sprouted; it just depends on what I have.

Knead the dough for about 10 minutes, adding enough flour to get a smooth, elastic, no longer sticky dough.  It will stick to your hands a lot initially…and then it shouldn’t much at all.

Put the dough back in the bowl and set it to rise until doubled.  Depending on how firm the dough is, this may take 2 – 3 hours.  I have made this with the dough rather firm, and with the dough softer.  The rise time is different, but the end result is just as good either way.

Punch the dough down and divide it in half.  Shape roughly into loaves (this doesn’t matter too much) and put into two greased loaf pans.

Let this rise in a warm place for about one hour.  The bread should double and crest the tops of the pan.  You can see my loaves are pretty rough, above, because I just plop them in and spread them, I don’t bother to roll them up and place seam-side down and make nice loaves.  But as you can see below, the rise mostly fixes this. 🙂

Bake your loaves at 350 degrees for 40 – 50 minutes, until golden brown and hollow-sounding when tapped.  Your bread is done!  Slice and enjoy.  (Do be aware if you slice it while it’s hot, it is much more likely to fall apart.)

How do you enjoy your bread?

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24 Comments

  1. How do you soak dough? Do you add water or something, or just leave it as is?

    Reply

  2. It looks like easy to make. I hope you can share us some videos it must be easier to learn from it. Thank you!

    Reply

  3. sounds awesome!! Could this be made gluten-free? I am allergic to gluten but am always looking for homemade bread recipes! THanks!

    Reply

    • Ashley, I’m not sure. You could try brown rice and sorghum flour and add chia seeds to it. I haven’t tried it though so I am not sure how it would work.

      Reply

  4. I love my Honey Oat Bread recipe too! It’s the best bread ever…..it has such a nice flavor and it pairs well with almost every single meal. 🙂

    Reply

    • I noticed our recipes are similar…the same ingredients in different proportions. That wasn’t intentional! 🙂 It is super yummy!

      Reply

  5. Hi! I’ve never soaked bread. How do you do that? Thank you!

    Reply

    • Erin, the soaking directions are included here. 🙂 If you follow the recipe exactly, it will soak! Mixing the flour, oil, honey, and water the night before “soaks” the bread (it doesn’t, the way I used to think, have to be sitting in a bunch of water to soak!). I hope you enjoy it!

      Reply

      • Hi Kate,
        There is no acidic medium, so what exactly is “soaking” it besides the water?
        I’m asking, because I don’t know if maybe you accidentally left it out and I would really like to try this recipe; it looks great!
        Thank you!

        Reply

  6. […] I’ve been doing desserts lately and that’s great.  Who doesn’t love dessert?  And baking, like last week’s honey-oat bread? […]

    Reply

  7. First off- YUM. Just yum. Hubby and I devoured the first loaf of this in lerss than 3 minutes. Delicious. Thank you.

    Secondly- I do have a questions. I’ve been soaking my grains for a couple motnhs now, and while things like soaked crackers, tortillas, and granola always work out fine, for some reason, my soaked breads (this one included), just do not cook all the way. I always cook for longer than the recommended cooking time, and there’s a big raw, soggy spot in the middle. I usually just cook an extra long, long, long time so that the outsides get a little too toasty, but at least I’m not eating raw dough in the very middle. Does this ever happen to anyone else? If I make an unsoaked recipe, it turns out fine, so I don’t think it’s my oven. It only happens to soaked bread dough. It’s a shame, because I like the ideas behind soaking, but I’d rather serve cooked bread lol. Any tips would helpful!

    Reply

    • Are you using freshly ground flour, or store-bought? That’s the only difference I can think of. I always use freshly ground and have never had soaked bread turn out that way.

      Reply

    • I am by no means a soaking expert, but I make more bread than the average human (by a whole lot!) so I would suggest turning your oven up by 15-25 degrees and adding time in 5 minute increments. Not sure why soaking would change the baking time, but hopefully you’ll figure out how to fix it 🙂

      Reply

  8. Making this again. It is tasty!!! Thanks for such an easy and tasty bread recipe!!

    Reply

  9. Kate- I do buy my flour pre-ground. I’m saving up for a mill, but until then, we buy Prairie Gold flour from our local co-op. I didn’t realize that could make such a difference in a soaked bread, but like you said, that’s the only difference I can think of… 🙂

    Reply

  10. I’m trying this out and it didn’t rise either time. What did I do wrong? My dough looks darker than the one in the picture.

    Reply

  11. I am loving this bread and so is my family! Quick question…do you grind your own wheat and if so, what grinder do you use? (I guess that’s 2 questions. ;-)) I’m wanting to get one, but having a hard time choosing.

    Reply

  12. Thank you for this wonderful recipe. I made this into one loaf and 12 dinner rolls, it came out really nice. The only thing I changed was that I sustituted half a cup of water for half a cup of whey. As far a I understand you need an acid component (whey, lemon juice, vinegar) for the soaking process to work. Or is this only for beans?

    Reply

  13. First time making this recipe but I have made other soaked grain breads before. This is now my fave. Light texture, slices great, amazing taste. Lets hope the next batch comes out as well, if it is consistently good this will be my new go to bread recipe. Thank you so much.

    Reply

  14. Could this recipe be made in a bread maker or do you have a similar recipe for a bread maker?
    Thanks!

    Reply

  15. Thank you for posting this! I gave it a try and it turned out well though was a bit dry for my tastes. That could also be because our house is currently around 20% humidity. 🙂 I’m going to make it again add a bit more liquid like you suggest.

    Reply

  16. Hi Kate,

    First of all, I love your blog. Thank you for all you do. I have been following since this fall and I’ve started gradually eating all whole foods with my husband. You really do your research and I appreciate that! I love to learn and also love blogs, but some of them seem like they just make things up. Thanks for posting where you find all your information. That saves me a lot of time, and with all this researching to find what I can actually eat, use on my body, take as medicine, and then where I can get it all, it adds up to a lot of time, so I appreciate it! I’m also a health professional (exercise for older adults), so I understand the importance of good research.

    For my next task I’d like to try homemade bread, since Great Harvest is just too expensive all the time, although it is super delicious. 🙂 I already have yeast but it is Red Star active dry yeast. It has “sorbitan monostearate” in it, which I’m pretty positive is not a good ingredient. 🙁 What brand of yeast do you purchase for your family, and where do you get it? (natural foods store, online, amish community?)

    Thank you in advance! (and I can’t wait to try your recipe!!)

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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