Description

This Sweet Honey Oat Brown Bread combines the wholesome flavors of oat and bread flours with the natural sweetness of honey and a subtle hint of cocoa. The dough is enriched with butter and elevated by an egg wash topped with oats for a beautiful crust. Perfect for breakfast or as a snack, this soft, tender loaf boasts a lightly sweet, mildly nutty profile enhanced by optional espresso powder.

Ingredients

Units Scale

Dough Ingredients

370 grams bread flour (about 3 cups)
65 grams oat flour (about 2/3 cup)
7 grams instant yeast (2 1/4 teaspoons or 1 envelope)
1 1/2 tablespoons cocoa powder
1 tablespoon brown sugar
1 1/2 teaspoons salt
1 teaspoon espresso powder (optional)
1 cup warm water (around 110 degrees Fahrenheit)
1/3 cup honey
3 tablespoons butter, softened
Additional water (1-2 tablespoons if necessary)

Egg Wash

1 large egg
1 tablespoon honey
1 teaspoon water
2 tablespoons oats (optional, for topping)

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Instructions

Combine Dry Ingredients: In a large bowl or stand mixer, add bread flour, oat flour, instant yeast, cocoa powder, brown sugar, salt, and optional espresso powder. Mix until well combined to ensure even distribution of ingredients.
Add Wet Ingredients: Pour in the honey and warm water and mix until a cohesive dough forms. Ensure all dry flour is hydrated for better dough consistency.
Knead the Dough: Knead the dough for 5 minutes until elastic and smooth. If the dough feels too stiff or dry, gradually add an additional tablespoon or two of water while kneading to achieve the right texture.
Incorporate Butter: Add softened butter to the dough and knead for several more minutes until fully incorporated and the dough is soft and supple.
First Proof: Transfer dough to a lightly oiled bowl, flip to coat all sides lightly in oil, and cover with plastic wrap. Let it rest in a warm place for 60 minutes or until doubled in size.
Shape the Loaf: Turn the risen dough onto a lightly floured surface. Gently press it into a rectangle and then roll it tightly into a cylinder to shape the loaf.
Prepare for Second Proof: Place the shaped dough into a greased 8.5”x4.5” loaf pan. In a small bowl, whisk the egg with honey and water to create an egg wash.
Apply Egg Wash and Oats: Brush the egg wash evenly over the loaf surface and sprinkle oats on top if desired for extra texture and appearance.
Second Proof: Cover the loaf pan with plastic wrap and let the dough rest in a warm place for another 60 minutes, or until the dough puffs up to the top of the loaf pan.
Preheat Oven and Bake: Preheat your oven to 350 degrees Fahrenheit. Bake the bread for about 45 minutes or until the internal temperature reaches 190 degrees Fahrenheit. If the crust browns too quickly, lightly cover with foil to prevent burning.
Cool and Serve: Remove the bread from the oven and transfer it to a cooling rack. Let it cool completely before slicing with a serrated knife to preserve the crumb structure.
Storage: Store any leftover bread in a sealed bread bag or wrapped tightly in plastic at room temperature for 3 to 4 days to maintain freshness.

Notes

The optional espresso powder enhances the cocoa flavor and adds depth but can be omitted if preferred.
If the dough feels dry during kneading, adding water gradually helps achieve the perfect elasticity.
Butter can be substituted with a dairy-free alternative for a lactose-free version, but it may alter the flavor slightly.
Use warm water at about 110 degrees Fahrenheit to properly activate the yeast without killing it.
Allow the bread to cool fully before slicing to avoid gummy texture.
Storing in a sealed environment at room temperature keeps the bread soft; refrigeration is not recommended as it dries the bread.

Nutrition

Serving Size: 1 slice (about 60 grams)
Calories: 160 kcal
Sugar: 5 g
Sodium: 210 mg
Fat: 3.5 g
Saturated Fat: 2 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 30 mg