Soaking the oats in boiling water first is the difference between a soft loaf and a dry one, because dry oats steal moisture from the dough as it bakes. Honey feeds the yeast and browns the crust, so this loaf comes out darker than a plain white.
Everything you need
- 1 cup (90 g) rolled oats
- 1 cup (240 g) boiling water
- ¼ cup (85 g) honey
- 3 tbsp (42 g) unsalted butter
- ½ cup (120 g) milk, warm
- 2¼ tsp instant yeast
- 3½ cups (455 g) bread flour
- 2 tsp fine salt
- 2 tbsp (18 g) rolled oats, for the top
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Pour the boiling water over the 1 cup of oats in a large bowl, stir in the honey and butter, and leave for 20 minutes until it cools to lukewarm and the oats have swollen.
For this step
- 1 cup (90 g) rolled oats
- 1 cup (240 g) boiling water
- ¼ cup (85 g) honey
- 3 tbsp (42 g) unsalted butter
- 2 tbsp (18 g) rolled oats
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Stir in the warm milk and the yeast, then add the flour and salt. Mix to a rough dough, then knead for 8 to 10 minutes by hand or 6 in a mixer, until smooth and slightly tacky.
For this step
- ½ cup (120 g) milk
- 2¼ tsp instant yeast
- 3½ cups (455 g) bread flour
- 2 tsp fine salt
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Cover and rise in a warm place for 60 to 90 minutes, until doubled. Oat doughs rise a little slower than plain white, so go by size not the clock.
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Knock back, shape into a tight log and drop into a greased 900 g / 2 lb loaf tin, seam down. Press it into the corners so the loaf bakes square.
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Cover loosely and rise again for 45 to 60 minutes, until the dough domes about 2 cm above the rim. Heat the oven to 190°C / 375°F.
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Brush the top with a little milk, scatter the remaining oats over, and bake for 35 to 42 minutes. It's done when it sounds hollow tapped underneath, or reads 92°C inside.
For this step
- 1 cup (90 g) rolled oats
- ½ cup (120 g) milk
- 2 tbsp (18 g) rolled oats
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Turn out onto a rack immediately and cool completely before slicing.
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Worth knowing
- Tent the loaf with foil at the 25 minute mark if the oats on top are colouring too fast.
- This dough makes excellent rolls. Divide into 12, shape into balls, and bake for 18 to 20 minutes.
Make it your own
- Swap 100 g of the bread flour for whole wheat flour for a nuttier loaf.
- Add ½ cup sunflower seeds with the flour and press more onto the crust.
Storing & freezing
In a bread bag at room temperature for 4 days. Freeze sliced for 3 months and toast straight from frozen. Don't refrigerate; it goes stale faster.
Frequently asked
How many grams is a cup of rolled oats?
About 90 g per US cup. Use rolled oats rather than instant, which turn to paste, or steel-cut, which stay hard even after soaking.
Why is my sandwich loaf dense?
Usually an under-proved second rise or too much flour. Wait until the dough domes clearly above the tin rim, and weigh the flour rather than scooping it.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.