Rustic Honey Oat Nut Bread

This is a rustic & tender high rising bread with beautiful undertones of honey with every bite. It took less than 4 hours to put together, and mannnnn it was SO GOOD.

For this recipe, I recommend getting a kitchen scale and measure your ingredients in grams, as it's a bit more accurate. We'll start off by mixing the ingredients together to form a rough dough and will let the bread rest. Then, we'll fold it couple times so the bread gets that quintessential loaf shape. We'll give the bread a light egg wash, then sprinkle on some oats & bake. After it's cooled down, you'll have the most delectable bread ever.

This bread was the first one I've ever made from scratch. It's pretty easy to follow for a beginner and tastes like ones you get at the bakery. Enjoy 🤎

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Rustic Honey Oat Nut Bread

Prep Time: 2 hour 45 minutes

Cook Time: 35 minutes

Total Time: ~ 3 hour 20 minutes

Ingredients

361g all purpose flour

100g old fashioned oats (save 1-2 tbsp for garnish)

2 tsp instant yeast

1.5 tsp salt

283g whole milk (at 105 degrees -- lukewarm)

2 tbsp melted European butter (or any high fat butter)

65g honey

1 egg white (at room temperature)

15g cold water

Directions

1. In a large mixing bowl, add: all purpose flour, oats, instant yeast, salt and whisk to combine. Then, add melted butter, whole milk, and honey. Mix with a wooden spoon.

2. Mix the above with a wooden spoon until you can't and use your hands. Then, transfer the dough onto a greased surface and knead for 5-7 minutes till it comes together. Once the dough is smooth, place the dough into a greased bowl, cover to let it rise at room temperature (72-74F) for 1 hour and 15 minutes -- not more than that.

3. With the risen dough, transfer back to the greased surface and flatten the dough to roughly a 6”x8” rectangle. Then, fold the top down to the center, seal, pull the upper left and right corners into the center, & press to seal. Repeat the steps with folding to the center & sealing for a total of four folds. Then, tuck the ends, and turn the log over so the seam is on the bottom. You should end up with a 9-10” log.

4. Place into in a loaf pan & cover it with a greased plastic wrap for a final rise of 1 hour and 30 minutes. During the end of the rise time, preheat your oven to 350.

5. In a small bowl, whisk the egg white with cold water and brush over the top of the bread. Then, garnish oats on top & bake the bread for 35-40 minutes till it's golden brown. Cool completely before serving.

Notes

- Do not over-rise the bread else it might risk of collapsing/cooking for too long.

- I used a standard loaf pan for this recipe, but feel free to use a larger one, and adjust measurements of the bread accordingly.

* Recipe adapted from King Arthur Flour.