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Honey Oat Loaf

This bread is a great center piece on the dining table. Fits well for celebrations and a massive crowd pleaser. With few pantry ingredients this bread is light as a feather with the fluffiest texture suitable for any accompaniment.
Prep Time 15 mins
Cook Time 20 mins
Proofing Time 1 hr
Course Appetizer, Bread, Breakfast, Main Course, Side Dish
Cuisine American


  • Large mixing bowl
  • Fork
  • Baking tin


  • 1/2 cup Water warm
  • 1 tbsp Yeast
  • 1 tsp Sugar
  • 1 1/2 cup Milk warm
  • 8 tbsp Butter melted
  • 2 tbsp Honey
  • 1 Egg
  • 1/2 cup Oat flour
  • 5 1/2 cups Flour
  • 1 tbsp Salt


  • 1 tsp Nigella seeds
  • 1 tsp Sesame seeds
  • 1/4 tsp Sea salt
  • 1 tbsp Cream brushing


  • In a large bowl add the warm water, yeast, sugar, 1/2 cup of flour. Stir and set aside. After 10 mins or so it should’ve gotten frothy and risen. If not, your yeast should be thrown out.
  • Add the rest of the ingredients into the bowl, keeping 1/2 cup flour aside. Stir together and if you are using a planetary mixer let the dough be kneading with a dough hook for 8 mins. If you are doing this by hand, knead the dough together for 15 mins.
  • The dough shouldn’t be very sticky, hence if you need more flour add from the 1/2 cup you have reserved. Ideally you won’t need more flour if you have measured everything appropriately however if the mixture is too sticky to handle then add as required.
  • Roll into a ball and leave to rise in the same mixing bowl. Cover with a tea towel. This should take 30 mins depending on how hot or cold your kitchen is. I place my bowl on top of my fridge as it is slightly warm.
  • Line a 9x5 inch loaf tin with a little oil and set aside, remove the risen dough from the fridge and knock back, basically punch down and release all the air from the dough. Portion into 3 pieces and roll each piece into an oval egg shape. Transfer the lined baking tin and cover. Leave to rise for 20 mins.
  • Once doubled in size, brush with cream and sprinkle with nigella seeds, sesame seeds and sea salt. Bake in a preheated oven at 180 for 18-20 mins, until dry, risen, golden and when you tap the bread it should have a hollow sound.
  • Leave to cool in the tin for a few minutes, remove from the tin and let it cool on a wire rack for 1 hour before slicing and eating.


> I like oiling my hands to handle the dough, hence I don’t need to add more flour even if it is a little sticky.
> I melt the butter and warm my milk in the microwave for 20 seconds, let it sit out for a minute and then add it to the dough mixture.
> Store the bread in a bread bin/ wrapped in cling film/ in a zip lock bag. It can stay at room temp for 2 days in a dry dark place. However it can last in the fridge for 1 week and in the freezer for upto 1 month.