Honey OatNut Bread

I started making homemade bread years ago, I feel like I go in and out of bread phases. Truth be told, there is nothing better than a slice of bread straight from your own oven. This honey oatnut bread comes together easily and full of packed protein with assorted nuts, oats and whole wheat flour. Give it a go if you’re feeling adventurous!


  • 2 C warmed milk

  • 2 tablespoons honey

  • 1 tbsp butter, melted

  • 1 tsp Active Rise yeast

  • 1.5 C Bread Flour or AP flour

  • 1.5 C Whole Wheat Flour

  • 1/4 tsp salt

  • 1/4 cup rolled oats

  • 1/4 assorted roasted nuts, chopped


  1. In a small bowl, mix together the milk, butter, honey and yeast. Allow the yeast to activate, about 10minutes. You’ll know the yeast is activated when it becomes bubbly and foamy.

  2. In a large bowl, sift together the flours, rolled oats, nuts and salt.

  3. Add the yeast/milk mixture to the flour mixture and incorporate until things look like a shaggy mess.

  • Dump the shaggy mess onto a floured surface and knead for 8 minutes, until the dough is supple, yet slightly sticky.

  • Place the dough into a bowl and drizzle with olive oil. This ensures the dough will not dry out. Cover with plastic wrap or a damp teal towel and allow to rise for an hour, or until doubled in size. I like to let my dough rise in my unheated oven.

  • While your dough rises, prepare a 5x7 loaf pan by rubbing all sides with butter/oil

  • Once doubled in size, turn the dough out onto a lightly floured surface and punch down the dough, releasing the air bubbles. Next shape your dough. I like to flatten the dough out into a rectangle and fold all corners in towards the center. Beginning with the wider side of the rectangle, roll away from you, like a burrito, pinching the seams as you get to the end. Place the dough seam side down in the prepared pan.

  • I like to rub a little olive oil on the dough before the second rise, just to ensure the dough does not dry out. Then cover with plastic wrap and a tea towel. Allow for a second rise, about another hour, or until doubled. This dough may take longer to rise due to the whole wheat flour.

  • With about 10 minutes left of your rise, preheat the oven to 375F

  • Once the dough has risen, place in the oven for 50-55 minutes, or until you reach an internal temp of 190 degrees. You can always place some foil on the bread if it seems like it’s getting a little dark.

  • Once complete, tip out onto a wire rack and allow to cool a bit before slicing. This is the hardest part for me!

  • Enjoy!!

10 views0 comments

Recent Posts

See All