Honey Oat Bread

Honey Oat Bread, King Arthur Baking

Description

A tender, same-day sandwich loaf from King Arthur Baking. Quick oats hydrate in warm water before mixing, and a combination of butter, applesauce, and potato flakes keeps the crumb exceptionally soft. Finished with a milk wash and rolled oat topping that toasts to a nutty crust.

Yield: One 8½”×4½” loaf

Ingredients

Item	Amount
lukewarm water	170g (¾ cup)
quick-cooking oats	134g (1½ cups)
all-purpose flour	270g (2¼ cups)
instant yeast	8g (2¾ tsp)
honey	43g (2 tbsp)
brown sugar, packed	13g (1 tbsp)
butter, softened	85g (6 tbsp)
unsweetened applesauce	128g (½ cup)
table salt	9g (1½ tsp)
dried potato flakes	28g (½ cup)
milk (for brushing)	as needed
old-fashioned rolled oats (topping, optional)	12g (2 tbsp)

Note

Substitutions

Applesauce: Plain yogurt or sour cream are the cleanest 1:1 swaps — same moisture, barely any flavor change. Mashed banana works but you’ll taste it. If skipping entirely, add ~30g extra butter and ~40g extra water to compensate.

Potato flakes: These are the more important ingredient — they’re what keeps the crumb soft for days. Potato flour is the best swap (same weight, 28g). Alternatively, use ~60g smooth mashed potato and reduce the recipe water by ~30g. At a pinch, replace the 170g water with starchy potato water or pasta water for a modest benefit.

Tools

Items
large bowl or stand mixer
8½”×4½” loaf pan
wire rack
pastry brush
aluminum foil

Recipe

1. Hydrate oats: Combine 170g lukewarm water and 134g quick-cooking oats. Stir and let rest for 20 minutes until the oats have absorbed the water.

2. Mix dough: Add the flour, yeast, honey, brown sugar, butter, applesauce, salt, and potato flakes to the oat mixture. Mix until a dough forms, then knead — by hand or mixer — until springy and slightly stiff.

3. First rise: Transfer to a lightly greased bowl, cover, and let rise at room temperature for 2 hours.

4. Shape: Gently deflate the dough. Shape into an 8” log and place seam-side down in a greased 8½”×4½” loaf pan.

5. Second rise: Cover and let rise for 1¾–2 hours, until the crown sits about 1½” above the rim of the pan.

6. Prep for baking: Preheat oven to 350°F (175°C). Brush the top of the loaf with milk and sprinkle with the optional rolled oats.

7. Bake: Bake uncovered for 20 minutes, then tent loosely with foil and bake for another 25–30 minutes. The loaf is done when deep golden brown and the internal temperature reaches 190°F (88°C).

8. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before slicing.

Tip

The surface will look craggy with small hills and valleys — this is normal with high oat content, not a sign of under-proofing. If substituting rolled oats for quick oats, pulse them briefly in a food processor first.