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baking recipe, Lodge

Honey Oat Loaf Lodge

emily |

Wholesome goodness: This honey oat loaf is the perfect tea-time companion

Indulge in the deliciously wholesome flavours of this honey oat loaf. This soft and moist bread is made with a blend of whole wheat flour and oats sweetened with natural honey. It's perfect for breakfast, as a snack or a healthy meal addition. The toasting oats and honey aroma will fill your home, tempting your taste buds and leaving you wanting more. Let's get started on this mouthwatering recipe!

We recommend using the Lodge Cast Iron Double Dutch Oven. The Dutch oven features unparalleled heat retention and even heating, which helps create a perfect crust while trapping moisture, resulting in a moist and flavorful loaf.

Ingredients
  • 3 ½ cups bread flour
  • ½ cup whole wheat flour
  • ¼ cup rolled oats plus 2 tablespoons
  • 1 ½ cups warm water
  • 2 ¼ teaspoons active dry yeast
  • 2 teaspoons salt
  • 1 10 x 10 inch piece of parchment paper
  • 1 egg
  • 1 tablespoon water
  • ¼ cup honey
Method
  1. Combine yeast, honey, and water. Set aside for 5 minutes.
  2. In the bowl of a stand mixer combine bread, flour, whole wheat flour, 1/4 cup oats, and salt.
  3. With the stand mixer on medium high, pour the liquid ingredients into the dry and mix until the dough pulls cleanly from the sides of the bowl, about 10 minutes.
  4. Turn dough out into a lightly greased bowl. Flip to coat and cover with plastic wrap until doubled in size, about 1 hour.
  5. Remove dough to a lightly floured countertop and shape into a rectangle. Take two corners of the dough and fold the rectangle in half. Repeat 3 times.
  6. Shape dough into a ball and place on parchment paper seam side down for 30 minutes.
  7. Preheat the oven to 425 F with the Double Dutch Oven inside. Make sure the Double Dutch lid is on the bottom.
  8. Beat together egg and water.
  9. Remove the Double Dutch from the oven, holding the parchment paper, set dough on lid, seam side down, and quickly brush with egg wash and sprinkle with remaining oats. Make a slash, about ¼ inch deep, across the top of the dough with a sharp knife or bread lame.
  10. Top with the base of the Double Dutch and set in the oven.
  11. Bake for 25 minutes. Remove cover and bake for 10 minutes.
  12. Let the bread cool on a wire rack for 20 minutes before slicing.
  13. Serve with butter and honey or jam.
Recipe source: Lodge

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