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Honey Oat Bread

This overnight bread recipe is simple but you do need to plan ahead.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast & Brunch, Dessert & Bakery
Cuisine: British
Servings: 1 loaf

Equipment

  • KitchenAid Stand Mixer
  • KitchenAid Mixer Dough Hook
  • Big Bowl (4L)

Ingredients

Dough

  • 7 grams dried yeast
  • 50 grams honey
  • 150 ml water body temperature
  • 150 ml whole milk body temperature
  • 450 grams Wychwood flour from FWP Matthews Cotswold Flour
  • 50 grams porridge oats
  • vegetable oil for coating the bowl

Instructions

Mix the Dough

  • Fit the KitchenAid mixer with the dough hook and bowl.
    pretzel bread dough hook
  • In the bowl, mix the room temperature water and milk.
  • Add the yeast and let sit until it foams.
  • Turn the mixer on low and add about a third of the flour - the mixture should still be liquid.
  • Add the oats and the honey.
  • Keep the mixer running and add the rest of the flour one spoonful at a time.
  • Turn the mixer up to medium and knead for about 15 minutes.
  • Oil a minimum 3L capacity bowl and tip the dough into the bowl.
  • Cover the bowl with oiled clingfilm and leave on counter overnight (at least 12 hours)

In the Morning

  • Heat the oven to 200C fan
  • Put the casserole dish in the oven to heat. (The dish needs to be warm before you put the dough in so that you don't get a soggy bottom.)
  • Cut a piece of parchment big enough to cover bottom and sides of casserole dish.
  • Sprinkle the parchment with a bit of plain flour.
  • Flour your hands and tip the dough onto the parchment.
  • Do not knead. Simply shape the dough into a round loaf.
  • When the oven and the casserole dish are at 200C, carefully transfer the parchement and dough to the dish. Sprinkle a few oats on top for decoration.
  • Cover and bake for 20 minutes.
  • Turn the oven down to 180C fan. Uncover bread and bake for a further 30 minutes until brown and cooked through.
  • Let cool slightly before slicing.