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milk and honey oat bread

brioche like milk and honey loaf with oats and a crusty outside
Course Breakfast
Cuisine european


  • 420 grams strong white bread flour (plus more)
  • 60 grams porridge oats plus more for top
  • 5 g salt
  • 7 g fast action dried yeast (one sachet)
  • 5 tbsp honey (runny)
  • 200 ml whole milk
  • 2 eggs
  • 2 tbsp butter (room temp)


  • Heat the milk until it is warm to the touch, then in the bowl of a stand mixer add the flour, oats and salt and mix. Add the yeast and then add the milk and honey and start mixing, add one egg and mix then add the next and turn the mixer up and knead, it will seem really wet but keep kneading until it stops sticking to the side of the bowl about 5 minutes. Now add the butter and a little more flour (2 tbsp) and keep kneading for 3 minutes. The dough will be wet like a Brioche but should hold together and be elastic (you can add more flour if you wish but I like a more open texture the extra moisture gives). Place in a oiled bowl and cover and leave to rise for 1 to one and a half hours. Once doubled in size. Tip out onto a floured surface and knock the air out and shape into a ball. Leave to rise again for 1 hour. Preheat the oven to 180c. Brush the loaf with milk and sprinkle on some oats then score the top with a knife.
    Place a tin in the bottom of the oven and pour in a little water and put the loaf in on the shelf above and bake for approx 40 minutes.

Keyword milk and honey, milk bread