There’s something magical about baking bread when the air turns crisp and leaves crunch underfoot. The golden crust, the soft, pillowy center, the aroma that drifts through the house, it’s comfort, nostalgia and joy all rolled into one.
Fall bread-baking is more than a recipe; it’s an invitation to slow down, to savor life’s simplest pleasures. As the oven hums and the scent of yeast and warm flour fills the kitchen, time seems to pause. Slice, drizzle with honey and savor.
Autumn Harvest Honey Oat Bread
ingredients:
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1¼ cups warm water (110°F)
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2¼ teaspoons active dry yeast (1 packet)
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3 tablespoons honey, divided (plus more for drizzling)
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2 tablespoons unsalted butter, melted (plus extra for brushing)
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1 teaspoon salt
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2 cups bread flour
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1 cup whole wheat flour
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1 cup old-fashioned rolled oats (plus 2 tablespoons for topping)
directions:
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Activate the yeast. In a large bowl, combine warm water and yeast. Stir in 1 tablespoon of the honey. Let sit for 5–10 minutes until foamy.
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Mix the dough. Add remaining 2 tablespoons honey, melted butter, salt, bread flour, whole wheat flour and oats. Stir until a shaggy dough forms.
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Knead. Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 6–7 minutes).
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First rise. Place dough in a lightly oiled bowl, cover with a damp towel and let rise in a warm spot for 1 hour or until doubled in size.
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Shape and second rise. Punch down dough, shape into a loaf and place in a greased 9x5-inch loaf pan. Cover and let rise 30–40 minutes, until puffy.
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Bake. Preheat oven to 375°F. Brush top with melted butter, sprinkle with oats and bake 30–35 minutes until golden brown and hollow-sounding when tapped.
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Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm with butter and a drizzle of honey. The first slice will fill one's kitchen with the sweet, earthy scent of oats and honey; best enjoyed with a steaming cup of coffee or tea. And if there's any bread left the next morning, it makes heavenly toast.